Skip to content

Type what you have

Cook with

maraschino cherry juice ×
Betsy's Old-Fashioned Manhattan
Drink American

Betsy's Old-Fashioned Manhattan

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill 1/3 of a cocktail shaker with ice. Shake bitters over ice and pour in bourbon. Pour orange-flavored liqueur and maraschino cherry juice into shaker. Cover shaker and shake vigorously. Pour drink into a martini glass and garnish with maraschino cherry.

By BETSYMAT

Fizzy Lifting Drink
Drink

Fizzy Lifting Drink

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour the bubble gum vodka, sweet and sour mix, vanilla vodka, strawberry vodka, and maraschino cherry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into two chilled glass, and top with champagne to serve.

By Patti Weiss

Strawberry Romaine Summer Salad
Lunch American

Strawberry Romaine Summer Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine lettuce, red onion, strawberries, and mandarin oranges in a large bowl.
  2. 2 Whisk mayonnaise, cherry juice, honey, poppy seeds, and lemon juice together in a bowl until well combined; pour over salad and toss to coat.

By Dort

Chocolate Cherry Kiss Cookies
Dessert American

Chocolate Cherry Kiss Cookies

4.3

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Whisk flour and salt together in a small bowl.
  3. 3 Combine shortening, confectioners' sugar, cherry juice, red food coloring, almond extract, and cherry flavoring in a large bowl. Add flour mixture and mix well. Stir in maraschino cherries.
  4. 4 Shape dough into 1-inch balls. Arrange 2 inches apart on ungreased cookie sheets.
  5. 5 Bake in the preheated oven until edges are light golden brown, 8 to 10 minutes. Immediately press a chocolate kiss into the top of each cookie. Transfer cookies to wire racks to cool completely.

By Kristy

Pink Ladies
Dessert American

Pink Ladies

4.4

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan.
  2. 2 In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy.
  3. 3 Pat into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven.
  4. 4 In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.
  5. 5 Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.
  6. 6 In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan.
  7. 7 Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes.
  8. 8 Cool completely before cutting into squares.

By love to bake

Cherry Nanaimo Bars
Dessert American

Cherry Nanaimo Bars

4.3

Prep
30 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Heat 1/2 cup butter, white sugar, and cocoa powder in a saucepan over medium heat; cook and stir just until butter melts, about 2 minutes. Remove saucepan from heat; stir in beaten egg. Return pan to stove; cook and stir until cocoa mixture thickens slightly, about 3 minutes. Remove saucepan from heat.
  2. 2 Stir graham cracker crumbs, coconut, and walnuts into cocoa mixture. Press mixture firmly into an ungreased 9x9-inch baking pan.
  3. 3 Beat 1/4 cup butter, confectioners' sugar, cherry juice, and almond extract in a bowl with an electric mixer until smooth; stir in cherries. Drop cherry mixture by spoonfuls over base layer, then spread evenly. Let cherry mixture layer stand until slightly firm, about 10 minutes. Using your hand, pat cherry mixture layer to smooth.
  4. 4 Melt 1 tablespoon butter in a small saucepan over low heat; stir in chocolate chips. Cook and stir mixture until melted and smooth, about 3 minutes. Pour chocolate mixture over middle layer. Working quickly, smooth chocolate with the back of a spoon. Chill before cutting into bars, about 30 minutes.

By Glenda Roache Groom

Slayer's Sweet, Tangy, and Spicy Kabobs
Dinner American

Slayer's Sweet, Tangy, and Spicy Kabobs

4.6

Prep
40 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Whisk soy sauce, pineapple juice, wine, hot pepper sauce, maraschino cherry juice, brown sugar, honey, lime juice, lemon juice, garlic powder, ginger, black pepper, and cayenne pepper together in a large bowl. Add chicken, mushrooms, onion, bell pepper, and tomatoes; toss until evenly coated in marinade. Cover the bowl; marinate in the refrigerator at least 1 hour.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 3 Thread 1 chicken piece, 3 vegetable pieces (mixing and matching as you assemble), 1 more chicken piece, 1 pineapple chunk, then 1 maraschino cherry onto each skewer.
  4. 4 Cook on the preheated grill until chicken is no longer pink in centers and vegetables are tender, about 10 minutes.

By Snacks

Game Day Halftime Snack Board
Appetizer American

Game Day Halftime Snack Board

Prep
60 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
  2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
  4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
  5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
  6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
  7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
  8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
  9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat

Easy Fruit Dip
Snack

Easy Fruit Dip

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place marshmallow creme and cream cheese in a microwave-safe bowl. Place in microwave and cook on medium-high in 20 seconds increments until softened.
  2. 2 Stir cherry juice into marshmallow-cream cheese mixture. Cover and refrigerate until chilled.

By NATALIE L

Fruity Sweet and Sour Sauce
Asian

Fruity Sweet and Sour Sauce

4.2

Prep
1 min
Cook
9 min
Total
10 min

Instructions

  1. 1 Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
  2. 2 Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

By SPARKLER8666

Grandma Elsie's Maraschino Bundt Cake
Dessert

Grandma Elsie's Maraschino Bundt Cake

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  2. 2 Cut each maraschino cherry into 8 pieces; set aside.
  3. 3 Sift cake flour, baking powder, and salt into a bowl.
  4. 4 Beat egg whites in a glass, metal, or ceramic bowl until foamy.
  5. 5 Cream sugar and shortening together in a large bowl. Add dry ingredients; mix to combine. Blend in milk and cherry juice. Add egg whites and mix well. Fold in walnuts and cherries. Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Sharon Dyson-Demers

Fruit Cocktail Squares
Dessert

Fruit Cocktail Squares

4.7

Prep
Cook
Total

Instructions

  1. 1 Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
  2. 2 Stir together in a bowl the flour, baking soda, baking powder, and salt.
  3. 3 In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
  4. 4 Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
  5. 5 Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.

By Rosina

Cherry-Zucchini Bread

Cherry-Zucchini Bread

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
  2. 2 Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
  3. 3 Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

By It's A New Day