Ready Reference Files

Maraschino Cherries

• 4 1/2 pounds Royal Ann cherries
• 2 Tbsp. salt
• 1 tsp alum
• 1 quart water
• 3 cups water
• 4 1/2 cups sugar
• 1 one-ounce bottle red food coloring
• 1 oz. almond extract
• Juice of one lemon, strained.
• 1 tsp imitation raspberry extract and a few drops rose extract, optional

Pit cherries and soak overnight in a brine made of salt, alum and a quart of water. The next day, wash cherries until the salt taste is gone. Bring three cups water, sugar and food coloring to a boil. Add the cherries, remove from heat, and let stand 24 hours. The next day, bring the cherries and syrup just to a boil, adding the almond extract and lemon juice. The two optional ingredients may be added at this point. Pack the hot cherries and syrup in small, sterilized jars and seal.

Source: San Jose Mercury News, August 6, 1984.

Verified by: GM, 4/98

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