Prep 20 mins
Cook 10 mins
Maraschino dipped cherries are great but liqueur soaked dipped cherries Wowser! These are so easy to make too. You don't waste the liqueur as you can use it in your favorite cocktail after soaking the cherries. This recipe is from The American cooking club magazine.
- 2 (566.99 g) jar maraschino cherries, with stems,well drained,dried on paper towels
- cognac or vanilla vodka or brandy or rum, rye or Bourbon, your choice,enough to cover the cherries
- 340.19 g package semi-sweet chocolate chips
- Drain the cherries; dry well; place in a container; pour enough liqueur over the cherries to cover them, seal well and place at room temperature overnight.
- Drain the cherries, saving the liqueur for another use.
- Again dry the cherries well with cheese cloth or a clean cotton cloth. Paper towels will stick. Be careful not to break off the stems.
- Place chocolate chips in a heavy saucepan over LOW heat until the chocolate has melted, stirring constantly. DO NOT let the chocolate get too hot.
- Remove from heat.
- Dip cherries into the chocolate; swirl to coat.
- Place dipped cherries on wax paper; refrigerate to set.
*hic!* Wow, I didn't know that cherries could absorb so much booze! I tried 12 cherries: 4 with Amaretto, 4 with Courvoisier, and 4 with Maker's Mark Whiskey. I loved the Amaretto ones, they weren't too strong and the flavor really complemented the cherries. The Cognac and whiskey were like having a shot! They're excellent; a little goes a long way for me, though. I'm thinking that you could do some of those emerald-green cherries along with the red ones at Christmas, or do all green ones with some Irish whiskey for St. Patrick's Day... so many ideas! Thanks for this recipe,Bergy!