Name: Cherries in Spiced Port Syrup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 700 g fresh cherries, stalks removed and pitted; 2 thick strips orange zest; Juice of 1 orange (top up with water to 250 ml / 1 cup); ¾ cup (155 g) granulated sugar; 1 cup (250 ml) good port; 2 star anise pods; 1 cinnamon stick; 1 vanilla bean, split (or 1 tsp vanilla extract, added later)

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Cherries in spiced port syrup are a luxurious preserve, combining the sweetness of ripe cherries with the warm flavors of cinnamon, star anise, and orange. Perfect for holiday gifting, entertaining, or simply elevating everyday desserts, these boozy, spiced cherries pair beautifully with ice cream, yogurt, cheese boards, or festive cocktails.

Why You’ll Love This Recipe

A rich, flavorful way to preserve seasonal cherries
Warm spices and port create a festive, aromatic syrup
Versatile—serve with sweet or savory dishes
Makes a wonderful edible gift for the holidays
Can be stored in the fridge or preserved longer with proper sealing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

700 g fresh cherries, stalks removed and pitted
2 thick strips of orange zest
Juice of 1 orange (top up with water to make 250 ml / 1 cup)
¾ cup (155 g) granulated sugar
1 cup (250 ml) good port
2 star anise pods
1 cinnamon stick
1 vanilla bean, split with seeds removed (or 1 tsp vanilla extract, added at the end)

Directions

Remove stalks and pits from the cherries, then set aside.
In a medium pot, combine orange juice (topped up with water), sugar, port, star anise, orange zest, cinnamon, and vanilla bean. Bring to a boil, stirring until sugar dissolves.
Add cherries and cook for 3–4 minutes. Remove cherries with a slotted spoon and transfer to sterilized jars.
Simmer the port syrup over low heat for 10 minutes, until slightly thickened.
If using vanilla extract instead of a bean, stir it in at this stage.
Remove aromatics and pour hot syrup over the cherries in jars. Seal and invert jars for a few minutes, then cool.
Store in the fridge until ready to use. For long-term storage, follow proper canning and sealing methods.

Servings and timing

Makes about 2 medium jars (serves 8–10 as a condiment).
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Use brandy, red wine, or Marsala instead of port.
Swap star anise for cloves or cardamom pods.
Add a splash of balsamic vinegar for extra depth.
Replace cherries with plums or blackberries for a twist.
Stir in a few peppercorns for a subtle spicy kick.

Storage/reheating

Store in sterilized jars in the fridge for up to 2 weeks.
For longer storage, use a proper canning method to seal jars safely.
Do not freeze, as the texture of the cherries will suffer.
Syrup can be gently reheated before serving, if desired.

FAQs

Can I use frozen cherries?

Yes, but thaw and drain them first before cooking.

Do I need to pit the cherries?

Yes, pitting makes them easier to enjoy in desserts and cocktails.

Can I make this alcohol-free?

Yes, replace port with red grape juice or pomegranate juice.

What dishes pair well with these cherries?

Serve with ice cream, panna cotta, yogurt, cheesecake, or alongside cheese.

Can I use dark brown sugar instead of white sugar?

Yes, it will create a deeper, caramel-like flavor.

How long do they last in the fridge?

About 2 weeks when stored in sterilized jars.

Can I preserve them for longer?

Yes, follow standard canning methods to create a shelf-stable product.

Can I reuse the syrup?

Yes, drizzle it over pancakes, waffles, or cocktails.

Will the alcohol cook out?

Most alcohol reduces but a small amount remains, so it’s best reserved for adults.

Can I double the recipe?

Yes, just scale up all ingredients and use a larger pot.

Conclusion

Cherries in spiced port syrup are a festive, versatile preserve that adds luxury to both sweet and savory dishes. With their rich flavor and aromatic spices, they’re perfect for gifting or enjoying with desserts, cheeses, or cocktails. Once you try them, they’ll quickly become a winter pantry favorite.