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Marschino cherries
Someone out there (was it you, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
learnedax ?) was talking about making their own maraschino cherries at some point in the past. (That narrows it down, I know.) Did that someone actually end up making them? Was it worth it? What recipe did you use? We're buying a bottle of Luxardo to try to recreate The World's Best Brandy Manhattan that we had this weekend, and I started wondering about real vs. imitation Maraschino cherries and if making them from scratch was worth the effort. Also, my search at lunch today yielded about a million recipes (brine, don't brine, almond extract, kirsch, maraschino liquer, etc, etc) and if someone had good or bad results with a particular recipe, I'd be curious to hear a report.
learnedax ?) was talking about making their own maraschino cherries at some point in the past. (That narrows it down, I know.) Did that someone actually end up making them? Was it worth it? What recipe did you use? We're buying a bottle of Luxardo to try to recreate The World's Best Brandy Manhattan that we had this weekend, and I started wondering about real vs. imitation Maraschino cherries and if making them from scratch was worth the effort. Also, my search at lunch today yielded about a million recipes (brine, don't brine, almond extract, kirsch, maraschino liquer, etc, etc) and if someone had good or bad results with a particular recipe, I'd be curious to hear a report.