Have you ever wondered how to make your own maraschino cherries? While making your own homemade maraschino cherries might sound like a time consuming project, the process is surprisingly simple: Soak frozen pitted cherries in a concentrated simple syrup that’s highlighted by lemon juice, vanilla extract, and a bit of almond extract until sweet and softened. The latter ingredient, which might seem like an unexpected addition, is what gives the cherries their signature maraschino taste, without having to buy an expensive liqueur. While you might not be able to pick out the almond flavor, you’ll know that something special is going on. It enhances the cherry flavor, bringing out its best qualities. These cherries ditch the additional red food dye that’s often found in store-bought varieties, allowing the cherries’ natural pigment to stain the syrup a deep crimson hue, they look beautiful and no artificial coloring is needed for that. Just note that the cherries must sit overnight in the fridge before using, so plan accordingly.
The cherries make great go-to garnishes for banana splits, ice cream floats, or any dessert that could use some nostalgic whimsy, and the syrup is equally as valuable with its bold cherry flavor and tart sweetness. Try mixing it into cocktails, spooning over ice cream, or adding it to your summer marinades for a pop of sweetness. The full recipe, syrup and all, is delicious and worthy of being used in its entirety, and they truly make the perfect cheesecake topping.
These cherries can be made 4 weeks ahead. Remove plate, keep covered or transfer to an airtight container and keep chilled.
Ingredients:
1 lb. frozen pitted sweet cherries
2 cups granulated sugar
¼ cup fresh lemon juice
2 tsp. vanilla extract
1 tsp. almond extract
Method:
Place 1 lb. frozen pitted sweet cherries in a large heatproof bowl. Bring 2 cups (400 g) granulated sugar, ¼ cup fresh lemon juice, 2 tsp. vanilla extract, 1 tsp. almond extract, and 1 cup water to a boil in a small saucepan, whisking occasionally to help dissolve sugar, about 4 minutes.
Immediately pour syrup over cherries and let cool (keep uncovered).
Place a small plate on top of cherries to keep them submerged, then cover tightly with plastic wrap and chill for a minimum of 12 hours before serving. This step is crucial for the syrup to get to the right consistency and the cherries have enough time to chill in the syrup.
Enjoy!