Home Made Maraschino Cherries Recipes

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:

• 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.

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.

MARASCHINO CHERRIES

Steps:

• Combine the sugar and 1/4 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
• Scald a pint jar with a little boiling water; just swirl and dump. Pack the cherries and orange peel into the jar, leaving 1 inch of headroom at the top.
• Stir together the cherry liqueur, almond extract and 2 1/2 ounces of the sugar syrup in a glass (save the remaining sugar syrup for sweetening drinks). Pour the mixture over the cherries. If needed, top off with cherry liqueur to cover. Seal the jar and refrigerate for a minimum of 3 days.

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.

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.