Candied Cherries Recipes
CANDIED CHERRIES
Needing candied cherries for another recipe, I found this one on the internet at whatscookingamerica.net! Preparation time does not include the 3 hours of standing after the first 20 minutes of cooking.
Provided by Sydney Mike
Categories Cherries
Time 1h
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a large saucepan, bring sugar & water to boil, then add cherries & lemon half.
- Reduce heat to low & let simmer about 20 minutes, or until syrup is red & slightly thick.
- Remove from heat & let stand 2-3 hours or overnight.
- Strain the cherries, reserving the syrup, & set the cherries aside.
- Discard lemon half & add apple juice to the syrup.
- Over medium-high heat, bring syrup to boil & cook 5 minutes.
- Return cherries to syrup, reduce heat to low & cook slowly until thick & a candy thermometer reads 220 degrees F (or 105 degrees C).
- Cherries can be stored at least 6 months in the refrigerator.
Nutrition Facts : Calories 490.5, Fat 0.3, SaturatedFat 0.1, Sodium 2.9, Carbohydrate 126.9, Fiber 3.1, Sugar 121.2, Protein 1.4
CANDIED CHERRIES
During the brief cherry season when fresh cherries are abundant (and inexpensive), I make as many batches of candied cherries as I can, as they keep beautifully in their syrup for months in the refrigerator. I'll add a handful of candied cherries to a fruit crisp before baking, or drain them well and fold them into a batch of just-churned ice cream. They are particularly good spooned over lemon desserts, such as Tangy Lemon Frozen Yogurt (page 174) and Lemon Semifreddo (page 65), and are delicious used in place of the chocolate-covered peanuts in White Chocolate-Ginger Ice Cream (page 149). Or, if no one's looking, I just pluck one from the jar and pop it into my mouth.
Yield makes about 2 cups (250 ml)
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the cherries, water or apple juice, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, until the juices are quite syrupy and thickened to the consistency of warm honey, 15 to 20 minutes. If you like, you can use a candy thermometer to gauge doneness; the mixture should register about 220°F (105°C).
- Transfer the cherries to a jar. Let cool, then cover and refrigerate.
- The cherries in their syrup will keep for at least 6 months in the refrigerator.
- To boost the cherry flavor, stir 1/8 teaspoon almond extract or 1 teaspoon amaretto liqueur into the cherries just before placing them in the jar.
- You can double or even triple this recipe, to take advantage of the cherry season. If you do make a big batch, simmer a lemon half or a lemon slice or two with the cherries, then remove it before transferring to the jars.
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