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3 cups sugar 3 cups water 1 tsp ground nutmeg 1 tsp ground cloves 2 cinnamon quill 1 kg whole cherries (can be pitted if preferred) ½ cup rum
© Annabel Langbein Media
Heat sugar, water and spices, stirring until dissolved Add cherries and simmer for 15 minutes. Add rum, stir and bottle into sterilised jars, sealing with screw top seals. These will keep for months, and should be left at least a week before opening to allow flavours to develop. Once opened store in the fridge.
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