How To Make Maraschino Liqueur Recipes
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.
MARASCHINO CHERRIES
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
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
MAKE YOUR OWN MARASCHINO CHERRIES
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
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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