Homemade maraschino cherries are not the most practical of recipes. But making maraschino cherries isn't about practicality, or trying to mimic those vinyl-textured, frighteningly neon and once potentially carcinogenic (remember red dye No. 2?) orbs.


MARASCHINO CHERRIES
Makes: 1 pint
Time: 20 minutes, plus 2 days' macerating to soften
1 cup maraschino liqueur
1 pint sour cherries, stemmed and pitted (or substitute one 24-ounce jar sour cherries in light syrup, drained)
Bring maraschino liqueur to a simmer in a small pot. Turn off heat and add cherries.
Let mixture cool, then store in a jar in refrigerator for at least 2 days before using, and up to several months.

SPICED BRANDIED CHERRIES
Makes: 1 quart
Time: 20 minutes, plus 2 days' macerating
1 cup sugar
2 whole cloves
1 2-inch piece cinnamon stick
4 cardamom pods
1 quart sweet cherries, stemmed and pitted
1/2 cup Cognac or other aged brandy
In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.
Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.
SOURCE: http://seattlepi.nwsource.com