My desserts are happier with homemade maraschino cherries!
Learn to make your own maraschino cherries and enjoy over desserts or dress up your favorite cocktail or drink!
Growing up one of the best parts of the milkshake was the cherry on top! And those ice cream desserts like a yummy hot fudge sundae or banana split sitting in front of you with that juicy sweet cherry sitting pretty on top, yum!
Here’s the thing, as I’ve grown older, I’ve found that those brightly colored cherries in a jar are too sweet and too “candied” for my tastes. After learning how those oddly colored cherries are made, I decided that it was time to make my own homemade version. I much prefer knowing what’s in my food!
Can I just add, who thought that green maraschino cherries should be a thing?!?
To learn more about the process of how maraschino cherries are made, check out this article.
If you want to top off your ice creams, desserts, or garnish a cocktail with a cherry, you can either use a fresh naturally sweet cherry when they are in season, or you can preserve those fresh cherries and make this easy homemade maraschino cherry recipe.
This is an alcohol-free version and more of a preserved cherries recipe that is great for the whole family. Think Shirly Temples and brownie sundaes for the kids.
Want to know how to make an alcohol version of maraschino cherries, here’s a simple recipe that should do the trick.
This preserved cherry recipe is easy to make and is balanced in flavor with a bit of cinnamon. It’s best to use a cinnamon stick rather than ground cinnamon for this recipe as you only want a hint of flavoring so it’s not overpowered by too much cinnamon.
Other preserves and canning recipe ideas:
- Pepper Peach Jam
- Easy Fig Jam
- Refrigerator Garlic Dill Pickles
- Ploughman’s Pickle
- Pickling Spice Blend, perfect for making pickles
How to make homemade maraschino cherries
- 1 pound cherries, stems removed and pitted
- 1 cup cherry juice
- 2 tablespoon lemon juice
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cinnamon stick
- Pinch of salt
- In a large saucepan over medium heat, mix together the sugar, cherry juice, and cinnamon stick, cooking until sugar dissolves and stirring frequently about 3 - 5 minutes.
- Add the pitted cherries, continue to cook over medium heat for 8 - 10 minutes. Turn off heat, and add in the lemon juice, vanilla extract, almond extract, and salt.
- If you are not using a hot water bath then allow to cool, and gently transfer to clean jar(s) and keep in jars in the refrigerator for up to 2 weeks.
- If using the hot water bath to seal, transfer cherries and their liquid to clean, sterilized jars while cherries are hot. Do not fully tighten lids, just finger tight.
- Fill a large stockpot halfway with water and bring to a boil. Place jars carefully in the stockpot, bring water back to a boil and process for 10 minutes. For more details on canning and hot water baths, this is a great article to reference.
Serving size is 1 cherry.
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Nutrition Information:Yield: 64 Serving Size: 1
Amount Per Serving:Calories: 19 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 4mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 0g Sugar: 5g Sugar Alcohols: 0g Protein: 0g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.