1 jar 540 ml (19 oz) pitted Morello cherries in light syrup

250 ml (1 cup) sugar

375 ml (1 ½ cups) brandy

OR 375 ml (1 ½ cups) grappa

Drain the cherries in a colander over a bowl to collect the syrup. Spoon the cherries in a 1 litre (4 cup) glass Mason-type jar.

In a small saucepan, bring 250 ml (1 cup) of the cherry syrup and the sugar to a boil. Simmer for 3 minutes. Let cool.

Pour the syrup and liqueur in the jar. Close to seal. Let steep for 24 hours in a cool place. Serve with a couple of the soaked cherries at the bottom of the glass. Will keep for several months in a cool place.

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