Candied Cherries

Needing candied cherries for another recipe, I found this one on the internet at whatscookingamerica.net! Preparation time does not include the 3 hours of standing after the first 20 minutes of cooking.

• Ready In: 1 hr
• Yields: 4 cups

Ingredients

• 2  cups granulated sugar
• 1⁄2 cup water
• 1  lb fresh cherries, rinsed, stemmed, pitted
• 1⁄2 lemon
• 1  cup  apple juice

Directions

1. In a large saucepan, bring sugar & water to boil, then add cherries & lemon half.
2. Reduce heat to low & let simmer about 20 minutes, or until syrup is red & slightly thick.
3. Remove from heat & let stand 2-3 hours or overnight.
4. Strain the cherries, reserving the syrup, & set the cherries aside.
5. Discard lemon half & add apple juice to the syrup.
6. Over medium-high heat, bring syrup to boil & cook 5 minutes.
7. Return cherries to syrup, reduce heat to low & cook slowly until thick & a candy thermometer reads 220 degrees F (or 105 degrees C).
8. Cherries can be stored at least 6 months in the refrigerator.