Anyone who ’s ever indulged in anice ointment sundaeor a Manhattan cocktail is more than conversant with the omnipresent maraschino cherry tree . It may not even seem to have much family relationship to a " real " cherry red , but make no mistake : Maraschinos bulge off as cherry off a tree . Usually , Gold , Rainier , or Royal Ann varietiesare used .
But in the beginning , the cherries of choice weremarasca cherries , a dour type that grows in coastal Croatia . In the mid-19th century , these were brined using local ocean water and then drench in a cordial for preservation . This liqueur was made using the leaves , terra firma - up pits and juices of the yield .
Marasca cherries were considered a discretion and arequite expensive . So , companies started to make the knock - off maraschino cherry red you see garnish all kinds of thing .
How Maraschino Cherries Are Made Today
Whether you ’re pro or mulct this bright - red confection , there ’s little argument that the process ofmaking a maraschino cherry cherryis indeed complex – and reading about it may put you off eating them .
First , the reap fruit are soaked in a seawater solution . alternatively of the traditional ocean water , the solution is made withsulfur dioxide and calcium chloride , oculus sinister admixture ofsodium metabisulfite , citric Lucy in the sky with diamonds and atomic number 20 chloride . The cherries are soaked in the concoction for four to six week . This effectively efface their original flavor and color . The cherries are then separate from the brine .
Next , the cherriesare soaked in a solutionmade up of sugar sirup , violent dye No . 40 and Amygdalus communis flavoring for another month . Then , the cherries are pitted and their stems get rid of ( not always — people do love to bind those theme in knot with their glossa ) .
lastly , the transform cherry are bottle , along with the syrup . The jar are sealed and pasteurise by heating them for20 minutesor so to 185 degrees F ( 85 degrees C ) . This process allow the cherries to be shelf static for months , even years , after the jars are opened .
So , is any aliment allow for after all that brining and bleaching ? Very little : Maraschino cherrieshave a hatful more sugar and caloriesthan regular cherry red and far few antioxidants . Antioxidants have been shown to reduce the risk of some cancers , type 2 diabetes and even heart disease .
