- 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)
- In a medium-sized saucepan over medium-high heat, add everything except the cherries.
- Bring to a boil.
- Reduce the heat and simmer until the sugar has dissolved, stirring periodically.
- Add the cherries.
- 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.
- Remove the pan from the heat and transfer the entire contents to a bowl (so it doesn’t continue cooking).
- Let cool to room temperature.
- Transfer to an air-tight container and refrigerate.
- 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