It was cherry season, and I was eager to do some preserving, but not so keen on pickled cherries or cherry preserves--so alcohol to the rescue. Brandy is not my favorite liquor, so I hope the cherry and sugar work their magic.
1) I pitted the cherries.
2) I put them in a jar in layers, each covered with sugar, then covered with brandy.Some cherries floated to the top, so I put a small cup in the jar as a weight.
I am sure my fruit was overripe, and I am way too confident in the sanitizing effects of alcohol, but this may turn out fine. We'll know in about a week!