Canned Maraschino Cherries

Can't wait to try this recipe from Seattle Weekly. Not sure how much this makes so I guessed.

Ready In:
25hrs
Yields:
Units:

ingredients

directions

  • Brine cherries by bringing 6 cups of water to a boil and adding 3 tablespoons of sea salt; use a salt with no additives to ensure glossy-looking fruit (table salt can have all kinds of things in it). Remove brine from heat. Halve and pit the cherries, adding them as you go to the still-warm liquid, then let the cherries sit in liquid overnight, at least, in the fridge.
  • Once the cherries are brined, bring the sugar, lime juice, and 3 cups of water to a simmer in a saucepan. Add the mashed cherries for a deeper, natural color (however, the cherries look pretty cool and slightly alien without it). Let this mixture reduce by a third, then cool. Drain the cherries and rinse them of brine. In a large, airtight jar, add the sugar mixture and the drained cherries. Top with at least a cup of Maraska maraschino liqueur, available at many downtown liquor stores, or substitute a spirit like bourbon or brandy. Because the cherries are preserved in alcohol, a snap-shut glass jar with a rubber gasket works just fine. They will easily keep in your refrigerator for a few months.
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@Ceezie
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@Ceezie
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"Can't wait to try this recipe from Seattle Weekly. Not sure how much this makes so I guessed."
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  1. Ceezie
    Can't wait to try this recipe from Seattle Weekly. Not sure how much this makes so I guessed.
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