- 1kg cherries, stalks on, washed and dried
- 1 cinnamon stick
- 330g caster sugar
- Approx. 500ml brandy
- Taking care not to bruise the flesh, pack the cherries and cinnamon in a sterilised 1.5 litre jar. Add the sugar and enough of the brandy to cover the cherries.
- Seal the jar and invert several times to help dissolve the sugar. Store in a cool, dark place for 4-6 weeks, inverting the jar every few days.
Tip: When ready, pair the cherries with ice cream or thick Greek yoghurt, and serve the brandy as a liqueur.