Ingredients:
16 ounce jar marashcino cherries
3/4 Cup (149gm) granulated sugar
Directions:
Drain the cherries, reserving 1/4 cup of the juice
combine the 1/4 cup of reserved juice and sugar in a medium-sized saucepan, and cook over medium heat until the suar is mostly dissolved. 2-3 minutes
Add the drained cherries to the pot and bring the mixture to a boil. cover the pot and reduce the heat so the liquid is simmering.
Simmer fo 45-55 minutes, checing on the cherries and stirring them gently every 10 minutes or so , until they're slightly wrikled and firm when you touch them with a spoon. At this point the syrup should have reached about 235 degrees.
Remove from heat and uncover the pan. Allow to cool to room temperature.
Remove the cherries from the pot with a slotte spoon or strainer, transferring them to a parchment-lined baking sheet or plate.
Store in an air tight container in the refrigerator for up to 6 months.
Notes for use of induction cooktop:
Start at 275 for 2-3 minutes
Simmer at 235 for 45-55 mimutes
