Seeing Maraschino

by Jane Adams

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? 
Probably not.

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.

Those day-glo red maraschino cherries.

The distillation technique for Maraschino was first mastered in 1759. In the 1800's, the delicacy gained favor and was enjoyed by royalty throughout Europe. In fact, the manufacturer Luxardo was even granted a "privilege" by the Austrian Emperor, which was an honored acknowledgement of the product's quality.

Luxardo is the most commonly available Maraschino liqueur in this area. It is made in Italy. 

The label on the bottle suggests using a few drops on fruit salad, or adding to bananas foster. 

It can be served with scotch or with rum in a Cuba Libre.

With recent the popularity of classic cocktails, a real Maraschino cherry is valued component. In the United States, true Maraschino cherries are scarce. But you can make your own without too much effort, and they will keep well in the fridge. 

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.

You'll also need a bottle of Luxardo, but a bottle of regular brandy will do in a pinch. 

After you've pitted the cherries, you can mix together the ingredients in a flash and have the recipe ready in about 30 minutes.

Cherry Pitter.

They get better as they marinate in the fridge and it is convenient to have them readily available for uses such as topping ice cream or plopping in a Manhattan. And they are A LOT better than the day-glo variety!

MARASCHINO CHERRIES

• 1/2 cup sugar
• 1/2 cup water
• 2 tsp lemon juice
• 1 cinnamon stick
• pinch of nutmeg
• 1 tsp vanilla extract
• 1 pound of sweet cherries
• 1 cup of maraschino liqueur, such as Luxardo

1. Pit cherries. 
   
2. In a pan, combine fix six ingredients.
3. Boil and then reduce heat to medium. 
   
4. Add cherries and Luxardo and simmer 5-7 minutes.  
   
5. Cool. 
   
6. Transfer into a jar, cover. Keeps in fridge for 2-3 weeks.