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Made these up with Bing cherries. Instead of the ascorbic acid I soaked the cherries in equal parts bottled lemon juice and water (works the same to preserve color etc). I only had 1 tbsp of food coloring but that was quite enough! The jars look nearly black until you get close. The jars are beautiful and I may try entering these in the fair this year. The flavor isn't much like store bought marachinos (which I LOVE, I could eat them by the jar) And they aren't as "crisp" either. Next time I'll try a little alum. But all and all I think these will work great in baked goods etc. I also had a lot of juice left over in the pot so I canned a couple 1/2 pints of just juice to use in smoothies and other random things lol.
So easy, so good- I actually like maraschino cherries now! Try them you'll be converted too;)
This is a great recipe. I used it with Spiced Pineapple Upside Down Cake It was a hit with my 6yo DD's birthday. Thanks!
This is very easy, and tastes much better than store-bought maraschino cherries. My family loves them on vanilla ice cream! Plan to make more than one recipe!