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Candied Cherries

by Ben on June 28th, 2010

This was a part of our glorious 18 pound cherry purchase.

These work well on their own, or, as the case was yesterday, great over cake (Classic Bundt Cake in the Dorrie Greenspan “Baking” cookbook).

  • 24 ounces (1.5 pounds) cherries, pitted (I pitted da fool)
  • 2 C water (apple juice can be used, but we opted for more cherry flavor)
  • 2 C sugar (400g)
  • 2 T lemon juice
  • 2 lemon slices (using your best cutting remarks)
  • splash of kirsh (though Ben would have preferred an almond tasting liquor like amaretto, but who listens to him? Hi sweetie!)
  • thermometer (candy or otherwise)
  1. In a large, non-reactive pot, combine the cherries, water, sugar, lemon juice, lemon slice and liquor. Cook over medium high heat, stirring occasionally until juices are quite syrupy. 15-25 min, depending on your burners.
  2. Candied Cherries, cooking

  3. Cook until the liquid is 220 degrees F (105 C).
  4. Transfer to jars, cool, cover and refrigerate.

Candied Cherries, finished

This was adapted from “Candied Cherries” in David Lebovitz’s “Ready For Dessert”.

From → Fruits, Sauces

One Comment
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