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5 from 1 vote

Homemade "Maraschino" Cherries (This Time Without Alcohol)

I hold that the cherry on top should be more than a jarred cherry with high fructose corn syrup and red food coloring.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: homemade marishino cherries, maraschino cherry recipe
Servings: 16 servings
Calories: 71kcal


  • 1 1/2 cups water
  • 1/2 cup pomegranate juice
  • 1 cup sugar
  • 3 1/2 fluid ounces lemon juice juice from about 3 lemons
  • pinch of salt
  • 1 whole piece star anise
  • Peel from one large orange
  • 1 pound pitted cherries any kind will do, but I used Rainier cherries


  • In a medium-sized saucepan over medium-high heat, add everything except the cherries.
  • Bring to a boil.
  • Reduce the heat and simmer until the sugar has dissolved, stirring periodically.
  • Add the cherries.
  • Simmer on low heat for 10 minutes or until the syrup has a bit of a cherry flavor. (Yes, tasting is part of the recipe. This is the rough part. :)) You don't want to cook the cherries - you just want to bring out some of their flavor.
  • Remove the pan from the heat and transfer the entire contents to a bowl (so it doesn't continue cooking).
  • Let cool to room temperature.
  • Transfer to an air-tight container and refrigerate.
  • Wait about three days and then top your cupcakes, shakes, ice cream sodas, sundaes, Shirley Temples, and anything else you can think of with them.


Calories: 71kcal | Carbohydrates: 18g | Sodium: 2mg | Potassium: 86mg | Sugar: 17g | Vitamin A: 20IU | Vitamin C: 4.5mg | Calcium: 5mg | Iron: 0.1mg