Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Misc
Amount Measure Ingredient -- Preparation Method
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5 pounds Royal Anne cherries (Royal Annes are best,
but you can also use other firm, light
cherries)
1 tablespoon alum (pharmacies carry this if you can't
find it at your supermarket)
4 tablespoons salt (use kosher or pickling salt, not
table salt)
7 cups sugar
1 ounce red food coloring
1 teaspoon almond extract
Wash and remove the seeds from the cherries. (A cherry pitter is a handy
tool to use for this.) You should have about 10 cups of pitted cherries when
you finish.
Dissolve the alum and the salt in 2 quarts of cold water. Add the cherries
and allow to stand for 6 hours. (If the cherries tend to float, weight them
down with a bowl.) Drain the cherries and rinse them with cold water.
In a separate large pan, combine the sugar and 2 cups of cold water. Bring
to a boil and cook while you stir until the sugar is dissolved. Add the
cherries, bring back to a boil and cook for 2 minutes. Remove from the heat.
Add the red food coloring and almond extract and allow to stand in a cool
place for 24 hours, stirring from time to time.
The next day, bring to cherries back to a boil and cook for an additional 2
minutes. Pour the boiling hot fruit into the prepared half-pint jars and
process them for 5 minutes.
Store in a cool place.
YIELD: about 8 half pints
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NOTES : Truly, these are not hard to make...and they look beautiful. You'll
find them to be a little larger and juicier than the ones you buy in those
little bottles at the store. These make a nice gift.
Making Maraschino Cherries is a two day job, however, so be sure you allow
the time you will need.
