Tiki Central / Tiki Drinks and Food
Homemade Maraschino Cherries???
Pages: 1 17 replies
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jingleheimerschmidt
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05/27/2011
Well, I have a whole tree full of cherries (bing?) that will be ripe in about a week. Before the birds and my kids eat them all, I thought about making some homemade maraschino cherries. Do any of y'all have any experience in making their own? The interwires tell me that there are at least brandy soaked, bourbon soaked, and maraschino liqueur soaked varieties. For my tiki cocktails, cherries go on top. For Manhattans and Old Fashioneds, they take a plunge. So, the base liquor appears to be of some importance. Anyhow, any input would be helpful. Cheers! Here's a recipe pulled from the maraschino liqueur thread:
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danlovestikis
Posted
posted
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05/27/2011
IN ALL MY YEARS I'VE BEEN ON TC I'VE NEGLECTED STOPPING BY HERE. TODAY I LOOKED, LOVED YOUR POST AND NOW I'M HOOKED. THANK FOR A FUN STOP, WENDY |
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jokeiii
Posted
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05/27/2011
I like adding cracked pits into the macerating liquid. VERY cherry-ish flavor. |
J
jingleheimerschmidt
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05/27/2011
To the above recipe??? |
J
jingleheimerschmidt
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05/27/2011
WELL....THIS IS WHERE ALL THE FUN IS!!! We usually leave our cap locks at home though. :D They get in the way of the umbrellas. |
J
jingleheimerschmidt
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05/27/2011
Third hand from one of my homies: I soaked frozen but thawed organic cherries for weeks, months, in Damiana brandy, which is easy to make: steep dried damiana in brandy (rougly a 1:4 ratio herb to liquor), shake once or twice daily; strain after a mininum of 2 weeks. Damiana is apparently an aphrodisiac. :blush: |
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MadDogMike
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posted
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05/27/2011
WENDY, THIS IS WHERE ALL THE GOOD STUFF IS!!! (Jingle, you'll have to excuse Wendy - she broke her arm and now she types with the cap lock on. As soon as she's better, she go back to normal :D ) I was thinking about making my own cherries a little while back, I want some blue ones. |
J
jingleheimerschmidt
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05/27/2011
LOL! I just figured that out. I doubt she'll "go back to normal" if she hangs out down here for long. :drink: :D |
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Limbo Lizard
Posted
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05/28/2011
Get 'em at Amazon. Also have green/lime flavored, yellow/lemon, orange/passion fruit, and of course, red. |
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jokeiii
Posted
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05/28/2011
Not exactly. 6 pounds dark, sweet cherries (pitted, pits reserved) Once the liquid has boiled, I add the pits as it comes off the heat and then the peels halfway down the cooldown phase. |
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jingleheimerschmidt
Posted
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05/28/2011
Jokeiii, did you use cherry heering? |
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jokeiii
Posted
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05/29/2011
This LAST time, yes. |
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VampiressRN
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06/16/2013
I just bought a Dwarf Weeping Willow Cherry Tree. My neighbor has a couple of Dwarf Plums, but I went to several nurseries and couldn't find any pruned small enough. So thinking this cherry tree might provide some fruit in a couple of years, got me thinking about making my own maraschino cherries. I pulled this recipe off the net, so based on the one above, how successful have you been in making your cherries? HOME MADE MASASCHINO CHERRIES Ingredients 1/2 cup sugar Instructions Wash and pit the cherries. [ Edited by: VampiressRN 2013-06-16 15:38 ] |
HT
Hale Tiki
Posted
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06/17/2013
Oooohhh. Something more that I can make myself! |
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jokeiii
Posted
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06/17/2013
I've been using the recipe I posted above with resounding success for the last +/-2 yrs. (I canNOT emphasize enough the difference that adding the cracked pits can make!) |
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Tikinut
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09/14/2013
OMG love this thread..... to think of all the time I've wasted on store-bought cherries! I am SO trying this :D |
KD
Kill Devil
Posted
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09/16/2013
Would anyone care to comment about using Maraschino liqueur vs brandy in your cherry recipes? I've been brandying mine with excellent results |
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wizzard419
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09/16/2013
One of the keys is that using luxado (not the Croatian stuff) is that the flavor isn't really of cherries, but rather almonds. That comes from the use of cracked pits rather than the cherry flesh that a brandy would use. One thing I would add to some of the recs might be a good amount of vodka or other neutral spirit just to keep the octane level high enough without wrecking the flavor. |
Pages: 1 17 replies