Tart Cherry Syrup is incredibly simple to make, and the perfect way to use up those cherries sitting in your fridge before they go bad. You can put this tart syrup over desserts, ice cream, pancakes, waffles, or add it to meat dishes the possibilities are endless. Here is my favorite way to use it and what inspired me to make it, oh and of course the recipe!!
During the work week, we are a typical cereal, oatmeal and toast kind of family. We save the “fancy” breakfast dishes for the weekends and holidays. You know the kick back relax take your time days… I know I know there is no such thing as relaxing after kids but a girl can dream. HAHAHA!
When we do make breakfast we tend to go overboard, eggs, bacon, sausage, waffles, French toast, biscuits and gravy, strata, waffles, the works but not all at once just a combination of 3-4 at a time.
I love when cherries are in season, they are such a special treat. That being said even when they are in season they can still be pricey! Therefore it is important to make sure we eat or use them up before they go bad.
My husband took me out a few months ago and he ordered a cheesecake with this divine dark cherry syrup. The syrup inspired me to make a cherry syrup it was the perfect way to use up what cherries we had left. However, instead of putting it on a dessert I wanted to make a breakfast syrup!
I find it best to make the syrup the night before, it gives it time to cool and the flavors to settle together. I didn’t have much time so I wanted to keep this recipe simple and quick.
Combine cherries and water let it simmer over medium heat for about 10 minutes. Then add brown sugar, granulated sugar, a pinch of salt and a splash of Merlot wine (because everything is better with wine); stir constantly while it cooks for 10-15 minutes. You can just stir frequently, however, I recommend constantly to ensure it does not burn to the bottom of your pan. Once reduced and thickened allow to cool, then place in a glass jar and refrigerate overnight.
Even though my belief is everything is better with wine, I know a lot of people don’t drink or like the thought of anything alcohol, and that is okay. Just substitute the wine with 1/2 teaspoon almond or vanilla extract for a flavor boost, the syrup will still be amazing!
The next morning make your waffles or pancakes, take out the Tart Cherry Syrup, serve warm or cold whatever your heart desires, relax and enjoy great food and great company!
Hope you all enjoy and if you like what you see make sure you sign up for our free weekly newsletter to get a heads up on what’s to come, recipes straight to your inbox, and future giveaways! Also, remember you can show your love by #messycuttingboardrecipes!
Tart Cherry Syrup is incredibly simple to make, and the perfect way to use up those cherries sitting in your fridge before they go bad. You can put this tart syrup over desserts, ice cream, pancakes, waffles, or add it to meat dishes the possibilities are endless
- 1 lb Red Cherries Pitted
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1/8 cup honey
- 1/4 cup water
- 2 tbsp Merlot wine
In a medium saucepot over medium heat combine water, granulated sugar, brown sugar, honey, and water. Stir until sugar starts to disintegrate. Add cherries.
Let cook while stirring frequently to ensure sugar does not burn to the bottom if you are worried stir constantly for 6-7 minutes, or until boiling
Reduce heat to medium-low add merlot and keep stirring Cook for 7 minutes.
Remove from heat to let cool.
Once cool transfer to airtight container and refrigerate overnight. When ready to serve you can serve it cold or you can warm it up.
This is a slightly runny syrup with big chunks of cherry!