📝 About This Recipe
Forget the neon-red, plastic-textured supermarket jars; these homemade Maraschino cherries are a sophisticated revelation of deep mahogany hues and complex almond-vanilla notes. Inspired by the original 19th-century Croatian traditions, this recipe uses fresh stone fruits bathed in a luscious syrup of Maraschino liqueur and star anise. They are the ultimate luxury garnish for classic cocktails or a decadent topping for a simple bowl of vanilla bean gelato.
🥗 Ingredients
The Fruit
- 1 pound Fresh Sweet Cherries (Bing or Rainier variety, stems removed and pitted)
The Poaching Liquid
- 1 cup Maraschino Liqueur (Luxardo is the gold standard)
- 1/4 cup Bourbon (adds depth and warmth)
- 1 cup Granulated Sugar
- 1/2 cup Water (filtered)
- 1 tablespoon Lemon Juice (freshly squeezed)
Aromatics and Spices
- 1 piece Cinnamon Stick (about 3 inches long)
- 1 whole Star Anise (provides a subtle licorice backnote)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Almond Extract (essential for that nostalgic cherry flavor)
- 1 pinch Sea Salt (to balance the sweetness)
👨🍳 Instructions
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1
Wash the cherries thoroughly in cold water. Use a cherry pitter to remove the stones while trying to keep the fruit as whole and intact as possible.
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2
In a medium stainless steel saucepan, combine the sugar, water, and lemon juice over medium heat.
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3
Stir the mixture constantly until the sugar has completely dissolved and the liquid is clear.
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4
Add the cinnamon stick, star anise, vanilla bean (pod and seeds), and the pinch of salt to the syrup.
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5
Bring the syrup to a gentle simmer for 5 minutes to allow the spices to infuse their oils into the liquid.
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6
Carefully pour in the Maraschino liqueur and the bourbon. Stir to combine and bring back to a very low simmer.
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7
Add the pitted cherries to the saucepan. Ensure they are mostly submerged in the liquid.
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8
Simmer the cherries very gently for 5-7 minutes. You want them to soften slightly and absorb the syrup, but they should not become mushy or lose their shape.
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9
Remove the pan from the heat and stir in the almond extract. The aroma will be intensely fragrant at this stage.
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10
Let the mixture cool in the pan for about 20 minutes. This prevents the glass jars from cracking and allows the cherries to 'plump' up.
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11
Using a slotted spoon, divide the cherries equally between two sterilized pint-sized glass jars.
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12
Pour the remaining syrup over the cherries until they are completely covered, leaving about 1/2 inch of headspace at the top.
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13
Seal the jars tightly and allow them to cool to room temperature on the counter.
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14
Transfer the jars to the refrigerator. For the best flavor, let them cure for at least 3 days before using.
💡 Chef's Tips
Use the freshest cherries available; if they are soft before you start, they will fall apart during the simmer. If you prefer a non-alcoholic version, replace the liqueur with more water and a full teaspoon of almond extract. Avoid boiling the cherries vigorously; a gentle poach preserves the snappy texture of the skin. Keep the spices in the jar during storage for a progressively deeper, more spiced flavor over time. Always use a clean spoon when retrieving cherries from the jar to prevent spoilage and extend shelf life.
🍽️ Serving Suggestions
Drop one into a classic Manhattan or Old Fashioned for a professional bar finish. Spoon two or three cherries over a warm chocolate lava cake. Drizzle the leftover spiced syrup into sparkling water for a sophisticated homemade soda. Serve alongside a cheese board featuring sharp blue cheese or aged cheddar. Fold chopped cherries into homemade whipped cream for a Black Forest-inspired dessert topping.