Cooking From Every Angle

Boozy Sour Cherries

By • July 5, 2011 • 20 Comments

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Boozy Sour Cherries

- Merrill

Last week, I narrowly avoided a Cooking From Every Angle disaster. I arrived at our photo shoot on Tuesday bleary-eyed and totally exhausted, having been struck down by the worst cold I've had in a long time. With the help of our stalwart food52 troops, I made it through the day -- though not without an hour-long nap on the end of Amanda's bed (see below).

Naptime

I'd planned to make blintzes with a sour cherry sauce to shoot for this week's Cooking From Every Angle, but all of a sudden that seemed much too labor-intensive. Kristen, Amanda, Kristy and I mulled over what else I could make with the sour cherries we'd gotten from the farmers market -- something simple yet fabulous. Kristy was the one who finally hit on the winner: she graciously shared the basic recipe for booze-soaked sour cherries that she and her fiance had recently concocted as a homemade cocktail garnish. She had covered sour cherries with Luxardo (Maraschino liqueur), brought them to a simmer, then turned off the heat and let them cool in the Maraschino.

So, boozy sour cherries it was: I added a few strips of lemon peel and decided not to pit the cherries, as Kristy and Michael had diligently done. (I'd like to say that this was a purely aesthetic choice, but the truth is, I just didn't want to pit the cherries.) These little booze bombs are both tart and sweet at the same time and would be the perfect garnish for a Manhattan or an Old Fashioned, or another cocktail of your choice (I wouldn't put one in your kid's Shirley Temple, though).

Boozy Sour Cherries

Adapted from Kristy Mucci

Makes 1 cup cherries

  • 1 cup sour cherries, with stems and pits
  • 3/4 to 1 cup Maraschino liqueur (you can substitute cherry brandy, but add a little sugar if you do)
  • Peel from 1/2 lemon, in strips

See the full recipe (and save and print it) here.

 

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Comments (20)

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about 3 years ago Summer of Eggplant

Thanks Merrill, looks beautiful! I usually drop a brandied cherry into my French 75 but I'm looking forward to giving these a try before those cherries sneak out of the stores.

Christine-28_small(1)

about 3 years ago cheese1227

Can't wait to make this over the weekend! Thanks for the recipe.

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about 3 years ago kmartinelli

I just made maraschino cherries for the first time using a very similar recipe - they're the best! Glad you're feeling better.

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about 3 years ago starting in december

Oh, you lucky East Coasters with your sour cherries! I have been on the hunt for them in the Sacramento area for years. Enjoy (and feel better, Merrill!)

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Wow, didn't realize you don't have them out there.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Speedy recovery, Merrill! Lots of rest and lots of fluids for you! I'm enamored with your boozy cherries, they are stunning.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks!

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about 3 years ago dymnyno

I made these some years ago after seeing an article and recipe in the NYTimes. They are delicious...much, much better than "conventional" maraschino cherries. They keep forever. I still have a huge bottle of Luxardo that I haven't found any other use for.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I highly recommend the Aviation Cocktail as a good use for your Luxardo. It's 2 oz gin, 1/2 oz maraschino liqueur, 1/2 oz lemon juice, and 1/4 oz creme de violette (sometimes omitted.) It's one of my all-time favorite cocktails.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The aviation cocktail sounds great, I'm afraid my liquor supply doesn't include luxardo or the creme de violette. I think I need to get both. Sagegreen created that beautiful violet colored drink and now this. Love the boozy cherries recipe.

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about 3 years ago dymnyno

I am a certified gin hound so I will definitely try the Aviation Cocktail...thanks!

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about 3 years ago Kitchen Butterfly

Dear Merrill, take it easy and I hope your bounce back soon - with the booze in this and a cocktail in hand, nursing your way to health may be closer than ever! And a gorgeous and easy recipe. I just poached my cherries (in the manner of the winning cherry fool recipe with toasted almonds from slulibby), and had them with yogurt for breakfast.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thanks so much!

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about 3 years ago Midge

Yay! I'm so glad to see this since I was actually pondering making boozy cherries with the pint I have in the fridge. Thanks Merrill (and Kristy!) and I hope you' re on the mend.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome, and thank you for the kind words!

Port2

about 3 years ago nogaga

These are beautiful! These are the same sour cherries used for making vishniak, another pretty labor non-intensive and boozy deliciousness :)

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, I've had that before but had forgotten about it!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I want to make a big jar of these, so easy to make great as a garnish and even better for snacking.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Hope you feel better Merrill, those summer colds are the worst.

Merrill

about 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Thank you! Feeling much better.