Cherry Syrup – Easy and Sugar-Free

Fresh cherries are a wonderful summer-time fruit treat.  Do you like them?  Are you able to eat the entire batch before they’re over-ripe?

We don’t have kids around anymore to eat us out of house and home help us empty the refrigerator, so I have to get creative sometimes.

This syrup is a great way to use cherries before they ripen too much, and it was a delicious addition when I made French toast last week.

Easy Home-Made Cherry Syrup

Of course, it makes the best pancake syrup, too.

Cherry Syrup with French Toast

After getting rid of pits and stems, load the cherries into a medium-sized sauce pan.  (Blueberries are also a favorite, so you can try that sometime with a bonus of no pitting!)

Cherries, Pits/Stems Removed

You’ll see quantities in the printable recipe, but basically you add a little fruit juice and pure maple syrup and bring to a boil.  I used cranberry juice for this syrup, but you can use grape, apple, orange, pineapple or whatever you like best.  Pineapple juice is my favorite for blueberry syrup.

Boiling Cherries

Reduce heat and simmer for one minute.  Here’s my new use for canning jars.

Canning Jar Masher


I recently donated the potato masher I never used, so wouldn’t you know I’d need it already?  The flat-bottom glass jar worked well for mashing those cherries.  Mission accomplished.

Mashing Cherries

You gotta love dual-purpose efficiency!

After cherries are mashed, turn the heat up again and return to a boil.  Add water-dissolved cornstarch and stir quickly into the mixture.

Adding Corn Starch

Simmer until it thickens (just a minute or two).  Remove from heat and serve – or serve later, cool or re-heated.

Easy Home-Made Cherry Syrup

For more dual-purpose efficiency, eat this syrup over vanilla ice cream.  (Oh, my!)

Easy Sugar-Free Cherry Syrup
Prep time
Cook time
Total time
A sweet but sugar-free syrup filled with cherries and thickened juice for pancakes, French toast, waffles, and even ice cream!
Recipe type: Breakfast or Dessert
Cuisine: American
Serves: 8-10 servings
  • 4 cups fresh cherries, pits and stems removed (or use blueberries if preferred)
  • ⅓ cup fruit juice concentrate (I used cranberry juice, but orange, pineapple, and apple work well, too)
  • ½ cup pure maple syrup
  • ¼ cup cold water
  • 2 Tablespoons cornstarch
  1. Place cherries in medium sauce pan. Add fruit juice and maple syrup, then bring to a boil.
  2. Turn heat down and allow cherries to simmer for one minute.
  3. Remove pan from heat. Mash berries until desired chunk size. Return to heat and bring to boil again.
  4. Stir syrup while adding cornstarch diluted in cool water. Simmer until it thickens. Serve immediately warm or later - cool or reheated.
  5. Refrigerate leftovers.

Do you have other ideas for using this syrup?  I’d love to hear about it!


125 px Signature

I’m sharing at Metamorphosis Monday.


  1. says

    Oh my! This looks delicious…especially as the topping for your French toast! Yum! What a great idea for using up those cherries!!



  2. Bee says

    Kim — looks soooo good. Thanks for the no-sugar recipe. I enjoy those the best ! As always, you make things look yummy. Many Blessings and much peace to you and yours. Bee

    • says

      Thank you! I think you’ll like this no-sugar version. I hope you’ll come back and tell me what you think. 🙂

  3. Robin says

    MMMM that looks tasty! I LOVE cherries! I would LOVE that syrup!!!
    I used to find myself eating a whole bowl at one sitting. (But later you DO pay…that much fruit at once is a NO-NO! LOL)

    When the Lord erases my food allergies CHERRIES are one of the foods that will be in my grocery basket!!! And cherry syrup will be a-cookin’ on my stove! (I am bookmarking this!)

    Ya got me droolin here….LOL

    • says

      Thanks, Robin. It is very good, and I’m looking forward to eating the leftovers on toast or biscuits. I’m sorry you can’t have cherries right now. I hope they’ll be back on your can-do list soon! 🙂

    • says

      Thank you! I slice them in half, and the pit comes out pretty easy. Of course, if you lived closer, I’d pit a batch of cherries for you any time! 🙂