Prep: 15 mins

Cook: 10 mins





  1. Pit cherries.
  2. Combine the sugar and water in a saucepan. Heat on medium-low heat, stirring until the sugar has dissolved.
  3. Remove off of the heat and squeeze in the juice of 1/2 a small lemon, 1 teaspoon almond.   Allow to cool completely.
  4. Spoon the cherries into a pan and cook for 10n mins.  
  5. Spoon cherries into a clean jar.  Top off with liquid from pot.
  6. Let cool and store in the fridge for 3 months.