1. Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.) 2. Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid. 3. Place the cherries in a small heavy saucepan. 4. Sprinkle the sugar over the top to cover the cherries. 5. Add a pinch of salt along with the reserved soaking liquid. 6. Place over high heat and bring to a boil. 7. Lower the heat and simmer, without stirring, for 20 minutes. 8. Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges. 9. Remove from the heat and set aside for at least 2 hours. 10. Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top. 11. Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer. 12. Stir in the lemon juice and boil for 1 minute. 13. Remove the saucepan from the heat. 14. Stir in the kirshwasser and vanilla and set aside to cool. 15. When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months. ---------------------------------------------------------------------------
Nutrition
Ingredients
