Ever since I first tried Melissa Clark's quick and simple maraschino cherry recipe, I've been hooked. This delicious way of preserving seasonal fruit for year-round cocktails and desserts has become a cherished summer ritual for me. But this year, I thought I'd try something new.
I decided to preserve a different variety of cherries in a different kind of liquor: In addition to macerating sour cherries in maraschino liqueur as I'd done so many times before, I'd try some sweet cherries in bourbon as well.
Feeling inspired by the selection at my local farmer's market, I chose not just one variety of sweet cherries, but two: I picked up a quart of dark, juicy Stellas and a pint of firmer-fleshed Bings. I also snagged some Montmorency sours. The plan? I'd make one big batch of the sours in maraschino, and two different batches of sweets in bourbon: boozy cherries 2½ ways.
The Technique
- First, I washed and pitted the cherries.
- I heated two pans of bourbon and one pan of maraschino on the stove. The original recipe calls for 1 cup of alcohol per pint of cherries, but in the past I've found I've been able to economize a bit by using less alcohol - 3/4 cup or so per pint.
- When the liquor reached its simmering point, I turned off the heat and added the cherries, giving them a good stir with a wooden spoon.
- After the mixture cooled, I decanted everything into clean, tightly lidded glass jars, which I then placed in the fridge.
- After two days, the cherries would be ready to eat. (Stored in the fridge, they'll keep for many months and their flavors will continue to develop over time.)
The Results (So Far)
So far, at day five, the old tried-and-true sour cherries in maraschino liqueur are still my favorite. But the sweet Stellas in bourbon are a close second. Dark, soft-fleshed, and, as I noticed while pitting them, incredibly juicy, their deep flavors seem to be mixing and mingling with the bourbon without a hitch. But the firmer-fleshed Bings seem to be a little more resistant to maceration. I'll keep you posted, but it may just be that this type of cherry is best enjoyed fresh and raw. (Readers, do you have any experience with this?)
Have you ever preserved cherries in alcohol? Any favorite combination of ingredients?
Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.
Related: Recipe Review: Melissa Clark's DIY Maraschino Cherries
(Images: Nora Maynard)
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Could you can them to last longer than a few months? They sound delicious...
Sturgeongeneral, I actually still have a few left in a jar from July 2009 (yes, I know, a whole year ago!) and they're still going strong. I had one in a Manhattan last week, and it was incredibly flavorful and good.
If you have concerns about freshness, safety, etc., you could can them, but in my own (limited) experience, I haven't found it necessary when preserving them in alcohol of a reasonably high proof and storing them in the fridge.
I made my first batch of preserved cherries this year and found that the Bing (as well as the Rainier), when macerated in maraschino, were far too sweet for my palate. Particularly as compared to the perfection of the sour cherries. Though, when I switched things up and macerated the Bings in brandy (with some cinnamon sticks, cloves and allspice berries), things worked out for the better. If I can make it to the farmer's market this weekend, I'll give your bourbon cherries a go.
I've made the following preserved cherries from Saveur: http://www.saveur.com/article/Recipes/Preserved-Cherries.
Amazing, I had them for cocktails all last year and just made a new batch with the pretty sour cherries from our farmers' market. Yum.
Why wouldn't these last just a long if stored in the pantry? Should the high alcohol content keep everything safe? I have limited space in the fridge, and if i start storing all my bartending supplies in there (homemade liqueurs, simple syrup, vermouth, etc.) i wont have space for any actual food :). While that'd be okay with me, my hubby would complain.
I have a jar (one of those glass jars with the metal hinge and the rubber gasket) of cherries sitting in vodka (with a little bit of brown sugar added in for good measure, since they were all sour cherries and the vodka was strong--Rainn organic vodka--but not very smooth) from 2008 that are still fine.
And if you like those, you should try doing a German rumtopf (rum pot) with layers of all kinds of fruit, sugars, and rum. It's delicious because you can use up those last little bits of everything as they ripen in the garden--you know, if you start feeling a little bad about all of the fistfuls you've already eaten, and wonder if they really will give you a tummy ache like Grandma warned. :)
I make this every year and it is the ultimate luxury to conclude a winter dinner party by putting out some brandied cherries and hunks of great chocolate. Thinking of using my 190 proof Diesel on some cherries, which were great and $1.99 at the store. Now is the week
I always keep my alcohol experiments in the fridge. Takes up one shelf.
These sounds so good! I need to get going on some batches of my own. Thanks for the inspiration.
This is similar to old-style "Cherry Bounce". You are supposed to let it sit on a shelf for several months before it's "done" though. It's basically cherries, sugar, and booze in a jar. Most traditional recipes call for bourbon, but I used vodka.
My mom still has cherry bounce that's probably about 20 years old. I bet it's still good. Her grandpa used to give it to her and her brothers when they were little, over ice cream and they loved it. Good ol' German drinking culture - start 'em early.
Boozy cherries were what inspired me to start canning. I always process mine in a water bath, they make for great gifts. I do a lot of brandied cherries, amaretto cherries, spiced brandied cherries, etc. I have done some with creme de cacao for a hint of that chocolate flavor. I have also made some in a rose wine syrup with orange zest. The possibilities are endless! Last year I preserved a lot of Royal Anne cherries, which have a lovely, light flavor. They are great in a brandy and simple syrup mixture. I went a bit overboard last year with 24 lbs of cherries, so this year I will try to restrain myself a bit. Oh, and add a few pieces of dark chocolate to the syrup for your maraschino cherries. It is heavenly.