> wrote in message
...
> Here's my dilemna and question. I like to put maraschino cherry juice in
my
> vodka collins. I buy a jar, and only get maybe six drinks worth of the
juice,
> then throw away the cherries. and start over again with a new jar. Seems
> wasteful. Can anyone think of a way I could take those cherries I don't
use and
> make a juice from them similar to the juice that comes in the jar? Sounds
stupid
> I know, but I'm just llooking for a way to save money. Thanks.
>

I think that chocolate cover maraschinos sound good. I like mine w/dark
chocolate. Just melt your chocolate and dip. Place on a (plastic covered
makes it easy to remove) plate and stick in the fridge. Bet you and/or your
friends will love 'em.

helen

On Sat, 22 Jul 2006 01:22:14 -0700, "Helen Harrand"
> wrote:

>I think that chocolate cover maraschinos sound good. I like mine w/dark
>chocolate. Just melt your chocolate and dip. Place on a (plastic covered
>makes it easy to remove) plate and stick in the fridge. Bet you and/or your
>friends will love 'em.

Here's my recipe:

* Exported from MasterCook *

Chocolate Covered Cherries

Recipe By :Carol Peterson (Damsel)
Serving Size : 0 Preparation Time :0:00
Categories : Candies Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds powdered sugar
1 tablespoon lemon juice
2 sticks soft butter
12 ounces real chocolate chips
3 jars maraschino cherries -- with stems
1/3 bar paraffin wax
6 tablespoons cherry juice

1. Combine sugar, butter, cherry juice and lemon juice; chill 1-2
hours.
2. Drain maraschino cherries and chill thoroughly.
3. Make balls of dough the size of a cherry; flatten and wrap around
cherry, sealing edges.
4. Freeze 1/2 hour or more.
5. In a double boiler, melt chocolate chips together with wax.
6. Reduce heat and dip frozen, dough coated cherries.
7. Dry on waxed paper. Place into bonbon papers.

NOTE: Keep refrigerated until the day candy is to be eaten, or the
chocolate gets dull, and the center begins to crystallize.