Sour Cherry Brandy
This full bodied liqueur made from sweet red cherries is traditionally served cold in a very small glass and is taken as an aperitif. Sometimes it is used as an ingredient in desserts.
2 ½ pounds sour cherries
5 cups sugar
1 cinnamon stick
4-6 whole cloves
a grating of nutmeg
1 ½ quarts of brandy
1. Combine the cherries, sugar and spices in a large wide-mouthed jar.
2. Seal and place in a hot, sunny place. Leave the mixture to "cook" in the sun for 40 days, shaking the contents once a day.
3. At the end of this period, add the brandy.
4. Store in a cool, dry place for another two weeks. Decant into individual bottles. Serve as desired.