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1 pound sweet cherries, pitted (If you want to be really technical about it, it would be good if you could use Marasca cherries. Since most of us don't have access to them, any cherry will do - the redder the better. If you don't own a cherry pitter, you will definitely want to invest in one.)
1/2 cup sugar
1/2 cup water
2 teaspoon lemon juice
1 cinnamon stick
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
1 cup of maraschino liquor (I used Luxardo brand. On Serious Eats, they just used a regular brandy and were not as happy with the results. eGullet has an interesting discussion thread on types of cherry liqueur that is worth a read.)
Wash and pit the cherries.
In a saucepan, combine all ingredients except the cherries and liqueur and bring to a rolling boil.
When the liquid begins to boil, reduce the heat to medium.
Add the cherries and simmer for 5–7 minutes.
Remove from heat, add the liqueur, and let cool.
Transfer the cherries and liquid into clean jars and refrigerate, uncovered, until cherries are cool to touch.
Cover tightly and refrigerate for up to two weeks.
http://www.cupcakeproject.com/2009/06/homemade-maraschino-cherries-dont-put
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