House brandied cherries

House brandied cherries

Ingredients:
Cherry - 1,8 kg (without stones and branches)
Brandy - the 8th glass
Refiner syrup - 2 glasses
White cane sugar - 2 glasses
Cinnamon - 2 sticks
Carnation - 2-3 pieces

Preparation:
Peel cherry, remove stalk and get stones. Lay out cherry in big bowl.
In pan mix brandy and 2 types of sugar, throw cinnamon and carnation there. Bring to the boil, then reduce fire and leave to cook on small fire to full sugar remelting. Get and throw out cinnamon and carnation. Fill in with syrup cherry. Mix wooden spoon cherry and syrup and leave to bank in such state so far mix will not cool down to room temperature.
While cherry cools down, sterilize banks. Bring big pan with water to the boil, put in it cups. Leave to boil about 10 minutes, get banks and covers from pan. Replace water and repeat procedure again. Let's banks time cool down completely before filling them with cherry.
Pour cherry on banks, densely close cover and put in the refrigerator minimum for 4 weeks. It can be stored in the refrigerator about one year.

-