Cherry Liqueur - Kirsebælikør

Mix vodka, brandy and sugar in a large glass measure or medium mixing bowl. Stir well to dissolve. Cut each washed cherry slightly to open, leave in pits. Place cherries in 2 sterile, quart wide-mouth jars or 1 larger aging container. Pour liquid mixture over cherries, stir and cap with tight lids. For the first two weeks, stir mixture several times. Let age in a cool, dark place. Age 3 months, minimum, for best flavor. Strain off liqueuer through wire mesh strainer, discard cherries. Strain again if needed for clarity. Re-bottle as desired.

NOTES : This recipe is exceptionally close to the classic ruby-red Cherry Heering Liqueur from Denmark. Use dark Bing, or other sweet red cherries for best flavor and color. You may vary the "almondish" taste by how you handle the cherry pits (pit the cherries, place some or all of them in a clean cloth and hit with a hammer to break them up slightly, and put the bits in the jars with the flesh).

SUGARLESS CHERRY LIQUEUR - substitute 1 cup apple juice concentrate for the sugar.