Let’s talk about maraschino cherries Syrup Recipe. You know them. The shockingly red, super-sweet cherries perched on your sundae or floating in your cocktail. But what are maraschino cherries, really? Most store-bought versions are a science project.
They’re bleached, dyed, and packed with corn syrup. The maraschino cherries ingredients list can be scary. We’re changing that. Today, we’re making a homemade maraschino cherry syrup. A real one. No fake stuff.
This maraschino cherries recipe is for syrup and cherries that taste incredible. We’ll cover maraschino cherries’ uses, from maraschino cherries for cocktails to baking. Let’s get into it.
Maraschino Cherries — Types & Typical Nutritional Information (Table)
The nutrition of maraschino cherries can differ by brand and recipe. The values below are typical for common styles you’ll find in stores and bars. “Per cherry” assumes an average cherry weight of about 5g. “Per 100g” helps compare products more fairly.
| Type | How It’s Commonly Made | Serving Reference | Calories | Carbs | Sugars | Sodium | Other Macros | Typical Additives / Notes |
|---|---|---|---|---|---|---|---|---|
| Classic Bright-Red (Standard) The most common “ice-cream sundae” style. Very sweet syrup, vivid color. | Light-colored cherries are usually brined, then soaked in sweetened syrup and colored/flavored for a uniform taste and look. | Per 1 cherry (~5g) Per 100g |
~8–12 / cherry ~160–220 / 100g |
~2–3g / cherry ~35–55g / 100g |
~2–3g / cherry ~30–50g / 100g |
~5–15mg / cherry ~100–300mg / 100g |
Fat 0g Protein 0g Fiber 0–0.5g/100g |
Commonly includes added sugar and coloring. Flavor may be almond/vanilla-like. Usually not a meaningful source of vitamins/minerals due to processing. |
| Natural-Color / No Artificial Dye Softer red/burgundy tone from fruit/vegetable concentrates. | Similar syrup method, but color is typically from fruit/veg concentrates (brand dependent). Sweetness is still present, but the ingredient list is often simpler. | Per 1 cherry (~5g) Per 100g |
~8–11 / cherry ~150–210 / 100g |
~2–3g / cherry ~32–52g / 100g |
~2–3g / cherry ~28–48g / 100g |
~5–20mg / cherry ~120–350mg / 100g |
Fat 0g Protein 0g Fiber 0–0.7g/100g |
Typically avoids synthetic dyes, but still usually added-sugar syrup. Color and sweetness can vary more between brands. |
| Organic-Style Often uses organic cherries + organic sweeteners (brand dependent). | Cherries are packed in sweetened syrup or juice with organic labeling rules followed by the producer. Color may be lighter and more fruit-like. | Per 1 cherry (~5g) Per 100g |
~8–11 / cherry ~150–210 / 100g |
~2–3g / cherry ~32–52g / 100g |
~2–3g / cherry ~28–48g / 100g |
~5–25mg / cherry ~120–450mg / 100g |
Fat 0g Protein 0g Fiber 0–1.0g/100g |
Still commonly sweetened. “Organic” affects sourcing and allowed processing aids, not automatically sugar level. |
| No Sugar Added (Juice-Packed) Sweetness mainly from fruit juice concentrates, not added table sugar. | Packed in juice (often cherry/pear/apple juice concentrate blends). These can taste less “candy-like” than classic versions. | Per 1 cherry (~5g) Per 100g |
~5–9 / cherry ~110–180 / 100g |
~1.5–2.5g / cherry ~25–45g / 100g |
~1.3–2.3g / cherry ~22–40g / 100g |
~3–15mg / cherry ~70–280mg / 100g |
Fat 0g Protein 0g Fiber 0–1.2g/100g |
“No sugar added” can still be high in natural sugars from juice. Usually milder color and more fruit-forward taste. |
| Sugar-Free / Low-Sugar Uses sweeteners instead of regular sugar (brand dependent). | Sweetness is created with non-sugar sweeteners and/or reduced-sugar syrup. Texture may be slightly different from classic syrup cherries. | Per 1 cherry (~5g) Per 100g |
~0–5 / cherry ~10–90 / 100g |
~0–1.5g / cherry ~2–25g / 100g |
~0–1g / cherry ~0–15g / 100g |
~5–25mg / cherry ~120–500mg / 100g |
Fat 0g Protein 0g Fiber 0–1.0g/100g |
Sweetener type varies widely; always check the label if you’re sensitive to certain sweeteners. Sodium can be higher if brining is heavier. |
| Gourmet “Cocktail Cherries” (Dark) Often richer flavor, darker color, firmer bite. | Higher-end cherries may be packed in thicker syrup, sometimes with spices or fruit notes. These are commonly used for classic cocktails. | Per 1 cherry (~5g) Per 100g |
~8–13 / cherry ~170–240 / 100g |
~2–3.2g / cherry ~38–58g / 100g |
~2–3.2g / cherry ~32–52g / 100g |
~2–15mg / cherry ~40–250mg / 100g |
Fat 0g Protein 0g Fiber 0–1.3g/100g |
Often less “candy” flavor and more cherry depth. Some varieties may use natural flavors/spices; sweetness is still significant. |
| Amarena-Style (Italian-Style Sour Cherry) Deep, winey cherry flavor; commonly served in dense syrup. | Traditionally based on sour cherries with a darker, richer syrup. Many products are made for dessert and beverage garnishes. | Per 1 cherry (~5g) Per 100g |
~9–14 / cherry ~180–260 / 100g |
~2–3.5g / cherry ~40–62g / 100g |
~2–3.5g / cherry ~35–55g / 100g |
~1–10mg / cherry ~20–200mg / 100g |
Fat 0g Protein 0–0.5g/100g Fiber 0.3–1.8g/100g |
Typically has a more intense taste than standard maraschinos. Nutrition still depends on syrup concentration and portion size. |
| True Marasca / Liqueur-Influenced (Adult Use) A more traditional direction: cherries linked to maraschino liqueur flavor. | Made with marasca-type cherries or flavored with maraschino-style notes; may be packed with syrup and occasionally includes trace alcohol depending on the product. | Per 1 cherry (~5g) Per 100g |
~8–14 / cherry ~170–270 / 100g |
~2–3.6g / cherry ~38–65g / 100g |
~2–3.6g / cherry ~32–58g / 100g |
~1–15mg / cherry ~20–260mg / 100g |
Fat 0g Protein 0g Fiber 0–1.5g/100g |
If alcohol is used, it’s usually for flavor/preservation and is not always present. Always verify the label for exact alcohol content. |
| Homemade (Syrup or Juice) Nutrition changes based on your recipe. | Usually made by simmering cherries in sugar syrup or juice, then cooling and storing. Sweetness can be adjusted. | Per 1 cherry (~5g) Per 100g |
Varies Common range: ~4–14 / cherry |
Varies Common range: ~18–65g/100g |
Varies Common range: ~15–58g/100g |
Varies Often lower if no brine used |
Fat 0g Protein 0–0.5g/100g Fiber 0.5–2g/100g |
Best for controlling sweetness and additives. Values depend on sugar amount, cherry variety, and how much syrup is absorbed. |
What Are Maraschino Cherries? A Sweet and Sour History
The maraschino cherry’s meaning has changed. A lot. Originally, they were a luxury. They came from Croatia. Real Marasca cherries were soaked in maraschino liqueur. That’s the maraschino cherries. It was fancy.
Then, Prohibition hit America. No alcohol. Factories got clever. They started using almond extract for flavor and red dye for color. The modern red maraschino cherries were born. Today, most are just regular cherries, bleached of color, and re-dyed.
They’re packed in a sugary syrup. Knowing this makes the homemade version even sweeter. You’re reclaiming a tradition.
Why Go Homemade? The Naked Truth About Store-Bought
Look at a jar of standard maraschino cherries. The nutrition facts are wild. The calories come almost entirely from sugar. A single cherry can have 4-5 grams of sugar. They’re not a health food. People ask, “are maraschino cherries healthy?” The store kind? Not really.
They have artificial colors and preservatives. Making natural maraschino cherries at home puts you in control. You choose the sugar. You skip the dye. You decide on the alcohol—or leave it out. Want vegan, halal, or gluten-free? Done. Your kitchen, your rules.
Gathering Your Tools: No Fancy Gear Required
You don’t need much. A saucepan. A jar. A spoon. That’s it. The magic is in the ingredients. You’ll want fresh or frozen sweet cherries. Frozen works great. For the syrup, we’re ditching corn syrup. We’ll use plain white sugar or try cane sugar.
The flavor comes from almond extract. It gives that classic taste. For a more complex, adult version, a splash of real maraschino liqueur or brandy is amazing. It affects the maraschino cherries’ shelf life (alcohol preserves). You’ll also need lemon juice and salt. Salt makes the sweet pop. Trust me.
The Step-by-Step Natural Maraschino Cherry Syrup Recipe
It is the core—the maraschino cherry syrup recipe you can build on.
Ingredients:
- 1 pound fresh or frozen sweet cherries (pitted)
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 ½ teaspoons pure almond extract
- A tiny pinch of salt
- (Optional) 2 tablespoons maraschino liqueur, brandy, or vodka
Instructions:
- Pit Your Cherries. If using fresh, get a pitter. It’s a messy, joyful job. Frozen often comes pitted. Easy.
- Make the Syrup. In your saucepan, combine water and sugar. Heat on medium. Stir until the sugar dissolves. It is simple syrup—the base of everything.
- Simmer the Cherries. Add the cherries, lemon juice, and salt to the syrup. Please bring it to a gentle simmer. Let it bubble softly for 10-15 minutes. The cherries will soften. The syrup will turn a gorgeous pinkish-red. A natural red! No artificial colors here.
- Add the Flavor. Take the pot off the heat. Now stir in the almond extract. If you’re using the optional alcohol, add it now.
- Cool and Jar. Let the mixture cool in the pot. Then, carefully spoon the cherries and syrup into a very clean glass jar. Seal it tight.
Storage & Shelf Life:
Your homemade maraschino cherries live in the fridge. The syrup acts as a preservative. They’ll last for at least 3-4 weeks. If you used the alcohol option, they can go even longer. Always use a clean spoon to grab them. It keeps them happy.
From Syrup to Star: How to Use Your Homemade Cherries
It is where the fun starts. Your jar of cherries and syrup is a flavor bomb. Use it everywhere.
- For Cocktails & Drinks: This is the big one. Maraschino cherries for cocktails are a classic. Drop one in a Manhattan, an Old Fashioned, or a Shirley Temple mocktail. Use a spoonful of the syrup in the drink for extra flavor. It’s incredible in a maraschino cherry milkshake.
- For Baking & Desserts: Chop them up for ice cream sundaes. Bake them into blondies or cookies. Decorate a cake. Maraschino cherries for cakes is a timeless move. The syrup can glaze a cheesecake or be drizzled over pancakes.
- The Syrup is Liquid Gold. Please don’t waste it! Pour it over yogurt. Sweeten your iced tea or soda water. Drizzle it on pound cake. It’s maraschino cherry juice, but better.
The Great Cherry Debate: Maraschino vs. Luxardo
You might see fancy, dark cherries in a glass jar at the bar. Those are often Luxardo or other “cocktail cherries.” What’s the difference between maraschino and cocktail cherries? Maraschino cherries vs Luxardo cherries comes down to style.
Traditional Italian Luxardo cherries are darker, softer, and packed in a thick, boozy syrup. They taste deeper, less candy-like. Our homemade recipe is a bridge. It’s closer to the old-world style than the bright red supermarket ones. Try both. See what you like.
Making it Your Own: Tweaks and Pro Tips
The recipe is a canvas. Paint on it.
- Too Sweet? Use 3/4 cup sugar. The cherries will be slightly tart.
- More Complex Flavor? Add a cinnamon stick or a few cloves to the simmering syrup. Strain them out later.
- Want a Deeper Red? The color comes from the cherry skins. Using dark, ripe cherries gives the best hue—no dye needed.
- The Best Cherries to Use: Fresh Bing or Rainier cherries in season are sublime. In winter, frozen dark sweet cherries are your reliable friend.
A personal flop? I once tried to rush the pitting with a chopstick. Cherry juice everywhere. The dog loved it. My walls were stained for weeks. Get a proper pitter.
The Honest Scoop on Health and Choices
Let’s be real. Even homemade maraschino cherries are a sweet treat. The maraschino cherries’ sugar content is high. But you control it. You know exactly what’s inside. No mysterious chemicals.
For those with dietary needs, this recipe is naturally gluten-free and can be made vegan easily (check your sugar source and skip alcohol). Making them without corn syrup and without artificial colors is a win for your body. Enjoy them mindfully. That’s the key.
Your Next Step: Ditch the Jar
So, there you have it. You don’t have to accept the neon-red, one-note cherries from the store. With 30 minutes and a few simple ingredients, you can create something special. Something real. Your desserts will level up. Your cocktails will become legendary.
You’ll know the maraschino cherries ingredients because you put them in the pot. Grab some cherries, and make that syrup. Taste the difference that knowing—and controlling—what you eat truly makes.
FAQs About Maraschino Cherries
Q: Do maraschino cherries contain alcohol?
A: Most standard, mass-produced red maraschino cherries from the supermarket do not contain alcohol. They are preserved with artificial ingredients. However, premium brands and homemade recipes (like the one above) often do use alcohol like maraschino liqueur or brandy for authentic flavor and preservation. Always check the label if this is a concern.
Q: Why are maraschino cherries so red?
A: Traditional cherries get their color from natural skin pigments. Most bright red maraschino cherries are artificially colored.
Q: What is maraschino cherry juice/syrup?
A: It’s the sweet liquid in the jar. In store-bought versions, it’s typically sugar water, corn syrup, artificial color, and flavor. In a homemade maraschino cherry syrup recipe, it’s a delicious syrup infused with real cherry flavor, almond, and sometimes alcohol. It’s a valuable ingredient on its own for drinks and desserts.
Q: Are maraschino cherries vegan or gluten-free?
A: They can be, but you must check. Standard ones are often gluten-free but may use non-vegan food colorings or be processed with animal-derived products. The safest bet for vegan maraschino cherries and gluten-free assurance is to make your own, controlling all ingredients.
Q: How long do homemade maraschino cherries last?
A: Stored in a sealed, clean jar in the refrigerator, homemade maraschino cherries have a good shelf life of 3 to 4 weeks. If you include the optional alcohol in the recipe, it acts as a preservative and can extend its life to 2-3 months.
References & Further Reading:
- National Cherry Growers & Industries Foundation. History of the Cherry.
- U.S. Food and Drug Administration (FDA). CFR – Code of Federal Regulations Title 21 on Food Coloring.
- McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. (For the science of preservation and syrups).
- Historical data on Maraschino liqueur production from Luxardo S.p.A. official archives.
Read More: Apple Pie Recipe
