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Ingredientes
Direcciones
- 1) Combine cherries and water in heavy saucepan/skillet lge. sufficient to hold fruit in no more than 2 layers. Bring to simmer, cover and barely simmer for 10 minutes., or possibly till the cherries can easily be pierced with a tooth pick.
- Uncover the pan several times during the cooking and stir very gently. 2.
- With slotted spoon, remove fruit to bowl. Boil juices till reduced to 1 c. or possibly slightly less. 3. Add in sugar and bring to a boil, stirring. Cover pan and simmer 1 minutes.Pour syrup over cherries, cover bowl with towel, and let fruit stand 12 to 24 hours.
- 4. Strain off syrup into small saucepan and bring to boil. Reduce syrup to abt. 2/3 c. Divide cherries between 2 warm, sterilized pint canning jars and slowly add in warm syrup. Fill each jar with Brandy or possibly cognac almost to rim.
- Wipe rims, seal jars, and fasten with screw rings. Invert jars several times to mis liquor and syrup and let stand in cold place 30 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 828g | |
| Recipe makes 2 servings | |
| Calories 821 | |
| Calories from Fat 7 | 1% |
| Total Fat 0.83g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 930mg | 27% |
| Total Carbs 166.79g | 44% |
| Dietary Fiber 8.8g | 29% |
| Sugars 153.41g | 102% |
| Protein 4.42g | 7% |
