Give your favorite desserts and cocktails a serious upgrade with this easy recipe for Copycat Lazzaroni Amaretto Cherries! Fresh cherries are preserved in a simple amaretto liqueur sugar syrup for a deliciously elegant treat.
When I used to work in fine dining, Italian cocktail cherries were de rigeur—a bottle of Amarena, Luxardo, or Lazzaroni cherries were always in stock at the bar. If you’ve never tried these dark purple wonders, they are a far cry from those alarmingly red, cloyingly sweet maraschino cherries.
These nearly black Amarena cherries taste like real fruit, but with a hint of bitter almond flavor that’s 🤌delicious. As you know, after the first time you taste “the good stuff,” it’s always hard to go back. But considering a 14-oz. jar of those fancy boozy cherries costs $20 or more 😱, it’s difficult to justify buying them for home.
Luckily, I’ve cracked the code on making homemade amaretto cherries that taste just as good as the spendy ones for a fraction of the price!
Jump to:
Why You’ll Love This Drunken Cherries Recipe
- Effortless, Inexpensive Elegance - You only need 7 simple ingredients and about 15 minutes of active prep time to make a 6-pint batch. Oh, and 6 jars of homemade amaretto cherries cost less than one jar of the imported kind!
- Preserve Your Bounty - If you’re anything like me and get a little over-enthusiastic when Ranier cherries hit the shelves, this one’s for you. These alcohol-soaked cherries will last for over a year, so you can enjoy the sweet taste of summer all year round.
- Versatile - Whether you’re looking to garnish a Manhattan or just want to dress up a scoop of vanilla ice cream, these boozy cherries have you covered. They also make a fantastic hostess gift!
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make these amaretto-soaked cherries:
- Cherries - Feel free to use either sweet red cherries or Ranier cherries; I choose whatever is on sale. You’re also welcome to use frozen cherries if needed!
- Granulated Sugar - The neutral sweetness of white sugar allows the bright cherry and rich almond flavors to shine. You can use cane sugar or light brown sugar instead, but they’ll taste a bit more caramelly if you do.
- Fresh Lemon Juice - We’ll only use the juice here, so peel and save the zest for another use (e.g. lemon salt, lemon sugar, or lemon twists for your cocktails). Then, once they’re squeezed, use the spent lemon halves to flavor a pitcher of spa water, clean your wooden cutting boards, or refresh your garbage disposal.
- Amaretto - While you’re welcome to bust out the Disaronno or Lazzaroni, I usually just use an inexpensive bottle of Di Amore.
- Water - If possible, start with filtered water for the best taste. You can also use cherry juice if you prefer a richer flavored syrup.
- Vanilla Extract & Almond Extract - For a yummy natural vanilla flavor and an extra pop of almond goodness. I recommend using pure flavor extracts rather than artificial flavors for the best results.
How to Make Amaretto Cherries
This amaretto cherries recipe is a snap to make. Here’s how it’s done:
Step 1: Simmer Cherries. Add the pitted cherries, sugar, amaretto, and water to a medium, heavy-bottomed saucepan. Bring to a simmer over medium-low heat, stirring often to help dissolve the sugar. Simmer for approximately 20 minutes, until cherries are beginning to soften and burst.
Step 2: Add Lemon Juice and Vanilla & Almond Extracts, then continue to simmer for another 10 or so minutes until the sauce is syrupy and thick.
Step 3: Jar. Divide the marinated cherries and the hot syrup evenly between 3-4 clean, quart-sized mason jars or 5-6 pint-sized mason jars (preferably wide-mouth), leaving ½ inch of head space at the top. If you don't use the canning step below, allow the jars to cool to touch, then store them in the refrigerator for a year or more.
Optional Water Bath Canning
If you want to preserve your amaretto cherries for shelf-stable storage, water bath canning is the way to go. Before you divvy the cherries up in Step 3 above, make sure the mason jars and lids are fully sterilized by boiling in water for 15 minutes.
Step 1: Boil. Once you have distributed the cherries and their juices into the sterilized mason jars, secure the sterilized tops, then gently boil them in a water bath for 25-30 minutes. The water should cover the jars by at least 2 inches. Carefully remove the amaretto cherry jars from the water bath and place them on a clean towel on the countertop, allowing them to rest undisturbed for 12-24 hours.
Step 2: Wait for the Click. After about 30 minutes to an hour of cooling, you should hear the lids pop as they vacuum seal themselves. If any jars do NOT click shut, you can either continue to boil them for another 5-10 minutes and wait for them to cool again ~OR~ just store them in the fridge once they're cool to touch.
Step 3: Store. If the jars have properly sealed, they will keep in your pantry for 12-18 months. Once opened, store in the fridge and use within 2-3 months for the best flavor. (They’ll keep longer than that, but the flavor will start to deteriorate somewhat.)
Optional Variations & Dietary Adaptations
Just because cherries and almonds go together swimmingly doesn’t mean you have to feel limited. Here are a few options to try:
- Nut-Free - Try making bourbon or rum cherries or swap in chocolate liquor for the amaretto. Don’t forget to replace the almond extract with more vanilla or just omit it.
- Booze-Free - If you don’t like keeping hooch in the house, make this amaretto cherries recipe with your favorite non-alcoholic almond liqueur (e.g. Lyre’s, Ritual, or Beckett’s).
Helpful Tips
- If you’re using fresh cherries, invest in a multi-well cherry pitter. It makes life so much easier! Of course, you can always go low-tech and use a piping tip, chopstick, or straw, or opt for pre-pitted frozen cherries. No matter what, beware of occasional pits—a few always seem to make it through.
- Water bath canning is optional, but is a great option if you don't have a lot of fridge space.
- No fridge space but don't want to water bath can? You can freeze the amaretto cherries for up to a year. To use, allow to defrost overnight in the fridge, then use however you'd like. They should keep well for up to a year in the fridge after opening. Just don’t re-freeze after defrosting or the texture will get funky.
How To Use Amaretto Cherries
These rich, sweet preserved cherries are an excellent addition to pretty much any of your favorite desserts, so I have a feeling you’ll find plenty of ways to put them to good use. Here are a few ideas to get you started:
- Amaretto Chocolate Cherry Brownies - Drain about 1 cup of cherries well, saving the sweet syrup for another use. Roughly chop them and fold them into brownie batter before baking. You can do the same with your favorite chocolate or almond lemon cake recipe for bright pops of juicy cherry flavor.
- Ice Cream Party - Spoon the cherries and their syrup over vanilla, almond, or chocolate marshmallow ice cream, or use them to top your ice cream sundaes. You can also chop them up and use both the cherries and their syrup to make a DIY version of cherry garcia ice cream! 😋
- Cherry Soda - Add the cherry almond syrup to sparkling water to make a homemade cherry soda. Go the extra mile and add a scoop of vanilla ice cream or double chocolate ice cream for a delicious float.
- Bon Bons - Make delicious homemade cherry bonbons by tempering white chocolate, milk chocolate, or dark chocolate. Place the cherries into mini muffin cups or silicone ice cube molds, then pour the tempered chocolate over them to cover. Allow to cool, then drizzle with a contrasting color of chocolate or top with some sanding sugar for added visual pop.
- Breakfast Glow Up - Use amaretto cherries and their syrup to top your favorite pancakes, waffles, baked oatmeal, or porridge for a pop of bright color and rich cherry-almond flavor.
- Cocktails & Mocktails - Whether you’re making a Manhattan, tequila sunrise, daiquiri, old-fashioned, dirty Shirley, or any other drink or soda shop-style drink you can think of, these boozy cherries are a gorgeous edible garnish.
Frequently Asked Questions
Amaretto is a sweet, almond-flavored liqueur that hails from Italy. Depending on the brand, it may be made with apricot or other stone-fruit pits instead of almonds. So, while it’s not cherry-flavored, its nutty, slightly fruity undertones make it a perfect complement to all stone fruits, including these copycat Lazzaroni cherries!
If you have one, Total Wine & Spirits is a great place to buy Italian cocktail cherries—their prices are usually the best around. You can also find them at well-appointed liquor and wine shops. That said, be prepared to spend a pretty penny—I’ve never seen them for less than $15 a bottle. Now that you know how to make them yourself, though, you can DIY a batch so long as you have cherries and amaretto!
If you’re not a drinker, amaretto can still be put to use in the kitchen. I love making amaretto whipped cream for a little hint of almond-y goodness. You can also make these amaretto-soaked cherries. Or, if you’re into making ice cream, add a bit to impart almond flavor and help lower the freezing temp to keep it nice and scoopable.
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Easy Amaretto Cherries (Lazzaroni Copycat Recipe)
Equipment
- Cherry Pitter optional, but very useful
- Silicone Spatula or large cooking spoon
- Ladle optional, but makes canning easier
- Canning Funnel optional, but makes canning easier
- Stock Pot optional, for water bath canning
Ingredients
- 3 - 3.5 lbs Cherries pitted
- 1 ¼ C Granulated Sugar
- ½ C Amaretto
- ½ C Water preferably filtered
- 1 Lemon juiced; zest saved for another purpose
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
Instructions
- Add cherries, sugar, amaretto, and water to a medium, heavy-bottomed saucepan. Bring to a simmer over medium-low heat, stirring often to help dissolve the sugar. Simmer for approximately 20 minutes, until cherries are beginning to soften and burst.
- Add lemon juice, vanilla, & almond extract, then continue to simmer for another 10 or so minutes until the sauce is syrupy and thick.
- Divide cherries and their juices evenly between 3-4 clean, quart-sized mason jars or 5-6 pint-sized mason jars (preferably wide-mouth), leaving ½ inch of head space at the top. If you don't use the canning step below, allow the jars to cool to touch, then store in the refrigerator for a year or more.
- If you want to water-bath can the cherries, you can. Make sure the mason jars and lids are fully sterilized by boiling in water for 15 minutes. Add cherries, secure the tops, then gently boil in a water bath for 25-30 minutes. The water should cover the jars by at least 2 inches. Remove from the water and place on a clean towel on the countertop, allowing them to rest undisturbed for 12-24 hours. After about 30 minutes to an hour of cooling, you should hear the lids pop as they vacuum seal themselves. If any jars do NOT click shut, you can either continue to boil them for another 5-10 minutes and wait for them to cool again ~OR~ just store them in the fridge once they're cool to touch. If the jars have properly sealed, they will keep in your pantry for 12-18 months. Once opened, use within 2 months for the best flavor.
Notes
- Nut-Free - Try making bourbon or rum cherries or swap in chocolate liquor for the amaretto. Don’t forget to replace the almond extract with more vanilla or just omit it.
- Booze-Free - If you don’t like keeping hooch in the house, make this amaretto cherries recipe with your favorite non-alcoholic almond liqueur (e.g. Lyre’s, Ritual, or Beckett’s).
- If you’re using fresh cherries, invest in a multi-well cherry pitter. It makes life so much easier! Of course, you can always go low-tech and use a piping tip, chopstick, or straw, or opt for pre-pitted frozen cherries. No matter what, beware of occasional pits—a few always seem to make it through.
- Water bath canning is optional, but is a great option if you don't have a lot of fridge space.
- You can also freeze the amaretto cherries for up to a year. To use, allow to defrost overnight in the fridge, then use however you'd like. They should keep well for up to a year in the fridge after opening. Just don’t re-freeze after defrosting or the texture will get funky.
Michelle F says
When does lemon juice get added?
Ash, The Grocery Addict says
Sorry about that Michelle! The lemon juice should be added with the extracts. I've updated the recipe card and the post—thanks for your sharp eyes!!
Michelle F says
Absolutely love this! Will be making more for gifts!
Ash, The Grocery Addict says
Yay! So glad you liked them! And heck yes to homemade edible gifts!
Ingrid Riley says
Can you use frozen cherries for this recipe?
Ash, The Grocery Addict says
Absolutely! That's a great move when cherries aren't in season, or if you don't want to pit them all yourself 😉
Elizabeth says
Can this be used as a pie or pastry filling? Is it thick enough?
Ash, The Grocery Addict says
Hi Elizabeth, I think they might be a little thin to use as a pie filling as is, but I'd bet if you added some cornstarch it'd work!