Candied Morello Cherries
- 1 jar 19 oz (540 ml) Morello cherries (cherries in light syrup)
- 1/2 cup (125 ml) sugar
- 1/4 cup (60 ml) marsala
- 2 tablespoons (30 ml) sherry vinegar
- In a saucepan, bring all the ingredients to a boil. Simmer for about 35 minutes or until the juice is syrupy. Cool. Cover and refrigerate for about 2 hours or until completely chilled. Delicious served with vanilla ice cream.