1 lb fresh cherries 1/2 cup tart cherry juice 3/4 cup water 2 tbsp lemon juice 1/4 cup coconut sugar 1 cinnamon stick Instructions Clean and pit the cherries (leaving the stems …
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Add the brandy, water, and sugar to a small saucepan and heat over medium until the sugar has dissolved. Fill two pint jars with the pitted cherries. Carefully pour the brandy syrup over the cherries until the cherries are covered with the liquid. Put lids on the jars and store in the refrigerator. Use to garnish drinks as desired.
Add the cherries and sugar to a 1-quart (or two 1-pint) jars with tight sealing lids. The cherries should fill the container but should not be crammed inside. Pour enough maraschino liqueur into the jar (s) to cover the cherries completely. Shake well to dissolve the sugar, about 30 seconds.
“In the 1890s, a maraschino cherry was nothing more than a sour cherry that had been macerated in maraschino liqueur,” writes Wondrich. Today, most cocktail cherries are preserved in sugar syrup, though many add alcohol to lengthen shelf life and add complementary, boozy flavor.
This is a straightforward, cost-effective version of luxurious cocktail cherries. While Trader Joe’s Dark Morello Cherries in Light Syrup were used here, canned cherries can be substituted. After draining, their weight should be 12 ounces. In medium saucepan, bring cherry juice to simmer over medium-high heat.