Cocktail Maraschino Cherries
Special Tools
Hot water bath canner
Six 1/2-pint jars with lids and rings
Cherry pitter
Ingredients
2-1/2 cups Luxardo Maraschino Liquor
2 cups pure black cherry juice (Lakewood)
1/2 cup pure cane sugar
5 cups fresh organic cherries of choice, stemmed and pitted
- Using dishwasher set to sterilize cycle, or sani-rinse cycle, sterilize 1/2 pint jars and rings; do not open dishwasher until you are ready to fill the jars.
- Fill hot water bath canner with water as directed by manufacturer; place over high heat to bring water to a boil; add lid inserts.
- Meanwhile, wash cherries very well in cool water; pull off stems; remove pits from cherries with cherry pitter; place pitted cherries on paper-towel lined baking sheet; dry cherries well.
- In a saucepan set over medium heat, stir together liquor, black cherry juice and cane sugar; stir to dissolve sugar; heat to boiling; drop heat to a simmer.
- Add cherries to simmering liquid; cook 5 minutes; turn off heat.
- Remove jars from dishwasher; using slotted spoon, fill each jar with cherries, being sure to leave 1" headspace; continue filling 1/2-pint jars until all cherries are jarred; using a ladle or large spoon, fill each jar with simmering liquid (leave at least 3/4" headspace); using tongs, remove lids from water bath canner and carefully place one on each jar and then secure with metal rings.
- Place lidded jars into hot water bath canner and boil for 10 minutes.
Once jar is opened, refrigerate and use within 1 month. The liquid in the jar can be used to make cocktails, such as a cherry martini.
Kiddy Maraschino Cherries
Special Tools
Hot water bath canner
Six 1/2-pint jars with lids and rings
Cherry pitter
Ingredients
2-1/2 cups pure black cherry juice (Lakewood)
2 cups water
1-1/2 cups pure cane sugar
5 cups fresh organic cherries of choice, stemmed and pitted
- Using dishwasher set to sterilize cycle, or sani-rinse cycle, sterilize 1/2 pint jars and rings; do not open dishwasher until you are ready to fill the jars.
- Fill hot water bath canner with water as directed by manufacturer; place over high heat to bring water to a boil; add lid inserts.
- Meanwhile, wash cherries very well in cool water; pull off stems; remove pits from cherries with cherry pitter; place pitted cherries on paper-towel lined baking sheet; dry cherries well.
- In a saucepan set over medium heat, stir together water, black cherry juice and cane sugar; stir to dissolve sugar; heat to boiling; drop heat to a simmer.
- Add cherries to simmering liquid; cook 5 minutes; turn off heat.
- Remove jars from dishwasher; using slotted spoon, fill each jar with cherries, being sure to leave 1" headspace; continue filling 1/2-pint jars until all cherries are jarred; using a ladle or large spoon, fill each jar with simmering liquid (leave at least 3/4" headspace); using tongs, remove lids from water bath canner and carefully place one on each jar and then secure with metal rings.
- Place lidded jars into hot water bath canner and boil for 10 minutes.
Once jar is opened, refrigerate and use within 1 month. The liquid in the jar can be used to make cocktails, such as a kiddy cocktail (mix with lemon-lime-orange soda pop).
