Cherry Syrup Recipe

Cherry Syrup Recipe
Staff Writer
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Keep frozen cherries on hand to whip up this sweet topping for pancakes or desserts in a snap.

6
Servings
487
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 12-ounce package frozen sweet cherries, pitted and thawed
  • 1 Cup water
  • 2 1/2 Cups sugar
  • 2 Tablespoons unsalted butter
  • 1/2 Teaspoon almond extract
  • 1 Pinch of ground cinnamon

Directions

In a small saucepan, bring the cherries and water to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Add the sugar and stir until it is dissolved. Remove from the heat and stir in the extract and cinnamon. 
 

Nutritional Facts

Total Fat
25g
36%
Saturated Fat
4g
17%
Carbohydrate, by difference
63g
48%
Protein
4g
9%
Vitamin A, RAE
44µg
6%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
33mg
3%
Choline, total
3mg
1%
Fiber, total dietary
13g
52%
Folate, total
56µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
16mg
5%
Niacin
3mg
21%
Phosphorus, P
64mg
9%
Selenium, Se
7µg
13%
Sodium, Na
114mg
8%
Water
29g
1%

Cherry Syrup Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Cherry Syrup Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.

Cherry Syrup Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.