Cherry Condition

Cherry Recipe

I’ll admit that I have a soft spot for those Day-Glow red maraschino cherries that lurk in the murky depths of the classic Manhattan. They’re nostalgic, and always good for a bar bet if you can tie the stems with your tongue. But let’s face it: They don’t really taste much like cherries. Or, for that matter, anything but sugar. And red.

In the interest of having a cherry that tastes like a cherry, consider making your own maraschinos. It really couldn’t be easier, other than the grueling effort of pitting the stubborn little buggers. (This can be greatly expedited by employing eager, young hands and one of these swank tabletop cherry pitters.) Or not: You can leave the pits in some or all; they lend a pleasing, almond-like flavor to the final product. That flavor happens to come from - ahem - cyanide, but it’s in quantities small enough to be merely delicious, not deadly.

As for the cherry itself, keep the bings and rainiers for eating out of hand - you want sour cherries. After all, the original, pre-industrial maraschinos were made with marasca cherries, a sour variety. Pump up the cherry quotient by using the aptly named maraschino, a liqueur made from those same marasca cherries and their pits.

In the end, you’re getting a  twofer: piquantly puckery cherries for your tipple, and a double-cherry liqueur to enjoy as a digestif, for a dose of summer any time of year.

Homemade Maraschino Cherries Recipe
1 pint sour cherries, washed and stemmed
1 cup maraschino liqueur

Pit (or not!) the cherries. In a small saucepan, heat the maraschino to a low simmer; do not boil. Remove from heat, and add the cherries. Once cool, transfer to a pint mason jar and store in the refrigerator. They’re ready within a few days, but will stay for months in the fridge.

Side Note: You could use kirsch in lieu of the maraschino, but if so you may want to dissolve ¼ cup sugar before adding the cherries.

For more DIY cherry ideas, check out Punk Domestics.

Sean Timberlake is a professional writer, amateur foodie, avid traveler and all-around bon vivant. He is the founder of Punk Domestics , a content and community site for DIY food enthusiasts, and has penned the blog Hedonia since 2006. He lives in San Francisco with his husband, DPaul Brown, and their hyperactive terrier, Reese.

Next Up

Easy Rhubarb-Cherry Pie

Learn how to make an easy rhubarb pie with this recipe and step-by-step instructions from Cooking Channel.

Super Food Nerds: How to Make Maraschino Cherries

Super Food Nerd Jonathan Milder shares his maraschino cherry recipe and the dips and turns his recipe development took.

Super Food Nerds, Behind the Scenes: The Cherry on Top

Cooking Channel's resident Super Food Nerds digs into the history of the maraschino cherry before attempting to recreate the recipe himself.

Finally, Here is the World's First Vegan Butcher Shop

The Herbivorous Butcher is set to be the world's first all-vegan butcher shop, offering up vegan takes on all of your favorite meat products.

DIY or Buy: 7 Spice Blends That Pack Flavor In and Save Money

Before your spices expire — because most do within a year — try blending a few of them up for delicious DIY spice blends.

Fundamentals: How to Make Crème Fraîche

Creme fraiche is the sophisticated French cousin of sour cream. Its texture is smoother and the flavor subtler, not quite so sour, but still a bit sharp.

This Guy is Drinking Ten Cokes a Day For Science

This blogger has decided to drink ten whole cans of Coke each and every day, to see if it will wreak havoc on his body. Spoiler alert: It does.

Laurie March and Dan Pashman Bio

Get to know the hosts of Cooking Channels new web original series Good to Know Laurie March and Dan Pashman.

One Ice Cream Base, Endless Flavor Combinations

Learn how to make homemade ice cream. This vanilla ice cream recipe from Cooking Channel serves as a base for many flavors, from chocolate-fudge to maple-pecan.

On TV

Southern and Hungry

7:30am | 6:30c

Brunch at Bobby's

8:30am | 7:30c

Brunch at Bobby's

9:30am | 8:30c

Burgers, Brew & 'Que

10:30am | 9:30c

Burgers, Brew & 'Que

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Man v. Food

3pm | 2c

Man v. Food

3:30pm | 2:30c

Man v. Food

4pm | 3c

Man v. Food

4:30pm | 3:30c

Man v. Food

5pm | 4c

Man v. Food

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight

The Zimmern List

9:30pm | 8:30c

The Zimmern List

1:30am | 12:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

Sundays 10|9c

So Much Pretty Food Here