Your banana splits and cherry lime rickeys will thank you.
To make your own, you’ll bring sugar, water, lemon juice, vanilla extract, and almond extract to a simmer. The teaspoon of almond extract gives the cherries their signature maraschino taste. Once the mixture has reached a simmer, you pour it over pitted cherries and leave it to cool. After a quick overnight rest in the fridge, these cherries are ready to eat.
Another bonus of making your own candied cherries is that you can decide exactly what type of cherries you want to use—a far cry from the mystery cherries used in store-bought varieties that carry little resemblance to their natural selves. Any variety of dark, sweet cherries such as Bing or Chelan work well and will result in deeply hued cherries with a bright red syrup.
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