Maraschino Cherries Recipe

1. 1

   Stem and pit cherries, reserving the pits.

2. 2

   Place pits in a resealable plastic bag, cover the bag with a kitchen towel, and, using a meat mallet or the bottom of a frying pan, smash the pits.

3. 3

   Place sugar, water, vanilla bean pod and seeds, and smashed cherry pits in a small saucepan over medium heat, stirring occasionally, until the mixture comes to a boil.

4. 4

   Remove from heat and let cool to room temperature, about 40 minutes.

5. 5

   Place a fine-mesh strainer over a medium container with a spout and strain the syrup.

6. 6

   Reserve the vanilla bean pod, making sure to remove any trace of the pits, and discard the remaining solids.

7. 7

   Add the maraschino liqueur to the syrup and stir to combine.

8. 8

   Place cherries in a 1-quart container with a tightfitting lid and tuck the vanilla bean pod in the center.

9. 9

   Pour the maraschino syrup over the cherries, cover tightly, and refrigerate for at least 5 days before serving.

10. 10

    Store in the refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.