Let's be honest – what we know as "maraschino cherries" are nothing more than corn syrup and red food dye, and they're awful. Here's my attempt to return them to their former glory.
- Luxardo Maraschino Liqueur (2 cups)
- Sugar (1 cup)
- Tart Cherries in Water (4 cans / 14.5oz each)
- Mason Jars (6 / 8oz)
- Cinnamon (1/2 tsp)
- Nutmeg (1/2 tsp)
- Vanilla Extract (1/2 tsp)
- Before getting started, put the mason jars in the dishwasher to sanitize them and get them hot. Also, boil a fairly large pot of water – you will be submerging your jars in the boiling water after they are filled.
- Pour the Maraschino liqueur into a pot and bring to a soft boil.
- Add the cherries with about half the water from the can. Add the sugar and optionally add the vanilla, cinnamon and nutmeg. Bring to a soft boil and simmer for about 5-10 mins – the cherries should be floating at this point.
- Fill the mason jars with cherries and top them off with the juice, leaving about 1/2 inch of space at the top of the jar. Tightly secure the tops and place in the boiling water for 5 minutes. They should be fully submerged. After they have been in the boiling water for 5 mins, turn the heat off and let them sit for another 10 mins.
- Remove from the water and place on a towel or drying rack and let sit for a few hours. Refrigerate for at least 2 days, and then they are ready to enjoy!