Instructions

1. Wash and pit the cherries then put them in sterilised jars. Pour over the brandy and leave to infuse overnight.
2. The next day drain the marinated cherries, keep the juices, then put the cherries back into the bottles.
3. Boil the water with the sugar. Cut the vanilla pod in half (lengthwise) and scrape out the seeds. Add the seed and the pod bit to the water together with the cinnamon. Simmer for 10 minutes until it becomes syrupy, then turn off the heat and let it cool. Remove the vanilla rod bits.
4. Pour the drained brandy into the syrup. Pour this over the cherries, seal the bottles.
5. Store in a dark, cool place for approx. 2 weeks to infuse properly. After opening the jar, keep it refrigerated.