Maraschino Cherries
- Total Time
- 20 minutes, plus 2 days' macerating
- Rating
- Comments
- Read comments
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Ingredients
- 1cup maraschino liqueur
- 1pint sour cherries, stemmed and pitted (or substitute one 24-ounce jar sour cherries in light syrup, drained).
Nutritional analysis per serving (4 servings)
253 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 1 gram protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring maraschino liqueur to a simmer in a small pot. Turn off heat and add cherries. Let mixture cool, then store in a jar in refrigerator for at least 2 days before using, and up to several months.
Private Notes
Comments
I pit the cherries by putting one on top of an open, empty wine bottle, stem end down, wrapping my hand over/around it, then poking it with the fat end of a chop stick. The pit goes into the bottle still with a bit of cheery meat on it. after a pound of cherry pits are in the bottle I add sherry, or any other liquor, and let sit to make Cherry Sherry.
The article that goes with this recipe says that there isn't a shortcut for pitting cherries, but in the intervening decade or so, the landscape has changed. A cherry pitter can be had for under $15 (Oxo makes a good one) and is perfect for this recipe. My whole quart of cherries was pitted in 15 minutes.
I've made these twice, in late June or early July when fresh sour cherries are available. They've been good for a year in the refrigerator, although they tend to be gone sooner! For a quart of cherries, 1-3/4 cups liqueur is enough.
You will never be satisfied with supermarket "maraschino" cherries again.
Any advice on using frozen cherries? I just found this recipe and cherry season is long over!
Thanks for the hairpin method and, yes, they still make hairpins. I love my 7 at a time cherry pitter but sours are too delicate. I’ve been using my thumb nail but this seem as if it would leave the cherry more intact. If there’s more at the farmers market this weekend, I’ll grab a quart and make a few jars for gifts.
For those who want to can, in his wonderful book 'Saving the Season' (p. 116, 2013) Kevin West has lovely, simple canning directions for making Maraschino Cherries: "Pack closely into a scalded pint jar, cover with Luxardo leaving 1/2 inch headspace. Seal the jars, and process in a boiling-water bath for 15 minutes. To reduce venting, allow the jars to rest in the water for 5 minutes before removing."
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