Bourbon Sour Cherries

The sour cherries are prolific! I will not be able to try these for 6 weeks, but I feel fairly confident that they will be delicious because my friend makes a similar recipe each year and I've had at least a couple of Manhattens with her cherries and a splash of the syrup. The more traditional option for this would be brandy, but I only had bourbon and didn't feel like a trip to the store, so bourbon cherries it is. These will be excellent in some future cocktails, or atop some dessert, if you like that kind of thing.

This recipe makes about 1 quart. I had a little liquid leftover, and more cherries, so I made a mini jar which will be a nice gift somewhere down the line. This recipe came from an online search, though I modified her technique to be more simple and with less dishes!

Bourbon Cherries
1 1/2 pounds of sour cherries, pitted
3/4 cup granulated sugar
3/4 cup water
juice of one lemon
4 cardamom pods
2 whole cloves
1 cinnamon stick
1 cup bourbon or brandy

1. In a small saucepan, heat sugar, water, lemon juice, spices and bourbon until boiling. Turn off heat and stir so that sugar dissolves. Let cool 10 minutes or so.
2. Fill a quart jar with pitted cherries and pour cooled sugar-bourbon-syrup over the top. Use a small strainer to catch the spices so they do not go into the jar. Cover cherries with enough liquid so they are not exposed to air. Put lid on jar and leave in the fridge for 6 weeks to get the best flavor.
3. After 6 weeks, your cherries and bourbon syrup are ready. They will keep in the fridge for a year.