Ingredients
- 2 cups fresh Chilean cherries, pitted
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Optional: 1 tablespoon cherry juice or pomegranate juice for deeper color
Directions
- Wash and pit the fresh Chilean cherries, keeping them as whole as possible.
- In a medium saucepan, combine sugar, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Carefully add the cherries and simmer gently for about 5–7 minutes, until they soften slightly but still hold their shape.
- Remove the saucepan from the heat and stir in the vanilla and almond extracts. Add the optional cherry or pomegranate juice if you’d like a deeper red color.
- Transfer the cherries and syrup to a clean container and let them cool completely.
- Cover and refrigerate overnight to allow the cherries to absorb the syrup and develop their flavor. If you keep them in the fridge for several days, they will take on even more flavor.
How to Use
Use your homemade cherry treats to top ice cream, cakes, cheesecakes, sundaes, pancakes, or mocktails.
Storage
Keep refrigerated and use within about 1–2 weeks. This requires refrigeration; it is not shelf-stable.