- 450g Morello Cherries
- 1l Brandy
- 75g brown sugar
- 1/2 tsp almond essence
- 1/2 cinnamon stick
Making Cherry Brandy
- Prick the cherries with a skewer and half fill a wide necked jar.
- Add the sugar, almond essence and cinnamon, and cover with brandy.
- Leave well covered for 3 months then strain into clean sterilised bottles for use.