Rant: Maraschino Cherries

I quote to you here from The Drunken Botanist: The Plants That Create the World’s Great Drinks

“American growers favored large sweet cherries (a different species, Prunus avium), and they had developed a brining process that involved bleaching them in sulfur dioxide, which removed all the color but could also turn them to mush.  To solve that problem, they added calcium carbonate (widely available at plaster and paint stores in those days) to harden them.  What was left was described in one American agricultural report as nothing but bleached cellulose “in the shape of a cherry” that was then dyed with coal tar, flavored with a chemical extract of stone fruit called benzaldehyde, and packed in sugar syrup.”

This ladies and gents is why maraschino cherries suck.  The flavor comes not from the fruit but from a windowless building in New Jersey.

Oregon is blessed when it comes to fruit.  There are at least five  farmers markets within a 10 minute drive of my home where I can purchase any of a dozen varieties of cherry fresh off the tree.  An hour behind the wheel and I’m standing in an orchard with a wicker basket ready to pick my fill.  Swing a recently deceased feline and I’m sure I could hit a neighbor with a neglected Bing Tree behind his house.

Other places are not so lucky, but even then, why in the world would you want to eat those little bright red death-balls when you can get the yellow/red perfection of a Rainier.

Solution:
Make your own

Buy a Better Cherry

The difference here is really one of flavor.  Both recipes call for maraschino liqueur but the luxardo actually use Mascara cherries which are a sour cherry as opposed to the sweet dessert cherry you’re likely to find at the supermarket or the farmers market.

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