Bourbon-soaked cherries are a wonderful treat, combining sweet, tart cherries with the warm, woody notes of bourbon. They make a perfect garnish for classic cocktails like the Old Fashioned or Manhattan, and are delicious spooned over ice cream or stirred into yogurt.
Soaking cherries in bourbon deepens their flavor and adds a subtle boozy warmth that transforms the fruit. If you haven’t tried bourbon-soaked cherries yet, they’re an easy, elegant way to elevate both drinks and desserts.
I especially love them in an Old Fashioned or a Manhattan, but they’re equally delightful on their own.
I wait for cherry season every year so I can make multiple jars of these to enjoy through the months ahead.
Ingredients you’ll need for this recipe
- Fresh cherries – Bing cherries work well.
- Bourbon – enough to cover the cherries in the jars.
- Cinnamon sticks – one per jar.
- Maple syrup – optional (about 1/2 teaspoon per jar) or substitute pure vanilla extract.
Helpful
Tips
- Wash cherries thoroughly before soaking. Place them in a sieve, rinse with cold water, and gently rub them between your hands. Rinse again and let them drain.
- Pitting is optional, but I prefer to pit cherries to avoid accidentally biting into a pit. A cherry pitter makes the job quick and tidy.
- If you prefer not to use maple syrup, swap it for pure vanilla extract. Try making one jar with maple and one with vanilla to compare flavors.
- I store these jars in the refrigerator and use them within a few months. You can can them if you prefer, but refrigeration works well for ready-to-eat jars.
- Wash jars in hot soapy water, rinse, and dry thoroughly before filling.
How to make bourbon-soaked cherries
Pre-step
Decide how many jars you want to make by filling the Ball jars with cherries. Once measured, remove stems, wash, and, if desired, pit the cherries.
Step one
Gather your ingredients: Bing cherries, bourbon, maple syrup (or vanilla), and cinnamon sticks.
Step two
Place the washed, pitted cherries into clean jars, packing them gently but leaving room for the liquid.
Step three
Add one cinnamon stick to each jar.
Step four
Pour bourbon into each jar until the cherries are completely covered. It usually takes about a cup to fill two jars, but cover the fruit rather than measuring precisely.
Step five
Add about 1/2 teaspoon of maple syrup to each jar, or 1/2 teaspoon pure vanilla extract if you prefer.
Step six
Seal the jars with lids and refrigerate.
Waiting
Allow the cherries to marinate in the bourbon for three days in the refrigerator. This resting time lets the flavors meld and the cherries absorb the bourbon and spices.
After three days the cherries will be glossy, fragrant, and ready to use. Enjoy them as a cocktail garnish, a sweet snack, or a topping for desserts.
Other delicious fruit recipes
- Cherry rhubarb crisp
- Prune spread
- Fig sauce
- Rhubarb sauce
May all your dishes and drinks be delish! If you try this recipe, enjoy it and feel free to adapt the flavoring to your taste—maple, vanilla, or extra spice all work beautifully.
Bourbon Soaked Cherries
Ingredients
Approximates
- 3 cups cherries to fit in two Ball jars (de-stemmed, washed, and pitted)
- 2 cinnamon sticks
- 1 teaspoon maple syrup total (1/2 teaspoon in each jar)
- Bourbon to fill the jars (approximately 1 cup)
Instructions
- Fill the jars with the washed, pitted cherries.
- Place a cinnamon stick in each jar.
- Cover the cherries with bourbon.
- Add 1/2 teaspoon maple syrup (or vanilla) to each jar.
- Seal the jars and refrigerate for 3 days.
- Use the cherries as a cocktail garnish or enjoy one right away.
- Smile.
- Enjoy.
Equipment
Notes
Cherries will last at least 2 months in the refrigerator.
Helpful tips
- Wash cherries before soaking: rinse and gently rub each cherry, then drain.
- Optional: pit cherries to avoid a surprise pit while eating.
- A cherry pitter speeds the work and reduces mess. Pit over a compost bucket and wear an apron to protect clothing from stains.
- Try one jar with maple syrup and another with vanilla to compare flavors.
- Store jars refrigerated and use within a few months. If you prefer long-term storage, canning is an option.
- Clean jars with hot soapy water, rinse, and dry thoroughly before filling.