Maraschino cherry
A maraschino cherry (
Uses
Cocktail | |
---|---|
Tequila Sunrise cocktail garnished with a maraschino cherry | |
Type | Cocktail garnish |
Maraschino cherries are used in many alcoholic and non-alcoholic
As a
Europe
The name maraschino originates from the marasca cherry of Croatian origin[6] and the maraschino liqueur made from it, in which marasca cherries were crushed and preserved after being pickled.[7] Whole cherries preserved in this liqueur were known as "maraschino cherries".[8] This had been a local means of preserving the fruit in Dalmatia.[7]
In the 19th century, these became popular in the rest of Europe, but the supply in Dalmatia was quite limited, so they came to be seen as a delicacy for royalty and the wealthy. Because of the relative scarcity of the marasca, other cherries came to be preserved in various ways and sold as "maraschino".
United States
The cherries were first introduced in the United States in the late 19th century, where they were served in fine bars and
In response, the
During Prohibition in the United States as of 1920, the decreasingly popular alcoholic variety was illegal as well. Ernest H. Wiegand, a professor of horticulture at Oregon State University (OSU), developed the modern method of manufacturing maraschino cherries using a brine solution rather than alcohol.[2][12] Accordingly, most modern maraschino cherries have only a historical connection with maraschino liqueur.
According to Bob Cain, Cliff Samuels, and Hoya Yang, who worked with Wiegand at OSU, Prohibition had nothing to do with Wiegand's research: his intention was to develop a better brining process for cherries that would not soften them. When Wiegand began his research, there were several ways to preserve maraschino cherries without alcohol, long before Prohibition went into effect. Wiegand took a process that people had their own recipes for—"and who knows what they were putting in there" (frequently not alcohol)—and turned it into a science, something replicable.[13]
When Wiegand began his research, sodium metabisulfite was being used to preserve maraschino cherries. Some accounts indicate that this preservation method was being used long before Prohibition. Some manufacturers used maraschino or imitation liqueurs to flavor the cherries, but newspaper stories from the early part of the century suggest that many manufacturers stopped using alcohol and artificial dyes before Prohibition.
After
FD&C Red Number 1 and 4, and FD&C Yellow Number 1 through 4 were removed from the approved list in 1960. The ban on
As of 2010[update], modern American maraschino cherries typically use
See also
- Amarena cherries
- Glacé fruit
- List of cherry dishes
References
- ISBN 978-1-4391-0344-9. Retrieved 25 August 2018.
- ^ New York Times Magazine. 19 September 2014. Retrieved 20 February 2015.
In 1925, Wiegand discovered that adding calcium salts to the preserving brine firmed up the fruit.
- ^ The 7 Best Cocktail Cherries of 2022
- ^ Ice Cream Trade Journal. Cutler-Williams Company. 1909. p. 30. Retrieved 26 August 2018.
- ^ Verzemnieks, Inara (12 February 2006). "The fruit that made Oregon famous! (in Maraschino Cherry History)". The Oregonian. Retrieved 7 February 2019 – via What's Cooking America website.
- ^ ISBN 978-0-8138-0480-4.
- ISBN 978-0-8138-2093-4.
- ^ a b U.S. FDA (10 January 1980). "Sec. 550.550 Maraschino Cherries". CPG 7110.11. Retrieved 16 May 2006.
- ^ USDA (July 1812). "Food Inspection Decision 141. The Labeling of Maraschino and Maraschino Cherries". California State Board of Health Monthly Bulletin. 8 (1). State Board of Health: 11–12.
- Wiley, Harvey W. (1976). "Chapter III: Rules and Regulations". The History of a Crime Against the Food Law. Ayer. Archived from the originalon 6 July 2007. Retrieved 4 July 2007.
- ^ Verzemnieks, Inara. "Maraschino cherry". The Oregon Encyclopedia.
- ^ Verzemnieks, Inara (12 February 2006). "The fruit that made Oregon famous". The Oregonian. Archived from the original on 30 September 2007. Retrieved 4 July 2007.
- ^ Pavia, Donald L. (2005). Introduction to Organic Laboratory Techniques: A Small Scale Approach (2nd ed.).
- ^ "U.S. Sets Up Limits for Processors of Maraschino Cherries". The New York Times. 2 April 1975. Retrieved 20 February 2015.
There are limits beyond which the processors of maraschino cherries may not go, the United States Food and Drug Administration has decided. ...
- ^ "The Mystery of the Red Bees of Red Hook". The New York Times. 29 November 2010. Retrieved 20 February 2015.
... Red Dye No. 40, the same dye used in the maraschino cherry juice.
Further reading
- McRobert, T. B. (March 1914). "The Maraschino Cherry". The International Confectioner. Vol. 23. pp. 43–44. Retrieved 25 August 2018.
External links
- Media related to Maraschino cherries at Wikimedia Commons