Bourbon Cherries

Now that fall is unofficially officially here, it's time to break out my Mason jars. One of my favorite parts of this season, the in between-y one we're in right now, where the sun still shines but the breezes begin to cool, is canning and preserving. I love that I can savor a late summer cherry or an early September apple in the middle of January, with just a little bit of work (ok, sometimes a lot) now.



So last week, I set out to try a new canning recipe with a few pounds of miraculous farmer's market cherries (seriously, they were the last bags left!). Using this recipe, I now posses five jars of pitted cherries swimming in garnet-colored bourbon syrup, lightly flavored with cinnamon.



I'm looking forward to slipping them into Manhattans on snowy, frigid nights this winter. Or using them as a grown-up topping for a bowl of vanilla ice cream.