Candied Cherries (4x)

A massively scaled out version of the one in the book since we had 54oz of cherries left over. Yum!

  • 54 ounces (1.5 pounds) cherries, pitted (I pitted da fool)
  • 4.5 C water (apple juice can be used, but we opted for more cherry flavor)
  • 4.5 C sugar (900g)
  • 4.5 T (1/4C + 1t) lemon juice
  • 5 lemon slices (using your best cutting remarks)
  • 2 splashes 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”.

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