Ciliege sotto grappa (Maraschino Cherries )
1 kg of cherries, preferably black sour variety, 250g sugar, 1 liter 50* grappa
Wash the cherries and cut the stalks, leaving about 3mm, and spread on a tea towel to dry.
Put in a jar, add the sugar and cover with grappa.
Keep in a cool, dark place for 90 days.
Excellent on vanilla ice cream, but good on their own too.
Article by Theresa
Whole cherries preserved in this liqueur were known as “maraschino cherries”. They were, at first, produced for and consumed as a delicacy by royalty and the wealthy. – source
