Directions

1. In a medium nonreactive saucepan, combine 1 1/2 cups of water with 1 cup of sugar, 1/2 cup of red grape juice, 1 star anise pod and a pinch of kosher salt. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the sugar dissolves. Add 1 pound of large fresh sweet cherries (with or without their stems), 3 tablespoons of fresh lemon juice and 1 teaspoon of pure almond extract and simmer until the cherries are just tender, about 5 minutes. Remove the pan from the heat and let the cherries cool to room temperature in the syrup. Transfer the maraschino cherries and their syrup to a jar, cover and refrigerate overnight or for up to 2 weeks.