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Cherry liquor

1 lt brandy
1 kg cherries
150-300 gr subar
2 sticks cinnamon
20 gr clovers

Cut each washed cherry slightly, leave in pits.

In a bottle of glass put all the ingredients and let sit for 30-60 days, to age, shaking every second day. Strain off liqueur through a wire mesh strainer and discard. Rebottle as desired.