- Prep Time: 30 minutes plus marinating and 1 month maturing
- Effort: easy
- 900 g cherries, stoned
- 225 g caster sugar
- 400 ml brandy
- few drops of almond essence
1. Place the stoned cherries in a mixing bowl. Sprinkle over the caster sugar, cover and leave overnight.
2. Next day pour the brandy and almond essence on and stir until the sugar has dissolved.
3. Bottle the cherry brandy in a sterilised jar and leave to rest for at least a month.
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