The marasca cherry is a small fruit that is said to grow with the best flavor only on the lands of coastal Croatia. While Croatia produces the most marasca cherries, Italy, Slovenia, southern Hungary and Bosnia and Herzegovina also produce significant amounts. It is even now considered a naturalized plant in North America due to how well it grows without being a nuisance. It has a bitter flavor and a dry pulp that makes it ideal for making liqueur.

Originally, maraschino cherries were whole marasca cherries that were preserved in maraschino liqueur, which was made from marasca cherries that were preserved and pickled. Marasca cherries were rare though so often it was only royalty and high society that could afford them. They eventually gained popularity in Europe and it eventually spread to the United States. Originally, they were just as rare in the U.S. and only served in fine bars and fancy restaurants. By the turn of the 19th century, people were experimenting with different cherries and different extracts to see if they could be produced in a cheaper manner. These variations had to be labeled as “imitation maraschino cherries” though. Prohibition produced a definitive need for a different way to store and produce these cherries though or they could no longer serve them. It led to manufacturing them in a brine solution instead of the alcohol and using an artificial coloring. This method is still used today. Now maraschino cherries are defined as “cherries dyed red, infused with sugar and packed in a sugary syrup.”

Did you know there are more cherry “flavored” foods than there are foods with real cherries in them? None of them really taste like fresh cherries though. The chemicals are designed to mimic the flavor of real cherries but often include the slight bitter taste of the pit which you don’t actually eat with a real cherry.

It is believed the oldest cherry tree can be found in Japan on the grounds of Jisso-ji Temple in the city of Hokuto. It is thought to be over 2000 years old. It’s just over 30 feet tall and is approximately the same circumference.

This week’s recipes all require cherries that are chopped. If you have a food processor, feel free to use it, just don’t pulse it so much they end up tiny. I felt the recipes tasted better with larger chunks of cherries. Make your grocery list and pick up some jars of cherries this week. Then, meet me in the kitchen for these easy recipes and share in my love of cherries!

--- Cherry Muffins

¾ cup sugar ½ cup milk ½ cup vegetable oil 1 egg 2 tsps. vanilla extract 2 cups all-purpose flour 2 tsps. baking powder 16oz jar maraschino cherries, chopped 2 Tbsps. reserved cherry juice 12 whole maraschino cherries, for topping if desired (I left this step off) Preheat oven to 400°F. Place cupcake liners in muffin tin. Place sugar, milk, vegetable oil, egg and vanilla extract in large bowl. Whisk to combine. Add flour and baking powder, then stir until just combined. Add cherries and cherry juice to bowl. Stir gently until well mixed. Spoon batter evenly into muffin tins. Bake for 12-14 minutes or until edges are just browned. Cool muffins in pan 5 minutes. Remove to wire racks to cool completely.

Recipe adapted from dinneratthezoo. com.

--- Cherry Fudge

¾ cup chopped maraschino cherries ½ cup unsalted butter 2 cups sugar ¾ cup heavy cream 2 cups white chocolate chips 7oz marshmallow cream 1 tsp. cherry juice from the jar of maraschino cherries 1 tsp. cherry extract, optional Place cherries between several paper towels to pull out the moisture. Prepare baking dish with parchment paper or grease with butter. If you want thicker fudge, use an 8x8 or 9x9 pan. For thinner fudge, use 9x13. I always use 9x13. Wait 15 minutes and then change out paper towels to dry them further. You want as much out as possible so the fudge doesn’t have too much moisture. Wait another 15 minutes then begin making fudge. In medium saucepan, add butter, sugar and cream. Over medium- high heat, melt sugar and butter. Bring to full rolling boil. Boil for 5 minutes or until candy thermometer reads 235°F or soft ball stage. Remove pan from heat. Add white chocolate chips and marshmallow cream. Stir until chips and cream are melted and well combined. Stir in cherry juice and extract. Add chopped cherries and stir to combine. Pour fudge into prepared pan. Smooth fudge into an even layer with rubber spatula. Allow fudge to set at room temperature for 3-4 hours or until firm. Cut into small 1-inch pieces prior to serving. Due to fruit, store in fridge.

Recipe adapted from myincredidlerecipes. com.

--- Cherry Chocolate Chip Cookies ¼ cup unsalted butter, softened ¾ cup light brown sugar 1 large egg 1 tsp. vanilla extract ⅛ tsp. almond extract 1½ cups all-purpose flour ½ tsp. baking soda ¼ tsp. salt ¾ cup drained & finely chopped maraschino cherries, plus extra for garnish ¾ cup semi-sweet chocolate chips Preheat oven to 350°F. Line baking sheet with parchment paper and set aside. In large mixing bowl, beat butter and brown sugar with electric mixer for 1 minute, or until combined. Add egg and extracts, beat again. In separate small bowl, whisk together the flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients and mix well to fully combine, scraping sides of bowl as needed. Add chopped maraschino cherries and chocolate chips, mix by hand until combined. Batter will be thick. Use cookie scoop to drop dough balls onto prepared baking sheet. Bake for 1416 minutes - do not over bake. Allow cookies to cool on baking sheet 5 minutes then move cookies to wire racks to cool completely.

Recipe adapted from thefirstyearblog. com.

--- Chocolate Cherry Cupcakes

1 package chocolate fudge cake mix 1 cup milk ½ cup canola oil 4 large eggs 16oz jar maraschino cherries, chopped 1 cup sweet cream unsalted butter, softened 2-4 Tbsps. maraschino cherry juice 3½ cups powdered sugar In large bowl, combine cake mix, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Add cherries and mix until just combined. The cherries settled in the bottom of the cupcakes a little. If you would rather, place a tablespoon or so on top of each cupcake instead of mixing into the batter. Bake at 350°F for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pans to wire racks to cool completely. To make frosting, place softened butter in mixing bowl. Beat 3 minutes or until light and fluffy. Add two tablespoons cherry juice and mix thoroughly. If needed, add more cherry juice 2 teaspoons at a time until desired consistency is reached. Spread frosting on top of each cupcake and top with whole cherry if desired.

Recipe adapted from tasteofhome. com.