Easy & Quick Maraschino Cherries

How to make homemade maraschino cherries that are quick, easy, and tasty. Also free from food dyes and preservatives. This recipe is a must for cocktail lovers.
A Jerry James Stone Recipe


Condiment, Red, Vegetarian


  • 6 oz cherries, pitted
  • 1 cup maraschino liqueur
Jump to instructions
Yields 1
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes


  • Add 6 ounces of pitted cherries to a 12 ounce mason jar. The jar should be thoroughly cleaned and the cherries should fit comfortably. Don’t pack 'em in.
  • Fresh cherries will keep up to 10 days in the fridge and 6 months if frozen. Removing the stems and pits is suggested before freezing but not required.
  • Bring the maraschino liquid to a simmer and then turn off the heat. Pour the maraschino liquid into the jar with the cherries. Stir and let cool and refrigerate.
  • The maraschino cherries should keep for up to 6 months if not longer. Check them regularly for signs of mold. The cherries are great in cocktails or on sundaes. That cherry-infused liqueur is great in a cocktail, so don’t toss it! Mix it in.
  • Enjoy!