D and I both love cherries, in pretty much any form. But the specialty cherries made in-house at high-end cocktail bars have a special place in our hearts. For the past couple of years we have been purchasing Luxardo brand maraschino cherries, which are light-years ahead of their neon-red counterparts found at the grocery store. But at a whopping 22$ a jar, and with a shelf life of about 4 months, they are not the best deal in town. This year we decided we would make our own cherries and I’m flabbergasted at the simple perfection of this recipe.
You will need to invest in a cherry pitter if you do not already have one.
I purchased a Good Grips brand pitter for about 11$ and it worked very well. I consider it an investment in years of maraschino cherries to come.
Note: Sour cherries are smaller and softer than the sweet cherries you find all summer long. They are much more tart, as their name suggests, and only available for a couple of weeks each summer. I prowl my local farmer’s market each July in search of these rare and treasured berries.
- 1 pint sour cherries, cleaned, stemmed and pitted
- 1 cup Maraschino liqueur (Luxardo is best)
Bring the liqueur to a boil in a small saucepan. Remove from heat and add the cherries. Let cool. Poor into a large mason jar (I sterilize mine in boiling water for 10 minutes.) Refrigerate. Wait at least two days before consuming. Will keep for several months.