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In a pan, bring the quart of water and salt to a boil. Cool.
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Add the cherries and chill overnight.
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Drain and rinse the cherries.
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In another pan, mix the water and honey. Add the lemon juice and bring to a boil.
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Boil for 5 minutes, stirring constantly.
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Cool and add the food coloring, vanilla, and almond extract.
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Pack the cherries in jars. Pour the syrup on top.
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Store in the fridge.