Cherries in Kirsch

4.67 from 12 votes

Amazing cherries in Kirsch, one of my favorite ways of preserving cherries. The boozy cherries are the perfect topping for lots of desserts.

Prep Time30

Cook Time20

Total Time50

Course: Preserves and Canning Recipes

Cuisine: German

Servings: small jars

Calories: 1009kcal

Author: Adina

Pit the cherries using a cherry pitter (Note 1), making sure they stay whole with just a hole through the center. Place them in a large pot - choose one with plenty of space, as the mixture will foam up significantly when cooking with sugar. This prevents it from boiling over.
2.2 lbs cherries
Dissolve sugar: Add the sugar and stir carefully to mix. Add the star anise, cinnamon, and cloves. Turn on the heat and heat gently, stirring often but carefully, until the sugar dissolves completely.
2⅓ cups granulated sugar + 1 large star anise + ½ stick cinnamon + 2 cloves
Simmer cherries: Once the liquid starts to boil, set the timer to 5 minutes. Simmer, stirring every minute or so. Remove the pot from the heat and let the cherries cool for another 4-5 minutes. Remove as much of the foam as possible; there will be a lot of it when the sugar starts to boil, but it will be pretty much gone at the end.
Add the Kirsch and some lemon juice to taste. Stir well. Discard the spices.
Jar the cherries: Place the cherries into sterilized jars. Cover completely with the liquid. Clean the rim of the jars with kitchen paper and seal. Let cool completely.
Store Kirsch cherries: Keep in the refrigerator or in a dark, cool place. Let them develop the flavors for about 3-4 weeks before serving.

Kirsch gives the cherries a special flavor, but you can also use vodka.
Use a cherry pitter to pit the cherries; it works best and leaves the cherries whole with just a hole in the middle (the Amazon affiliate link opens in a new tab).