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Homemade Maraschino Cherries

The process of making my own maraschinos was surprisingly quick and easy. The pitting did not take long though I was a bit surprised by how violent it seemed. No doubt this impression was enhanced by cherry juice’s strong resemblance to blood… Our sink and the surrounding areas looked like the set of Apocalypse Now by the time I was done. And my apron will never be the same…

Cherry pitting carnage by Eve Fox, Garden of Eating blog, copyright 2011

But it took mere minutes to juice the lemons while I heated the cherry juice, water and sugar until the sugar had dissolved completely.

Juicing the lemons by Eve Fox, Garden of Eating blog, copyright 2011

Then I tossed in the cherries, lemon juice and pure almond extract and cooked them briefly – no need to cook for very long if you plan to can them since the cherries will get cooked for 10 minutes during the hot water process.

Cooking the cherries by Eve Fox, Garden of Eating blog, copyright 2011

Meanwhile, I sterilized my jars in my canning pot and got things ready for the brief canning that followed. 15 minutes later, two jars of maraschinos were cooling on the counter. And now we can set sail on the Good Ship Lollipop!

Homemade maraschino cherries by Eve Fox, Garden of Eating blog, copyright 2011

A note that this is all a far cry from real maraschino cherries which were originally made from a type of sour cherry grown in Croatia called a Marasca cherry. The Croats crushed their Marascas to make a sweet liqueur which I am guessing derived its almond-like flavor from the cherry pits. And the cherries that were then preserved in that liqueur were called Maraschino cherries. But since I am not interested in liquor-soaked cherries, the bastardization does not bother me one bit.

Another important note — you should enter Can You Can It? – my awesome canning contest. You could win a set of wonderful Weck canning jars or a copy of Put ‘Em Up – my favorite canning and preserving cookbook! But hurry up – the deadline to enter is Wednesday, August 17th.

Can You Can It? logo by Eve Fox, The Garden of Eating blog, copyright 2011

Homemade Maraschino Cherries (adapted from Nick Mautone’s book Raising the Bar)
Makes one quart
Ingredients

* 1/2 cup (125 ml) water
* 1/2 cup (125 ml) black cherry or concord grape juice
* 1/2 cup (4 ounces) natural cane sugar
* Freshly juice (3 tablespoons/1 1/2 ounces/50 ml) of 1 lemon
* 1/2 teaspoon pure almond extract
* 2 cups (9 1/2 ounces/266 grams) sweet bing cherries, pitted

Directions

1. Add the water, cherry or grape juice and sugar to a 2-quart pot. Bring to a boil over high heat and let cook 1 to 2 minutes until the sugar is completely dissolved. Reduce the heat to medium-low. Add the lemon juice, extract and cherries. Cook 5 minutes to let the cherries absorb the flavors, then remove the pot from the heat.

2. Transfer to a clean sterilized jar and process in a hot water bath for 10 minutes for long-term storage, or just put the jar in the fridge if you plan on using them within one month.

You might also like these cherry recipes from other folks:

Or these yummy desserts from The Garden of Eating:

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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmersí markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.

70 comments

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8:57PM PDT on Mar 10, 2013

Have always loved these cherries, very tasty and delicious!

11:03PM PDT on Jul 1, 2012

I love the type of cherries and gonna try this recipe!

1:09PM PDT on Jun 21, 2012

ty

1:09PM PDT on Jun 21, 2012

ty

1:09PM PDT on Jun 21, 2012

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8:30AM PDT on Jun 21, 2012

Nice one ....Thank you,,,

6:42PM PST on Jan 25, 2012

I want to try this

1:08PM PDT on Oct 3, 2011

This is great! I had no idea a healthy recipe for maraschino cherries existed. Thanks

10:16AM PDT on Sep 14, 2011

Awesome recipe!! Thanks!!

2:19PM PDT on Sep 13, 2011

Sounds too good to be true...must try! Thanks!

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