The Amaretto cherries are made from scratch; they are boozy, delicious, and inexpensive. They are a perfect addition to many desserts and even savory dishes.
Considering how expensive it is to buy a jar of Amaretto cherries, you will not believe how simple and cheap this recipe is. All you need is some Amaretto liqueur, fruit, sugar, and some spices. You will pay less for the whole batch than you would pay for one jar of these boozy cherries in the store.
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.
Jump to recipe
Other reasons to make your own Amaretto cherries
- This is a great way of preserving cherries if you happen to have a tree in the garden.
- They have a long shelf life, so if you already have that bottle of liqueur, you can make quite a few jars.
- These homemade Amaretto cherries contain no additives or weird stuff.
- You have a ready-made dessert or gift waiting in your cellar or pantry. Just open a jar whenever you feel like it and spoon some cherries and syrup over ice cream, vanilla or rice pudding, a slice of cake, and so on.
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. Actually, the most common brand you can buy is called Disarono. You can definitely use other Amaretto brands; there are quite a few from which you can choose.
Bitter almond flavor: Be careful with the dosage. I ruined a couple of cakes and desserts because I added too much bitter almond essence, which can be very domineering.
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?
- Step #1: Wash and dry the cherries.
- Step #2: Stone the cherries using a cherry pitter; this way, they will remain whole with just the hole in the middle.
- Step #3: Place them into a large pot and gently mix with the sugar. Bring to a boil and cook gently until the sugar dissolves completely and the liquid turns syrupy. However, don't overcook it; the syrup should be light and not become solid when cool. Add lemon juice, alcohol, vanilla extract, and bitter almond flavor. Continue cooking for 10 more minutes. Remove foam.
- Step #4: Divide the cherries between the sterilized jars and 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.
- Flavor homemade ice cream with the syrup and add some finely chopped cherries to it as well.
- 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.
- Add some syrup to cocktails and decorate them with a cherry, for instance.
- Serve as an accompaniment to a cheese platter or with roasted duck breast.
Amaretto Cherries
Ingredients
- 1500 g/ 3.3 lb sweet cherries
- 300 g/ 10.6 oz/ 1 ยฝ cups granulated sugar
- 2 tablespoons lemon juice
- 240 ml/ 6.8 fl.oz/ 1 cup Amaretto liqueur
- 1 teaspoon pure vanilla extract
- ยผ โ ยฝ teaspoon bitter almond flavor Note
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.
- Add lemon juice, alcohol, vanilla extract, and bitter almond flavor. Continue cooking for 10 more minutes. Remove the foam.
- 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.
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.