Cherries in syrup and Kirsch

I got a lot of cherries from the co-op, and bottled them in syrup and Kirsch. I was a bit nervous about this, but they turned out very well. Next time, I might try with another spirit, to add a different twist, for example, absinthe or brandy. 


  • 1kg cherries
  • 250ml spirit, such as Kirsch
  • 500g sugar
  • 2 cloves
  • 1 star anise or a good pinch of aniseed
  • 1 stick of cinnamon 
  • 2 tbsp lemon juice


  • Stone the cherries. I pushed the stones out with a long metal straw. It took a while, and is not 100% necessary. You can also buy a cherry stoner from Lakeland or other online shops, they are quite inexpensive, and can be used to stone olives as well. 
  • Put the cherries, sugar and spice in a pan, and heat slowly. Stir to dissolve the sugar, and then simmer for around five minutes, and then leave to stand for a further five minutes. 
  • Add the lemon juice and Kirsch, pour into sterilised jars, and seal. 

A recipe worth experimenting with to switch the flavours round. The lemon juice is very important though. The cherries are delicious served with ice-cream and pancakes.