• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Dairy-free

    Published: Jun 7, 2013 · Modified: Mar 30, 2023 by Alexandra Azary · This post may contain affiliate links

    DIY Maraschino Cherries

    Jump to Recipe·Leave a review

    Until about last week, I really had no idea what a maraschino cherry was. I mean, I've had a few before, and I know they look like cherries, but they don't exactly taste like cherries, do they? I think that's why people either love them or hate them; because they're just different. When I was a kid, I thought of them like candy cherries that you occasionally find in your soda or on your ice cream when you're lucky. :) I liked them, but I didn't even think they were real cherries, which says something...

    DIY Maraschino Cherries | brighteyedbaker.com this recipe

    When I "needed" maraschino cherries the other day - because let's face it, you never really need them, you just want them - my crazy DIY mind started wondering whether there was a way to make them at home. That's when I found out that there is, and that (surprise, surprise) the store-bought kind is just about as chemical-ly and artificial as food can be. I won't give you the dirty details here, because there's google for that, but basically I decided right then and there I was making them at home.

    DIY Maraschino Cherries | brighteyedbaker.com

    So here's the secret to these - almond extract! Think about it; doesn't that remind you of that signature flavor maraschino cherries have? Maybe I'm crazy, but it made total sense to me! And in case you were already thinking I'm crazy for making my own maraschino cherries, here's the scoop: you can make these faster than it would take you to run to the store and buy them. Then you can eat them all, not feel like you just ingested a ton of chemicals, and proceed to use the leftover almondy-cherry juice in what I like to call a lightened-up Shirley Temple. Juice + club soda + DIY maraschino cherry = what I've been drinking for the past week. Trust me, this is the way to do it. ;)

    DIY Maraschino Cherries | brighteyedbaker.com

    Print

    Recipe Card

    DIY Maraschino Cherries

    DIY Maraschino Cherries | brighteyedbaker.com
    Print Recipe
    Save Recipe Recipe Saved

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    No reviews

    Homemade Maraschino Cherries are so easy to make and taste way better than store-bought. Mix them into drinks, garnish your ice cream, or just eat them by the handful!

    • Yield: about 1 large mason jar 1x

    Ingredients

    Scale
    • 4 fluid ounces (½ cup) water
    • 4 fluid ounces (½ cup) cherry juice*
    • 3 ½ ounces (½ cup) granulated sugar
    • 3 tablespoons lemon juice
    • small pinch salt
    • ½ pound sweet cherries**, pitted
    • 1 ½ teaspoons almond extract

    Instructions

    1. In a small, non-reactive saucepan, combine the water, cherry juice, sugar, lemon juice, and salt. Place over medium heat and bring to a low simmer, stirring occasionally, until sugar has dissolved.
    2. Lower the heat to a tad above it's lowest setting (I used level 2 on my stove) and add cherries. Allow to steep for 5 minutes, stirring a few times in the process. The idea is just for the cherries to soak up some of the flavors, so be careful not to really cook them, which will make them soft and wrinkly.
    3. Remove from heat and add almond extract. Transfer to a tightly-lidded jar and let cool before refrigerating.***

    Notes

    *I found 100% cherry juice at Trader Joe's.

    **I used Rainier cherries; Bing or any other sweet kind should be perfect too.

    ***If you're a canning pro (unlike me), you can go ahead and can these for longer shelf-life. If you just put them in a jar like I did, they should last around a couple weeks to a month.

    If your cherries get discolored after a few days, don't worry about it; that's normal.

    Loved it? Spread the word!

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker

    Recipe Adapted From: Raising the Bar and The Garden of Eating

    Another one of my favorite DIY recipes? Caramel Sauce (made with milk - no butter or cream)! I make this stuff constantly!

    DIY Caramel Sauce from Confessions of a Bright-Eyed Baker

    And the #1 thing I do with my caramel sauce... make DIY Iced Caramel Lattes. Oh yes :)

    These will get you through the summer, guaranteed.

    Iced Caramel Latte 2

    Let's talk:

    What's the craziest thing you've ever DIYed? For me it's always food, but I've seen some other amazing DIY projects too. I'm thinking these cherries are probably pretty high up there on my list! Feel free to share your DIY accomplishments in the comments section below, and if you have a photo, link it up!

    Digiprove sealCopyright protected by Digiprove © 2013-2023

    More Dairy-free recipes

    • Close-up of syrup in a glass jar, with a bowl of sugar in the background.
      How to Make Simple Syrup - 3 Easy Methods
    • A cucumber mule served in a rocks glass with a cucumber ribbon.
      Fresh Cucumber Mule (Moscow Mule Recipe)
    • Blueberry muffins piled on a white marble cutting board, with one cut in half.
      Healthy Almond Flour Blueberry Muffins
    • Oat Flour Banana Muffins (Easy and Healthy!)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lisa says

      January 17, 2017 at 10:57 am

      You are so innovative and creative! I have always loved maraschino cherries... just not the artificial chemicals. I'm so looking forward to making this recipe. Do you think using tart cherry juice will be good too? Sweet and tart maraschino cherries. And then I'm going to dip them in homemade chocolate. Thank you! :)

      Reply
      • alexandra says

        January 18, 2017 at 6:21 pm

        Aw thanks! I'm sure tart cherry juice would work well too, I'd just suggest maybe tasting the mixture to make sure it's not too tart before you add the cherries. :)

        Reply
        • Lisa says

          January 30, 2017 at 9:26 pm

          You're welcome! Very good suggestion. Thanks! :)

    2. Shani says

      September 29, 2013 at 11:12 am

      I am all for making almost everything from scratch, and this is cool! I hadn't thought of making my own maraschino cherries. However! If you shop at Whole Foods (and maybe Trader Joe's) they sell maraschino cherries that are all natural and don't have all those icky icky preservatives or artificial food dyes in them. And let me tell you they are sooooo good.

      Your recipe sounds like it will taste very similar. Yummy :-)

      Reply
      • alexandra says

        September 29, 2013 at 11:44 pm

        I had no idea about the Whole Foods Maraschino Cherries! That's so good to know! The homemade ones are so easy to make though, it'd probably be easier than driving to my local Whole Foods which is unfortunately not as close as I'd like it to be!

        Reply
    3. Marshall's Whitehead (Shey) says

      July 12, 2013 at 6:08 pm

      Yes Ma'am,
      It helps a lot with having a GBS in January 2013...
      Learning a much better healthier way of eating these days :-) Thx for all ur help and the wonderful comment !!! Tc mf Hagd..Look me up if u have any great recipes for me to Pin.. Xoxoxo Shey

      Reply
      • alexandra says

        July 13, 2013 at 9:26 am

        That's awesome, and no problem! I'm happy to help.
        Thanks so much! I have a few sugar-free recipes on the blog but hopefully I'll get some more up in the near future too. :)

        Reply
    4. Marshella Whitehead says

      July 11, 2013 at 11:59 am

      Great !!! I'm very use to the taste I don't do more than 5 grams if sugar in a meal !! So they would probably taste great !!! Sorry to hear about Caramel but I have some already made up with no sugar so will figure that one out ;-) Thx so much for ur reply !!! Always looking for low fat / low sugar recipes ;-) tc mf Shey

      Reply
      • alexandra says

        July 12, 2013 at 1:07 pm

        You're welcome! I hope the cherries turn out well for you! That's awesome that you're controlling your sugar intake so well. :D

        Reply
    5. Marshella Whitehead says

      July 10, 2013 at 3:33 pm

      I would like to try these with Splenda or Xylitol wonder how the cherries and caramel would do ???

      Reply
      • alexandra says

        July 11, 2013 at 9:07 am

        The cherries would probably work, but they might taste a bit different. I don't use Splenda or Xylitol so I can't say for sure how it would turn out. If you're used to the taste, it might be just fine for you.
        The caramel, however, has to be made with pure granulated cane sugar.

        Reply
    6. Memoria says

      June 12, 2013 at 8:53 am

      It's so funny that you posted this because a few hours before, I had watched this video (http://www.youtube.com/watch?v=jXJSmxi2buc) about how maraschino cherries are made. They use some sort of bleach and then re-color it red. Crazy! Thanks for sharing this recipe. The caramel also looks good. I've never made caramel with milk; I've always used cream.

      Reply
      • alexandra says

        June 13, 2013 at 8:00 pm

        I just saw one of those videos recently too, not that long after I made these! It is really gross and unappetizing when you watch how commercial maraschino cherries are typically made, and that's why I'm adamant about making my own now. And the caramel... SO good! Try making it with milk!

        Reply
    7. Marjorie (Sugar for the Brain) says

      June 11, 2013 at 3:36 pm

      I'm ashamed to say that I LOVE store bought maraschino cherries :S You gave me a great alternative! Can't wait to try them!!!

      Reply
      • alexandra says

        June 13, 2013 at 7:59 pm

        These seriously taste just as good (better, really) than the store-bought kind, but the best part is that they aren't so artificial!

        Reply
    8. Nora @ Buttercream Fanatic says

      June 07, 2013 at 10:20 am

      Such a great idea! I have seen the DIY version of these before but it always involved canning, which I am a disaster at. But these look natural, tasty and EASY! A major win!

      Reply
    9. Erika says

      June 07, 2013 at 10:04 am

      You are so smart! I always picked the maraschino cherries off my sundaes etc. until one day I started eating them...which I now regret, after learning that they are filled with bad stuff. My boyfriend doesn't like fresh cherries (SO WEIRD!) so maybe I'll have to see if he likes these... :)

      I don't do nearly enough DIY stuff as I'd like! Racking my brain...this is so sad. I think the last DIY thing I made were those cake strips, which were pretty cool. But not crazy. Haha.

      Reply

    Primary Sidebar

    Profile photo of Alexandra (Alex) Azary, author of Bright-Eyed Baker.

    Hey There - I'm Alex! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch, plus the occasional coffee recipe, mixed drink, or kitchen how-to post. My goal is to show you that from-scratch baking - gluten-free, dairy-free, or otherwise - doesn't have to be intimidating, no matter how busy life gets. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Front view of a hand holding a jar of caramel sauce against a light pink background.
      DIY: Caramel sauce with milk (no butter, no cream)
    • Overhead view of brown sugar candied walnuts in a jar, with more walnuts scattered on a sheet of parchment paper below.
      DIY: Brown Sugar Candied Walnuts {gluten-free}
    • Carmel being stirred into an iced coffee against a grey backdrop.
      Easy caramel iced coffee
    • Cake tin lined with a parchment circle.
      How to Cut Parchment Paper Rounds for Cake
    • Homemade buttermilk in a mason jar, alongside lemon wedges and white vinegar in a teaspoon.
      How to make buttermilk
    • Raspberry limoncello vodka cocktail served in a martini glass.
      Raspberry Limoncello Cocktail
    • Lattes garnished with star anise and cinnamon, with extra spice and honey in the background.
      DIY: Easy Homemade Chai Tea Latte
    • Hand spooning espresso powder out of a ramekin, surrounded by cookies.
      Espresso powder and how to make it
    seasonal favorites icon
    FAVORITE FALL RECIPES
    • Two pumpkin scones topped with maple glaze on stacked white plates.
      Gluten-Free Pumpkin Scones
    • A serving of strawberry apple crumble on a plate with a scoop of ice cream and two spoons.
      Easy Strawberry and Apple Crumble (gluten-free option)
    • Pear muffin on a plate, surrounded by fresh pears and flowers.
      Spiced Pear Muffins with Cinnamon-Pecan Crumb Topping {gluten-free option}
    • Glazed muffins with kanzi apples on a wooden board.
      Easy Apple Cinnamon Muffins (gluten-free option)
    • Coffee in a glass topped with cinnamon, served with rolled cookies.
      Pumpkin Cream Cold Brew (DIY Starbucks Recipe!)
    • Front-facing view of center cut of pumpkin bread, with slices stacked on a plate in the background.
      Pumpkin Chocolate Chip Bread {gluten-free and dairy-free option}
    • Front-facing view of apple cupcakes on a plate, set atop a light pink linen.
      Caramel Apple Cupcakes {gluten-free}
    • Front-facing view of brown sugar icing being poured over a pumpkin bundt cake.
      Pumpkin Bundt Cake with Cream Cheese Filling {gluten-free}
    AS SEEN IN...
    As seen in BuzzFeed, Town & Country, Women's Health, Brit + Co, Country Living, and HuffPost

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme

    13 shares