Who needs store-bought when you can make your own Homemade Maraschino Cherries? Sweet cherries are soaked in a homemade syrup and perfect on ice cream or as a garnish for your favorite cocktail!

Homemade Maraschino Cherries l SimplyScratch.com

Have you ever looked up how maraschino cherries were made? I did that once and then vowed to never to buy them again because sweet cherries are brined and bleached in a solution and then added and soaked in a solution of food coloring and sugar solution.

So yeah. No thanks, I’ll just make my own.

These are not the vibrant neon pink and super sweet maraschino cherries you know. They are sweet, don’t get me wrong, but they taste natural like actual cherries and not artificial whatsoever. 

Homemade Maraschino Cherries l SimplyScratch.com

Homemade Maraschino Cherries l SimplyScratch.com

Here’s what you will need: 3 cups pitted red “pie” cherries, 1 cup water, 1 cup sugar, 1/2 a lemon and 1 teaspoon vanilla extract.

First, the night before, place 3 cups of cherries into a mesh strainer and set over a bowl. As the cherries thaw, juices will drip into the bowl below. SAVE THOSE!

Homemade Maraschino Cherries l SimplyScratch.com Homemade Maraschino Cherries l SimplyScratch.com

Start by adding 1 cup of sugar with 1 cup of water into a sauce pan. 

Homemade Maraschino Cherries l SimplyScratch.com Homemade Maraschino Cherries l SimplyScratch.com

Next, heat the sugar and water on medium-low, stirring until the sugar dissolves. Do NOT bring to a boil. 

Homemade Maraschino Cherries l SimplyScratch.com Homemade Maraschino Cherries l SimplyScratch.com

Then, once the sugar has dissolved, squeeze in the juice of 1/2 a small lemon, measure 1 teaspoon vanilla extract and then pour any juices collected from the strained cherries. Next, allow the simple syrup to cool completely.

Homemade Maraschino Cherries l SimplyScratch.com Homemade Maraschino Cherries l SimplyScratch.comHomemade Maraschino Cherries l SimplyScratch.com

Next, spoon the thawed cherries into a glass jar and then pour the cherry syrup over top.

Homemade Maraschino Cherries l SimplyScratch.com

Lastly, poke a knife around the edges of the jar to release any trapped air bubbles. The cherries should settle into the liquid, leaving about an inch headspace at the top.  Secure a tight fitting lid and refrigerate for a day. 

Finally, you can eat these little gems! Use them in your favorite adult or kiddie cocktail, in sweet treats like pineapple upside down cake, or spooned over ice cream and drizzled with homemade chocolate sauce

Homemade Maraschino Cherries l SimplyScratch.com

Lastly, save any remaining cherry syrup in a glass jar in the fridge to sweeten cocktails, lemonade or iced tea. Or you can use it make a double batch of cherries (leaving the syrup liquid the same).

Because the sugar is a natural preservative and these should keep in an airtight container in your refrigerator for 6 weeks maybe longer!

Homemade Maraschino Cherries l SimplyScratch.com

Enjoy! And if you give this Homemade Maraschino Cherries recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Maraschino Cherries l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Homemade Maraschino Cherries
Yield: 1 pint

Homemade Maraschino Cherries

Who needs store-bought when you can make your own Homemade Maraschino Cherries? Sweet cherries are soaked in a homemade syrup and perfect on ice cream or as a garnish for your favorite cocktail!
Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 cups frozen red pie cherries
  • 1 cup sugar
  • 1 cup water
  • juice of 1/2 a lemon
  • 1 teaspoon pure vanilla extract

Instructions

  1. The night before, place the cherries into a mesh strainer set over a bowl and thaw and to collect any juices.
  2. The morning of, combine the sugar and water in a saucepan. Heat on medium-low heat, stirring until the sugar has dissolved.
  3. Remove off of the heat and squeeze in the juice of 1/2 a small lemon, 1 teaspoon vanilla and any juiced collected in the bottom of the bowl. Allow to cool completely.
  4. Spoon the thawed cherries into a pint sized jar and pour the syrup over top, leaving 1-inch at the top.
  5. Use a knife and work it around the edges to release any air bubbles. Cover with a tight fitting lid and refrigerated for 18 to 24 hours.

Notes

  • Save any remaining cherry syrup in a glass jar in the fridge for cocktails, lemonade or sweeten iced tea. Or you can use it make a double batch of cherries (leaving the liquids the same).
  • These should keep in an airtight container in your refrigerator for 6 weeks maybe longer.

Nutrition Information:

Yield:

8

Serving Size:

2 tablespoons

Amount Per Serving: Calories: 143 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 20mg Carbohydrates: 36g Fiber: 1g Sugar: 34g Protein: 1g
Nutrition information isn’t always accurate.
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