Who needs store-bought when you can make your own From-scratch Maraschino Cherries? Sweet cherries are soaked in a from-scratch syrup and dependable on ice cream or as a garnish for your go-to 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 only make my own.

These are not the vibrant neon pink and truly 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 Kitchen-made Maraschino Cherries set out:

pitted red “pie” cherries
water
granulated sugar
lemon
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 go-to adult or kiddie cocktail, in sweet treats like pineapple upside down cake, or spooned over ice cream and drizzled with from-scratch 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!