1 pound large fresh sweet cherries (with or without their stems)
3 tablespoons fresh lemon juice
1 teaspoon pure almond extract
How to Make It
In a medium nonreactive saucepan, combine 1 1/2 cups of water with the sugar, red grape juice,star anise pod and salt. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the sugar dissolves. Add the cherries, lemon juice and 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
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