My first foray into the world of preserving, canning, putting back outside of a class and it's a pretty easy one. It involves no intensive slaving over a hot stove, no purifying, dunking, boiling, waiting. Well, maybe a little bit of waiting. It involves an age old tradition of preserving in alcohol, which makes it pretty much a snap to make and reminds me of a classed up version of "marinated" maraschino cherries (remember those from high school parties?). This is definitely the grown-up version of that though.
Drunken Cherries- from Put 'em Up! by Sherri Brooks Vinton
1 lb sweet cherries, stemmed but not pitted- I used a combo of white and red for some color contrast
1 1/2 c. bourbon
1/2 c. brown sugar
1/2 c. water
1. Cut slit in each cherry, which will allow the flavors to soak through. Combine cherries and bourbon in a bowl.
2. Bring sugar and water to a boil in a medium saucepan until the sugar dissolves. Pour syrup in the bowl with cherries and bourbon and mix together. Strain cherries into pint or 1/2 pint (I used a combination) jars and seal. Shake a little and let sit for 1 week before using. Can be kept at room temperature for up to 1 year.