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Consumer InformationMaraschino Cherries – A History Lesson
By the turn of the century, American producers were experimenting with varieties of liqueur and flavoring, including the almond flavor still present today. The advent of prohibition forced what was already a trend away from liqueur. In the 1920's Ernest H. Wiegand, a horticultural professor at Oregon State University, developed a preserving method for cherries that utilized brine instead of alcohol. The modern maraschino was born, and to this day students at Oregon State University can take a course devoted to the technological and scientific aspects of maraschino cherry production! |
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“Maraschino”
comes from a centuries-old practice of preserving cherries with liqueur
in the Adriatic region of Europe. The marasca cherry was preserved
in a liqueur and consumed as a delicacy by royalty and the wealthy.
Liqueur-preserved cherries made their way to the United States in the
late 1800s, and were served in fine hotels and upscale restaurants.