by merrill
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1 cup sour cherries, rinsed, with stems and pits Ask a question about this ingredient
3/4 to 1 cups Maraschino liqueur (you can substitute cherry brandy, but add a little sugar if you do) Ask a question about this ingredient
Peel from 1/2 lemon, in strips Ask a question about this ingredient
Put the cherries in a single layer in a small, heavy saucepan. Pour enough Maraschino over to just cover the fruit and add the lemon peel.
Ask a question about this stepBring the liquid to a simmer over medium heat. Once it starts bubbling, remove the pot from the heat and let the cherries sit and steep until they are cool. Use in your favorite cocktail, storing any extras with the liqueur in an airtight container in the refrigerator for up to 2 weeks.
Ask a question about this stepI made four pints of these when I scored a cache of sour cherries a few months ago (they seem to be keeping well in the fridge) and recently parted with a jar to add to a clafouti. So delicious!
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I started with some beautiful, plump sour cherries from the farmers market.
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You want one even layer of cherries in the bottom of the pot.
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For the cherries, I used Luxardo Maraschino, a sweet cherry liqueur that also has an almond-like flavor from the incorporation of crushed cherry pits.
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Because the Maraschino is quite sweet, you don't need to add any sugar to the cherries.
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You want to just cover the cherries in the liqueur.
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A few strips of lemon peel.
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Pretty! You just bring the cherries gently to the boil, then turn off the heat and let them cool in the Maraschino.
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Time for cocktails!
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How long do you think these will keep? I have a cherry tree in my backyard (the previous owners told us that last year they picked 75 lbs of cherries)