Homemade Luxardo Maraschino Cherries

in DIY, Drinks, Homemade

Homemade Luxardo Maraschino Cherries

Soo…here’s what we’re gonna do today. Ready?

We’re gonna be psychos and make Christmas presents in July. Yes. This is happening. A good first step to getting in the mood for Christmas is open up your freezer and stick your head in it. It’ll rev up your wintery engines. (That is not a euphemism, by the way, “wintery engines.”

Cherries are in full bloom right now. I was lucky enough to come across sour cherries and they are my absolute favorite. They require a bit of sugar to give them a nice balance, but not too much because I like to celebrate their tartness rather than just blast it out to oblivion.

Homemade Luxardo Maraschino Cherries

I’m sure you’ve had cheap, bright pink maraschino cherries. Perhaps you had them when your mom ordered you a shirley temple and you loved them. I was the same way.

But they have no place in my adult cocktails nor my adult banana splits. (Again, that sounds bad!)

It’s time for us to grow up and make fancy-ass maraschino cherries. This step in the right direction starts with a bottle of Luxardo liqueur.

Homemade Luxardo Maraschino Cherries

Homemade Luxardo Maraschino Cherries

Homemade Luxardo Maraschino Cherries

In a pot there is water, cinnamon sticks, a vanilla bean, some nutmeg and some sugar (not too much). That’s cooked down and steeped and then the luxardo and cherries are added.

And that’s sort of it. Add them to a series of jars and then can ‘em. I followed the directions given to me via The Weck Jar website.

Homemade Luxardo Maraschino Cherries

I’m gonna be honest: I don’t love canning in Weck Jars. The tops are sort of stressful. You don’t know exactly when they’re completely sealed. I mean, you do it’s just much easier to tell with tops that have the little pop center.

But they do look cute, don’t they? I made my own labels by cutting out pieces of stock paper, brushing it red with a watercolor, spraying it with spray adhesive (my favorite adhesive) and then sticking them on. Never buy another label again! Super easy!

That’s it. The mail man and a few other people are getting cherries in December.

Homemade Luxardo Maraschino Cherries

Homemade Luxardo Maraschino Cherries

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: 4 (4-ounce) jars of maraschino cherries

Ingredients

  • 1/2 cup white granulated sugar
  • 1/4 vanilla bean, scraped
  • 1 cinnamon stick
  • Pinch of nutmeg
  • Juice from 1 lemon
  • 1/2 cup water
  • 1 pound sour cherries (regular cherries work, too! go for firm cherries), stems removed and pitted
  • 1 cup luxardo liqueur

Directions

  1. To a medium saucepan (don’t turn the heat on yet), combine the sugar and vanilla bean caviar. Rub the vanilla bean with the sugar until it’s evenly distributed throughout—don’t be shy to use your hands! Turn the flame to medium, add the cinnamon stick, pinch of nutmeg, juice from 1 lemon and water. Bring the mixture to a simmer, cover, and allow to cook for 5 minutes.
  2. Turn the heat down to low and add the cherries. Cook the cherries at a simmer for about 3 minutes, until they’re slightly softened. Remove from the heat and stir in the luxardo liqueur. Allow the mixture to cool completely.
  3. If you’re not canning, then feel free to fill up a few jars with the cherries and liquid. If you are canning them, then be sure to bring a large pot of water to a boil. Gently drop in the jars and boil for about 1 minute. I followed the rules off of Weck Jars’ website. Per their instruction, place on the tops, with the fastens and drop them into the boiling water. Bring the water back up to a boil and cook for at least 3 minutes. Carefully remove jars from the water and allow to cool completely. Remove the fastens.
http://acozykitchen.com/homemade-maraschino-cherries/

{ 28 comments… read them below or add one }

Abby @ The Frosted Vegan July 24, 2015 at 7:17 am

I have a biiiiig ol’ bottle of Luxardo on my bar cart, so totally making these like a psycho!

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Adrianna Adarme July 26, 2015 at 9:26 am

Oh noiiiice!

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Lisa July 24, 2015 at 9:51 am

Love this idea, and being the crazy “prepper” that I am, this is on my weekend to do list.

Question, do you have any guesses on how long they’ll last? I know jams and stuff are fine for quite some time, but do you anticipate any differences with whole fruit?

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Adrianna Adarme July 26, 2015 at 9:26 am

If they’re canned, they’ll last about as long as jam will (about 2 years?).

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Sydney | Modern Granola July 24, 2015 at 9:51 am

How fancy! I think preparing for Christmas in July sounds like fun- you’ve got a lucky mailman! (Loved your not-euphemisms LOL) And cool labeling idea, they look great!
xx Sydney

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Becca July 24, 2015 at 10:59 am

Thank you thank you thank you! I love this idea. I try to make Christmas gifts all year and it is getting harder to come up with things to make. I am making these cherries this weekend. Did I say thank you?

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Adrianna Adarme July 26, 2015 at 9:26 am

Haha. YAY!

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Medeja July 24, 2015 at 8:32 pm

My mom used to make similar cherries when I was a kid.. :) yummy!

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Megan | Hint of Vanilla July 26, 2015 at 8:14 am

I love your labels!! And I’m also kinda of excited for making Christmas present in July because a) I love Christmas so damn much and b) Sept-Dec is the busiest time of the year for my work, like 12 hour days every day so I don’t have time for anything but sleep during those months!

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Nancy December 19, 2015 at 1:53 pm

How long do they need to sit before they’re ready to be used?
Thx N

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Adrianna Adarme December 20, 2015 at 4:24 pm

Ideally a week later but I used them right away and they were great (just better a week later).

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Giovanni santoyo January 14, 2016 at 7:01 pm

How long will these great cherries keep for and is this the same recipe as the brand?

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Adrianna Adarme January 14, 2016 at 9:34 pm

I have no idea if it’s the same recipe. They obviously don’t provide it to the public. If you can it, it will last for a few years.

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Jason May 13, 2016 at 6:39 am

Maybe a better question would be: How do they taste relative to the store-bought? Close?

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Rich April 19, 2016 at 7:31 pm

Gonna give these a go this weekend

Were did you get the glass beaker measuring cup? Love that too! Thanks

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Adrianna Adarme April 20, 2016 at 8:39 am

I got it from West Elm!

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Jacqueline May 17, 2016 at 4:27 am

How are these, texture-wise? How about texture straight agree preparing vs months later? I have a phobia of soggy fruit, post long winded prep, especially after canning…

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Mickey May 19, 2016 at 5:45 am

Adrianna, when you say can do you mean watherbath or pressure cooking? Could I use regular Mason jars? I love this idea and not just for Christmas :)

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Jim May 21, 2016 at 12:51 pm

1 response and two questions

Jacqueline… I have made several batches and mine turn out more chewy than mushy.. Even after 6 or more months in a jar…I believe that is closer to how the Luxardo brand is. People have asked for second jars, so they must be OK. The only folks disappointed are the one who expect them to be like the bright red ones from the supermarket.

Adrianna… Q1: in step 2 does the three minutes start after return to simmer?? and Q2 Folks have requested that the juice be more syrupy (if that’s a word!) Any suggestions on how to thicken the liquid?

Thanks…

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Erin June 26, 2016 at 9:43 pm

Hello!

I made these tonight and tripled the recipe. Does the regular recipe leave with quite a watery liquid? Should it be more like a syrup?

Thanks for this recipe! I’m a huge fan of your book!

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Adrianna Adarme June 28, 2016 at 5:21 pm

it should definitely be more like a syrup! and thank you!! xo

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Christina August 29, 2016 at 4:55 pm

What do you think about trying this recipe with dried sour cherries? I managed to miss the sour cherry season and would really like to make…a whole lot of these.

Thanks!

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Adrianna Adarme August 30, 2016 at 4:08 pm

Hmmm…I’m not sure if it’ll work. IT MIGHT. Because they will get rehydrated. I say go for it if the sour cherries aren’t TOO expensive. If they are, I say not worth the risk.

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Cassie September 1, 2016 at 6:15 am

Can you use frozen sour cherries in place of fresh? Especially if you miss the window of the cherry season. I so want to make these!!!

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Adrianna Adarme September 1, 2016 at 7:38 am

Oh I think frozen sour cherries will be totally fine. Just make sure they’re defrosted!

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Jessica December 5, 2016 at 4:50 am

I’m not going to be canning mine. How long can they last in a container in the fridge?

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Adrianna Adarme December 5, 2016 at 10:23 am

I would say probably a month in the fridge (with no canning!)!

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Chris January 12, 2017 at 12:07 pm

Do these have that signature dense, almost wax-like consistency?

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