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  • Writer's pictureErin

Boozy Spiced Cherries

Hungry for more? This recipes was featured in a podcast episode!


A bowl of Kirsch preserved cherries with cinnamon, star anise, cloves and Kirsch

Transform cherries into a delicious, boozy cherry that makes a delicious Black Forest Soda cocktail.

Prep Time: 30 min

Additional Time: 3-4 Weeks

Cook time: 10 min

Yield: 3 - 250mL Jars of Cherries


  • 1 lb fresh, sweet cherries

  • 1 cup Kirsch

  • 1 star anise

  • 1 stick cinnamon

  • 2 cloves

  • 1 tbsp lemon juice


  1. Remove the pit or stone in the middle of the cherry by cutting the cherries in half or using a cherry pitter and place the pitted cherries in a large pot.

  2. Add sugar, star anise, cinnamon and cloves to the cherries. Heat over medium, stirring often until the sugar dissolves. Bring to a boil and stir for 5 min. Skim the excess foam off the top of the cherry mixture as it boils.

  3. Remove from heat and stir in the Kirsch and lemon juice.

  4. Remove the whole spices from the cherry mixture. Using a slotted spoon, transfer cherries into 250mL canning jars, filling them 1/2 to 3/4 full of cherries. Top up the jars with the liquid.

  5. Wipe the rims with a clean, damp cloth. Screw on lids and let cool on counter before transferring into your refrigerator.

  6. Allow cherries to sit for 3-4 weeks for the full flavour to develop.

Zhuzh it up!

  • These cherries are the delicious flavouring behind the Black Forest Soda. They would also go well in any cocktail as a substitute for a maraschino cherry.

  • Serve them over ice cream for a special dessert.

This amazing recipe was written by Adina from the website Where is my Spoon:


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