Fabulously quick way to pit cherries…Remove stem from fresh cherry. Place cherry on top of the opening of an empty wine bottle, stem side down. Take a chop stick and poke a hole through the cherry knocking the cherry pit into the empty bottle.
Homemade Maraschino Cherries
Homemade Maraschino Cherries are yummy and boozy with fresh cherry flavor, just not as colorful as the bright red ones we purchase in the grocery store. Delicious addition to bourbon cocktails…here’s a link to lots of Maraschino Cherry cocktails. I will plop a couple in a glass of bubbly Cava: http://www.barnonedrinks.com/drinks/by_ingredient/m/maraschino-liqueur-9.html
- 1 pound sweet Bing cherries, washed and pitted
- 1/4 cup fine granulated sugar
- 1/4 cup water
- 1/2 vanilla bean, split lengthwise, seeds scraped, pod and seeds reserved
- 1/2 cup maraschino liqueur
- Pre-heat oven to 200 degrees Fahrenheit. Place pitted cherries on a baking sheet. Bake cherries in preheated oven for 2 hours. Increase oven temperature to 250 degrees Fahrenheit. Sprinkle the cherries with a little bit of fine granulated sugar. Bake the cherries for 1 and 3/4 hours more.
- Place sugar, water, vanilla bean pod and seeds in a small saucepan over medium heat, stirring occasionally, until the mixture comes to a boil. Remove from heat and let cool to room temperature. Add the maraschino liqueur to the syrup and stir to combine.
- Place cherries in a 1-quart glass container with a tight-fitting lid and place the vanilla bean pod in the center. Pour the maraschino syrup over the cherries, cover tightly, and refrigerate overnight.
- Store in the refrigerator for up to 2 weeks.
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