Cherries’ Garish Glory Revived - New York Times

Cherries’ Garish Glory Revived - New York Times

making maraschino cherries wasn’t about practicality, or trying to mimic those vinyl-textured, frighteningly neon and once potentially carcinogenic (remember red dye No. 2?) orbs. I was trying to recapture the glory of a faded confection.

A century ago, maraschino cherries were concocted from Croatian marasca cherries macerated in their fragrant liqueur. When added to cocktails and desserts, they were an elegant touch.

History aside, what I really wanted was something delectable to float in my manhattan. In the height of fresh cherry season, it seemed a worthy pursuit.

Being that I’m in the process of making variations of homemake maraschino cherries I found this article particularly timely. The first batch I’ve tried (which came out quite well) is from Nick Mautone’s “Raising The Bar”. I’m not going to publish the recipe here for copyright issues, but I do recommend checking out his book for the cherry recipe among other ideas.