- 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.
This recipe is traditionally made with sugar, Portuguese grape pomace brandy (eau-de-vie) (aguardente) and sour cherries (ginja). As these two ingredients can be hard to find outside of Europe, we use brandy or grappa and jarred Morello cherries as substitutes.