Homemade Maraschino Cherries

July 21, 2017

You've got to strike while the iron is hot! The fresh, local cherries are SO good right now, you need to do this immediately. You will be thanking us in December when you have killer cherries for your cocktails!

Homemade Maraschino Cherries

The perfect addition to your home bar

• 1 pound of fresh BC cherries - washed, pitted and stemmed
• ½ cup sugar
• ½ cup water
• 2 teaspoons lemon juice
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup of cherry liqueur (kirsch) 

Instructions:

In a small pot combine sugar, water and lemon juice. Bring to a boil, stirring to dissolve the sugar, then lower the heat and let the mixture simmer for 5 minutes.

Remove from the heat and add vanilla extract, almond extract, cherries, and kirsch.Stir to combine and allow to cool to room temperature.

Pour the cherries and the liquid into a large clean jar and refrigerate. Let them sit for a few days before using (if you can stand it) Cherries will keep for up to 4 weeks in the fridge or you can heat seal them in a water bath the way you would jam.

It only takes a few minutes in the hot water bath to seal the jars, once heat sealed they will last a couple of years.

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