Use these cherries in a Manhattan or spoon them with their syrup over ice cream for an adult dessert.
- Yield: Makes 1 1/2 cups
Source: Martha Stewart Living, December 2011
- 1 cup bourbon
- 2 tablespoons sugar
- 4 ounces dried (no oil added) cherries (3/4 cup)
Bring bourbon and sugar to a gentle simmer in a small saucepan over low heat. (Watch carefully, since bourbon may ignite.) Simmer, stirring, until sugar dissolves.
Pour bourbon syrup over cherries in a 12-ounce glass jar. Let stand overnight to macerate.