Sour Cherry Spoon Sweet - sour cherries

Method

• Place the cherries in a colander under cold running water to rinse well. Transfer to a small mixing bowl and add 2 cups cold water. (The water should cover the cherries by about 1 inch.)
• Set aside to soak for 2 hours. Drain well, separately reserving the cherries and the soaking liquid.
• Place the cherries in a small heavy saucepan.
• Sprinkle the sugar over the top to cover the cherries.
• Add a pinch of salt along with the reserved soaking liquid.
• Place over high heat and bring to a boil.
• Lower the heat and simmer, without stirring, for 20 minutes.
• Brush the sides of the pan with a wet pastry brush from time to time to keep the sugars from crystallizing around the edges.
• Remove from the heat and set aside for at least 2 hours.
• Return the saucepan to high heat and bring to a boil, using a metal spoon to skim off any foam that rises to the top.
• Insert a candy thermometer into the pot and boil for about 20 minutes, or until the mixture reaches 230°F to 240°F on the thermometer.
• Stir in the lemon juice and boil for 1 minute.
• Remove the saucepan from the heat.
• Stir in the kirshwasser and vanilla and set aside to cool.
• When cool, serve or transfer to a non-reactive container, cover, and refrigerate for up to 3 months.