You NEED these CHERRIES for the best cocktail

How to make cocktail cherries. Preserved cherry recipe for anything ,kind of like amarena cherries.
Please like and comment on the video, it really helps me out. -Matt
Ingredients:
-1 quart of cherries
-1 cup cherry pits
-3 cups H2O
-2 cups brown sugar (or to taste)
-1 cup jamaica “Hibiscus”
-3 star anise ( spicetribe.co )
Jars should be sterilized in an oven at 350°F
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Please don’t mind the content words:
Cherries amarena cherry cocktail cherry Manhattan old fashioned preserved rainier acid pickling sundae cooking sweets dessert

[@williamcolahan1263]

These cherries are the bomb! Followed the recipe to the letter and they turned out perfectly. Highly recommend using them in a Black Forest cake or with pancakes👌🏼

[@acooknamedMatt]

William Colahan that’s rad! Glad you enjoyed. If you share on insta ,tag me and I’ll share it!

[@mattroberts7838]

@@acooknamedMatt r the cherry pits not poisonous tho?

[@user-dm1tv6nl2e]

@@mattroberts7838 I believe you're referring to the cyanide in cherry pits, which is indeed poisonous. I wouldn't recommend eating them, but it's very likely a small amount that makes it into the liquid. There's records throughout history of people making liquor with cherry pits, so it's at least been done. It's hard to find a solid source willing to weigh in one way or another

[@danielcarter491]

@@mattroberts7838 As per a few websites, the pits themselves would have to be broken open if eaten whole. Another website states that you would have to eat 20-30 of most varieties to reach a point of toxicity to humans. However the pits of Morello cherries can reach toxicity with just 7-9 pits. Couldn't find anything in regard to possibility of cyanide leaching into a liquid when cooked, but apparently heat eliminates or breaks down the cyanide. Apparently, boiling for just 5 minutes will wipe it out. Seems like the risk here is extremely low. When you consider that Disaronno Amaretto is made from Apricot pits (and others use Peach pits), it seems that the preparation processes are likely similar if heat is involved. And I'm replying to a comment that is about 2 years old.....😅

[@sleepydrummer7]

Easy recipe to follow, thank you so much. Wow, the flavors are amazing.🙌👏😍

[@denisecox3293]

Looks so delicious, many reasons to try this, thanks!

[@michellewentworth2070]

Thanks for posting this video. Going to try the recipe out today. 😊

[@beckybenally9500]

Looks amazing! Can't wait to try!

[@OldFashionedWays]

those cherries look amazing. gonna make some. thanks and cheers

[@bigman7856]

Thanks for making this. I’ll have to buy some of the spices and the tool you use to pit them, but it’s so much better than buying nice luxardo cherries each time.

[@Meagols]

Wash your jars and the lids in hot soapy water, but do not dry them. Instead, leave them to stand upside down on a roasting tray while they're still wet. Pop the tray of clean, wet jars and lids in to a preheated oven at 160-180ºC (avg. 350F) for about 15 mins.

[@josebejarano1660]

I didn't have any hibiscus or star anise BUT it was rather scrumptious with a cinnamon stick, allspice, and cloves. Different result I'm sure but still tasty!

[@andrewcecchetto2164]

Cheers dude cool recipe I'm deff doing this

[@sunahakhan7425]

Yes. Good I will try it today's

[@gapdragon01]

That was cool!! It struck me though, that you basically canned the cherries (nothing wrong with that, btw). Do you know if the unsealed jars are shelf-stable??

[@JennyLynneT]

Thanks! This video is going to do well! Good luck!

[@KonradofKrakow]

These cherries are great, but even though I am a cherry lover I didn't end up using them as often as I thought I would - be it in cocktails or desserts. Hence, as a way to extend their shelf-life I ended up adding some alcohol. It worked and adds an extra kick. This year I straight up will be making a cocktail cherry and cherry vodka hybrid.

[@cleech74]

I love cherries, and will def try making them this way. My chef cousin has a small plate dish @ his restaurant that has a cherry garnish for a sous vide, cardamom-spiced duck breast. Cherries “pickled” in evoo, sherry vinegar , garlic, orange peel, & prolly a few other spices. They are more on the savory side, and so delicious. I’ve always wanted to make a sweeter style recipe for cooking & garnishing @ home, and yours looks the part. Thx!

[@acooknamedMatt]

Colin Leech that sounds so delicious

[@cleech74]

acooknamedMatt, yeah, it’s a good one. His menu was geared towards foodies, and was mostly small plates. I think it allows patrons to get more bang for their buck, and get to try way more of what’s going on in the kitchen, getting to see the range of what they are capable of creating & executing. Having no fine(r) dining work experience, I learned so much about food when I worked there. Sadly, his business was destroyed in a flood. It was in Ellicott City, MD. Gordon Ramsay just did I Kitch Nmare ep about the two floods that destroyed the historic business district, and they went in and addressed several issues. My cousin was wiped by the first one, and gone to greener pastures in the food biz. Oh, and if ur a hockey fan, he got to sous vide a duck breast for that dish in the Stanley Cup. He was working for Gov Hogan when The Caps won it, a few years ago. When they brought The Cup to the Annapolis State House, they let him “cook” in it. A first, other than the jello mold done by a previous Cup winner. Pretty sure he made his duck & cherry dish for them. If I didn’t know him, or hadn’t seen the pics they took, I wouldn’t have believed it! I’ll pass your cherry recipe idea along to him.🙂🍒

[@mattroberts7838]

I think cherry pits r very poisonous

[@ronbranch4029]

Dude... I am all over these. Manahattans are my favorite cocktail. I'm gonna make a couple of jars as gifts.

[@acooknamedMatt]

Ron Branch hell yea man they’re so good when made from fresh in season cherries.

[@ronbranch4029]

@@acooknamedMatt Yea... that's why I want to jump on this. I've started seeing them in the markets here.

[@christopheranagbogu8991]

On top of cheesecake!!!

[@MrFuzzy-xv1sk]

I'm obsessed with cherry flavored stuff

[@acooknamedMatt]

Stuffed Animal Town me too!

[@MrFuzzy-xv1sk]

@@acooknamedMatt *jaw drops*

[@mellowenglishgal]

I have the famous white jar in my fridge and don't want to use the last of them up! May have to give this recipe a go when English cherries are in season!

[@xobriela6378]

Making these tomorrow 🤤

[@mattroberts7838]

Was going to, butt the cherry pits contain cyanide. Skip that step!

[@SnapCracklePapa]

We got some info missing here, boss. @1:02 "make sure to toast (the pits) fully", - then shows pits in a hot pan very much not toasted as water is being added. What do you mean by "toasted"? That usually means browned. @2:01 bake cherries at 350, got it, ... for how long? Thanks for posting. Looks amazing.

[@marthach8152]

Do we need to refrigerate it when storing it away, or just putting it in a cupboard is fine?

[@DavidChristieCareerCafe]

What a relaxing voice. Your instruction is concise and I'm looking forward to the magic. Would honey do instead of brown sugar?

[@Skater21Loverboyz]

wouldn't honey crystalize?

[@michellezaphel785]

Thank you for this recipe. I added some pomegranate molasses to it because I did not have enough brown sugar .

[@albertotr1]

I wonder if frozen Morellos from the specialty grocer would help by being softer when defrosted than fresh ones - looks like an experiment I’m all about. Great work!

[@acooknamedMatt]

tikituki if you want them softer just make your liquid hotter.

[@guillaumelainey8866]

Do you have to cook the cherries before they go into the syrup, I can’t quite understand what you said, did you put them in the oven with the jars for a bit?

[@mrjc12]

Wow!!! I just ordered some expensive crap!! Should have watched this first. Thank you sir.

[@mattroberts7838]

Use caution w. This recipe. Cherry pits r poison

[@stellaloren2168]

Thank you , very good job ! Can you tell , please how much sugar you put ? Thanks .

[@gordonhenderson37]

I’m going to try for a cherry pie galette for MDay. Tell you how it turns out.😑

[@junialstudios]

Fantastic! Shit, this is gonna make awesome Christmas gifts...can’t wait to get started.

[@acooknamedMatt]

Juniper Hall thanks! That’ll make some people happy 😊

[@todivetoday]

I'll try that recipe, thank you for sharing. Just one question, do I put filled jars into the refrigerator while they're still hot? Thanks

[@Katya-zj7ni]

No, never put anything hot in the fridge. Let them come to room temp then chill in fridge.

[@RTStudent15]

Yummy 😋

[@user-ld1yy1df5f]

Are these cherries that are kinda crunchy when you eat them or are they soft?

[@goddesscassidi5781]

the cat(?) hair on the one jar was a mood

[@markmarquez6536]

Your a bad man for teaching me this. Thanks

[@ronbranch4029]

Great cap, btw!

[@ShellSellars-Smith]

I just made Bourbon Cherries.

[@definitiveenergy1878]

Like your attitude and style. Have you made Amarena cherries? Got 5lb of Bings today. Thanks!

[@waynejohnson1304]

Can these be used for making cherry's Jubilee?

[@bobcrow8603]

No issues with cyanide leeching in the cherry pit processing?

[@jnac216]

What’s the shelf life of these if placed in a fridge?

[@ccreel7474]

if unopened do you need to refrigerate?

[@pabloschultz5192]

Well i guess you’d have to weck it

[@swedendive]

How long will they be good to eat when stored in fridge?

[@acooknamedMatt]

MW if you seal them ,pretty much indefinitely. If unsealed and handled with clean utensils then a couple years maybe. I still have mine from the time this was filmed and they’re delicious. Also you can recycle the liquid to make more and keep it rolling.

[@crazydubwise]

Can I use dried cherries or frozen? Did somebody try them?

[@kelsibilledo]

Those cherries look booombbb

[@acooknamedMatt]

Kelsi B your cherry looks bomb

[@ronbranch4029]

@@acooknamedMatt HAHAHAHA

[@freedragonfly]

What kind of cherries are these?

[@moobyworldmine]

How long do the cherries 🍒 stay in the oven, and how long to sterilize the jars? 😁

[@DaveyRockit]

15 mins to sterilize glass jars in oven for 350F.

[@garymorris1222]

Good video. What brand is that cherry pitter?

[@Cweets]

You can use a metal straw, a chopstick, or the back of a small wooden spoon. Really anything the same width as a cherry pit works for me.

[@kevinlastair9808]

350deg how long?

[@TedLJones]

I have a couple of queries... I assume you used the pitted cherries as the... cherries. When you displayed them, they looked whole. It just confused me a little. Did you treat the cherries before jarring them? Should washing them then pitting them and then jarring them asap be enough to keep them preservable?

[@Transill]

i would use standard canning techinques. looks like he bakes the cherries and the jars to sanitize them. and boils the mixure to sanatize it. as long as you can get it all together and sealed without anything getting inside you should be safe. just use a pop top lid so you can tell if anything is growing inside and throw it away if so.

[@TedLJones]

Awesome, thank you! Unfortunately this year literally all my cherries rotted, so I'll have to remember this for next year...

[@briankaul1201]

Made these and the consensus was that they tasted like straight licorice. If I make again I will do so without any anise.

[@BOYVIRGO666]

I just buy the pound cans of the white jar and then move them into a better mason or kleiner jar

[@mattroberts7838]

I read that the cherry pits are toxic/poisonous? Any information on that? Is it safe? @acooknamedMatt

[@mattroberts7838]

CHERRY PITS R POISONOUS THO!!!

[@MajorCordite]

WebMd, highly respected website: “The hard stone in the center of cherries is full of prussic acid, also known as cyanide, which is poisonous.”

[@nestorsanchez5017]

Whatever you do don’t roast the seeds on the pot it will ruin the pot, it will burn it and is not worth it. Toast them in the oven using foil paper along with the cherries. Easier and cleaner. To pit them use a steel straw, it’s very easy

[@Kberrysal]

Did you bake your cherry in the oven to and if so for how long

[@acooknamedMatt]

Kberry1249 sal no

[@Kberrysal]

@@acooknamedMatt so just the jar you put in the oven

[@acooknamedMatt]

Kberry1249 sal yes.

[@sumyupee]

Came out a bit strong on the anise flavor for me. I'd be careful with that. Also I would at least do a 1:1 syrup instead of a 2:3... I did 1:1 and I think it could still be more syrupy.

[@acooknamedMatt]

Nathan Whited yea its mainly to preserve the cherries. I like mine less syrupy so I can use in cocktails. Do whatever way youd like :)

[@sumyupee]

@@acooknamedMatt I also added some bourbon and fresh rose pedals because I didn't have hibiscus on hand. I intend on using these in cocktails too. The plus of them being stronger on the anise flavor is that doing a cocktail with an absinthe rinse might make doing one unnecessary.

[@silvermediastudio]

Probably because you added too much anise.

[@sumyupee]

@@silvermediastudio It's been a while but I believe at the time I added half of a star

[@silvermediastudio]

@@sumyupee anecdotal

[@viv1nation]

How would one incorporate bourbon in the recipe?? I'd like to give this recipe a go but I want the cherries to be boozy too :)

[@EduWasd]

Guess you could just mix it in the liquid at the end (so the alcohol doesn't evaporate). Maybe a proportion of 1oz/60ml of the chosen spirit is ok, but that's up to your taste. The alcohol may also help preserve it too!

[@viv1nation]

@@EduWasd I ended up using 2oz of grand Marnier and 1oz of bourbon and it turned out great 👍

[@silvermediastudio]

You'd pour it in

[@MajorCordite]

WebMd which is a highly respected entity says on their website, “The hard stone in the center of cherries is full of prussic acid, also known as cyanide, which is poisonous.” Do not ingest nor cook the pits of cherries. Many other peer reviewed sites state the same about the toxic nature of cherry stones. Most recipes, if not all, on KZbin for brandied cherries do not recommend using the cherry pits.

[@carsunlocked]

Fucking love Manhattans mate

[@acooknamedMatt]

Me too me too

[@fuckingfuckfuckkkkkk]

Have you tried luxardo cherries? Those are fucking expensive as well

[@ivanminchev383]

Wait isn't using the pits dangerous??

[@TheSinfuljustice]

Cyanide poisoning. I would skip the pits

[@beckybenally9500]

Heat destroys the cyanide and you aren't eating the pits which contain it.

[@trumpetjames1]

I know it’s a few years later BUT I’d you eat them raw you’re dead. Cooking them makes them safe to eat

[@telquel7843]

You should be careful when boiling cherry pits as they contain relatively high levels of cyanide. A similar but safer result can be achieved by simply buying maraschino liqueur and adding some to your cherry brine. The upside is you can then make other cocktails like the Brooklyn with your leftover marachino.

[@giovannipierobon2179]

Boiling cyanide renders it harmless

[@chammerdorfer]

Bud what did you think maraschino was made out of?

[@telquel7843]

@@chammerdorfer marasca cherries? I get the sense from your comment that you neither watched the whole video or read my comment fully. If you want to boil the prussic acid out of cherry pits then go for it. I would advise you serve the resultant liquid to someone you dislike first. ☠️

[@mediacafeonlinellc8728]

heat deactivates the amygdalin in the pit and makes them safe to use. As long as you don't crush, crack, or chew on the pits, no harmful toxins will be released.

[@telquel7843]

@@mediacafeonlinellc8728 while this is true, you often have to heat/boil for quite a long time to remove enough to make this method reliably safe. People have even tested it with other cassava/pits/potatoes/etc: www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_01_17_report.html#:~:text=In%20the%20same%20way%2C%20toxic,water%20since%20it%20is%20volatile. (You'll have to scroll to the bottom for results of what remains after 10/15/30 minutes). It's been literally months since I watched this video, so I don't recall how long they suggest boiling the pits for. But I think you'd want to do more than a half hour at the least. But that all somewhat missed the point that a distilled product is going to bring more flavour to the table per unit of volume anyway. 🤷

[@kyle_from_manitooubah]

That lovely nutty amaretto flavor is actually the cyanide 🤣

[@JErick-ip6qs]

The hard stone in the center of cherries is full of prussic acid, also known as cyanide, which is poisonous.

[@iblessyou.forextrablessing7597]

Sad I just threw the seeds before this video

[@traor.e8110]

aren’t you making literal poison with the cherry pits

[@OurLastStand]

Yes he is. He's leaching out the amygdalin which turns to cyanide in the body.

[@sunahakhan7425]

Your face is very beautiful

[@innergi5516]

Do you even know what a acid trip is?

[@ricardovieux6170]

Shelf life?

[@paulajuers4610]

The pits are poisonous they contain cyanide, how are you not getting sick from cooking the pits???

[@acooknamedMatt]

Paula Juers cause youre not supposed to eat them. You just use them for the flavor and then strain them out. Cyanide is only when ingesting the actual pit

[@paulajuers4610]

@@acooknamedMatt I just figured it would Leach out into the liquid. But I guess if you haven't gotten sick or died from it it's not an issue😉

[@pjleash]

@@paulajuers4610 I was so curious about this also. Turns out, boiling the pits renders the poison harmless.

[@brentsalem3366]

Searched comments for this. I think that at the very least, look out for broken pits, they should be discarded for sure