Homemade Maraschino Cherries
5.0
(3)
Active Time
10 minutes
Total Time
10 minutes (plus 12 hours chilling)
While making your own homemade maraschino cherries might sound like a rather lofty project, the process is surprisingly simple: Frozen pitted cherries get soaked in a concentrated simple syrup that’s bolstered by lemon juice, vanilla extract, and a bit of almond extract until sweet and softened. The latter ingredient, which might seem like an unexpected addition, is what gives the cherries their signature maraschino taste, without having to buy an expensive liqueur. While you might not be able to pick out the almond flavor, you’ll know that something special is going on. It enhances the cherry flavor, bringing out its best qualities. These cherries also forgo the additional red food dye that’s often found in store-bought varieties, allowing the cherries’ natural pigment to stain the syrup a deep crimson hue. Just note that the cherries must sit overnight in the fridge before using, so plan accordingly.
The cherries make great go-to garnishes for banana splits, ice cream floats, or any dessert that could use some nostalgic whimsy, and the syrup is equally as valuable with its bold cherry flavor and tart sweetness. Try mixing it into cocktails, spooning over ice cream, or adding it to your summer marinades for a pop of sweetness. The full recipe, syrup and all, is delicious and worthy of being used in its entirety.
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What you’ll need
Almond Extract
$10 $9 At Amazon
Mixing Bowls
$40 At Target
Ingredients
Makes about 1 lb.
Preparation
Step 1
Place 1 lb. frozen pitted sweet cherries in a large heatproof bowl. Bring 2 cups (400 g) granulated sugar, ¼ cup fresh lemon juice, 2 tsp. vanilla extract, 1 tsp. almond extract, and 1 cup water to a boil in a small saucepan, whisking occasionally to help dissolve sugar, about 4 minutes. Immediately pour syrup over cherries and let cool (keep uncovered).
Step 2
Place a small plate on top of cherries to keep them submerged, then cover tightly with plastic wrap and chill at least 12 hours before serving.
Do Ahead: Cherries can be made 4 weeks ahead. Remove plate and keep covered (or transfer to an airtight container) and chilled.
Leave a Review
Reviews (3)
Back to TopI want to tell you thank you for letting me get this recipe. I love these cherries. Unfortunately, I am retired and am on a very tight budget so I can't sign-up for the site, but I want to tell you how much I appreciate this recipe and Bless You all at Epicurious for the opportunity to let me get the recipe. Sincerely Robin
Robin Hunter
Hawthorne, Florida
6/17/2023
There’s a companion article to this recipe. In it, the author says you can use fresh cherries. They don’t have to be frozen, that’s not required. I’m trying this today with cherries from my brother’s tree.
Stephanie
Sonoma County, CA
6/12/2023
Can these be made with fresh pitted cherries? Tis the season in the U.S. afterall... Could one pit fresh cherries, freeze them and proceed from there with the recipe? Is the "frozen" part even essential to the recipe? Thank you.
TKrohn
Minneapolis, MN
6/10/2023
Used fresh cherries, delicious! Making more this weekend.
Jo
Yukon Canada
7/22/2023