- 3 cups sugar
- 4 cups sour cherries
- 1.5 cups brandy (read last paragraph above, plum, cherry, or vine brandy will work)
- 1 jar that can hold the volume of 7-8 cups (approximation)
- Destem sour cherries. Get rid of damaged ones or the ones with worms. Wash the remaining, destemmed cherries. (Optional: make sour cherry stem tea by drying the stems on a table for a few days.)
- Layer sour cherries and sugar in the jar. Start with sour cherries, then generously cover with about 4 tbsp of sugar. Repeat until you fill the entire jar.
- Pour brandy in the filled jar slowly. Pour as much brandy as the jar can take. This process may take a few minutes. (My jar took about 1.5 cups after sugar and sour cherries. Yours may take more.) If space allows, add more sugar on top, and fasten the lid.
- Take the jar outside, and leave in direct sunlight (or a place with a lot of light) for about 40 days or 6 weeks.
- Every 4-5 days take a spatula with a long handle and mix the sugar and sour cherries well. Undo the lid, take out a few cherries from the top and mix thoroughly. Return sour cherries to the jar and fasten the lid.
- After 40 days, strain the brandy into glass bottles. Keep remaining sour cherries to use in a dessert.
- Serve sour cherry brandy (višnjevača) with dessert, with coffee, or as an aperitif.