Equipment

• Cherrie Pitter
• Sauce Pan
• Wisk
• Measuring Cup
• Mason Jar (1 Pint)

Ingredients

• 1/3 c Turbinado sugar or light brown sugar
• 1 pinch Kosher salt
• 1 Cinnimon stick or 1/8 t ground cinnimon
• 1 T Vanilla extract
• 2 T Triple sec
• 1 c Bourbon
• 1 pint Cherries (sweet) Stems removed and pitted
• 3 strips Orange zest

Instructions

1. Add the sugar, salt, cinnamon stick, vanilla, triple sec, and bourbon to a saucepan
2. Bring the contents of the saucepan to a simmer over mediium heat. Whisk occasionally to dissove the sugar into the liquid
3. Add the cherries to the saucepan once the liquid is simmering. Simmer for another 2 – 3 minutes
4. Remove the cinnamon stick, turn off the heat, and allow cherries and liquid to cool
5. Put into 1 pint jar, cool an additional 20 – 30 minutes, cap and refigerate

Notes

• Store in the refrigerator in an airtight container for at least 5 days before using. The liquid will continue to infuse the cherries over time
• Will keep up to 6 months in the refrigerator