Sufficient: 1 lb. of cherries and about 1/4 pint of brandy for a quart bottle

Seasonable in August and September

  1. Morella cherries
  2. good brandy
  3. To every lb. of cherries allow 3 oz. of pounded sugar
  • Have ready some glass bottles, which must be perfectly dry
  • Ascertain that the cherries are not too ripe and are freshly gathered, and cut off about half of the stalks
  • Put them into the bottles, with the above proportion of sugar to every lb. of fruit
  • Strew this in between the cherries, and, when the bottles are nearly full, pour in sufficient brandy to reach just below the cork
  • A few peach or apricot kernels will add much to their flavour, or a few blanched bitter almonds
  • Put corks or bungs into the bottles, tie over them a piece of bladder, and store away in a dry place

  • The cherries will be fit to eat in 2 or 3 months, and will remain good for years. They are liable to shrivel and become tough if too much sugar be added to them.

    Source: The Book of Household Management by Isabella Beeton (1859)

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