maraschino cherries.
September 14, 2011
Not for the faint of heart, these meaty maraschino cherries are a breeze to whip up and make for an unexpected treat at the bottom of a Shirley Temple, Manhattan or our very own Ruby Tuesday.
To make your own marashino cherries:
- Choose a glass jar with a tightly-fitting lid
- Pit enough fresh cherries to fill a jar (pack them tightly!)
- Sprinkle with about 1 tablespoon sugar per 12-ounce jar
- Cover with Luxardo Maraschino liqueur
- Store in fridge at least 2 weeks before using
