- 2 lbs cherries, pitted
- 2 ¼ cup sugar, divided
- 3 cups vodka, divided
- 3 cups cups brandy, divided
- 3 cinnamon sticks
- 1.5 cups water, divided
- 3 quart jars with lids, sterilized
- Wash the cherries and remove the stems and pits. Divide the pitted cherries evenly into the clean jars.
- Pour ¾ cup of sugar into each of the three jars and lightly stir to coat the cherries, taking care not to crush or muddle the cherries. Add a cinnamon stick to each jar.
- Pour 1 cup of vodka and one cup of brandy into each jar. Add up to ½ cup of water to each jar, just enough so that the cherries are covered by liquid. Screw the lids tightly onto each jar and give them a shake to help dissolve the sugar.
- Place jars in a dark, cool spot for a month or longer, giving the jars a shake every week or two.
- When the liqueur is has infused sufficiently, pour it through a strainer to remove any solids, then decant into bottles. Pack leftover cherries tightly into small jars and cover completely with brandy or the liqueur. The cherries can be used as cocktail cherries.