Step 1

Pit the cherries using a cherry pitter.

Step 2

Combine all the ingredients (minus the almond extract) in a large saucepan and bring to a simmer. You don't need to put a lid on the pot during cooking.

Step 3

Turn down the heat and simmer for roughly 65-75 minutes. During this time you will see a 'scum' rise to the top of the pot. Remove as much as you can of this throughout the cooking process using a slotted spoon. This is totally natural but can cause the syrup to be cloudy and not clear.

Step 4

Once the cherries have reduced and are translucent in color remove them from the heat and allow them to cool. Stir in the almond extract if using.

Step 5

Store the cherries and the syrup in an airtight container in the fridge for up to one year. Fully cover the cherries with the sugar syrup to stop them from going bad. Don't store in a cupboard as they will go moldy after a few days.