Homemade Maraschino Cherries

Let's be honest – what we know as "maraschino cherries" are nothing more than corn syrup and red food dye, and they're awful. Here's my attempt to return them to their former glory.

Jarred Maraschino Cherries

You need:

  • Luxardo Maraschino Liqueur (2 cups)
  • Sugar (1 cup)
  • Tart Cherries in Water (4 cans / 14.5oz each)
  • Mason Jars (6 / 8oz)


  • Cinnamon (1/2 tsp)
  • Nutmeg (1/2 tsp)
  • Vanilla Extract (1/2 tsp)


  • Before getting started, put the mason jars in the dishwasher to sanitize them and get them hot. Also, boil a fairly large pot of water – you will be submerging your jars in the boiling water after they are filled.
  • Pour the Maraschino liqueur into a pot and bring to a soft boil.
  • Add the cherries with about half the water from the can. Add the sugar and optionally add the vanilla, cinnamon and nutmeg. Bring to a soft boil and simmer for about 5-10 mins – the cherries should be floating at this point.
  • Fill the mason jars with cherries and top them off with the juice, leaving about 1/2 inch of space at the top of the jar. Tightly secure the tops and place in the boiling water for 5 minutes. They should be fully submerged. After they have been in the boiling water for 5 mins, turn the heat off and let them sit for another 10 mins.
  • Remove from the water and place on a towel or drying rack and let sit for a few hours. Refrigerate for at least 2 days, and then they are ready to enjoy!

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