Cherries, Cherries Everywhere, But… Damn These Things Are Delicious
Ok, so I got really sick of having the choice of paying out the wazoo for true maraschino cherries or needlessly suffering through the lye-soaked mess that they pass off as “cherries,” so I made my own. I made a mishmash of brandied cherries and maraschino cherries, and they turned out fantastically.
Cherries A La Kincke
1.5 pounds of fresh cherries
1/8 cup of sugar
7/8 cup of water
1/2 oz of lemon juice
7/8 cup of brandy
1/2 cup of maraschino liqueur
Fill half-pint mason jars with fresh cherries (I left stems and pits in). Put water, sugar, and lemon juice in a container that you can easily pour from, stir to dissolve sugar, then add brandy and maraschino liqueur. Pour liquid into cherry filled jars, then place jars into a water filled pot (like you’re making jelly). Boil for approximately 20 or more minutes. Let cool and get ready for yumminess.
Photography by Emily W. Kincke.
