Macerated Cherries

There is a great new place in town making their own booze. The place is called Great Lakes Distillery, and I have to admit, they are doing things right. Everything from their vodka to their rum, every sip of their stuff is, well, simply delicious. It was not too long ago where a colleague and I headed over to the place after work for one of their tastings. It was exciting to say the least, and after we ordered our first drink, I was hooked on their stuff. It was like no other. You could taste honey and lemon in their booze! My colleague had been there before so he knew the routine, and what to order. The second drink he ordered us before going on the tour was called the Kirsch Collins. It was simple in terms of ingredients, and was just mind blowing refreshing. But there was something that caught my attention when finishing the drink. It  was a macerated cherry that packed a punch. After that, I had to make my own macerated cherries, and boy am I glad I did.

Macerated Cherries Recipe


  • 2 cups of Bing cherries, pitted
  • 1 1/2 cups of granulated sugar
  • 1 1/2 cups of water
  • 1 tsp vanilla extract
  • 1/4 cup of brandy

Start by pitting your cherries. This takes some time. If you have a pitter, use it. I do not, so I used a pairing knife to carefully wedge in by the pit to remove it.

Macerated Cherries

Next add the water and sugar to a pot. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and add in the vanilla and the brandy. Stir. Let cool then add in the cherries. Store in a sealed tight container, in the refrigerator for up to 4 weeks.

The end result is what I expected, and very similar to that of the distillery. Cherries that were sweet, delicious, soft, and ones that were perfect in dessert as well as a refreshing cocktail.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

8 thoughts to “Macerated Cherries”

  1. How do you think frozen cherries (thawed, of course)would work? I love cherries in season but they are a little difficult to find now.

  2. It’s a great recipe and apologies for not asking first but I used it but adapted it. Here in Australia we can get raw sugar mixed with finely ‘grated’ vanilla. The vanilla pod looks like it’s ground rather than grated and then mixed with the brown raw sugar. Instead of straight brandy I used Cherry Brandy (Kirsch) and the result was really delicious. I intend to serve the cherries on the side of some Apricot pancakes (crepes) for our Christmas dessert tomorrow.
    Many thanks.

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