Preserving cherries in syrup is easy, allowing you to make the most of the short cherry season.
Ingredients: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Marinating time: 1 day | Servings: 2-3 small jars | Difficulty: Easy
Have you seen last week's Cherries in Kirsch? So good, I could eat them every day if they weren't so boozy... Today's cherries in syrup are their non-alcoholic version, something my kids can have over ice cream while the grown-ups enjoy the brandy version.
These syrup cherries are easy to make, keep well, and make the perfect topping for any dessert. A few jars of these are in the cellar, and you will always have a dessert ready when you need it.
Candied Cherries and Kirschmichel are great cherry desserts, too.
Jump to recipe
Recipe Ingredients
Cherries: You can make this recipe with sweet or sour cherries. I almost always use sweet ones, because we have a huge tree in our garden, but sour ones are great too!
Sugar: If you make this recipe with sour cherries, use 350 g/ 12.4 oz/ 1 ยพ cup granulated sugar; they will need slightly more.
Star anise: I am adding star anise to almost every cherry preserve I make this summer. Incredible flavor! I also use them to make Roasted Cherries.
- Alternative spices: Cinnamon stick, cloves, or allspice berries.
See the recipe card for full information on ingredients and quantities.
How to make cherries in syrup?
You will need two days to make this cherries in syrup recipe. But don't worry, there is not much you have to do; just let the cherries sit in the sugar for 24 hours before cooking them.
Step #1: Wash and pit the cherries.
Step #2: Combine with sugar, vanilla, and star anise; cover and rest at room temperature for 20โ24 hours.
Step #3: Strain. Reserve the liquid.
Step #4: Pour the liquid into a heavy pot, add water, bring to a boil, and simmer for 15 minutes.
Step #5: Add the cherries and simmer on low heat for about 5 minutes until they are softer.
Step #6: Remove the foam that forms as good as it gets.
Step #7: Divide the cherries between sterilized jars and top with the syrup, so that they are completely covered. Seal with the lids and let cool. I never can this kind of cherry preserve, but you can do it if you wish.
Tips
Use a cherry pitter (the Amazon affiliate link opens in a new tab) to remove the stones of the fruit. Use a pitter to make a hole in the cherries while keeping them whole.
Wear an apron and pit them in the sink to avoid stains, as cherry juice splatters.
Donโt overcook the syrup; it should stay light and pourable, not thick.
Storage
This recipe makes a small batch but can be easily scaled up.
Let the cherries in syrup cool at room temperature, then store in a cool, dark place like a pantry or cellar. Theyโll keep for up to 3 months - or longer if canned.
Once opened, refrigerate and consume within 4-5 days.
How to serve?
Serve them over German waffles, pancakes, or creme fraiche crepes. They are amazing over ice cream, semolina, or rice pudding.
Use the syrup and some finely chopped cherries to flavor homemade ice cream as well.
Add some to smoothies or milkshakes.
Use the syrup to moisten cake bases and the cherries to add to cake fillings or to decorate cakes like the Cherry Bakewell Cake.
Cherries in Syrup
Ingredients
- 1 lb sweet or sour cherries
- 1ยฝ cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 larger star anise Note 1
- โ cup water
Instructions
- Pit the cherries with a cherry pitter (Note 2). Place in a large bowl. Add the sugar, vanilla extract, and star anise. Stir well. Cover with a kitchen cloth. Let them sit for 20-25 hours.1 lb sweet or sour cherries + 1ยฝ cup + 2 tablespoons granulated sugar + 1 teaspoon vanilla extract + 1 larger star anise
- Boil the syrup: Strain the cherries and reserve the liquid. Pour the liquid into a large, heavy-bottomed pot. Add the water and the star anise that was already in the cherry bowl. Bring to a boil, lower the heat to medium-low, and simmer the syrup for about 15 minutes. The syrup should not thicken too much (Note 3).โ cup water
- Simmer cherries: Add the cherries and simmer on low heat for another 5 minutes or until the cherries are softer. The syrup should not be too thick; it should remain pourable. Remove the foam and the star anise from the pot.
- Place in jars: Divide the cherries into sterilized jars and pour the liquid over the fruit; they should be completely covered. Seal well.
- Store syrup cherries: Let cool and keep in a dark, cool place. They will keep for at least 3 months. You could can the jars, if desired; they will keep even longer. Once opened, keep refrigerated and eat within 4-5 days.
Notes
- Alternative spices: cinnamon stick, cloves (not more than 2), allspice berries, cardamom pods.
- Wear an apron and pit them in the sink to avoid stains, as cherry juice splatters.
- Donโt overcook the syrup; it should stay light and pourable, not thick.
LISA MACKEY says
Can I use frozen sour cherries I picked and froze?
thank you ๐
Adina says
Hi Lisa. Sorry, I cannot say, I've always used fresh for this recipe.
lolly says
@LISA MACKEY, Yes ,put on cookie sheet,spread out, freeze,then in a ziploc bag to freeze long term..4-6 months! ๐
Robert Kenney says
the Greeks use sour cherries - so it is worth a go - make one batch and see how it tastes.