Make Your Own Maraschino Cherries Recipes

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.

Steps:

• Remove pits from cherries.
• Combine 8 cups water and ascorbic acid.
• Stir until crystals are dissolved.
• Add cherries to the solution.
• Don't allow the fruit to remain more than 20 minutes.
• Rinse fruit; drain well.
• Combine 1 1/2 cup water and sugar.
• Bring to a boil.
• Stir in food coloring and add the cherries.
• Reduce heat; simmer for 5 minutes.
• Cool completely, allowing cherries to soak 24 hours.
• Next day, bring to a boil and then stir in almond extract.
• Pack hot cherries into hot jars leaving 1/2 inch head space.
• Shake jars to get firm pack.
• Bring syrup to a boil and ladle hot syrup into jars.
• Process in water bath for 15 minutes for 1/2 pint jars.

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.

Steps:

• Brine cherries by bringing 6 cups of water to a boil and adding 3 tablespoons of sea salt; use a salt with no additives to ensure glossy-looking fruit (table salt can have all kinds of things in it). Remove brine from heat. Halve and pit the cherries, adding them as you go to the still-warm liquid, then let the cherries sit in liquid overnight, at least, in the fridge.
• Once the cherries are brined, bring the sugar, lime juice, and 3 cups of water to a simmer in a saucepan. Add the mashed cherries for a deeper, natural color (however, the cherries look pretty cool and slightly alien without it). Let this mixture reduce by a third, then cool. Drain the cherries and rinse them of brine. In a large, airtight jar, add the sugar mixture and the drained cherries. Top with at least a cup of Maraska maraschino liqueur, available at many downtown liquor stores, or substitute a spirit like bourbon or brandy. Because the cherries are preserved in alcohol, a snap-shut glass jar with a rubber gasket works just fine. They will easily keep in your refrigerator for a few months.

Steps:

• Drain cherries,place on paper towels and pat well.
• Set aside.
• Place sifted powdered sugar in bowl.
• Combine melted butter,evaporated milk vanilla,and salt.
• Pour over powdered sugar and mix well.
• May need to use hands to form a stiff,not sticky dough.
• Add more powdered sugar slowly,if need to form dough.
• Now pinch of a small amount,flatten into a disc and form around each cherry.
• Pinch off any excess dough.
• Place cherry on wax paper lined cookie sheets and refrigerate for 1 hour.
• Melt chocolate chips and shortening over boiling water in double boiler.
• Dip cherries in chocolate,scraping off excess.
• Refrigerate until chocolate is hard.
• (I cheat sometimes and just use the chocolate flavored Almond Bark or candy coating).

Steps:

• Drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them, seal well and place at room temperature overnight.
• Drain the cherries, saving the liqueur for another use.
• Again dry the cherries well with cheese cloth or a clean cotton cloth. Paper towels will stick. Be careful not to break off the stems.
• Place chocolate chips in a heavy saucepan over LOW heat until the chocolate has melted, stirring constantly. DO NOT let the chocolate get too hot.
• Remove from heat.
• Dip cherries into the chocolate; swirl to coat.
• Place dipped cherries on wax paper; refrigerate to set.