Maraschino Cherries

Cherry made merry in brandy.

I had a revelation when a friend informed me that she had been fed a real maraschino cherry at her high class restaurant job. A few nights later I dumped half a cup of juicy cherries into a glass jar with some brandy and waited overnight. In the morning they were still just cherries. Bah! So I did some online research and discovered that only one step was keeping me from the ultimate fruit and booze combo. Here is my version:

1/2 cup brandy (I use Mr. Boston Blackberry Brandy)
2 heaping tablespoons of sugar
1 cinnamon stick
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon lemon juice
1/2 heaping cup of cherries, washed and stems removed

Bring the first six ingredients to a boil, stirring to dissolve. Add the cherries, lower heat to medium and let bubble for 7 minutes. Cool and store in a glass jar for up to 2 weeks.

Its true, the syrup tastes a little like cough syrup, but the cherries are magic. Perfect for the top of a very adult sundae, or other mind-boggling yet to be had recipes. I think next time I'll try more of a cognac thing, which may require more sugar. Mr. Boston Brandy is darn sweet.