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!
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.
To make Homemade Maraschino Cherries you will need:
- pitted red “pie” cherries
- granulated sugar
- pure 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!
Start by adding 1 cup of sugar with 1 cup of water into a sauce pan.
Next, heat the sugar and water on medium-low, stirring until the sugar dissolves. Do NOT bring to a boil.
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.
Next, spoon the thawed cherries into a glass jar and then pour the cherry syrup over top.
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.
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
- 3 cups tart cherries, frozen
- 1 cup sugar
- 1 cup water
- 1/2 lemon, juiced
- 1 teaspoon pure vanilla extract
- The night before, place the cherries into a mesh strainer set over a bowl and thaw and to collect any juices.
- The morning of, combine the sugar and water in a saucepan. Heat on medium-low heat, stirring until the sugar has dissolved.
- 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.
- Spoon the thawed cherries into a pint sized jar and pour the syrup over top, leaving 1-inch at the top.
- 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.
- 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.
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