INGREDIENTS
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1/2 cup sugar
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1/2 cup water
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2 teaspoon lemon juice
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1 cinnamon stick
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Pinch of freshly grated nutmeg
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1 teaspoon vanilla extract
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1 pound sweet cherries, pitted (If you want to be really technical about it, it would be good if you could use Marasca cherries. Since most of us don't have access to them, any cherry will do - the redder the better. If you don't own a cherry pitter,
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1 cup of maraschino liqueur (I used Luxardo brand. On Serious Eats, they just used a regular brandy and were not as happy with the results. eGullet has an interesting discussion thread on types of cherry liqueur that is worth a read.)