1 can Bing cherries – pitted, in heavy sauce (16 oz.)
2 tablespoons sugar
3 tablespoons Kirsch or Cognac
Drain the cherries, reserving 1/2 cup of the syrup. In a medium saucepan, combine the reserved syrup with the sugar. Bring to a boil, stirring constantly to dissolve the sugar.
Add the cherries, cover and simmer for 1 minute. Remove from the heat and with a slotted spoon, transfer the cherries to a heat proof one-pint jar. Add the Kirsch.
Boil the syrup in the saucepan until it is reduced by half, to about 1/4 cup. Pour the reduced syrup over the cherries. Cover tightly and swirl to mix thoroughly. Refrigerate for at least 12 hours and up to 3 months before using.