Homemade Maraschino Cherries

Holy cow, look what I did:

Yeah, I know, it’s cherries soaked in maraschino liqueur. It may not sound super exciting, and it’s certainly not for everyone, but um…you should really try it.

‘Cause it’s really kind of fun.

And tasty.

Also? Super duper easy.

All you need is a pound of Bing cherries and a bottle of maraschino liqueur. I used a brand called Luxardo Maraschino Liqueur, which was the only brand in my stores here. There might be other brands available, though I’m not familiar with them.

I’ll be honest: these puppies are pretty potent on their own. Oh, but what an awesome addition they’d make to your fancy cocktails, or to a nice, crisp glass of summer sangria.

Or maybe dipped in some dark chocolate? 

Homemade Maraschino Cherries
  • 1 pound Bing cherries
  • 1 bottle maraschino liqueur
  • 1 large mason jar
  1. Fill your mason jar with cherries, and cover completely with the liqueur. Refrigerate for at least two weeks; and up to four weeks if you can wait that long! These should keep okay stored in the refrigerator for a couple of months.

Have a wonderful, fabulous weekend, and stay cool!

Don't stop here! Check out this other yummy stuff...


  1. Shirley says:

    What a good idea! And each cherry is only 5 calories. Sometimes when I HAVE to have something I eat a couple of maraschino cherries. It will satisy my sweet tooth for at least ummm 15 seconds. Then I’m onto something else.

  2. What a great idea! That soaked liquor is amazing, I bet. Who needs fancy flavored vodkas and stuff…when we can make our own??? 🙂
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  3. Okay, I know some people give flack for liking maraschino cherries but I LOVE them. I could easily put down an entire jar in one sitting ALONE. In fact, the more cherries in my drinks the better. If only bartenders put eight cherries in my Midori Sours 🙂 homemade cherries look awesome and I can’t wait to make them!
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  4. Woah….I totally want a pound of these dipped in chocolate. Well, maybe save a few for my drinkies 😉
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  5. LOVE these!! How creative, Ashley. I never would have thought to make my own! I had no clue how to even make them so I was excited to read this recipe. Love them on top of ice cream. 🙂
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  6. A few of the bars around my home have these in different kinds of liquor…Bacardi and vodka. They call them cherrybombs. And charge 50 cents a piece!!!

    • Oooh, Murphy, you have given me incentive to try a bunch of different flavors now! And wow, 50 cents a piece?? We could make a fortune! 🙂

  7. My sister LOVES maraschino cherries, this has Christmas Gift written all over it! This might be a silly question, but here goes: when you buy a jar of maraschino cherries from the store, they are cut in half with the pits removed… These look so much prettier, with the stems still attached, can you remove the pits before soaking them? Should you? There is something so sexy and distinguished about eating the cherry out of your fancy cocktail, right up until you have to spit out the pit and hide it in your napkin. Anyone have thoughts on this?

    • Christie says:

      You can pit a cherry by putting it on the top of a glass soda bottle, then poking the pit out with a chopstick. ((pinterest)) 🙂 it will still have a stem even if it has holes. 🙂

    • Hi Sara! I left my pits in because (A) I thought they looked prettier this way, and (B) I was too lazy to pit them. 🙂 But if you plan on entertaining with these, you may want to go ahead and pit them. I haven’t tried Christie’s tip (using the chopstick and the glass bottle), but it sounds like a good one!

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