Brandied Cherries

makes 4 pints

1 cup raw sugar

1 cup water

1 cinnamon stick

3 whole allspice

3 blades star anise

1 spent vanilla bean

1/2 - 3/4 teaspoon almond extract

2 cups brandy

2 pounds sweet cherries, stemmed and pitted

1. Sterilize four pint jars in boiling water and let dry. Add the cherries in even amounts to the sterilized jars and set aside.

2. In a large sauce pot, combine the sugar and water and heat over medium high heat, stirring until the sugar dissolves completely in the water. Add the cinnamon stick, allspice, star anise, and spent vanilla bean and bring the mixture to a boil.

3. After the mixture begins to boil, reduce the heat to low and simmer for 5 minutes.

4. Remove the sauce pot from the heat and stir in the almond extract and brandy. Remove the spent vanilla bean.

5. Use a ladle to carefully fill each of the jars with the liquid, leaving 1/2 inch of headspace.

6. Place the lids on the jars and store and process the jars in a boiling water canner for 20 minutes. (See this chart for exact processing time depending on your altitude.) After canning, carefully remove the hot jars from the water bath and place on a heat-safe smooth surface and leave undisturbed overnight.

7. Wait at least one week before using the cherries – the longer they sit, the better they will taste.