Homemade Maraschino Cherries Recipes

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REAL MARASCHINO CHERRIES



Real Maraschino Cherries image

Provided by Ted Allen

Categories     condiment

Time 10m

Yield 1 pint

Number Of Ingredients 2

1 cup maraschino liqueur
1 pint sour cherries, stemmed and pitted (in a pinch, you can buy a jar of sour cherries in light syrup, and drain the syrup)

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.

HOMEMADE MARASCHINO CHERRIES



Homemade Maraschino Cherries image

Once you learn how commercial maraschino cherries are made, you will want to make your own at home. It does take time, but this recipe makes it easy.

Provided by Peggy Trowbridge Filippone

Categories     Dessert     Ingredient     Condiment

Time P1DT12h40m

Yield 120

Number Of Ingredients 10

3 pounds sweet cherries (pitted)
For the Brine:
2 quarts water
1 tablespoon pickling salt (or brining or kosher salt)
For the Syrup:
4 1/2 cups sugar
3 cups water
1 lemon (juiced)
Optional: red food coloring
Optional: 1 ounce almond extract

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.

Nutrition Facts : Calories 36 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 9 g, Fat 0 g, ServingSize 3 pounds cherries, UnsaturatedFat 0 g

MARASCHINO CHERRIES



Maraschino Cherries image

The liquid and cherries glow Kool-Aid red, but they are seductively crisp-textured and steeped with an exotic, piney, floral flavor that is just sweet enough but balanced by a tart tang. Sublime in a manhattan, they are even better over coconut sorbet, and just imagine them on top of an ice cream sundae.

Provided by Melissa Clark

Categories     condiments

Time 20m

Yield About 1 pint

Number Of Ingredients 2

1 cup maraschino liqueur
1 pint sour cherries, stemmed and pitted (or substitute one 24-ounce jar sour cherries in light syrup, drained).

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 0 grams, Carbohydrate 32 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 29 grams

17 WAYS TO USE MARASCHINO CHERRIES



17 Ways to Use Maraschino Cherries image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Maraschino Cherry Cupcakes
Maraschino Cherry Chocolate Chip Cookies
Cherry Bourbon Slush
Chocolate Cherry Thumbprint Cookies
Cherry Margarita
Maraschino Cherry Buttercream Frosting
Maraschino Cherry Almond Chocolate Chip Cookies
Shirley Temple
Maraschino Cherry Bars
Aviation Cocktail
Pineapple Upside-Down Cake
Pineapple and Cherry Ham
White Chocolate Cherry Fudge
Banana Split Cheesecake Bars
Hawaiian Banana Bread
Maraschino Cherry Cake
Banana Split

Steps:

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

Nutrition Facts :

HOMEMADE MARASCHINO CHERRIES



Homemade Maraschino Cherries image

Who needs store-bought when you can make your own Homemade Maraschino Cherries? Sweet cherries are soaked in a homemade syrup and perfect on ice cream or as a garnish for your favorite cocktail!

Provided by Laurie McNamara

Categories     homemade ingredient

Time 5m

Number Of Ingredients 5

3 cups tart cherries (frozen)
1 cup sugar
1 cup water
1/2 lemon (juiced)
1 teaspoon pure vanilla extract

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.

Nutrition Facts : ServingSize 1 jar, Calories 1062 kcal, Carbohydrate 272 g, Protein 5 g, Sodium 15 mg, Fiber 10 g, Sugar 255 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g

HOMEMADE MARASCHINO CHERRIES



Homemade Maraschino Cherries image

These maraschino cherries are packed in simple syrup, rather than cherry liqueur, so they're alcohol-free and kid-friendly!

Provided by Erin Huffstetler, MyFrugalHome.com

Categories     Food Preservation

Time 8m

Number Of Ingredients 5

3 1/2 cups pitted sweet or sour cherries (from approximately 1 1/4 lbs. fresh cherries)
3/4 cup granulated sugar
3/4 cup cherry juice or water
1 tablespoon lemon juice
2 teaspoons vanilla extract

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.

Nutrition Facts : ServingSize 1 cherry, Calories 10 calories, Sugar 2.2 g, Sodium 0.3 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 2.4 g, Fiber 0.1 g, Protein 0.1 g, Cholesterol 0 mg

MARASCHINO CHERRIES



Maraschino Cherries image

Provided by Cooking Channel

Categories     condiment

Time P3DT20m

Yield 1 pint

Number Of Ingredients 5

1/2 cup granulated sugar
1 1/2 cups sweet cherries (about 1/2 pound), pitted
One 1-inch strip orange peel
3 1/2 ounces cherry liqueur, such as maraschino
1/8 teaspoon almond extract

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.

HOMEMADE MARASCHINO CHERRIES



Homemade Maraschino Cherries image

Make and share this Homemade Maraschino Cherries recipe from Food.com.

Provided by Dienia B.

Categories     Cherries

Time P1DT2h

Yield 5 1/2 pint

Number Of Ingredients 7

3 lbs firm tart red cherries
8 cups cold water
2 tablespoons ascorbic acid, crystals
1 1/2 cups water
3 cups sugar
2 tablespoons red food coloring
1 tablespoon almond extract

Steps:

  • Remove pits from cherries.
  • Combine 8 cups water and ascorbic acid.
  • Stir until crystals are dissolved.
  • Add cherries to the solution.
  • Don't allow the fruit to remain more than 20 minutes.
  • Rinse fruit; drain well.
  • Combine 1 1/2 cup water and sugar.
  • Bring to a boil.
  • Stir in food coloring and add the cherries.
  • Reduce heat; simmer for 5 minutes.
  • Cool completely, allowing cherries to soak 24 hours.
  • Next day, bring to a boil and then stir in almond extract.
  • Pack hot cherries into hot jars leaving 1/2 inch head space.
  • Shake jars to get firm pack.
  • Bring syrup to a boil and ladle hot syrup into jars.
  • Process in water bath for 15 minutes for 1/2 pint jars.

Nutrition Facts : Calories 608.1, Fat 0.8, SaturatedFat 0.2, Sodium 17.4, Carbohydrate 153.5, Fiber 4.4, Sugar 143.3, Protein 2.7

MAKE YOUR OWN MARASCHINO CHERRIES



Make Your Own Maraschino Cherries image

Make your own Maraschino cherries! Adapted from Meal Master. I have not tried this yet, so putting it here for safekeeping! The sweet sundae-topper has its origins in Yugoslavia and northern Italy. For centuries, merchants had used marascas - small, bitter, black wild cherries - to make a sweet liqueur. Part of the flavor came from crushed cherry stones, which have an almond-like flavor. Marascara cherries preserved in the cherry liqueur were imported into the United States in the 1890s. These maraschino cherries were an expensive luxury served at the finest hotels. With typical ingenuity, American cherry processors figured out a way to make a less expensive version. They used Royal Anne cherries, less liqueur, and almond oil instead of crushed cherry pits. In the 1920s, alcohol was eliminated altogether when horticulturalist Ernest Wiegand found a way to preserve cherries using brine instead of alcohol. The American version of the maraschino became so popular that it completely replaced the foreign import. Cherries are grown in several regions of this country, but seventy percent of the cherries produced in the United States come from four states (Washington, Oregon, Idaho, and Utah). Maraschini cherries are also produced in New England and the Mid Atlantic.

Provided by Sharon123

Categories     Cherries

Time P2DT30m

Yield 6 serving(s)

Number Of Ingredients 10

4 1/2 lbs pitted red cherries
4 1/2 lbs white sugar
3 cups water
1 lemon, juice of
1 ounce almond extract
1 ounce red food coloring
brine
2 quarts water
2 tablespoons salt
1 teaspoon alum

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.

Nutrition Facts : Calories 1584.9, Fat 0.8, SaturatedFat 0.2, Sodium 2342.4, Carbohydrate 405.6, Fiber 8.5, Sugar 391.8, Protein 4.3

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