Christmas Cherry Bombs usually start with a jar of maraschino cherries with stems, which are drained and then soaked in peppermint schnapps, cinnamon whiskey, vodka, or another spirit so they absorb boozy flavor.
After chilling in the alcohol for at least an hour and often overnight, the cherries are drained, patted completely dry, and dipped most of the way into melted white chocolate before being rolled in crushed peppermint candies or colored sanding sugar. Once the coating sets in the fridge, you get bright red, white, and sometimes sparkly “cherry bombs” that look festive and deliver a quick, sweet‑boozy bite.
Equipment
- Rimmed baking sheet or tray for holding dipped cherries.
- Parchment paper or wax paper to line the tray and prevent sticking.
- Small bowls for melted white chocolate and for crushed peppermint or sprinkles.
- Paper towels and a plate to drain and thoroughly dry the cherries.
- Microwave‑safe bowl or double boiler for melting white chocolate or almond bark.
- Measuring cup for alcohol and candy coating.
- Refrigerator space to chill soaked cherries and to set the chocolate coating.
Ingredients
- 1 jar (10 oz / about 280 g) maraschino cherries with stems.
- ¼ cup (60 ml) peppermint schnapps (or Fireball cinnamon whiskey, vodka, or other alcohol of choice).
- 5 oz (about 140 g) white chocolate melting wafers, white almond bark, or white candy coating.
- ¼ cup (about 35 g) crushed peppermint candies or candy canes, OR colored sanding sugar/sprinkles for coating.
This amount typically yields around 20–24 cherry bombs, depending on how many cherries are in the jar and whether any are discarded.
Instructions and steps
To make Christmas Cherry Bombs, the flavor starts with soaking the cherries. The lid is removed from the maraschino cherry jar, and about ¼ cup of the packing liquid is poured off and saved for cocktails or grenadine‑style uses.
Peppermint schnapps (or your chosen alcohol) is then poured into the jar to replace the removed liquid, so the cherries are submerged in a mix of syrup and spirits. The lid is put back on tightly, the jar is gently shaken to distribute the alcohol, and the cherries are refrigerated for at least 1 hour and up to overnight; the longer they soak, the stronger and more “boozy” they become.
Once the cherries are infused, they must be dried thoroughly before dipping. The cherries are poured out into a strainer or lifted out with a fork and placed stem‑side up on a plate lined with paper towels.
Each cherry is gently patted dry with fresh paper towels, paying attention to the bottom and around the stem. This step is crucial because any leftover moisture will cause the white chocolate to seize or slide off instead of forming a smooth, even coating.
With the cherries drying, the coating is prepared. White chocolate melting discs, almond bark, or white candy coating are placed in a microwave‑safe bowl and heated at 50% power in 20–30 second bursts, stirring between each, until completely melted and smooth.
If the coating seems too thick, a teaspoon of milk or almond milk can be stirred in to thin it slightly, following package guidelines so it stays shiny and set‑friendly. In a separate small bowl, crushed peppermint candies or sanding sugar/sprinkles are prepared for dipping; finely crushed pieces cling well and create a pretty, textured rim.
To assemble the cherry bombs, a parchment‑lined tray is set nearby. Each very dry cherry is picked up by the stem and dipped into the melted white chocolate, covering roughly ¾ of the cherry and leaving part of the red top and stem exposed for contrast and easier handling.
Excess coating is allowed to drip off back into the bowl, and then the still‑wet chocolate at the bottom of the cherry is immediately dipped or rolled into the crushed peppermint or sprinkles, coating just the lower portion. The coated cherry is then set stem‑up on the parchment‑lined tray, sometimes pressing gently so a small chocolate “base” forms that helps it stand upright as it sets.
This process is repeated with all the cherries, working fairly quickly so the coating doesn’t thicken too much in the bowl. If needed, the white chocolate can be re‑warmed briefly in the microwave to keep it fluid.
Once all the cherries are dipped and decorated, the tray is placed in the refrigerator for about 20–30 minutes, or until the white chocolate is completely firm and the peppermint or sprinkles are securely set into the coating.
When the chocolate has hardened, the Christmas Cherry Bombs are ready to serve. Because they contain alcohol, they are meant for adults only, and many recipes explicitly note to enjoy them responsibly.
They are best stored in the refrigerator on a covered tray or in an airtight container and served chilled or just slightly cool; they typically keep well for several days, though the peppermint coating may soften slightly over time if stored in a very humid environment.
Variations
Christmas Cherry Bombs are easy to customize by changing the soaking alcohol, coating, or decorations. Many recipes swap peppermint schnapps for Fireball cinnamon whiskey, vanilla vodka, rum, champagne, or other spirits, which shifts the flavor profile while keeping the same method of soaking cherries in place of some of the jar juice.
Fireball versions give a hot‑cinnamon kick that, paired with sweet white chocolate, are often compared to candy like Hot Tamales, while vanilla vodka or rum keeps the flavor milder and more like a boozy dessert cherry.
The coating layer can also change. While white chocolate or almond bark is most common for a snowy, high‑contrast look with red cherries and peppermint, some variations dip the soaked cherries in milk or dark chocolate instead, or use white chocolate for the main coating and then drizzle dark chocolate over the set bombs for a striped effect.
Non‑peppermint decorations like gold sanding sugar, red and green sprinkles, or even finely chopped nuts can be used when you want less mint and more general holiday sparkle.
Non‑alcoholic versions follow the same dipping and decorating steps but skip the booze. In these recipes, cherries are simply drained and dried well, sometimes briefly chilled to firm, then dipped in white chocolate and rolled in crushed peppermint or coconut for a family‑friendly treat that keeps the look and flavor of Christmas cherry bombs without the alcohol.
Some non‑alcoholic “cherry bomb” recipes mix drained cherries into a sweetened‑condensed‑milk and coconut mixture and then roll them into balls before coating in chocolate, making a candy similar to coconut cherry bonbons.
However they are made, the basic idea remains the same: bright red maraschino cherries, often infused with a holiday spirit, dressed up in a crisp white chocolate coat and a crunchy, festive outer layer, creating juicy one‑bite candies that look like tiny ornaments on a Christmas dessert tray.
