Recipe courtesy of Spiker’s Shrubs, Greenfield MA. For more tasty ideas visit .

Spiker’s homemade maraschino cherries
  • 4tablespoons Spiker’s Sour Cherry Plum Shrubor more to taste
  • 1cup KirschwasserWe used Hiram Walker
  • 1/4cup cane sugar
  • 1pint fresh or frozen tart red cherries2 cups measure
  1. In a small saucepan, put the sugar, Sour Cherry Plum shrub, and Kirschwasser. Stir until the sugar begins to dissolve. Then turn on the heat to low, stirring constantly until the liquid comes to a gentle simmer. You don’t want it to boil.
  2. Immediately remove the saucepan from the heat and place on a trivet or pot holder. Add the cherries gently to avoid splashing. Stir gently to bathe all of the cherries in the liquid, and allow them to cool. (Check them every now and then and give an occasional stir to expedite the dissolving of the sugar.)
  3. Wash a quart-size Mason jar and pour all of the liquid and the cherries in. The contents will come up to approximately the 3-cup mark on the jar. Seal with a lid and ring and store in a cool (50 degree) space such as a root cellar, or in your refrigerator.
  4. If you’re storing at room temperature, give the jar a jiggle every couple of days. The cherries will float to the top, and although the alcohol content should be an adequate preservative it is best to agitate the contents to ensure that the organic matter in the jar doesn’t settle in to a position where it’s exposed to too much oxygen.
Recipe Notes

Note: Tart red cherries are extremely hard to find fresh OR frozen. In a pinch, you can use canned red cherries packed in liquid or juice; just be sure they areĀ tart cherries. Put them in a colander and drain thoroughly before with proceeding with the recipe.