In the category of “put-up or shut-up” I present to you my current project.
Oregon is really the second best place to do this, (the best being Italy). The cherry trees are plentiful, there are a number of different varieties to choose from and we have a long happy growing season all summer.
Step one is almost solved for you, find some good cherries. Much like making a pie sour cherries are nice for this kind of things but Mascara cherries are actually sweet so go wild. I think next time I do this I’m going to find some nice yellow and red ranier’s to give the whole thing some splash. Pit your cherries and remove any stems.
General ingredients and equipment:
1 mason or ball jar with a self sealing lid
enough cherries to fill the jar without having to force them
2 teaspoons of sugar
enough maraschino liqueur to cover the cherries
Step Deux: Fill the jar with enough cherries that it’s not going to be a problem to get the lid on.
Step the Third: Add a small quantity of sugar (2 tsp). I recommend bakers sugar if you have it, it’s finer grained and will dissolve much more quickly.
Step Quatro: Fill the Jar with Maraschino Liqueur. For this run I’m using Luxardo, If I run out I’m going to see if I can find a different brand. Nothing bad on Luxardo I just want to shop around.
Step the Last: Close the Jar, shake until the sugar is fully dissolved, refrigerate. Shake the jar a couple of times a day to keeps things mixed up, and check the jar in a week or so to see how they’re coming along.
Side note: Like most things you make yourself these do not have anything in them to act as a preservative. Even if you’re using canning jars the process we use here isn’t sterile and won’t hold up like freezer jam. Once these start going they won’t stop so plan to use them once they get to the right concentration. If you need a reason I can comfortably point you to my Hard Cherry Limeade which benefits from a good garnish.