When it comes to making maraschino cherries, the choice of cherries is crucial. Typically, lighter-colored varieties such as Gold, Rainier, or Royal Ann cherries are used. These cherries have a pale yellow or light red color, which allows them to be easily bleached and transformed into the vibrant maraschino cherries we are familiar with.
To begin the process, the cherries are soaked in a brine solution. This solution usually contains calcium chloride and sulfur dioxide. The purpose of this brine soak is twofold – it bleaches the cherries and removes their natural red pigment, and it also helps preserve the cherries and prevent them from spoiling.
The bleaching of the cherries is an essential step in the maraschino cherry-making process. It not only gives them their distinctive bright color but also helps to remove any residual flavors that may be present in the cherries. By bleaching the cherries, their natural taste is muted, allowing them to take on the syrup or liqueur they are subsequently soaked in.
Now, let me share a personal experience related to maraschino cherries. As a sommelier and brewer, I have had the opportunity to experiment with different types of cherries for various recipes, including maraschino cherries. One summer, I decided to try making my own maraschino cherries using different cherry varieties.
I started by using the traditional choice of Royal Ann cherries, known for their delicious flavor and light color. The result was a batch of maraschino cherries that had a beautiful pale yellow hue and a sweet, subtle taste. They were perfect for adding a pop of color and flavor to cocktails and desserts.
Curious to explore other options, I also tried using darker cherries such as Bing cherries. While these cherries did produce maraschino cherries with a deep red color, they retained more of their natural flavor and had a slightly different taste compared to the traditional maraschino cherries. They were still delicious but had a more pronounced cherry flavor.
Maraschino cherries are typically made using lighter-colored cherries like Gold, Rainier, or Royal Ann. These cherries are soaked in a brine solution containing calcium chloride and sulfur dioxide to bleach them and remove their natural red pigment. While other cherry varieties can be used, they may result in maraschino cherries with different flavors and colors. It's fascinating to experiment with different cherries to create unique variations of maraschino cherries that suit your personal taste preferences.