Recipe of the Week: Homemade Maraschino Cherries
Although a complete, all-in devotion to “clean eating” isn’t necessary for optimizing body composition and health, it’s generally a good idea to avoid artificial additives like preservatives, sweeteners, and colorings.
Well, commercially made maraschino cherries, delicious and nostalgic though they may be, aren’t the healthiest of indulgences. But that doesn’t mean you have to avoid them altogether. Keep maraschino cherries in your cocktails and cookies with this homemade version!
Makes approx. 40 servings (cherries)
1/2 cup water
1/2 cup organic black cherry juice
1/2 cup coconut sugar
3 Tbsp. fresh lemon juice (about one large lemon)
1/2 tsp. pure almond extract
2 cups fresh sweet bing cherries, pitted (frozen is OK too)
1. In a medium saucepan, dissolve the sugar in the water and cherry juice, and bring the mixture to a boil over high heat. Continue stirring as it cooks for 1–2 minutes until the sugar is fully dissolved and the syrup is smooth.
2. Reduce the heat to medium-low, and stir in the lemon juice and almond extract. Add the whole cherries, and cook for 5 minutes to allow the fruit to soak up the syrup.
3. Remove the pan from the heat, and transfer cherries to a sterilized jar. If using them within a month, simply store them in the fridge. If planning to store your homemade maraschino cherries longer, proceed to place the jars in a hot water bath for 10 minutes, and complete the canning process.
Nutrition Facts (Per Serving)
Protein: 0 grams
Carbs: 4 grams
Fat: 0 grams
What You Get to Eat
Picture courtesy of My Man’s Belly
What did you think of this recipe for homemade maraschino cherries? Have anything else to share? Let me know in the comments below!
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