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DIY Candied Cherries

Christmas Cookies Week is coming up and I was having a hard time getting the candied cherries I needed for a recipe. I went searching for a recipe to make them myself and found this simple one on the King Arthur Baking Company site.

All you need is a jar of maraschino cherries, sugar and some time.  There is a caution at the bottom of their page that says not to leave them unattended and I concur.  I worked on a dough for another recipe while I kept an eye on them simmering. 

 

I have a candy thermometer, but if you don't you can determine soft ball stage by taking some of the syrup and dropping it into a bowl of cold water.  Let it sit for a minute and if you can pick it up and roll it into a ball you're good to go. 

 

I own a billion different cooking utensils, but not a single slotted spoon.  I started out moving them with just a spatula, which was making a huge mess, and then switched to a fork. That worked much better but I'm still putting a slotted spoon on my Christmas wish list!

Another name for candied cherries is glacé, which is defined as "having a glossy surface due to preservation in sugar." To me, they look like little shiny jewels.  Be sure to check back next week to see how I used these beauties!


DIY Candied Cherries
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DIY Candied Cherries

Author: Jolene Martinelli- Jolene's Recipe Journal

Ingredients

  • 16-ounce jar maraschino cherries (without stems)
  • 3/4 cup sugar

Instructions

  1. Drain the cherries, reserving 1/4 cup of the juice.
  2. In a sauce pan over medium heat combine the juice and sugar. Stir until the suger is mostly dissolved, about 2 to 3 minutes.
  3. Add the cherries to the pot, and bring to a boil. Place a lid on the pot and reduce the heat until the liquid is simmering.
  4. Simmer for 45 to 60 minutes, and about every 10 minutes, stir the cherries gently.  They should be a bit wrinkly and firm when touched with a spoon. Checking the temp should give you a reading of 235º F or soft ball stage.
  5. Remove the pan from the heat and take off the lid. Cool to room temperature.
  6. Using a slotted spoon or fork, transfer them to a parchment lined baking sheets. 
Use immediately or cherries can be stored in an airtight container in the fridge for up to six months.

Created using The Recipes Generator




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Author

authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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