Cherries in Syrup

Name: Cherries in Syrup
Prep time: 20 min
Cook time: 20 min
Total time: 1 d 40 min
Yield: 2 -3 small jars
Ingredients: 500 g/ about 1 lb sweet or sour cherries; 325 g/ 10.5 oz/ 1 ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 larger star anise; 150 ml/ 5 fl.oz/ ⅔ cup water

User Reviews

4.4

48 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 d
Total Time
1 d 40 mins
Servings
2 -3 small jars
Calories
186 kcal
Course
Condiments
Cuisine
German

Cherries in Syrup

Freya Patterson

Report

Preserving cherries in syrup is easy and it allows you to make the most of the short cherry season.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

500 g/ about 1 lb sweet or sour cherries
325 g/ 10.5 oz/ 1 ½ cup granulated sugar
1 teaspoon vanilla extract
1 larger star anise Note
150 ml/ 5 fl.oz/ ⅔ cup water

Add to Shopping List

Instructions

Pit the cherries with a cherry pitter. Place in a large bowl. Add the sugar, vanilla extract, and star anise. Stir well. Cover with a kitchen cloth. Let sit for 20-25 hours.
Strain the cherries and reserve the liquid. Pour the liquid into a large heavy-bottomed pot. Add the water and the star anise that was already in the cherry bowl. Bring to a boil, lower the heat to medium-low and simmer the syrup for about 15 minutes. The syrup should not thicken too much.
Add the cherries and simmer on low heat for another 5 minutes or until the cherries are softer. The syrup should not be too thick, it should remain pourable. Remove the foam and the star anise from the pot.
Divide the cherries into sterilized jars and pour the liquid over the fruit, they should be completely covered. Seal well.
Let cool and keep in a dark cool place. They will keep for at least 3 months. You could can the jars, if desired, they will keep even longer. Once opened, keep refrigerated and eat within 4-5 days.