Maraschino Cherries – Pt. 3
Happy 235th birthday, America!
I’ve got some cherry sorbet being mixed in my KitchenAid ice cream maker attachment here but am otherwise having a pretty lazy Fourth of July. How about you?
To finish up the last part of the maraschino cherry recipe, just drain the cherries from their sugar syrup mixture, putting the mixture aside. Bring the juice to a boil again, the remove from heat and stir in 1 oz. of almond extract.
Pour the juice over the cherries. Pack into hot, sterilized jars, and seal with lid and band. Process in a boiling water canner – 20 minutes for pint jars or 25 minutes for quarts. We only did 1/2 pint jars but still processed for 20 minutes to be safe.
Enjoy in your favorite cocktail, or use to make candied cherries.