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Tried and True: Spiced Cherry Syrup

Over Memorial Day weekend, I couldn’t resist picking up a couple pounds of cherries were in the fridge and, since I was making a challah French toast already, I figured why not have a spiced cherry syrup to go with.  I mean, making a fresh syrup isn’t too hard – remember this lovely blackberry syrup?

This recipe is so simple to put together – you can have it simmering on the stovetop in a hot minute and, if you want to take my advice, I’d make a double-batch.  This spiced cherry syrup would be fantastic over ice cream, divine with a brownie, perfect with yogurt or *whispers* a spoonful or two by itself ala Nigella style. Don’t worry – no judgment here. Also – one extra helpful tip – pit extra cherries because you might find yourself doing a bit of “quality control.”

On to the recipe:

Gather the ingredients

Pitting the cherries is the most strenuous part

Cherries + Cinnamon = Match Made In Heaven (trust me on this)

Time to thicken – boil boil boil

Viola – now you know you want some right?


Tried and True: Spiced Cherry Syrup
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  • 1 1/2 pounds of cherries (about 3-4 cups), pitted.
  • 3/4 cup of granulated sugar (you can add more if the cherries are tart)
  • 3/4 cup of water
  • 1/2 cinnamon stick
  • 1/4 – 1/2 teaspoon of almond extract (I tend to use less – just a hint of almond works perfectly)
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of cornstarch
  • 2 teaspoons of water


  1. In a medium heavy bottom saucepan, bring 3/4 cup of water and the granulated sugar to a boil and let boil for 5 minutes.
  2. Tumble in the pitted cherries and the cinnamon stick and let simmer for about 10 minutes or so.
  3. Add the almond and vanilla extracts and let simmer for an additional 2 minutes.
  4. Make a slurry of the cornstarch and the 2 teaspoons of water and whisk into the cherry syrup mixture to start the thickening process.
  5. Bring the mixture to a rapid boil for 1 minute and then remove from heat.
  6. Let thicken for a few minutes and enjoy!



920 cal


2 g


228 g


8 g
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