Here is a recipe I learned from my Greek friend, Meni.
Leave the sugar and cherries to macerate in a bowl overnight. Use the lesser quantity of sugar if the cherries are very sweet.
Boil for 20 to 25 minutes, and add the juice of half a lemon towards the end of cooking. When setting point is reached, pot in hot jars, seal and label.
To make visinada use twice the amount of sugar, strain after cooking, and produce a syrup.
© 2000 Frances Bissell. All rights reserved.