Sweet, glossy homemade candied cherries made from maraschino cherries and a simple sugar syrup. These are easy to prepare and useful for cakes, cookies, ice cream, desserts and other recipes calling for candied cherries.
Servings: About 16 ounces
Prep Time: About 5 minutes
Cook Time: 45–55 minutes
Ingredients:
- 1 (16-ounce) jar maraschino cherries
- ¾ cup (149 grams) granulated sugar
- ¼ cup reserved maraschino cherry juice
Instructions:
- Drain the cherries, reserving ¼ cup of the cherry juice.
- Combine the reserved cherry juice and granulated sugar in a medium saucepan.
- Cook over medium heat for 2–3 minutes, stirring occasionally, until the sugar is mostly dissolved.
- Add the drained cherries and bring the mixture to a boil.
- Cover the saucepan and reduce the heat so the liquid maintains a gentle simmer.
- Simmer for 45–55 minutes, checking the cherries and stirring them gently about every 10 minutes.
- Continue cooking until the cherries are slightly wrinkled and feel firm when gently pressed with a spoon. At this point, the syrup should have reached approximately 235°F.
- Remove the saucepan from the heat and uncover. Allow the cherries to cool to room temperature.
- Using a slotted spoon or strainer, remove the cherries from the syrup and transfer them to a parchment-lined baking sheet or plate.
- Once completely cooled, transfer the cherries to an airtight container and refrigerate.
Tip: The candied cherries can be stored in an airtight container in the refrigerator for up to 6 months.
Induction Cooktop Note: Start at 275 for 2–3 minutes to dissolve the sugar, then reduce to 235 and simmer for 45–55 minutes.
Source: Not Known