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  • Writer's pictureCulinary Cam

Real Maraschino Cherries #SundayFunday

Updated: Sep 5, 2023

This week the Sunday Funday bloggers are featuring recipes with berries and cherries.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. This week Mayuri invited the group: "Use berries, one type or a mixture or cherries. Can be fresh, frozen or dried."

Here's the line-up of what we are sharing...


I'm sure that the word "maraschino" evokes images of unnaturally-colored red orbs of syrupy sweetness drowned in a pool of ginger ale or something equally sweet. At least that's what it did for me. I was transported to glasses of Shirley Temples at family weddings and celebrations. And I was more than happy to disabuse myself of that.

Maraschino (marr-ə-SKEE-noh) is a bittersweet, clear liqueur flavored with Marasca cherries, which are originally from Dalmatia (Croatia). Today, most marascas grow around Torreglia, near Padua in Northern Italy, where the liqueur is distilled.

The liqueur's distinctive flavor comes from the Marasca cherries and the crushed cherry pits; honey is also part of the ancient recipe. The distillate matures for at least two years in ash vats since that wood does not lend its color to the liqueur, and, then, it's diluted and sugared. It is typically bottled in a straw-coated bottle.

Real Maraschino Cherries

Place the cherries - stems, pits, and all - in a Mason jar or other container with a lid. Pour the liqueur over the cherries. The goal is to add enough liqueur to immerse the cherries, but they will bob to the top of the liquid anyway.

Let steep for 2 weeks.

The verdict: these are strong. Really, really strong. Use them sparingly.

More Cherry Creations

That's a wrap for my #SundayFunday cherries offering. The group will be back next week with tailgating and football food party. Stay tuned!

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