Yields: 8 jars (250 mL each)
6 cups (750 ml) Pitted and Halved Lapin Cherries
zest of 2 oranges
4 cups white sugar
2 TBSP (30 mL) orange liqueur
Simmer the cherries in a covered pot for about 10 minutes until tender. Remove from heat. Add the sugar & zest and mix well. Bring back to a boil over medium heat -- stirring frequently careful not to burn bottom. Increase heat to high and cook for 15 to 20 minutes stirring constantly. Remove from heat, and skim off any foam. Add the liqueur and stir well. Ladle into hot sterlized jars; Seal.