Homemade Candied Cherries (Glacé Cherries) Recipe
This recipe guides you through making homemade candied cherries, also known as glacé cherries, by simmering maraschino cherries in a sugar syrup until they develop a glossy, candied texture perfect for baking or garnishing desserts.
- Prep Time: 2 minutes
- Cook Time: 45 minutes
- Total Time: 47 minutes
- Yield: 16 ounces of candied cherries
- Category: Dessert Ingredient
- Method: Stovetop
- Cuisine: British, Scottish
Ingredients
Ingredients
- 2 cups natural Maraschino cherries, drained
- ¾ cup sugar
- ⅓ cup juice from the cherries
Instructions
- Prepare the syrup: Pour the cherry juice and sugar into a heavy-bottomed pot. Bring the mixture to a simmer without stirring, swirling the pot occasionally until the sugar dissolves completely.
- Add cherries: Once the sugar is dissolved, add the drained cherries to the pot. Continue simmering over medium heat, gently turning the cherries from time to time to ensure even cooking and coating.
- Cook to soft ball stage: As the syrup thickens, monitor the temperature using a candy thermometer. The liquid should reach the soft ball stage, about 237°F (113°C). This process can take between 20 to 45 minutes depending on your equipment.
- Cool the cherries: When the syrup has reached the correct temperature and the cherries have wrinkled and taken on a candied appearance, remove the pot from the heat. Carefully transfer the cherries onto a tray lined with a silicone mat to cool and set.
- Store properly: Use the candied cherries as desired. Store any extras in a sealed container in the refrigerator, where they can last for over 6 months if prepared and stored correctly.
Notes
- The cooking time depends on your pot, burner strength, and syrup thickness, so frequently check the temperature with a candy thermometer to avoid making the cherries too hard.
- Swirling the pot instead of stirring prevents crystallization in the sugar syrup.
- Properly candied cherries can be stored for over 6 months refrigerated.
