Line a baking sheet with wax paper. At this point you can leave the cherries whole or slice them if you prefer.
Spread the pitted cherries out in a single layer on the baking sheet, making sure they aren’t touching each other.
Place in the freezer until frozen solid, about 4 hours or overnight.
Remove the cherries from the freezer and place them all together in a freezer bag.
Place the bag of cherries back into the freezer for up to 6 months or up to 1 year in the deep freeze.
Method 2 - In Light Syrup
In a medium saucepan, add the water and sugar.
Bring to a boil over medium heat. Once boiling, carefully add the cherries and give them a gentle stir. Bring back to a full boil.
Boil the cherries for 1 minute (you don’t want to cook them too long so that they retain their shape and texture). Remove from heat and let cool to room temperature.
Place the cherries with the syrup in air-tight containers and into the freezer for up to 1 year (it's ideal to use a couple of containers with a 1 cup capacity so that you don’t have to thaw them all at once when ready to use).
The time and nutrition information is for the fresh cherries (Method 1) per 1/2 cup serving.
Make sure you put a date on the freezer bag/container so that you know how long they have been in the freezer.
If using tart/sour cherries for the cherries in syrup, you may want to add 1 to 2 more tablespoons of sugar.