from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A European cultivar of the sour cherry tree (Prunus cerasus) bearing bitter red fruit from which maraschino is made.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A European cultivar of the wild cherry, Prunus cerasus, that has bright red fruit used for making maraschino.
from the GNU version of the Collaborative International Dictionary of English
- n. The small bitter fruit of the marasca cherry tree from whose juice maraschino liqueur is made.
- n. The marasca cherry.
from The Century Dictionary and Cyclopedia
- n. A small black wild cherry, a variety of Prunus avium, from which maraschino is distilled.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. Dalmatian bitter wild cherry tree bearing fruit whose juice is made into maraschino liqueur
- n. small bitter fruit of the marasca cherry tree from whose juice maraschino liqueur is made
Once upon a time, a marasca was a bitter cherry that grew wild in Croatia’s Dalmatian mountains.
The real deal is a sour Morello cherry, the marasca, that has been candied and then preserved in a booze-infused cherry syrup.
I found through dictionary.com that maraschino is a cordial or liqueur made from the Italian wild marasca cherry and that cherries preserved in this liqueur were the first maraschino cherries recorded in around 1820 though this process of preserving the marasca cherries was far older than that.
It seems that the terms are sometimes interchangeable as the marasca is where the original 'preserved' maraschino derived from?
The marasca cherry doesn't grow well outside its homeland and has long been replaced by other varieties for maraschino cherries, mostly sweet as far as I can tell, which is probably why bitter almond flavour is used, to mimic the sour taste.
He also adds a cinnamon stick, some slices of fresh citrus and a little syrup from a jar of Luxardo marasca cherries.
The kernels were crushed and fermented to make maraschino liqueur, in which whole marasca cherries were preserved.
This wasn't the first time that maraschino -- a clear and relatively dry liqueur made in Italy and Croatia from marasca cherries -- has caused confusion and frustration among readers.
Use a Luxardo marasca cherry instead of the phony, brightly colored things fobbed off as cocktail cherries.
That's because the "maraschino" in the Floridita recipe is not a processed cherry but, rather, a colorless liqueur made from marasca cherries grown on Italy's Dalmatian coast.
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