Maraschino cherry processing involves immersion of cherries in a brine solution to extend their shelf life, resulting in color loss. Color is typically replaced with Allura Red (FD&C Red No.40) or erythrosine (FD&C Red No.3), depending on the market. However, manufacturers of maraschino cherries have sought natural colorants which could serve as acceptable alternatives to the use of artificial dyes. This task was challenging due to the residual SO2 from manufacturing and pH (3.5) which favor pigment degradation. We evaluated red radish anthocyanin extracts (RAE) to color primary and secondary bleached cherries. Color analysis (CIELch), showed that RAE imparted color extremely close to that of FD&C Red No. 40, for ∼ 6 mo storage. The high pigment stability (halflives of 29-33 wk) was attributed to the acylated anthocyanins in RAE. Color quality depended on the bleaching process, anthocyanin concentration and exposure to light. Anthocyaninrich maraschino cherries may have added value as a functional food because of their more natural character and their high phytonutrient content. © 2008 American Chemical Society.