How To Make “Adult” Maraschino Cherries

How To Make "Adult" Maraschino Cherries {Beard and Bonnet} #glutenfree #vegan

Can we talk about X-rated fruit today?! You know the type…the boozy fruit recipes that start to show up around the internet during the summer months.

Tequila soaked watermelon wedges, oranges wearing little miniature vodka bottle fascinators, and mojito melon fruit skewers…seriously, all good choices if X-rated fruit is your thing. This year I decided to jump on the X-rated fruit band wagon and show you how to make “adult” maraschino cherries!

How To Make "Adult" Maraschino Cherries {Beard and Bonnet} #glutenfree #vegan

Please don’t confuse these with store bought, neon red maraschino cherries! These bad boys are a whole different thing. I have been topping my cocktails with these lately and the best description I have for them is that they are like a little shot with a fresh cherry chaser. There really isn’t anything wrong with that, right?

I am working on a special cherry basil cocktail with these little beauties that will make its way to the site soon, so get your cherries started!  Oh, and just in case you were going to ask I am also working on a non-alcoholic homemade maraschino cherry recipe for the kiddos. Stay tuned for that one.

But for now…let’s indulge in x-rated fruit shall we?!

How To Make "Adult" Maraschino Cherries {Beard and Bonnet} #glutenfree #vegan

 

Step 1: Prepare the liquids.

Bring 3 cups Maraschino Luxardo to a simmer over medium heat. Once you see the first signs of a simmer turn off the heat and add 1 pound of fresh cherries, stems and pits intact, along with 1/4 teaspoon almond extract. We lean more towards savory flavors in our home so I stop at the extract, but if you would like to sweeten this a bit you can add 2-3 tablespoons of agave now as well.

 How To Make "Adult" Maraschino Cherries {Beard and Bonnet} #glutenfree #vegan

Allow the fruit and liquid to cool completely before transferring it to a large canning jar and storing in the refrigerator.

Step 2: Be patient!

OK, so this is the hardest part…You must allow the cherries to macerate in their boozy liquid for at least 2 weeks. Every 2-3 days remove the jar from the refrigerator, give it a shake and a swirl then place it back to marinate some more.

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How To Make “Adult” Maraschino Cherries (Gluten Free & Vegan)

  • Author: Beard And Bonnet
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1 lb 1x

Scale

Ingredients

  • 3 cups Maraschino Luxardo
  • 1 pound fresh cherries, pits and stems intact
  • 1/4 teaspoon pure almond extract
  • 23 tablespoons agave, optional

Instructions

  1. Bring the Maraschino Luxardo to a simmer over medium heat. Once you see the first signs of a simmer turn off the heat and add the fresh cherries, almond extract, and the optional 2-3 tablespoons of agave.
  2. Allow the fruit and liquid to cool completely before transferring it to a large canning jar and storing in the refrigerator.
  3. Let the cherries macerate in their boozy liquid for at least 2 weeks. Every 2-3 days remove the jar from the refrigerator, give it a shake and a swirl then place it back to marinate more.

 

 

 

6 Comments

  1. Abby @ The Frosted Vegan June 9, 2014 at 6:13 am

    After I saw your post of these on Instagram I have been waiting for you to post the recipe! I have Luxardo hanging out at my house and I need to use it for this!

    Reply
    1. Meg June 9, 2014 at 8:42 am

      Abby, this makes me SO happy!!! Seriously, these boozy cherries are cocktail perfection:)

      Reply
  2. Mondo | I bake he shoots June 9, 2014 at 10:44 am

    wow! I didn’t know they were so easy to make. I might need some for one of my boozy desserts. thanks for sharing.

    Reply
    1. Meg June 9, 2014 at 1:02 pm

      Oh yes! Boozy cherries on dessert!

      Reply
  3. Jessica @ Jessiker Bakes June 9, 2014 at 2:39 pm

    Wow, I love this idea! I need to try these out! I’m always open for boozy treats :).

    Reply
    1. Meg June 9, 2014 at 3:05 pm

      I hope you enjoy them in your summer cocktails as much as we do Jessica!

      Reply

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