Homemade "Maraschino" Cherries (This Time Without Alcohol)
I hold that the cherry on top should be more than a jarred cherry with high fructose corn syrup and red food coloring.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 16 servings
- 1 1/2 cups water
- 1/2 cup pomegranate juice
- 1 cup sugar
- 3 1/2 fluid ounces lemon juice juice from about 3 lemons
- pinch of salt
- 1 whole piece star anise
- Peel from one large orange
- 1 pound pitted cherries any kind will do, but I used Rainier cherries
In a medium-sized saucepan over medium-high heat, add everything except the cherries.
Bring to a boil.
Reduce the heat and simmer until the sugar has dissolved, stirring periodically.
Add the cherries.
Simmer on low heat for 10 minutes or until the syrup has a bit of a cherry flavor. (Yes, tasting is part of the recipe. This is the rough part. :)) You don't want to cook the cherries - you just want to bring out some of their flavor.
Remove the pan from the heat and transfer the entire contents to a bowl (so it doesn't continue cooking).
Let cool to room temperature.
Transfer to an air-tight container and refrigerate.
Wait about three days and then top your cupcakes, shakes, ice cream sodas, sundaes, Shirley Temples, and anything else you can think of with them.
Calories: 71kcal | Carbohydrates: 18g | Sodium: 2mg | Potassium: 86mg | Sugar: 17g | Vitamin A: 0.4% | Vitamin C: 5.4% | Calcium: 0.5% | Iron: 0.6%