recipes

Ingredients

• 1 1/2 cups water
• 1/2 cup pomegranate juice
• 1 cup sugar
• 3 1/2 fluid ounces lemon juice (juice from about 3 lemons)
• pinch of salt
• 1 whole piece star anise
• Peel from one large orange
• 1 pound pitted cherries (any kind will do, but I used Rainier cherries)

Instructions

1. In a medium-sized saucepan over medium-high heat, add everything except the cherries.
2. Bring to a boil.
3. Reduce the heat and simmer until the sugar has dissolved, stirring periodically.
4. Add the cherries.
5. Simmer on low heat for 10 minutes or until the syrup has a bit of a cherry flavor. (Yes, tasting is part of the recipe. This is the rough part. :)) You don’t want to cook the cherries - you just want to bring out some of their flavor.
6. Remove the pan from the heat and transfer the entire contents to a bowl (so it doesn’t continue cooking).
7. Let cool to room temperature.
8. Transfer to an air-tight container and refrigerate.
9. Wait about three days and then top your cupcakes, shakes, ice cream sodas, sundaes, Shirley Temples, and anything else you can think of with them.

Read more at http://www.cupcakeproject.com/2012/07/homemade-maraschino-cherries-this-time.html#q7k9Y4xhvl1vTwBK.99