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5 from 3 votes

Maraschino Cherries

Author: Basil and Bubbly


  • 3 cups pitted cherries
  • 1 cinnamon stick
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 cup maraschino liquor


  • Boil the sugar and water until all of the sugar has dissolved.
  • Add the cherries and cinnamon stick and let the mixture simmer for 8 to 10 minutes, or until the cherries soften considerably.
  • Remove the pan from the heat and add the liquor.
  • Once cooled, the cherries and juice (cinnamon stick removed) can be stored in a clean jar in the refrigerator for up to two weeks, although I've never even come close to reaching that deadline before they've disappeared.
  • The cherries are fabulous, as previously mentioned, as a garnish for a Kir Royal, but in my house we have been known to stick a fork directly into the jar straight from the fridge after dinner.