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Prep 5 mins
Cook 55 mins
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.
- 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.
This is a very nice recipe and easy to do, except for pitting the cherries. Now,here's the way to turn candied cherries into DRIED cherries. Stop at the step where you drain the cherries the first time and when they have dripped really well put them into a food dehydrator. Dry them until they are dry but not brittle. You can freeze them for a long time and they make a wonderful addition to cakes, cookie, biscotti, muffins and scones! Be sure to save the syrup, it's terrific on pancakes or waffles.