Homemade Maraschino Cherries with Fresh (In Season) Sour Cherries
Brilliant red, plump– ready to burst with sweet and tangy juices, the sour cherry is certainly a seasonal farmer’s market treasure. Only in season a few short weeks, while these delicious fruits can be used for all kinds of cooking, I wanted to be able to preserve them for later in the year. While pies, tarts, sauces, etc. are great now, come Fall, I can’t wait to savor these homemade Maraschino cherries in an ice cold Manhattan.
Homemade Maraschino cherries are incredibly easy to make, especially when you have a cherry pitter, like the one by OXO pictured here:
A cherry pitter can also be used for olives, and if you have room in your kitchen drawers for one, it really saves a lot of time compared to using a paper clip or pin to remove the pits. Make sure to wear an apron for this task though, sour cherries have a softer, thinner skin than the regular variety, and are extremely juicy– which can easily lead to quite a mess.
Once your cherries are pitted, simply warm Maraschino liqueur to a gentle simmer, and pour them over the cherries in a clean canning jar. Maraschino is made from Marasca cherries, and crushed cherry pits which lends an almond-like flavor to the liqueur. These cherries will be far from the sticky-sweet cherries from your Shirley Temple days, and if the boozy flavor is a bit too strong for your tastes, the liquor can be mixed with a bit of water and sugar to your taste.
Use these cherries to top any ice cream sundae this summer, or come cooler weather use this recipe for the perfect Manhattan cocktail:
2.25 oz Rye Whiskey
.75 oz Sweet Vermouth
2 Dashes bitters
In a rocks glass filled with ice, combine all ingredients, stir, and garnish with a cherry. Or, to serve up, stir all ingredients in a cocktail shaker filled with ice, strain, and serve in a cocktail glass, and garnish with a cherry.