2900 minutes
Homemade maraschino cherries using sour cherries and maraschino liqueur for a delightful garnish perfect for cocktails and desserts.
Maraschino Liqueur
cups
Sour Cherries, stemmed and pitted
0 pint
1. Simmer the Liqueur
Pour the maraschino liqueur into a small pot and place over medium heat. Allow the liqueur to gently simmer until hot, which helps to unlock the aromatic qualities of the liqueur.
2. Add the Cherries
Once the liqueur is hot, remove the pot from the heat and add the sour cherries. Stir them gently into the liqueur, ensuring each cherry is evenly coated. As the mixture cools, the cherries will begin to plump and become saturated with the liqueur.
3. Macerate the Cherries
Transfer the cherry and liqueur mixture to a clean jar with a lid. Store the jar in the refrigerator for at least two days to allow the cherries to fully macerate. The mixture can keep for several months in the refrigerator.
Choose firm, sweet, or sour cherries with bright, unblemished skins. Bing cherries are a popular choice for their vibrant color and natural sweetness. If you prefer a slightly tart profile, sour cherries like Montmorency can work well too.
Let the cherries steep in the syrup for at least a couple of days, but ideally a week or more, before using. This allows them to absorb the flavors fully. Make sure they’re stored in an airtight jar and refrigerated during the fermentation period.
Taste the syrup before submerging the cherries. Adjust the balance of sweetness, acidity, and aromatic elements to your preference. This is your chance to make the recipe uniquely yours.
Maraschino liqueur is traditional, lending a light almond-like note. However, feel free to experiment with other liqueurs such as kirsch, amaretto, or Luxardo for varied flavor profiles. If you prefer a non-alcoholic version, a mixture of cherry juice and almond extract can be a good substitute.
Adjust the sugar level to your preference. Start with the recipe's suggested amount and reduce or increase depending on the sweetness of your cherries. Remember, the sugar not only sweetens but also acts as a preservative.
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