I’ve had some cherries in a jar in the refrigerator since September. They’re just soaking in cognac. I tried one about a month out, and it was gross. I tried one a month ago and it was actually a little better, though really just boozy. I’m going to give it one more try.

Question, though – why no added sugar? I have a feeling that’s what is needed here.

I wanted to avoid having the cherries become overly sweet. Between the cherries themselves, amaretto and maraschino liqueur, it seemed like there was enough sugar in the process. That was my thought process, anyway.

If you ever want to try again, this is a great recipe. I like these better than the Luxardo:

Thanks, Beth. Better than the Luxardo, huh? Well I’ll have to try them now 🙂

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