Maraschino cherry

From Freepedia

A maraschino cherry is a preserved, sweetened cherry that is primarily used as a garnish. Maraschino cherries are typically made from light-colored sweet cherries, such as the Royal Ann, Rainier, or Gold varieties, which are first preserved in a brine solution, then marinated in food colouring, sugar syrup, sometimes alcohol, and flavouring. Cherries dyed red are typically flavoured with almond, and cherries dyed green are typically flavoured with mint.

They are primarily used as garnishes, used on top of desserts such as parfait or ice cream sundaes, and used in a wide variety of cocktails. They are also often dipped in chocolate to make liqueur cherries.

The name "maraschino" refers to the marasca cherry and a liqueur made from it, in which maraschino cherries were originally preserved. Originally produced for and consumed as a delicacy by royalty and the wealthy, the cherries were first introduced in the United States in the late 19th century, where they were served in fine restaurants. By the turn of the century, American producers were experimenting with flavors such as the almond extract used today. In the 1920s, during Prohibition, a horticulture professor at Oregon State University, Ernest Wiegand, developed the modern method of manufacturing maraschino cherries using brine solution rather than alcohol. Thus, modern maraschino cherries have only a historical connection with the liqueur maraschino.