Recipes: Maraschino Blueberries
Active time: 20 minutes
Total time: 2 to 8 days, depending on the soak time you choose
Makes 2 cups
2 cups fresh blueberries, rinsed
2 cups warm water
2 tbsp kosher salt
1 cup sugar
1 cup Chambord raspberry liqueur
1 tbsp fresh lime juice
Stir salt into the warm water until it’s dissolved. Add the blueberries and stir them up a bit. Cover and refrigerate overnight.
In a saucepan mix the Chambord, sugar, and lime juice together over medium heat. Once the mixture is warmed and the sugar has dissolved, remove the pan from the heat.
Drain the blueberries and add them to the pan. Stir to coat all the berries, then transfer the berries and the liquid to a jar or container and cover tightly. Refrigerate them for at least two days, ideally a week.