Saturday, December 1, 2012

Sulfite free 'maraschino' cherry recipe

As I stated in a previous post, this was a great year for cherries in Indiana. Having an abundance of cherries on hand, naturally lead to some experimenting. We made cherry vinegar to use in place of balsamic vinegar and also bourbon cherries to use in place of maraschino cherries. Traditionally maraschino cherries would be made with Brandy, but since Brandy is a derivative of grape juice we avoid it at all costs. See our recipe below for bourbon cherries which can be used in place of maraschino cherries.

Bourbon cherries
  • 3 cups Bourbon
  • 2 cups fresh cherries
  1. Wash two cups of cherries and remove the stems and the pits. Place the cherries in a large mason jar.
  2. Add three cups of Bourbon to the mason jar and seal with the lid. Place in a cool dark place for one week. Shake the jar once a day for seven days. Helpful tip: keep stored next to your coffee grinds so you see it every day and remember to shake it.
  3. Using a fine sieve strain the liquid from the cherries. Store the infused bourbon in a mason jar in the freezer.

Sulfite free balsamic vinegar substitute

I have been unable to find a commercial product to use in place of balsamic vinegar. Being sulfite sensitive, my husband avoids all things grape. Luckily this year was a great year for cherries in Indiana.

What You Need:
  • Sterilized pint jar, with lid
  • Fresh cherries, washed and pitted
  • White vinegar
Take a sterilized pint jar and fill with pitted cherries. The more cherries you use the stronger the flavor. Cover with white vinegar and let sit in the refrigerator. If you are giving these as decorative gifts you can strain the liquid and place in a decorative jar. Or just keep the pint jar in the fridge and pour so the fruit stays in the bottom. As long as the fruit is covered it should not spoil.