Recipe Detail Page

1. Wash, de-stem and pit 1 dry pint or 2 cups (500 mL) of fresh sour cherries. To a saucepan, add 1 cup (250 mL) bourbon, ½ cup (125 mL) maple syrup, the zest of 1 whole orange and 6 to 8 cardamom pods. Warm but do not boil, stirring to combine the maple syrup, for about 5 minutes. Turn off the heat and add the cherries. Allow to cool. Store in a sealed container or Mason jar in the fridge for several weeks.