If you can't bear to wait a full 2 weeks, or prefer nonalcoholic cherries, try this lovely version from Raising the Bar by Nick Mautone (Artisan 2004).
1 1/2 cups water
1/2 cup red grape juice (use 100 percent juice)
1 cup sugar
3 1/2 ounces fresh lemon juice (from approximately 3 lemons)
Pinch of salt
1 whole piece star anise
1 pound sweet cherries, pitted
1 teaspoon almond extract
In a nonreactive saucepan, add the water, grape juice, sugar, lemon juice, salt and star anise. Place over medium-high heat and bring to a boil. Reduce the heat and simmer the mixture until the sugar has dissolved.
Add the cherries and almond extract. Simmer on low heat for 10 minutes or until the cherries have exuded some of their juice and the syrup has taken on a distinctly cherry flavor. Be careful not to overcook. The point is not to actually cook the cherries, but to heat them in the syrup just long enough to bring out their essence.
Remove the pan from the heat, transfer the cherries and the syrup to a bowl, and let cool to room temperature. Transfer to a container with a tight-fitting lid, cover tightly, and refrigerate. The longer the cherries steep, the more flavorful they will become.
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