makes 4 pints
4 glass pint jars (with lids and rings), sterilized in boiling water and dried
1 pound sweet cherries, rinsed, de-stemmed, and pitted
3 tablespoons sea salt
1 cup granulated sugar
1 cup filtered water
juice of one lemon
1 cinnamon stick
1/4 teaspoon ground nutmeg
2 teaspoons vanille extract
1 cup Luxardo maraschino liqueur (alternately, you could use brandy or another cherry liqueur)
1. In a large pot, bring six cups of filtered water to a boil. Add the sea salt.
2. Add the pitted cherries to the boiling water. Blanch the cherries in the boiling water for 4 minutes.
3. Remove the cherries from the boiling water and rinse with cool water. Set aside.
4. In a large pot, combine the sugar, filtered water, lemon juice, cinnamon stick, nutmeg, and vanilla extract. Bring the mixture to a boil.
5. After the mixture begins to boil, reduce the heat to medium.
6. Add the cherries to the mixture and simmer for 5-7 minutes.
7. Remove the heat and add the Luxardo liqueur to the cherry mixture and let it cool.
8. Use a spoon to place even amounts of cherries into each prepped pint jar.
9. With a fine mesh sieve, filter the remaining liquid into a separate bowl.
10. Use a ladle to fill each of the jars evenly with the filtered liquid.
11. Place the lids on the jars and store in the refrigerator.
12. Wait at least one week before using the cherries -- the longer they sit, the better they will taste.