Preserved Cherries

  • Serves

    makes 2 QUARTS


A healthier and more delicious alternative to the red-dyed maraschino cherries.


  • 2 cups sugar
  • 1 cup white wine
  • 8 allspice berries
  • 2 tsp. black peppercorns
  • 12 cup pomegranate molasses
  • zest of 1/2 lemon
  • 2 qt. sour cherries


Step 1

Combine sugar with 2 cups water in a medium saucepan over medium-high heat. Bring to a boil and cook until slightly thickened, about 5 minutes. Reduce heat to medium-low, add wine, allspice berries, black peppercorns, pomegranate molasses, and lemon zest, and simmer 20 minutes.

Step 2

Add cherries to liquid, turn off heat, and allow mixture to cool. Transfer cherries and their syrup to a container. Refrigerate two weeks before using. Mixture keeps, refrigerated, for up to 6 months.

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