How to Make Homemade Maraschino Cherries from Frozen Cherries

There is absolutely no comparison between the taste of a homemade maraschino cherry and a traditional, supermarket maraschino cherry. The homemade version is rich with flavor, succulent, complex, and elegant. The bright red, store-bought cherries are waxy, chewy, and almost sickeningly sweet. Just the color difference alone signals that perhaps there are some large health benefits to enjoying a cherry that still actually looks like… a cherry.

Frozen Cherries

When cherries are in season again, we’ll share a recipe for making maraschino cherries with fresh fruit. But frozen cherries will still yield wonderful results and are available year ’round for your constant cocktail enjoyment. They’re also fantastic for topping ice cream sundaes, garnishing lemonade, baking into brownies, or just unabashedly eating in handfuls. We’re positive that you’ll come up with more than one way to use these marvelous little treats.

Step One
Allow 1 bag of frozen cherries to thaw at room temperature.

Thawing Cherries

Step Two
Collect the cherry water from the thawed cherries to use in a cherry simple syrup.

Collecting Cherry Juice

Step Three
In a small saucepan, combine the cherry juice (about ½ a cup) with ½ a cup water and 1 cup sugar, and heat over a medium flame. Bring to a boil, then simmer for another 10 minutes, stirring occasionally. Once all the sugar has dissolved, remove the cherry simple syrup from the stove to cool.

Cherry Simple Syrup


Cherry Simple Syrup Prep

Step Four
Once the cherry simple syrup has cooled, combine the thawed cherries, simple syrup, 2 ounces fresh lemon juice, 1 tablespoon almond extract, and 1.5 cups maraschino liqueur such as Luxardo in a sealed container.

Maraschino Cherries Ingredients

Step Five
Allow the cherries to marinate for a day before serving, gently stirring or shaking every few hours. The cherries will keep for about 2 weeks, so eat up and enjoy!

Maraschino Cherries

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4 Responses to How to Make Homemade Maraschino Cherries from Frozen Cherries

  1. Daysha says:

    Is there another extract that can be subbed for almond. They look great but there are almond allergies in the household.

    • This Girl says:

      Sorry, Daysha! I thought we responded a few days ago. Definitely try vanilla extract. You won’t miss a thing. Let us know how it goes. xo J & J

  2. Cortney says:

    Thanks for sharing! Have you tried canning these?

    • This Girl says:

      Hi Cortney – We have not, but that is an EXCELLENT idea! If you know how do it, or go through the process, please let us know. We’d love to share your process. XO J & J

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