Ingredients Fruits Cherry Luxardo-Style Cherries Be the first to rate & review! Move over maraschino cherries, there's a serious new upgrade in town—and with this recipe, you can save money by making your own instead of buying the pricey ones from the store. Cook a batch when cherries are in season, or any time of year; frozen cherries work well here. Be sure to cook the cherries for only 2 minutes; it's just enough to infuse them yet keep them firm and whole instead of turning them to jam. These cherries are the perfect garnish for your next Manhattan, a bowl of vanilla ice cream, or a cake. Or keep a few jars on-hand for an elegant hostess gift. By Anna Theoktisto Anna Theoktisto Instagram Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on January 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: 4 pints Ingredients 3 cups granulated sugar 3 cups water 2 pounds fresh or frozen, thawed pitted red cherries 2 (3-x 1-inch) lemon peel strips (yellow part only) ¼ cup fresh lemon juice (from 1 to 2 lemons) Pinch of kosher salt Directions Bring sugar and water to a boil in a large saucepan over medium-high, stirring occasionally. Boil, undisturbed, for 5 minutes. Stir in cherries, lemon peel strips, lemon juice, and salt. Cook, stirring occasionally, for 2 minutes. Remove from heat; let cool to room temperature, about 1 hour. Transfer to 4 pint-sized sterilized jars, cover, and refrigerate for at least 2 days or up to 2 months. Rate it Print