Cherry Syrup Recipe
Cherry Syrup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: Homemade Syrup Recipes
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed
  • 1 cup water
  • 2-1/2 cups sugar
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • Dash ground cinnamon

Directions

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.
Originally published as Cherry Syrup in Taste of Home Christmas Annual Annual 2010, p134

Nutritional Facts

2 tablespoons: 100 calories, 1g fat (1g saturated fat), 3mg cholesterol, 7mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.

  • 1 package (12 ounces) frozen pitted dark sweet cherries, thawed
  • 1 cup water
  • 2-1/2 cups sugar
  • 2 tablespoons butter
  • 1/2 teaspoon almond extract
  • Dash ground cinnamon
  1. Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes.
  2. Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon.
  3. Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks. Yield: 3 cups.
Originally published as Cherry Syrup in Taste of Home Christmas Annual Annual 2010, p134

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