Ingredients
1 cup tart cherry juice
1 cup sugar
1 split vanilla bean and seeds
1/4 cup Luxardo maraschino liqueur
1 dried bay leaf
2 cups pitted fresh sour cherries (or drained sour cherries in light syrup)
Preparation
Boil cherry juice and sugar over medium-high heat with vanilla bean and seeds until reduced by half, about 8 minutes. Stir in Luxardo and bay leaf.
Pour mixture over cherries.
Cool, seal, and refrigerate at least 1 week.
