Amarena Cherries - So Delicious!

[EllenC]

I recently came across these in a little Italian shop here in town. I took them home.

Most of them got covered in chocolate. The juice was used by blending it with more chocolate and rolled in toasted almonds. Then I tried to stick my head in the jar to lick up every last drop. They are that good.

What I really want to know is how to recreate them myself. I have googled and googled and all I find is that there is a secret recipe. That felt like a challenge right there.

Have you tried these? Can you help me with how to maybe re-create them?

Help me eGullet! You're my only hope. Otherwise I will need to take out a second mortgage on my home.

Thanks,

Ellen

[amccomb]

I have no idea how to make them, but I love them, too! I've added them to ice cream, brownies, clafouti...and I have another jar ready to use. I would love to decipher the recipe as well!

[rickster]

I think step one in recreating them is to find a source for Italian wild cherries. Seriously, I think it is less the secrets of the syrup and preserving than the quality of the cherry, which you can't get in the US.

They are delicious

[amccomb]

These are actually the ones I buy - but I just ordered a jar from the other site to compare!

[JAZ]

These are actually the ones I buy - but I just ordered a jar from the other site to compare!

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The ones you link to are packed in brandy -- the Amarana Fabbri linked to in the first post are in heavy syrup -- no alcohol. So that's going to make a difference.

[ElsieD]

I have no idea how to make them, but I love them, too!  I've added them to ice cream, brownies, clafouti...and I have another jar ready to use.  I would love to decipher the recipe as well!

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What does the ingredient list say?

[EllenC]

What does the ingredient list say?

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Sorry it took so long to respond. It stinks when that work thing gets in the way of my real life.

The ingredients are: sugar, wild cherries, glucose syrup, water, wild cherry juice (4%), citric acid, flavourings, colour E 163 (anthocyanins), preservative sulphur dioxide (remainder). Product of Italy.

I started an experiment. I have a jar of dark sweet cherries and I made a syrup from red tart cherry and queen anne cherries that I juiced and mixed with suger. They are macerating. I figure that even if I cant completely duplicate these, I will have fun trying.

My friend just gave me some frozen pie cherries tonight to experiment on. I will use more of the juice to make syrup and start these cherries soaking tomorrow.

Please offer up your ideas. I will keep you informed on how the experiments are going.

Ellen

[Herf]

These cherries are wonderful in cocktails too. You'll never use a maraschino cherry again!

One thing I love to do is put about an inch tall layer of them in the bottom of a bottle of Woodford Reserve bourbon. Let it sit a few days (or more) and it will make the best Manhattan you've ever had.