Cookbook:Maraschino Cherry
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Maraschino cherries are a sweet confection of flavored cherries in syrup.[1]
Production
[edit | edit source]Historically, Maraschino cherries originated in Europe, where sour marasca cherries were preserved in a cherry liqueur.[1][2][3][4] They were eventually imported to the United States, the production method was changed in the early 20th century to yield modern-day maraschino cherries. The modern method of maraschino cherry production requires several steps. The fresh cherries are first pitted and cleaned, and they are then typically bleached in a solution of sodium metabisulfite, citric acid, and calcium chloride.[4] They are then boiled and bleached in another solution consisting of sodium chlorite and acetic acid.[4] Following the bleaching process, the cherries are soaked in a sugar syrup, brightly dyed, and flavored (e.g. with almond oil).[3][4][5][6][7]
Characteristics
[edit | edit source]Modern maraschino cherries are often made from light-colored cherries such as Royal Ann, Rainier, or Gold.[1][4][7][8] The most common color is a bright red, but other colors exist such as green and orange.[7] Additionally, "natural" varieties may be colored with vegetable-based dyes like beet juice.[7] Maraschino cherries are very sweet, with a flavor profile similar to candy. Some specialty varieties of maraschino cherry (e.g. Luxardo) may be more similar to the historical version,[6][7] being preserved in their own juice—these are typically darker and more sour than the modern version.[7]
Selection and storage
[edit | edit source]The high sugar content of maraschino cherries makes them keep very well. Once opened, they should be kept in the fridge. Freezing may negatively affect their texture.
Use
[edit | edit source]Maraschino cherries are used in a variety of beverages and desserts. They are common as a garnish for cocktails and non-alcoholic beverages like Shirley Temples.[4][5][7] They also frequently top ice cream, pastries, milkshakes, and cakes, and they may be incorporated in various batters.[4][5][7] The syrup they are packaged in can be used as a flavoring and sweetener.
Recipes
[edit | edit source]Gallery
[edit | edit source]-
Pitted, loose maraschino cherries -
Milkshake topped with whipped cream and a maraschino cherry -
Maraschino cherry used as a filling for a chocolate confection -
Cupcake topped with a maraschino cherry -
Pineapple upside-down cake, which is topped with pineapple and maraschino cherries.
References
[edit | edit source]- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g "Maraschino Cherries | Baking Ingredients | BAKERpedia". 2015-06-09. Retrieved 2025-03-05.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Werner, Tommy (2015-10-16). "The Original Maraschino Cherry". Epicurious. Retrieved 2025-03-05.
- ↑ a b c d e f g h "What Are Maraschino Cherries and How Are They Made?". Allrecipes. Retrieved 2025-03-05.
- ↑ The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.