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Cherry Syrup

 Cherry Syrup
My mom and grandma have been making this fruity syrup to serve with fluffy waffles and pancakes ever since I was a little girl. Now I make it for my sons, who love it as much as me!—Sandra Harrington, Nipomo, California
24 ServingsPrep/Total Time: 30 min.


  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed
  • 1 cup water
  • 2-1/2 cups sugar
  • 2 tablespoons butter
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • Dash ground cinnamon


  • Bring cherries and water to a boil in a small saucepan. Reduce heat;
  • simmer, uncovered, for 20 minutes.
  • Add sugar and butter; cook and stir until sugar is dissolved. Remove
  • from the heat; stir in extract and cinnamon.
  • Cool leftovers; transfer to airtight containers. Store in the
  • refrigerator for up to 2 weeks. Yield: 3 cups.
Nutritional Facts: 2 tablespoons equals 100 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 7 mg sodium, 23 g carbohydrate, trace fiber, trace protein.