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Here’s how to make homemade maraschino cherries. They’re kid-friendly for Shirleys and desserts and equally great for cocktails.
Why we love this recipe
Nothing tops off an ice cream sundae or a Shirley Temple like a maraschino cherry. But the jarred version is, shall we say, not 100% natural. If you’re lucky enough to have sour cherries on hand, making your own maraschinos couldn’t be quicker, easier, or more rewarding.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Sour cherries, also called tart cherries, are delicate, thin-skinned, and bright red. As the name suggests, they’re very sour, and they have a floral briskness that really shines when lightly sweetened. They come in several varieties, including Moreno and Montmorency (pictured). You can use them interchangeably.
- Beyond that, you’ll just need sugar, vanilla extract, lemon juice, and water.
How to make it
Here’s what you’ll do to make a beautiful batch of homemade maraschino cherries.
- Pit the cherries, leaving stems intact.
- Stir together the water and sugar. Heat until sugar dissolves completely.
- Stir in lemon juice and vanilla.
- Pour syrup over cherries, submerging completely. Let cool to room temperature, then cover and refrigerate overnight before using.
Expert tips and FAQs
We get them once a year by picking as many as we can at Battleview Orchards and freezing them for use throughout the year. You can also buy morello cherries frozen or in a jar. If working with jarred cherries, drain thoroughly before using.
Maraschino cherries will keep in the fridge for at least a month.
More favorite ways to use sour cherries
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Homemade Maraschino Cherries
Ingredients
- 2 cups (300 grams) sour cherries
- 1 cup water
- 1 cup (200 grams) sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Pit the cherries, leaving stems intact, and place into a pint-sized jar.
- Stir together the water and sugar in a small pot and heat until sugar is completely dissolved.
- Stir in lemon juice and vanilla.
- Pour syrup over cherries, submerging completely.
- Cool to room temperature, then cover and refrigerate overnight before using.
Notes
- Sour cherries, also called tart cherries, are delicate, thin-skinned, and bright red. As the name suggests, they’re very sour, and they have a floral briskness that really shines when lightly sweetened. They come in several varieties, including Moreno and Montmorency (pictured). You can use them interchangeably.
- Maraschino cherries will keep in the fridge for at least a month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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One of the flavors used in commercial maraschino cherries is almond extract. Would it be better to substitute for part of the vanilla or just add the almond extract to the recipe? Thoughts?
Hi Tom, you can add a tiny bit if you want.
Can I preserve these with a water canner?
Thx
Hi, I made these before and they were delicious! I need to make them again to go in a cake I am making for a customer, but they are not yet in season – can I use frozen cherries and would the texture be ok? Thanks for the recipe!
Hi, Kat! So glad you like them. The texture of defrosted cherries will be a lot softer, but I think they would be fine if you’re planning to use them in a cake. Please let me know how it goes if you try it!