DIY Maraschino Cocktail Cherries Week 4: They’re Not Quite What I Had in Mind, But They’re Scrumptious

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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updated May 2, 2019
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(Image credit: Faith Durand)

I fished a few cherries out of the jars of DIY Maraschino cherries I have steeping in the fridge so you can see how they’re doing. These babies are getting better and better — but they’re still not quite what I had in mind!

(Image credit: Faith Durand)

As you can see, the cherries are pretty soft, especially the ones that I brined first.

I actually like the cherries I didn’t brine a little bit better; they held their shape much more nicely.

(Image credit: Faith Durand)

Overall, though, their taste is really amazing: they’re super rich and jammy, with a lot of yummy flavor from the Maraschino liqueur. My big takeaway here is that I would like to try these again with fresh cherries. But the frozen sour cherries still work well, for flavor and deliciousness.

I also want to let most of these steep for much, much longer; I’m very curious to see how they will be transformed over another few months of hanging out in their boozy syrup.

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Beverages
Cocktails
Ingredient
Jams & Preserved Foods