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Maraschino Cherries

USA

Sweet Preserved Cherries

SUBMITTED BY

Becky

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Becky’s family showed me the way to preserve the magic of springtime cherry season to enjoy year round!

Homemade maraschino cherries are a vibrant, sweet staple in American kitchens, but their story begins long before they topped sundaes and cocktails. While modern versions are often associated with bright red coloring and intense sweetness, traditional maraschino cherries have a rich history rooted in preserving the natural beauty and flavor of the cherry itself.

Origins of the Maraschino Cherry

The maraschino cherry traces its origins to Europe, specifically the region of Dalmatia (modern-day Croatia), where a variety of sour cherry was preserved in maraschino liqueur. These early cherries were prized for their complex, slightly bitter flavor and were considered a delicacy. When the concept made its way to the United States in the late 19th and early 20th centuries, it underwent a transformation to suit American tastes.

The American Evolution of Maraschino Cherries

In the United States, maraschino cherries shifted from a liqueur-based preservation method to a non-alcoholic process. This change made them more widely accessible and suitable for all ages. During Prohibition, the absence of alcohol further pushed innovation, leading to the development of cherries preserved in sugar syrup instead of spirits.

However, commercial production also introduced artificial coloring and flavoring, giving rise to the bright red, candy-like cherries commonly found in stores today. While visually striking, these versions often sacrifice the natural taste of the cherry.

Traverse City: The Cherry Capital of America

No discussion of cherries in the United States is complete without mentioning Becky’s home, Traverse City, which is widely known as the Cherry Capital of America. Located along the shores of Lake Michigan, this region produces a significant portion of the country’s tart cherries, thanks to its unique climate and fertile soil.

Traverse City celebrates its cherry heritage every summer with the National Cherry Festival, highlighting the fruit’s importance to local agriculture and culture. The abundance of high-quality cherries from this region has played a major role in shaping American cherry-based recipes, including homemade maraschino cherries.

A Sweet Tradition Reimagined

Today, homemade maraschino cherries represent a return to simplicity and flavor. By focusing on the cherry itself and using time-honored techniques, this version offers a more natural alternative to store-bought varieties. Whether added to drinks or desserts, these cherries celebrate both history and craftsmanship in every bite.

Maraschino Cherries

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Ingredients
  

  • 4½ lb sweet cherries

For the brine

  • 4 cups water
  • 1 Tbsp kosher salt

For the syrup

  • 4 cups sugar
  • 4 cups water
  • 1 lemon juiced
  • 1 Tbsp almond extract more or less based on how much you like almond flavor

Instructions
 

  • Pit cherries.
  • Bring water and salt together in a large pot. After a rolling boil and the salt has dissolved turn off heat, let the water sit for 10 minutes and pour the cherries in. Cover and keep cherries in brine for 12-24 hours. The color of the cherries will lighten, this is normal. If you prefer the bright red color of store-bought cherries, you can add food coloring to the water. Add as much coloring as you like to achieve the shade of red you desire.
  • Drain the cherries, discard brine water and rinse thoroughly. Set aside the cherries in a bowl.
  • In a large saucepan combine water, sugar and lemon. Bring the pot to a boil, remove from heat and stir in the almond extract.
  • Add cherries to the syrup and let sit for 24 hours.
  • Remove cherries from the syrup, boil the syrup again. Remove from heat and add the cherries back in.

Canning

  • While the cherries are in the final step, prepare your canning jars and lids, sterilizing them and keeping them in a hot bath. Pack the cherries into the jars and pour the syrup over them leaving about ¼ inch headspace between the cherries and the rim of the jars. Place in a water bath canner and process for 20 minutes for pint jars and 25 for quart jars. There's often more syrup than needed so you could can this in jars without cherries.

Serving suggestion

  • Add syrup and a couple cherries to a drink and cheers!
Course: Dessert, Drink
Region: North America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.