Homemade Luxardo Maraschino Cherries
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Servings: 4 (4-ounce) jars of maraschino cherries
- 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
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.
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.
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.