- 2 cups water
- 1 cup dried tart cherries
- 1/2 vanilla bean, split lengthwise
- 2 pounds frozen unsweetened pitted dark sweet cherries, thawed, juice reserved
- 2/3 cup honey
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon grated lemon peel
- Combine 2 cups water and dried cherries in large saucepan. Bring to boil. Reduce heat; simmer until water is reduced to 1/4 cup, about 15 minutes. Scrape in seeds from vanilla bean; add bean. Stir in dark cherries with juices and remaining ingredients. Simmer until cherries are tender and juices thicken, about 50 minutes. Cool. (Can be made 3 days ahead. Cover and chill. Serve at room temperature.)