How To Make Homemade Maraschino Cherries Recipes

HOMEMADE LUXARDO CHERRIES

Steps:

• Combine water, sugar, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. Stir occasionally as the sugar dissolves.
• Add the Luxardo Maraschino Liqueur and cherries. Stir to coat all of the cherries in the syrup. Cook for 5 minutes to soften the cherries slightly.
• Turn off the heat and allow the cherries to cool. Once cooled, store in the fridge in a tightly sealed jar.

HOMEMADE MARASCHINO CHERRIES

Steps:

• Pit the cherries, leaving stems intact, and place into a pint-sized jar.
• Stir together the water and sugar in a small pot and heat until sugar is completely dissolved.
• Stir in lemon juice and vanilla.
• Pour syrup over cherries, submerging completely.
• Cool to room temperature, then cover and refrigerate overnight before using.

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.

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.

HOMEMADE MARASCHINO CHERRIES

Steps:

• Place cherry liqueur, cherry juice, sugar, and vanilla bean into a saucepan. Bring to a rolling boil; continue to boil until sugar dissolves completely, 3 to 4 minutes.
• Remove from heat and immediately dump cherries in. Let cool, about 10 minutes. Stir in bourbon.
• Place into glass jars and keep in the refrigerator for up to 3 months.

LUXARDO CHERRIES RECIPE

Steps:

• To a medium saucepan (don't turn the heat on yet), combine the sugar and vanilla bean caviar. Rub the vanilla bean with the sugar until it's evenly distributed throughout-don't be shy to use your hands! Turn the flame to medium, add the cinnamon stick, pinch of nutmeg, juice from 1 lemon and water. Bring the mixture to a simmer, cover, and allow to cook for 5 minutes.
• Turn the heat down to low and add the cherries. Cook the cherries at a simmer for about 3 minutes, until they're slightly softened. Remove from the heat and stir in the luxardo liqueur. Allow the mixture to cool completely.
• If you're not canning, then feel free to fill up a few jars with the cherries and liquid. If you are canning them, then be sure to bring a large pot of water to a boil. Gently drop in the jars and boil for about 1 minute. I followed the rules off of Weck Jars' website. Per their instruction, place on the tops, with the fastens and drop them into the boiling water. Bring the water back up to a boil and cook for at least 3 minutes. Carefully remove jars from the water and allow to cool completely. Remove the fastens.

HOME MADE MARASCHINO CHERRIES

Steps:

• In a large pot boil water and salt, stirring until the salt is dissolved.
• Allow to cool for 10 minutes - pour this over the pitted sweet cherries.
• Cover and set aside 12 hours or overnight.
• Drain cherries, discard the brine and rinse well in cold water.
• Set aside.
• In a medium-sized pot, mix the sugar, the lemon juice and the red food coloring together and just-just bring to a boil, stirring well to dissolve sugar.
• Remember remove from heat as soon as the sugar is dissolved.
• Pour over the cherries, cover, and let stand for 24 hours.
• Drain cherries but reserve the juice.
• Set cherries aside.
• Bring the reserved juice to a boil again, remove from heat and stir in the almond extract that you pour over the cherries.
• Pack the cherries and the juice in hot sterilized jars and seal well.

HOMEMADE MARASCHINO CHERRIES

Steps:

• Wash and pit the cherries. Either pit vertically to remove the stem or pit horizontally to keep the stem intact.
• In a saucepan over medium high heat, combine the cherry liqueur, sugar and tart cherry juice. Stirring to dissolve the sugar. When it just begins to simmer, remove from the heat.
• Add the cherries and let cool to room temperature before storing the cherries and the juice in a lidded jar in the refrigerator.

HOW TO MAKE HOMEMADE MARASCHINO CHERRIES

Steps:

• Pit one pound of sweet cherries.
• Make a brine out of 1 pint water and ¼ tablespoon pickling salt. Bring this to a boil so salt will dissolve.
• Allow to cool for ten minutes, then pour over the cherries.
• Cover the bowl and let it sit overnight.
• Drain and rinse the cherries.
• Combine 1 pound of sugar, ¾ cup water and ¼ teaspoon lemon juice. Bring this to a boil and continue boiling until the sugar dissolves.
• Pour it over the drained cherries and let stand for 24 hours covered.
• Drain the cherries taking care to save the juice.
• Pack the cherries into 4 ounce or half pint canning jars.
• Bring the juice to a boil, then remove from heat.
• Add 1/8 ounce almond extract and 1/8 ounce homemade vanilla extract to the juice then stir well to combine.
• Pour the juice over the cherries.
• Wipe jar rims, put lids and bands on making sure they are fingertip tight.
• Process for twenty minutes in a cold pack canner, remove and tighten lids.
• Set them on a secure surface. I lay an old towel on top of my table and set the canning jars on it.
• Remember these jars are hot so use hot pads and jar lifters.
• Tighten the bands as tight as possible.
• Allow the jars to cool overnight.
• When the jars are completely cool, remove the bands and check the lids to make sure they are sealed.To check the lids, simply try to lift them up with your fingers. If they come off, set the food in the refrigerator and eat it within a week. If they do not come off, the cans are sealed. Replace the band and store in a cool, dark place.
• Be sure to label the jars with the name of the food in them and the date.

HOMEMADE MARASCHINO CHERRIES

Steps:

• Remove cherry pits using a cherry pitter and set cherries aside.
• In a medium-sized saucepan over medium-high heat, add everything except the cherries.
• Bring to a boil.
• Reduce the heat and simmer until the sugar has dissolved, stirring periodically.
• Add the cherries.
• Simmer on low heat for 10 minutes or until the syrup has a bit of a cherry flavor. (Yes, tasting is part of the recipe.) You don't want to cook the cherries - you just want to bring out some of their flavor.
• Remove the pan from the heat and transfer the entire contents to a bowl (so it doesn't continue cooking).
• Let cool to room temperature.
• Transfer to an airtight container and refrigerate.
• Wait about three days and then top your cupcakes, shakes, ice cream sodas, sundaes, Shirley Temples, and anything else you can think of with them. The cherries last for a couple of weeks in the refrigerator.

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.

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.

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 large saucepan over medium heat, mix together the sugar, cherry juice, and cinnamon stick, cooking until sugar dissolves and stirring frequently about 3 - 5 minutes.
• Add the pitted cherries, continue to cook over medium heat for 8 - 10 minutes. Turn off heat, and add in the lemon juice, vanilla extract, almond extract, and salt.
• If you are not using a hot water bath then allow to cool, and gently transfer to clean jar(s) and keep in jars in the refrigerator for up to 2 weeks.
• If using the hot water bath to seal, transfer cherries and their liquid to clean, sterilized jars while cherries are hot. Do not fully tighten lids, just finger tight.
• Fill a large stockpot halfway with water and bring to a boil. Place jars carefully in the stockpot, bring water back to a boil and process for 10 minutes. For more details on canning and hot water baths, this is a great article to reference.

HOW TO MAKE MARASCHINO CHERRIES

Steps:

• Start by removing the pits and stems from your cherries. Using a cherry pitter is the most efficient way to do it!
• Next, in a large pot add the water and bring to a soft boil. Add in the sugar and whisk to dissolve.
• Let it boil and add the cinnamon stick, lemon peel, star of anise, and fresh grated nutmeg to the mixture. Reduce the heat to medium low.
• Add in the cherries and allow it to simmer on lower heat for 2-3 minutes. They should just be slightly tender, but still hold up and have some bite to them.
• Turn off the heat and stir in the Luxardo liqueur and the vanilla extract.
• Immediately remove the pot from the burner and place it carefully in an ice bath to cool. I use one side of the sink filled with cold water and ice and place the pot right in. Stir for a few minutes to also speed up the process.
• Once fully cooled to room temperature, divide into jars and place in the fridge. These are best kept cold unless you properly can them and follow safety procedures for doing so.

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:

• Reserve the peel, and juice the orange. You will need 1/2 cup juice for this recipe.
• Remove the stems and pits from the cherries.
• Combine the water, sugar, lemon juice, orange juice, salt, cinnamon, star anise, and orange peel in a large skillet over high heat, and bring to a boil.
• Reduce the heat to low and allow the ingredients to simmer until the sugar has dissolved, stirring occasionally with a wooden spoon.
• Add the pitted fruit, and let it simmer on low heat for 10 minutes, until the syrup has a faint cherry taste.
• Once the syrup is ready, transfer the ingredients to a bowl to prevent them from cooking further.
• Once cooled, transfer the ingredients to a clean glass jar and cover. Place the jar in the refrigerator and let them soak for at least three days before eating.