Homemade Luxardo Maraschino Cherries

DIY, Drinks, Homemade

Homemade Luxardo Maraschino Cherries are a great additonal to your at-home bar. They also make an amazing gift; all you need is a bottle of luxardo liqueur.

Homemade Luxardo Maraschino Cherries

We’re gonna be psychos and make Christmas presents in July. Yes. This is happening. A good first step to getting in the mood for Christmas is open up your freezer and stick your head in it. It’ll rev up your wintery engines. Let’s make some Homemade Luxardo Maraschino Cherries!

Cherries are in full bloom right now. I was lucky enough to come across sour cherries and they are my absolute favorite. They require a bit of sugar to give them a nice balance, but not too much because I like to celebrate their tartness rather than just blast it out to oblivion.

I’m sure you’ve had cheap, bright pink maraschino cherries. Perhaps you had them when your mom ordered you a shirley temple and you loved them. I was the same way.

But they have no place in my adult cocktails nor my adult banana splits.

It’s time for us to grow up and make fancy-ass maraschino cherries. This step in the right direction starts with a bottle of Luxardo liqueur.

Homemade Luxardo Maraschino Cherries

What Makes Maraschino Cherries Different?

Maraschino cherries are different from regular, fresh cherries because marashino cherries are preserved in a sweet syrupy liquid. They’re also usually made of lighter-colored varietal of cherries like Royal Ann and Rainier.

What are the Best Cherries to Use?

The best cherries are on the thinner-skinned and lighter-colored side, like Royal Ann or Rainier. I used beautiful cherries from the farmer’s market and I’m going to be honest, I completely forgot the name of them and it worked out great!

Homemade Luxardo Maraschino Cherries

What is a Luxardo Cherry Made Of?

Homemade Luxardo Maraschino Cherries

Are Maraschino Cherries Bad for You?

Homemade Luxardo Maraschino Cherries

In a pot there is water, cinnamon sticks, a vanilla bean, some nutmeg and some sugar (not too much). That’s cooked down and steeped and then the luxardo and cherries are added.

And that’s sort of it. Add them to a series of jars and then can ‘em. I followed the directions given to me via The Weck Jar website.

Homemade Luxardo Maraschino Cherries

I’m gonna be honest: I don’t love canning in Weck Jars. The tops are sort of stressful. You don’t know exactly when they’re completely sealed. I mean, you do it’s just much easier to tell with tops that have the little pop center.

But they do look cute, don’t they? I made my own labels by cutting out pieces of stock paper, brushing it red with a watercolor, spraying it with spray adhesive (my favorite adhesive) and then sticking them on. Never buy another label again! Super easy!

That’s it. The mail man and a few other people are getting these Homemade Luxardo Maraschino Cherries in December.

And of course, here are some other A Cozy Kitchen cocktails!

Homemade Luxardo Maraschino Cherries

Luxardo Cherries Recipe

4.58 from 7 votes
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Serving Size: 4 (4-ounce) jars of maraschino cherries
Calories: 56kcal
Homemade Luxardo Maraschino Cherries. Step-by-step how-to on making Homemade Luxardo Maraschino Cherries. 


  • 1/2 cup white granulated sugar
  • 1/4 vanilla bean, scraped
  • 1 cinnamon stick
  • Pinch of nutmeg
  • Juice from 1 lemon
  • 1/2 cup water
  • 1 pound regular cherries or sour cherries, stems removed and pitted
  • 1 cup luxardo liqueur


  • To a medium saucepan (don’t turn the heat on yet), combine the sugar and vanilla bean caviar. Rub the vanilla bean with the sugar until it’s evenly distributed throughout—don’t be shy to use your hands! Turn the flame to medium, add the cinnamon stick, pinch of nutmeg, juice from 1 lemon and water. Bring the mixture to a simmer, cover, and allow to cook for 5 minutes.
  • Turn the heat down to low and add the cherries. Cook the cherries at a simmer for about 3 minutes, until they’re slightly softened. Remove from the heat and stir in the luxardo liqueur. Allow the mixture to cool completely.
  • If you’re not canning, then feel free to fill up a few jars with the cherries and liquid. If you are canning them, then be sure to bring a large pot of water to a boil. Gently drop in the jars and boil for about 1 minute. I followed the rules off of Weck Jars’ website. Per their instruction, place on the tops, with the fastens and drop them into the boiling water. Bring the water back up to a boil and cook for at least 3 minutes. Carefully remove jars from the water and allow to cool completely. Remove the fastens.


CuisineAmerican, Italian
KeywordCanning, Cocktail Cherries, Homemade Luxardo Cherries, Luxardo, Luxardo Cherries, Maraschino, Maraschino Cherries
Serving: 12g | Calories: 56kcal | Carbohydrates: 3g | Fiber: 2g | Sugar: 10g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more cherry recipes? Here are some of my favorites: 

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Recipe Rating

  • Reply Susan Haney June 24, 2020 at 6:29 pm

    3 stars
    These taste good, but I agree they are mushy when made with fresh sour cherries.

  • Reply Barbara May 16, 2020 at 9:51 am

    I made these cherries last year and they were fabulous! I want to make them again and am wondering if I can use pure vanilla extract instead of a vanilla bean.

  • Reply ngoaithatsanvuon ASAKI November 11, 2019 at 12:42 am

    Thank you very much. From your post, I miss my childhood With my grandfather… He is a good cooker. and when I want to eat cherries, he will make it for me..

  • Reply Jeanette November 8, 2019 at 2:15 pm

    I am totally going to try this recipe!!!! I will let you know how it goes but they look divine! Mostly just wanted to let you know I love your Corgi!!!! I have had two and they are the best!!! ♥♥♥

    • Reply Adrianna Adarme November 8, 2019 at 3:18 pm

      Ahhh haha that’s amazing. They’re amazing dogs. Wild but incredible dogs. 🙂

  • Reply Stefan Schwartz August 9, 2019 at 8:21 am

    I’m new to canning but I know that this isn’t a “tested” canning recipe. For those with more experience, do you feel comfortable with the acidity levels here? I canned 3 jars and two sealed properly, but getting our acid just from “1 lemon” doesn’t really guarantee we are below a pH of 4.7. I’m not trying to be negative but I also know canning is serious business! I want to make sure this is safe for gifts!

    • Reply Katie March 25, 2020 at 9:29 am

      Hi – I don’t know if anyone answered you, but the idea that this is a shelf stable recipe is very questionable. First, always use bottled lemon juice because the acidity level is more consistent than that of a fresh lemon. I would at the very least double the lemon juice. There are paper Ph test strips that one can buy off of amazon (use for guidance). Also, would only leave 1/2” head space – 1 1/2” is not safe. There are several websites you can consult for safe canning practices and this website provides info : . https://ucanr.edu/sites/mfpoc/Resources_519

  • Reply Katie July 13, 2019 at 5:23 pm

    4 stars
    I used sour cherries from my backyard and unfortunately I think they were too ripe. 2 minutes of simmering turned them to mush… delicious though!!

    Used store-bought sweet cherries and just added them to warm syrup and seemed to work.

    • Reply Adrianna Adarme July 15, 2019 at 2:43 pm

      Oh no! Yeah, I feel like sour cherries are super soft compared to regular cherries. But how lucky you are to have sour cherries in your backyard!

  • Reply Mary S June 29, 2019 at 7:04 am

    5 stars
    Working on these but the cherries keep giving up their liquid and diluting the syrup — syrup and cherries taste delicious but the cherries are now pretty shriveled. I plan to reduce the liquid and add it back, but has anyone else had this experience? I was hoping the cherries would plump up but they seem to be doing the opposite.

  • Reply Jane June 29, 2019 at 4:54 am

    Can you leave these sit out on the cabinet like the jar of Luxardo cherries suggests or do they need to be refrigerated? Also, since you are making them in July for Christmas, do they need to sit and “brew” for that length of time or are they ready to use? Thank you!

    • Reply Alan Handel July 24, 2019 at 5:23 am

      If you properly canned them they do not need refrigeration unless opened.

  • Reply Steve Carlson June 16, 2019 at 9:41 pm

    5 stars
    Just made these cherries, they’re great! I am not canning, just jarring them and planning to make more cocktails! Nice spice on them.

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