1-1.5 lbs sweet cherries, pitted
1 cup Chemist Spirits Apple Brandy
3/4 cup of water
3/4 cup of sugar
2 teaspoons of lemon juice
2 strips of orange peel
1 vanilla bean
2 whole allspice
1 cinnamon stick
Add everything but the cherries to a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook for 10-15 minutes until the liquid reduces by about 1/3.
2. Put the pitted cherries in a quart mason jar or 2-pint mason jars. Once the liquid is ready, pour it over the cherries while still hot.
3. Once cooled to room temperature, put the lid(s) on and store in the fridge. Allow the cherries to cure for at least 2 weeks before using. The cherries will last for a couple of months in the fridge, or you can heat process and store them for up to a year.