Bourbon Candied Cherries

Use these in a Maker's Mark Manhattan??  Mmmm

recipe courtesy Cooking Light Magazine

Bourbon Candied Cherries

1 1/2 pounds fresh Bing cherries with stems

1 cup sugar

1/3 cup fresh lime juice 

1/4 cup water

1 cup bourbon or rye whiskey

Place the cherries in a medium glass bowl or large jar. Combine sugar, juice, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; cook for 5 minutes, stirring to dissolve sugar. Add 1 cup bourbon; bring just to a boil. Pour the hot bourbon mixture over cherries. Cool completely. Cover and refrigerate at least 3 days before serving.  Serves 12 (about 5 cherries and 2 tbsp liquid each).

*Note:  Serve the cherries as a fun party nibble, or use in cocktails. Don't toss the soaking liquid--stir it into cocktails, or drizzle over ice cream or pound cake. The cherries taste best after soaking at least three days and they will keep in the refrigerator for up to two weeks.