Preserve cherries in a boozy amaretto syrup! These homemade amaretto cherries are easy, delicious, and way better than anything store-bought.
Ingredients: 6 | Prep Time: 30 minutes | Cook Time: 25 minutes | Servings: 5-6 jars | Difficulty: Easy
I first made these Amaretto cherries as a last-minute edible gift, and they were such a hit, I now make a double batch every summer.
If youโve ever had those overpriced cocktail cherries in fancy jars, wait until you try these homemade amaretto cherries. Theyโre easy, delicious, and honestly โ way better than store-bought.
And what a nice thing to add to any Christmas present later this year! Preserve now and make a present of it (stress-free) in winter. Or you could try other drunken cherries like the Cherries in Kirsch or the Red Wine Cherries.
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Recipe ingredients
Sweet cherries: I always use heart cherries (we have a large tree in the garden). They are very dark, very sweet, really the best I have ever eaten. More common sorts like Bing or Picotta are also perfect for this recipe.
Amaretto is a sweet, bitter almond-flavored liqueur originating in Saronno, Italy. The most common brand you can buy is called Disarono. You can use other Amaretto brands. Check out Amaretto Cherry Ice Cream, too.
Bitter almond flavor: Be careful with the dose - bitter almond essence is strong and easily overpowers the other ingredients.
If using essence, 3-4 drops will be enough.
If using extract, about ยผ to ยฝ teaspoon, to taste.
See the recipe card for full information on ingredients and quantities.
How to make Amaretto cherries?
Stone the cherries using a cherry pitter (the Amazon affiliate link opens in a new tab); this way, they will remain whole with just the hole in the middle.
Step #1: Place them into a large pot and mix them with the sugar.
Step #2: Simmer for 15-20 minutes. Add lemon juice, Amaretto, vanilla, and almond extract; cook 10 more minutes. Skim foam.
Step #3: Divide the cherries between the sterilized jars.
Step #4: Cover them completely with the liquid. Seal well and let cool.
How to store?
Store in a dark, cool place like a cellar or pantry. Let steep for 3-4 weeks before serving; the flavors will deepen.
Once you open a jar, keep it refrigerated.
They will keep for a long time; I still have some from last year, and they are great.
How to use the cherries?
Add them to desserts, for instance, to ice cream, semolina, or rice pudding.
You could add some to muffins and cakes, use it to make cake fillings, or decorate cakes, such as this Cherry Bakewell Cake. The boozy liquid can be used to moisten cake bases.
Spoon over vanilla ice cream, add to Black Forest Cake, or drop into cocktails like a Manhattan or Amaretto Sour.
Serve as an accompaniment to a cheese platter or with roasted duck breast.
Recipe FAQs
Yes, you can - just make sure to thaw and drain them well first. Frozen cherries may release more liquid, so you might need to simmer the syrup a bit longer to get the right consistency.
Nope! These are boozy, richly flavored, and much less sweet. Maraschino cherries are usually bright red, artificially flavored, and soaked in sugar syrup - these are more grown-up and way tastier.
Amaretto Cherries: Homemade & Better Than Store-Bought
Ingredients
- 3.3 lbs sweet cherries Note 1
- 1ยฝ cups granulated sugar
- 2 tablespoons lemon juice
- 1 cup Amaretto liqueur
- 1 teaspoon vanilla extract
- ยผ-ยฝ almond bitter almond flavor Note 2
Instructions
- Stone the cherries with a cherry pitter. Place them in a large, heavy-bottomed pot. Add the sugar, stir gently, and bring to a boil. Cook gently for about 15 to 20 minutes; the liquid should start to look like a light syrup.3.3 lbs sweet cherries + 1ยฝ cups granulated sugar
- Add lemon juice, Amaretto, vanilla extract, and bitter almond flavor. Continue cooking for 10 more minutes. Remove the foam.2 tablespoons lemon juice + 1 cup Amaretto liqueur + 1 teaspoon vanilla extract + ยผ-ยฝ almond bitter almond flavor
- Store Amaretto cherries: Divide the cherries between the sterilized jars and cover them completely with the liquid. Seal well and let cool. Keep in a dark, cool place and let steep for about 3-4 weeks before serving. Once you open a jar, keep it refrigerated.
Notes
- Stone the cherries: Itโs preferable to use a cherry pitter (the Amazon affiliate link opens in a new tab) - itโs the easiest and fastest method and keeps the cherries whole with just one hole in the center.
- Almond essence: Always use to taste, too much can be overpowering. If using bitter almond essence (which is stronger), start with 3-4 drops and only add more (if necessary) after tasting.
Roland says
This so nice with pudding
Susie says
Delicious!
How long will it keep (in a cool dark place) before opening?
How long will it keep once opened?
Adina says
They'll keep for a very long timeโat least a year in a cool, dark place. In fact, we just finished a jar I made two years ago, and it was still perfect. Once opened, store it in the fridge. It should last at least two weeks, as long as you always use a clean spoon to scoop out the cherries. Youโll notice if anything goes off, like mold, but thatโs unlikely thanks to the alcohol content.
Laurie Yankosky says
How do you seal them? Will they seal with a lid and ring and no hotwater bath?
Adina says
I use jars with lids, no rings. I don't can these in waterbath, alcohol preserves very well. Just make sure the jars and lids are very clean and if you notice that one jar hasn't sealed (you would be able to push it with the finger and it would make a plop sound) keep that one in the fridge and eat it first.
Tella says
Recipe states it makes 6 jars. What si,e jars?
Adina says
Hi Tella. About 250-300 ml each.
Rebecca says
This sounds so good and thank you for sharing it. I have a family member that is allergic to lemon. Can it be omitted?
Adina says
You can leave it out. It lifts the flavour, but the cherries will still be delicious without it.