We all know Maraschino cherries. And what usually comes to mind are those day-glo red, stiff balls that sit on top of a banana split. You know, the ones come in a jar that is filled with red food dye, sugar syrup and some other preservatives that I can't pronounce.
But have you ever seen a REAL Maraschino cherry? As in gourmet, European, fit for royalty?
Maraschino refers to the Marasca cherry, a cherry grown in coastal Croatia, Italy, or Hungaria.
They are smaller, darker and much more bitter than the cherries we buy in the grocery store and their characteristics lend well to making liqueur, which is called Maraschino.
I start with a large bag of cherries and cherry pitter, which looks alarmingly like a nineteenth-century surgical instrument, but which can remove pits from the cherries with lightning precision.
- Pit cherries.
- In a pan, combine fix six ingredients.
- Boil and then reduce heat to medium.
- Add cherries and Luxardo and simmer 5-7 minutes.
- Transfer into a jar, cover. Keeps in fridge for 2-3 weeks.