Here’s an easy recipe to candy and preservefresh cherries. Use them in baked goods, to top cakes and dessertsand other goodies.
Recipe: Candied Cherries
1 pound fresh (sweet or sour) cherries,rinsed, stemmed and pitted
In a non-reactive saucepan, bring thesugar and water to a boil. Add the cherries and the lemon half.Reduce the heat to a simmer and cook until the syrup is red andslightly thick, about 20 minutes.
Cover and let stand 2 to 3 hours, or overnight.
Strain the cherries, reserving the syrup,and set them aside.
Discard the lemon half and add the applejuice to the reserved syrup.
Bring the syrup to a boil and cook for5 minutes. Return the cherries to the syrup, reduce the heatand cook slowly until the syrup is thick, about 220°F (105°C)on a candy thermometer.
Remove from heat and cool. The cherriescan be stored in a tightly covered container for at least sixmonths in the refrigerator.
2 cups granulated sugar
1/2 cup water
1/2 fresh lemon
1 cup apple juice
Makes about 1 quart.
French Glacé Cherries Masterclasses / Sopexa UKIf the Candied Cherries recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog