The Spruce Eats / Abbey Littlejohn
Although you have likely encountered maraschino cherries most of your life—from the “cherry on top” of the sundae to the garnish in a Manhattan cocktail—you may not have thought much about them, like how they acquired that artificial red color. The fact is, commercial maraschino cherries don’t get that color through nature; the light-colored cherries are first bleached and brined and then soaked in a bright red dye. Even though most of us don’t eat maraschino cherries by the handful, often enjoying just one or two at a time, knowing how much processing they undergo, can make these jarred cherries quite unappealing.
Luckily, you can make your own at home in a few steps, starting with brine and then leaving the cherries to sit in a flavorful syrup. As with any canning project, it does take some time (mostly inactive, standing time), but the effort is well worth it. A jar of homemade maraschino cherries also makes a lovely gift.
Tips for Making Maraschino Cherries
- Choose the sweet ones! – Make sure to select sweet cherries (as opposed to sour) for this recipe. Look for fruit that is heart-shaped with firm flesh and dark red to almost black coloring. Bing, Lambert, Royal Ann, and Tartarian varieties work best.
- No pitter, no problem – If you can’t find pitted cherries and don’t own a cherry pitter, there are a few ways to pit them yourself. (No matter which method you use, make sure to wear an apron.) If you are OK with the cherry being a little smooshed, you can use a knife; place one cherry at a time on a cutting board and press down hard with the side of a large chef’s knife—the pit should pop out. To keep a round shape, push a straw or the large end of a chopstick through the cherry from the stem side until the pit pops out. A paper clip can also be used to pull out the pit.
What You’ll Need to Make This Maraschino Cherries Recipe
“Making Homemade Maraschino Cherries is fun and easy, and is a great way to use fresh cherries when they’re in season. Making your own also means avoiding the red food coloring and additives that store-bought cherries contain.” —Joan Velush
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For the Brine:
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2 quarts water
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1 tablespoon pickling salt, or brining, or kosher salt
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3 pounds sweet cherries, pitted
For the Syrup:
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4 1/2 cups granulated sugar
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3 cups water
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1 medium lemon, juiced (about 3 tablespoons)
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Red food coloring, optional
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1 teaspoon almond extract, optional
Brine the Cherries
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Gather the ingredients.
The Spruce Eats / Abbey Littlejohn
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Bring 2 quarts water and 1 tablespoon pickling salt to a boil in a pot, stirring until the salt is dissolved. Let cool for 10 minutes, then pour over the 3 pounds sweet cherries (pitted). Cover and let sit for 12 hours or overnight.
The Spruce Eats / Abbey Littlejohn
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Drain the cherries, discard the brine, and rinse in cold water. Place in a bowl and set aside.
The Spruce Eats / Abbey Littlejohn
Make the Syrup and Soak the Cherries
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In a medium saucepan, combine 4 1/2 cups granulated sugar, 3 cups water, 1 medium lemon (juiced), and red food coloring, if using. Bring to a boil, stirring to dissolve the sugar, and remove from the heat.
The Spruce Eats / Abbey Littlejohn
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Pour the liquid over the cherries, cover, and let stand for 24 hours.
The Spruce Eats / Abbey Littlejohn
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Drain the cherries, reserving the juice. Set the cherries aside. Bring reserved juice to a boil. Remove from the heat and stir in 1 teaspoon almond extract, if using.
The Spruce Eats / Abbey Littlejohn
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Pour the warm liquid over the cherries.
The Spruce Eats / Abbey Littlejohn
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Pack the cherries with the juice in clean jars and store in the refrigerator for up to two weeks.
The Spruce Eats / Abbey Littlejohn
Feeling Adventurous? Try This:
If you wish to can the cherries, pack them into hot, sterilized jars, leaving 1/4- to 1-inch headspace between the top of the cherries and the rim of the jars. Place in a water bath canner and process for 20 minutes for pint jars or 25 minutes for quart jars.
| Nutrition Facts (per serving) | |
|---|---|
| 36 | Calories |
| 0g | Fat |
| 9g | Carbs |
| 0g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 120 | |
| Amount per serving | |
| Calories | 36 |
| % Daily Value* | |
| 0g | 0% |
| Saturated Fat 0g | 0% |
| 0mg | 0% |
| 32mg | 1% |
| 9g | 3% |
| Dietary Fiber 0g | 1% |
| Total Sugars 9g | |
| 0g | |
| Vitamin C 1mg | 7% |
| Calcium 2mg | 0% |
| Iron 0mg | 0% |
| Potassium 27mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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