Homemade "Maraschino" Cherries (This Time Without Alcohol)
Homemade "Maraschino" Cherries (This Time Without Alcohol) requires around 45 minutes from start to finish. This recipe makes 3 servings with 396 calories, 2g of protein, and 1g of fat each. For $2.75 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have pomegranate juice, salt, orange peel, and a few other ingredients on hand, you can make it. 10228 people were impressed by this recipe. It works well as an affordable beverage. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Cup Cake Project. With a spoonacular score of 39%, this dish is rather bad. Similar recipes include Homemade Maraschino Cherries, Homemade Maraschino Cherries, and Homemade Maraschino Cherries.
Servings: 3
Ingredients:
1 pound pitted cherries (any kind will do, but I used Rainier cherries)
3 1/2 fluid ounces lemon juice (juice from about 3 lemons)
Peel from one large orange
1/2 cup pomegranate juice
pinch of salt
1 cup sugar
1 1/2 cups water
1 whole piece star anise
Equipment:
sauce pan
bowl
frying pan
Cooking instruction summary:
In a medium-sized saucepan over medium-high heat, add everything except the cherries. Bring to a boil. Reduce the heat and simmer until the sugar has dissolved, stirring periodically. Add the cherries. Simmer on low heat for 10 minutes or until the syrup has a bit of a cherry flavor. (Yes, tasting is part of the recipe. This is the rough part. :)) You don't want to cook the cherries - you just want to bring out some of their flavor. Remove the pan from the heat and transfer the entire contents to a bowl (so it doesn't continue cooking). Let cool to room temperature. Transfer to an air-tight container and refrigerate. Wait about three days and then top your cupcakes, shakes, ice cream sodas, sundaes, Shirley Temples, and anything else you can think of with them.
Step by step:
1. In a medium-sized saucepan over medium-high heat, add everything except the cherries. Bring to a boil. Reduce the heat and simmer until the sugar has dissolved, stirring periodically.
2. Add the cherries. Simmer on low heat for 10 minutes or until the syrup has a bit of a cherry flavor. (Yes, tasting is part of the recipe. This is the rough part. :)) You don't want to cook the cherries - you just want to bring out some of their flavor.
3. Remove the pan from the heat and transfer the entire contents to a bowl (so it doesn't continue cooking).
4. Let cool to room temperature.
5. Transfer to an air-tight container and refrigerate.
6. Wait about three days and then top your cupcakes, shakes, ice cream sodas, sundaes, Shirley Temples, and anything else you can think of with them.
Nutrition Information:
covered percent of daily need
