Brandied Cherries

Preparation: 12 minutes

Cooking: 15 minutes

6 small jars

1 kilo fresh cherries, stoned

3/4 cup sugar

1 strip of lemon or orange peel

1 cup water

Brandy

Place water, sugar and peel into saucepan. Bring to boil, stirring until the sugar is

dissolved. Boil for 8 minutes, then add the cherries and simmer for a further 5

minutes.

Pack cherries into warm sterilised jars, half fill with brandy and top with syrup.

Seal and leave jars in a dark cupboard for 3-4 weeks. Open and serve with double cream and a light dusting of icing sugar.