[3] If you love to eat maraschino cherries, make the brandy-infused recipe below and eat them from a glass of Prosecco. It’s our personal version of a “maraschino cocktail” (photo: The Nibble).
THE HISTORY OF MARASCHINO CHERRIES
The Marasca cherry (Prunus cerasus var. marasca) is a type of sour Morello cherry that grows largely in Bosnia, Croatia, Herzegovina, northern Italy and Slovenia. With a bitter taste and a drier pulp than other cherry varieties, they are ideal to make cherry (maraschino) liqueur.
The ubiquitous maraschino cherries were once quite elite, originally preserved in the liqueur as a delicacy for royalty and the wealthy.
In the 19th century, the preserved cherries became popular in the rest of Europe, but the Balkans supply was too small for the whole. Hence they became a pricey delicacy, largely confined to royalty and the wealthy.
Because of the relative scarcity of the Marasca tree, other cherries came to be preserved in various ways and sold as “maraschino,” leading to the red-dyed version we have come to know, with no liqueur but plenty of corn syrup.
The Marasca cherry tree is very fussy about where it will grow, so in the U.S., the Royal Ann cherry variety is used to make “maraschino” cherries.
MAKE YOUR OWN LIQUEUR-INFUSED MARASCHINO CHERRIES
You can purchase maraschino cherries from brands like Amarena or Luxardo, but we prefer the flavor of homemade.
This recipe creates a cherry that is sophisticated, firm, and deeply aromatic. If cherries are in season, use fresh Bing or Rainier cherries. Pit them, but leave the stems on if you want a “cocktail cherry” look. High-quality frozen dark sweet cherries work surprisingly well.
Use the infused cherries to garnish both sweet and savory foods: over desserts, as a garnish for grilled or roasted meat and poultry, even dropped into a Manhattan or other cocktail, or threaded on a cocktail pick.
Recipe tips:
One pound of pitted cherries typically fits into a pint jar with just enough room for the liquid to fill the gaps.
Depending on which cherry spirit you’re using, see the †footnote for sugar adjustments.
Ingredients For 1 Pint
For The Syrup
1 cup sugar (raw or Demerara sugar adds a nice depth of molasses)
1 cup juice/water (use the juice of the frozen cherries)
Pinch of salt
1 cinnamon stick
Optional: 2 whole cloves
Plus:
1 pound pitted cherries (we buy a bit extra “just in case” there’s room on the jar)
1/2 cup plus 2 tablespoons cherry liqueur (see †footnote)
1/2 teaspoon vanilla extract
Preparation
1. MAKE the infusion liquid (syrup). In a small saucepan over medium heat, combine the syrup ingredients. Bring to a simmer just until the sugar is dissolved (you don’t want to boil off the alcohol). Remove from the heat and let cool for 5 minutes.
2. STIR IN the cherry liqueur and vanilla extract.
3. PLACE the cherries in a clean glass jar. If you plan to keep them for more than 2-3 months, sterilize a Mason jar. See the *footnote.
4. POUR the warm liquid over the cherries until they are completely submerged. Seal the jar and let it sit on the counter until it reaches room temperature, then move them to the refrigerator. While you can eat them in 24 hours, they are best after 2 weeks. They will keep in the fridge for several months.
TIP: If you aren’t using Maraschino liqueur, add a drop of Almond Extract. True maraschino cherries get their flavor from the crushed pits, which taste like almonds.
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*How to clean the jar: If you plan to use the cherries within 2-3 months and are keeping them in the refrigerator, you don’t need to go through a full formal sterilization process (i.e., boiling the jar in a pot of water). However, you should still follow “clean kitchen” practices. To “Hot Tap” Clean,” the jar and lid must be thoroughly washed in a dishwasher or by hand with very hot, soapy water. Then, rinse the jar with boiling water from a kettle right before filling it.
Both the high sugar content and the alcohol inhibit bacterial growth. The biggest risk isn’t the jar, it’s cross-contamination. Never “double-dip”; always use a clean spoon or cocktail pick to get a cherry out of the jar. Never use your fingers: natural oils and bacteria from skin can cause the syrup to cloud or spoil faster.
†How to adjust the sugar: Since each variety of cherry spirit has a different level of sweetness, adjust the added sugar depending on which spirit you use. A quick rule of thumb: with Cherry Heering use 3/4 cup sugar, with maraschino liqueur use 1 cup sugar, and with Kirsch use 1-1/4 cups sugar. Here’s why:
> Cherry Heering, sweet and jammy, provides the deepest red color and a thick, syrupy result. You might want to reduce the sugar in your syrup by 1 or 2 tablespoons, otherwise the final cherries might be cloying.
> Maraschino liqueur like Luxardo (photo #3), clear and nutty, will deliver a more “botanical” and complex cherry flavor with high herbal notes and a strong almond finish from the pits. The syrup will be lighter in color than the naturally red maraschino liqueur. If you want that deep red “maraschino” color, you can add a few drops of beet juice or use the juice from the cherries if you’re using frozen ones.
> Kirsch is strong, dry, and high proof, resulting in a much punchier, boozy cherry flavor. Since Kirsch has zero sugar, you should increase the sugar in the syrup by about 2 tablespoons to ensure the cherries still feel like a dessert garnish and not just fruit soaked in alcohol.
‡Sirip vs. Syrup: While “sirup” is the historical spelling, and can even be found in some older official government and university agriculture manuals still in use. However, modern dictionaries list it as an obsolete.
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