It's been about 3 months since my initial post about making brandied and maraschino cherries. As you can see from the picture above they look very different 3 months later. I would rule the brandied cherries a success! They are soft, sweet - but not too sweet - perfect for Manhattans and Old Fashions. The maraschino . . . well, they are not quite as good. The cherries are still really sour (I started with sour cherries) and the liquor bite is a little too strong. Next time I'm going to poke holes in the cherries so that the maraschino can easily absorb and will add some sugar to the liquor when heating it up.
October 8, 2010
brandied and maraschino cherries revisitedPosted by Charlyne Mattox
Post a comment
Comments are moderated, and will not appear on this weblog until the author has approved them.