Brandied Cherries or Berries. ✠
Make a syrup of a pound of sugar and a half gill of water for every two lbs. of fruit. Heat to boiling, stirring to prevent burning, and pour over the berries while warm—not hot. Let them stand together an hour; put all into a preserving-kettle, and heat slowly; boil five minutes, take out the fruit with a perforated skimmer, and boil the syrup twenty minutes. Add a pint of brandy for every five pounds of fruit; pour over the berries hot, and seal.