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Wash, drain and pit the cherries.
In a large saucepan, bring cherries, sugar and water to a boil.
Reduce the heat and simmer the cherries for about 1 hour.
Stir the cherries occasionally trying not to pierce the cherries.
Stir frequently during the last 10 or 20 minutes so that the candied cherries don’t burn!
Remove the pan from heat and drain the candied cherries.
Place them separately on (lightly oiled) plates and let them dry overnight at room temperature.