PRESERVED CHERRIES (WATER BATH)
- 4 cups (1 liter) water
- 2 cups (500 ml) sugar
- 2 kg cherries, whole
- ½ cup brandy
Measure the water and add the sugar to a medium saucepan.
Stir until the sugar has dissolved and boil for 2 minutes.
Remove from the heat and add the brandy.
Place cherries into glass jars and fill the jars with the alcoholic sugar syrup and tightly seal with the lids.
Place a rack or a dishcloth in the bottom of a large pot and fill ¾ with water.
Place jars on the rack and add more water to just cover the jars.
Bring to a boil, cover and process for 15 – 20 minutes.
Remove the jars from the stock pot and allow to cool and rest for 24 hours.
Serve after 3 days. Will keep in a cool dark cupboard for months.
Delicious with ice-cream, cheesecake, yoghurt or in fruit salad.
Recipe: Ina Paarman
Photo: Betsie Wasserfall
