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 6 pounds dark sweet Northwest cherries
1-1/2 cups sugar
1-1/3 cups water
2 tbsp. lemon juice
1-1/2 cups brandy
Yield: 6 pint jars
Wash, stem and pit cherries. Prepare by sterilizing 6 pint jars and lids for boiling water bath.
Combine sugar, water and lemon juice in a saucepan. Boil to dissolve sugar.
In hot jars, pour ¼-cup hot syrup over cherries that are tightly packed to within ½ inch of top, add ¼-cup brandy and more syrup, if necessary, to cover cherries.
Shake, releasing air bubbles, wipe jar rim, and close jar tightly with lid. Process in boiling water bath for 20 minutes. (Please follow manufacturer's instructions for safe canning techniques.)
Uses for brandied cherries: Pour cherries and syrup directly over vanilla ice cream. Easy and wonderful!
Drain cherries and add 2 tsp. cornstarch to reserved syrup. Stir, bring to boil until thickened. Reheat cherries in sauce and serve.
To flame: Pour warm cherries and syrup in shallow skillet or chafing dish. Pour 2 tbsp. of warmed brandy on cherries. Light with match. Stir until flame is gone and spoon over cake or ice cream.
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