One drop of cinnamon bark essential oil is plenty to give you just the right amount of spice. I dropped it onto a spoon before mixing it into the warm, honey liquid, that way, if more than one drop came out, I wouldn't have an overly spiced jar of cherries!
1 lb pitted Ranier cherries (or a mixture of black cherries and Ranier)
1 cinnamon stick (about 3” long) or 1 drop cinnamon bark essential oil
1 ¼ C honey
1 cup brandy
1 C spring water
Put cherries and cinnamon stick (if using) into a 1 qt sealable glass container, such as a mason jar.
Warm honey, brandy, and water in a small saucepan until the honey is thoroughly dissolved. Add one drop cinnamon bark essential oil (if using instead of the cinnamon stick).
Pour liquid over cherries and let cool to room temperature (1 or 2 hours).
Seal jar and chill until cherries have shrunk and absorbed liquid, and are flavorful, at least one month and up to 4 months.
|Brandied cherries and apricots.|