Have you ever wondered how Maraschino Cherry became so popular and where it came from? Well, here at Dick’s the Maraschino cherry is one of our most in-demand products and we wanted to share its story with you.
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- The name Maraschino originates from the Marasca Cherry grown in Croatia. Originally, the cherries were pickled and preserved in maraschino liqueur.
- The cherries were first introduced in the United States in the late 19th century, where they were served in fine bars and restaurants. Because they were scarce and expensive, by the turn of the century American producers were experimenting with other processes for preserving cherries, with flavors such as almond extract.
- As of 1920, the alcoholic variety became illegal. Remember Prohibition?
- It was one Oregon State University professor by the name of Ernest H. Wiegand who spent six years in the 1920’s and 30’s developing the modern maraschino cherry. Wiegand’s goal was to aid cherry farmers in preserving their Queen Anne cherries in an alcohol-free way. He devised a process of soaking the fruit in a brine with calcium salts that worked perfectly. This groundbreaking technique led to today’s techniques and notoriety of Oregon as a leader in advances of the “cherry,” including the blue, green, and other colored maraschinos.
- The modern maraschino cherry is soaked in a salt brine to remove its natural color and flavoring. They are then pitted and soaked in a sweetener for around a month. The final step of dipping the fruits in artificial coloring gives the modern maraschino its overly brilliant red color (or any other color desired).
- Maraschino cherries are Rainier cherries that are packed in sugar syrup flavored with oil of bitter almonds or a similar flavor.
- Today maraschino cherries are one of the most popular garnishes for cocktails. They are easy to add to the drink and that little red ball adds a finishing touch with just a splash of class that can dress up most drinks.