DIY Maraschino Cherries
These cherries are perfect for stirring summer cocktails or topping ice cream or other desserts. While it's not essential for delicious results, calcium chloride, such as Ball brand Pickle Crisp, gives the cherries that familiar firm texture we associate with maraschino cherries. Look for it with the canning supplies at supermarkets or hardware stores, or order online.
Ingredients
- 1 cup natural cane sugar or white sugar
- 1 cup water
- 4 cups sour cherries or sweet cherries
- 2 Tbsp. bourbon whiskey
- 1 Tbsp. lemon juice
- ¼ of a vanilla bean, spilt or ½ tsp. vanilla extract
- ¼ tsp. calcium chloride granules (optional)
- ⅛ tsp. almond extract
- 1 or 2 drops cherry wood bitters or other bitters (optional)
Instructions
- Pit cherries (you should have 2½ to 3 cups pitted cherries). In a small saucepan heat and stir sugar and water until sugar dissolves.
- In a medium saucepan combine sugar and water; bring to a boil, stirring until until sugar dissolves. Stir in bourbon, lemon juice, vanilla bean or extract, calcium chloride (if using), almond extract, and bitters (if using). Add cherries; cook and stir over low heat 1 minute. Transfer cherries and liquid to a jar. Cover and chill 2 to 5 days before serving. Store in the refrigerator up to 6 months.