Maraschino Cherries – Pt. 2
I ended up brining the cherries the morning before I left for work so that they didn’t stay in for too long. At around 9pm that night, about 13 hours after I left them to soak (12 hours is ideal), I drained the brine and rinsed the cherries thoroughly.
To make the syrup I mixed together:
- 4-1/2 pounds sugar (!!!)
- 3 cups water
- the juice of one lemon
- 2 tbsp of red food coloring
Holy cow, that’s really red. I was going for the fake redness you see in the commercial maraschino cherries but I couldn’t stand it. I wanted to follow the recipe exactly for my first time, but I don’t really see the need for it. I’d rather the natural dark red of the cherry juice any time.
I brought the mixture to a boil then poured it over the cherries. They were still pretty buoyant, so I weighted them down, then covered the container for the 24 hour soak.