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.


Credit: Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Recipe Summary test

20 mins
1 hr 20 mins
Makes 4 pints


Ingredient Checklist


Instructions Checklist
  • 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.