Healthy Homemade Maraschino Cherries Recipes

REAL MARASCHINO CHERRIES

Steps:

• Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months.

HEALTHY HOMEMADE MARASCHINO CHERRIES

Steps:

• Wash the cherries and remove their stems. Pit the cherries (I don't own a cherry pitter so I used a boba straw... hence why my cherries look like olives lol) and place them in a container big enough to hold 64oz (preferably a container where the cherries will be fully submerged once you add the rest of the ingredients).
• Pour in the water, vodka, stevia extract, cherry flavor, and almond extract. Gently give it a stir. Seal the container tightly and refrigerate for 2 weeks.
• After the 2 weeks, you can portion the mixture into jars, making sure to keep the cherries fully submerged in the cherry liquid.

HOMEMADE MARASCHINO CHERRIES

Steps:

• Gather the ingredients.
• Bring the water and pickling salt to a boil in a pot, stirring until the salt is dissolved. Let cool for 10 minutes, then pour over pitted sweet cherries. Cover and let sit 12 hours or overnight.
• Drain the cherries, discarding the brine, and rinse in cold water. Place in a bowl and set aside.
• In a medium saucepan, combine the sugar, water, lemon juice, and red food coloring, if using. Bring just to a boil, stirring to dissolve the sugar, and remove from the heat.
• Pour the liquid over the cherries, cover, and let stand for 24 hours.
• Drain the cherries, reserving the juice. Set the cherries aside. Bring reserved juice to a boil. Remove from the heat and stir in the almond extract, if using.
• Pour the warm liquid over the cherries.
• Pack the cherries with the juice in clean jars and store in the refrigerator for up to two weeks.

MARASCHINO CHERRIES

Steps:

• 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.

17 WAYS TO USE MARASCHINO CHERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a maraschino cherry recipe in 30 minutes or less!

HOMEMADE MARASCHINO CHERRIES

Steps:

• The night before, place the cherries into a mesh strainer set over a bowl and thaw and to collect any juices.
• The morning of, combine the sugar and water in a saucepan. Heat on medium-low heat, stirring until the sugar has dissolved.
• Remove off of the heat and squeeze in the juice of 1/2 a small lemon, 1 teaspoon vanilla and any juiced collected in the bottom of the bowl. Allow to cool completely.
• Spoon the thawed cherries into a pint sized jar and pour the syrup over top, leaving 1-inch at the top.
• Use a knife and work it around the edges to release any air bubbles. Cover with a tight fitting lid and refrigerated for 18 to 24 hours.

HOMEMADE MARASCHINO CHERRIES

Steps:

• In a small saucepan, combine the juice and sugar. Heat on medium-low, until the sugar dissolves, about 3 minutes.
• Pack 1 quart jar or 2 pint jars with cherries, stopping at the headspace line. Tap the jars, or press the cherries down gently as you go, to compact them slightly.
• Fill the jars with simple syrup, up to the headspace line.
• Screw on lids, and refrigerate 3 days, before serving, to allow the flavor to develop.
• These homemade maraschino cherries will keep in the fridge for up to a month, and also freeze beautifully (just be sure to use freezer-safe jars).
• To can your maraschino cherries, refer to the current guidelines from the National Center for Home Food Preservation.

CANNED MARASCHINO CHERRIES

Steps:

• Brine cherries by bringing 6 cups of water to a boil and adding 3 tablespoons of sea salt; use a salt with no additives to ensure glossy-looking fruit (table salt can have all kinds of things in it). Remove brine from heat. Halve and pit the cherries, adding them as you go to the still-warm liquid, then let the cherries sit in liquid overnight, at least, in the fridge.
• Once the cherries are brined, bring the sugar, lime juice, and 3 cups of water to a simmer in a saucepan. Add the mashed cherries for a deeper, natural color (however, the cherries look pretty cool and slightly alien without it). Let this mixture reduce by a third, then cool. Drain the cherries and rinse them of brine. In a large, airtight jar, add the sugar mixture and the drained cherries. Top with at least a cup of Maraska maraschino liqueur, available at many downtown liquor stores, or substitute a spirit like bourbon or brandy. Because the cherries are preserved in alcohol, a snap-shut glass jar with a rubber gasket works just fine. They will easily keep in your refrigerator for a few months.

MAKE YOUR OWN MARASCHINO CHERRIES

Steps:

• Soak pitted cherries overnight in heated brine.
• The next morning, drain cherries. Rinse them in cold water. Combine cherries, water, sugar, lemon juice, and red food coloring. Heat to the boiling point.
• Let stand about 24 hours. Again, boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal.
• The Ball Blue book says boil this in a water bath-pints-20 minutes, quarts-25 minutes.