Candied Cherries
Making candied cherries is a great way to preserve the abundance of summer cherries!
Servings: 6 servings
Calories: 158kcal
Equipment
Ingredients
- 2 cups pitted cherries
- 1 cup sugar
- 1 ½ cups water
- 1 teaspoon fresh lemon juice
- ¼ teaspoon almond extract substitute vanilla extract
Instructions
- Pit the cherries using a cherry pitter or the end of a chopstick (hold the cherry in your hand and push the chopstick through the center to push the pit out, being careful not to puncture your hand).
- Combine all the ingredients in a 2 quart sauce pan and bring to a boil while stirring periodically. Turn down the heat and simmer for 75 minutes, stirring periodically to make sure they don't burn.
- Turn down the heat and simmer for 75 minutes, stirring periodically to make sure they don't burn.
- Remove from heat and let cool. Store the cherries and the syrup in an airtight container in the fridge for up to one year.
Notes
- Be sure to stir the cherries every 15 minutes while simmering to ensure they are not burning.
- Store the cherries and the syrup separately if you'd like to use them for different purposes. Use a strainer to separate them.
- Make them boozy by stirring in ½-1 cup of bourbon (depending on how boozy you want to get) when the cherries are done cooking.
- You can also use maraschino cherries (red or green) if you are looking to make glace cherries for baked goods. Just drain the juice out before using them.
Nutrition
Serving: 2tablespoons | Calories: 158kcal | Carbohydrates: 40g | Sodium: 3mg | Potassium: 102mg | Sugar: 39g | Vitamin A: 30IU | Vitamin C: 3.5mg | Calcium: 8mg | Iron: 0.2mg