If you’re baking or cooking and find yourself without cherry extract, don’t worry! There are several handy ingredients you likely already have in your pantry that can be used as substitutes.
Quick Answers
Here are some quick answers for what can be used in place of cherry extract:
- Almond extract
- Vanilla extract
- Lemon extract
- Raspberry extract
- Orange extract
- Cherry juice or cherry syrup
- Grenadine
The most common and easiest substitutions are almond extract, vanilla extract, and lemon extract. But experimenting with other extracts or fruit syrups can allow you to approximate that cherry flavor.
Almond Extract
Almond extract makes an excellent replacement for cherry extract. It has a similar sweet, nutty, slightly floral flavor. Start by using about 1/2 teaspoon of almond extract for every 1 teaspoon of cherry extract called for. You can add more or less to suit your tastes.
Almond extract is great for baked goods like cherry pie, cherry cheesecake, cherry cookies, and cherry muffins. It’s also very versatile – in addition to desserts, it can be used in cherry barbecue sauce, cherry vinaigrettes, cherry chicken or pork dishes, and more.
Vanilla Extract
Vanilla extract can substitute for cherry extract in a pinch. Use about 2 teaspoons of vanilla extract for every 1 teaspoon of cherry extract.
While it won’t provide that almond-like cherry flavor, the sweet vanilla notes complement baked goods and other cherry flavored foods well. Vanilla extract works especially nicely in ice creams, cakes, and custards.
Lemon or Orange Extract
For a more citrusy take, use lemon or orange extract in place of cherry extract. Start with about 3/4 teaspoon lemon or orange extract for every 1 teaspoon cherry extract called for.
The bright, fruity flavors of these extracts can approximate the tangy sweetness of cherries. Lemon extract is great in cherry desserts, while orange works well in glazes, marinades, or anything calling for zest.
Other Fruit Extracts
Other fruit extracts like raspberry, strawberry, peach, or apricot can also substitute for cherry extract. Use about 3/4 to 1 teaspoon of one of these extracts for every 1 teaspoon cherry extract.
Raspberry extract is probably closest to cherry in flavor. But experimenting with other fruits can bring a new spin to your recipes.
Cherry Juice or Syrup
When you want an actual cherry flavor, look to cherry juice or syrup. Replace 1 teaspoon cherry extract with 2 teaspoons cherry syrup or juice. You may need to reduce other liquids in the recipe to account for the added juice.
Use bottled or canned cherry juice, or make your own cherry syrup by simmering pitted cherries with sugar and water. Cherry syrup is delicious in drinks, desserts, glazes, sauces, and more.
Grenadine
Grenadine is a pomegranate syrup that makes for a great cherry extract stand-in. It has a vivid red color and sweet-tart cherry-like flavor.
Substitute 2 teaspoons of grenadine for every 1 teaspoon of cherry extract. Enjoy it in cherry cocktails, sodas, sorbets, and other treats.
Adjusting Other Ingredients
When substituting extracts or fruit syrups for cherry extract, you may need to adjust amounts of other ingredients like sugar or liquids.
Fruit syrups and some extracts are sweeter than cherry extract. Reduce sugar by about 1-2 tablespoons for every teaspoon of cherry extract replaced. Taste the batter or dish as you go to ensure it’s not too sweet.
Juices and syrups also add more liquid. You may need to reduce other liquids in the recipe or add a touch more flour to account for this.
Substitution Amounts
Here’s a quick table summarizing substitution amounts:
| Substitute | Amount |
|---|---|
| Almond extract | 1/2 tsp per 1 tsp cherry extract |
| Vanilla extract | 2 tsp per 1 tsp cherry extract |
| Lemon or orange extract | 3/4 tsp per 1 tsp cherry extract |
| Other fruit extracts | 3/4-1 tsp per 1 tsp cherry extract |
| Cherry juice or syrup | 2 tsp per 1 tsp cherry extract |
| Grenadine | 2 tsp per 1 tsp cherry extract |
Tips for Substitution Success
When substituting for cherry extract, keep these tips in mind:
- Start with less extract and add more to taste
- Reduce sugar and liquids to balance sweetness and moisture
- Enhance color with a drop or two of red food coloring if needed
- Stir extracts into batters well so flavor distributes evenly
- Complement cherry flavors with almond, vanilla, cinnamon, or clove
- For cocktails, muddle berries or juice fresh citrus to layer flavors
Non-Extract Substitutions
If you don’t have any of the extracts or syrups on hand, in a total bind you can try one of these unconventional substitutions:
- Sweetened dried cherries – Finely chop to release flavor and add to batters and sauces
- Cherry jam – Be mindful of the extra moisture from jam
- Maraschino cherries – Drain thoroughly and finely mince
- Cherry Jell-O powder – Dissolve in a bit of hot water first
- Cherry soda – For drinks and desserts
While not perfect replacements, in a pinch these can deliver a cherry-esque flavor when you have no other options.
Make Your Own Cherry Extract
You can actually make your own homemade cherry extract if you plan ahead. Simply combine 1 cup vodka or brandy and 1 cup pitted fresh cherries in a jar. Seal it up and allow to infuse for 1-2 weeks, shaking the jar every few days.
After infusing, strain out the cherries through a cheesecloth. Now you’ll have a concentrated homemade cherry extract to replace store-bought!
When to Avoid Substitutions
While these substitutes work well in many recipes, there are a few cases when cherry extract can’t really be replaced:
- Delicate baked goods where exact flavors matter
- Dishes where cherry flavor is front and center
- Creamy or white desserts where color is important
- Candies and confections needing the cherry sweetness
For instance, a black forest cake or cherry cobbler filling really demands true cherry flavor. And bright red cherry macarons would look odd colored by almond extract.
For these delicate or cherry-focused foods, if you don’t have cherry extract it’s best to wait to make the recipe when you have the right ingredients.
Store-Bought Cherry Extract
When you need more cherry extract, check the baking aisle at well-stocked grocery stores, specialty food stores, cake decorating supply shops, or online retailers. Popular brands include:
- McCormick
- Watkins
- Nielsen-Massey
- Frontier Co-op
- OliveNation
Look for “cherry flavor” or “cherry extract”. Check the ingredients – pure cherry extract contains cherries, alcohol, and water only. Artificial cherry flavors will have other additives.
Store cherry extract in a cool, dry place and it will keep for several years. Unopened, it has an indefinite shelf life. Once opened, use within 1-2 years for best flavor.
Cherry Extract in Baking
Cherry extract is commonly used in baked goods and desserts. A few drops add rich cherry flavor. It’s especially nice in:
- Pies – cherry, blueberry, peach
- Cakes – black forest, cherry chip, red velvet
- Muffins and breads
- Cookies – cherry walnut, thumbprints
- Crisps and crumbles
Use about 1/4 to 1/2 teaspoon extract per 1 cup of flour in the recipe. Add with other wet ingredients or stir into batter at the end.
Cherry Extract in Candies
Cherry extract adds flavor to a variety of homemade candies:
- Fudge
- Pralines
- Divinity
- Brittles
- Caramels
- Cherry cordials
Mix in 1/8 to 1/4 teaspoon extract per batch of candy, to taste. Cherry goes nicely with chocolate, coconut, nuts, vanilla, and cinnamon.
Cherry Extract in Drinks
A splash of cherry extract quickly cherrifies drinks. Add it to:
- Milkshakes
- Smoothies
- Sodas and floats
- Lemonade or iced tea
- Hot chocolate or cider
- Cocktails – Manhattan, whiskey sour, Negroni
Start with 1/4 teaspoon extract per serving. Adjust to suit your preferences. For cocktails, a full dropper (about 1/2 teaspoon) in a shaker is plenty to provide cherry essence.
Cherry Extract in Sauces and Dressings
Perk up sauces and vinaigrettes with a bit of cherry extract:
- BBQ sauce
- Duck sauce
- Salad dressings
- Marinades for meats
- Syrups for pancakes or waffles
Use about 1/4 teaspoon per cup of sauce or dressing. Add more if you want a bolder cherry presence. Cherry sauce is also delicious drizzled over cheesecake or ice cream.
Cherry Extract in Dessert Sauces
Cherry extract can flavor sweet dessert sauces such as:
- Cherry sauce for cheesecakes or ice cream sundaes
- Chocolate sauce
- Butterscotch sauce
- Caramel or dulce de leche sauce
Add just 1/8 teaspoon extract per cup of sauce. Stir well to incorporate.
DIY Cherry Extract
As mentioned earlier, you can easily make your own cherry extract at home. Here’s the simple process:
- Wash and pit 1 cup fresh cherries. Chop coarsely.
- Combine cherries and 1 cup vodka or brandy in a glass jar.
- Seal the jar and store in a cool, dark place for 1-2 weeks.
- Shake the jar every 2-3 days to mix the contents.
- After infusion, strain liquid through a cheesecloth-lined sieve into a clean bottle.
- Use homemade cherry extract in any recipe calling for extract!
With this easy homemade version, you’ll always have cherry extract ready whenever you need that sweet cherry burst of flavor.
Cherry Extract Storage
To keep cherry extract fresh:
- Store in a cool, dry spot away from light
- Make sure the bottle is tightly sealed
- Refrigerate after opening
- Use within 1-2 years of purchase or making
Properly stored, unopened cherry extract will stay good indefinitely. But over time, the flavor can fade. For the best taste, use your opened bottle within a couple years.
Conclusion
With some clever substitutions, you can mimic that sweet cherry flavor even without cherry extract on hand. Almond, vanilla, lemon, and other fruit extracts are readily available replacements. For an actual cherry taste, use grenadine, juice, or frozen cherries.
Adjust other ingredients to balance the sweetness and moisture as needed. And in a total pinch, options like cherry Jell-O and maraschino juice can work too. With these handy cherry extract stand-ins, you can still bake up amazingly moist cherry pies, rich cherry cheesecakes, vibrant cherry sodas, and more anytime you want.