1 lb. cherries, washed and pitted
1/2 cup sugar
1/2 cup water
1 stick Ceylon cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1/2 cup brandy
1/2 cup aged rum
In medium saucepan, combine sugar, water, cinnamon, nutmeg, and salt. Bring to a low simmer. Simmer, stirring until sugar is fully dissolved.
Remove saucepan from heat. Add brandy and rum, stirring to combine.
Add cherries and stir until coated with syrup.
Remove to clean canning jars. Let cool to room temperature and then refrigerate overnight before serving.
From Serious Eats