1 (6 ounce) can cherry pie filling
1 (6 ounce) can cream-style corn
2 tablespoons distilled white vinegar
1/2 cup brandy
1 cup distilled white vinegar
In a mixing bowl, combine cherry pie filling and cream-style corn. Mix thoroughly. Pour into a plastic bag.
In a mixing bowl, combine brandy and vinegar. Shake vigorously and pour into bag. Refrigerate 8 hours or overnight.