How To Make Maraschino Cherries Food

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.

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

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.

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:

• 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.

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.

MARASCHINO CHERRIES

Steps:

• Wash the cherries and remove the pits, leaving the cherries whole. Place them in a 1-quart sterilized jar.
• Add the sugar, salt and 1/2 cup water to a small saucepan and cook over medium heat until the sugar dissolves completely, about 8 minutes. Turn off the heat. Stir in the maraschino liqueur, almond extract and lemon juice.
• Pour the syrup over the cherries and stir to coat. Cover the jar with a lid and let cool completely before refrigerating. Keep refrigerated, gently shaking daily to redistribute fruit and syrup, 1 week before using.

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.

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.

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.

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.