Maraschino Cherries Recipe?

[nd2005]

You don't need nearly that much sugar. I make bourbon cocktail cherries at home.

You need:
1 lb Cherries (pitted)
Juice from 1/2 lemon
one or two sticks cinnamon
clove (optional)
a couple of dashes of homade vanilla extract (I soak a split vanilla bean in 100 mL of GTS for 3 months to make vanilla extract)
1 to 1 1/2 cup sugar
2 cups good bourbon (something wheated works well here, like Maker's, or OWA, or ORVW. Or some blend. Your pick).
Combine your bourbon and sugar on the stove. add the cinnamon, lemon juice, vanilla and clove (if you're using clove). Mix over med heat/bringto a VERY brief boil until your sugar dissolves (add more bourbon if necessary).
Add the cherries and cook for a minute or two.

Let it cool, pour it into mason jars, and seal by placing the jars into boiling water.

Age in a cool dark place or the fridge. Delicious.

Tried this recipe and it was fantastic. Can't wait to repeat the experiment in the summer with some fresh michigan cherries

[matnab2000]

You don't need nearly that much sugar. I make bourbon cocktail cherries at home.

You need:
1 lb Cherries (pitted)
Juice from 1/2 lemon
one or two sticks cinnamon
clove (optional)
a couple of dashes of homade vanilla extract (I soak a split vanilla bean in 100 mL of GTS for 3 months to make vanilla extract)
1 to 1 1/2 cup sugar
2 cups good bourbon (something wheated works well here, like Maker's, or OWA, or ORVW. Or some blend. Your pick).
Combine your bourbon and sugar on the stove. add the cinnamon, lemon juice, vanilla and clove (if you're using clove). Mix over med heat/bringto a VERY brief boil until your sugar dissolves (add more bourbon if necessary).
Add the cherries and cook for a minute or two.

Let it cool, pour it into mason jars, and seal by placing the jars into boiling water.

Age in a cool dark place or the fridge. Delicious.

Do you have to age them or can you just start using them as soon as you're done? If you have to age them, how long until you use them?

[scubadoo97]

I think it's best if you age them a bit to let the flavors meld