Candied Cherries

candied cherries

Candied cherries are usually readily available to buy around the holidays, but then they kind of disappear. That’s such a bummer since I love their sweet taste and variety of use- like in these fudgy brownies. But if you can get your hands on a jar of maraschinos, then snacking on candied cherries year round should not be a problem. Valentine’s Day this weekend has me all sugared up and feeling sweet. Baking something sweet, that is. (Recipe is coming soon- and definitely highlights these cherries!)

I was debating between adding this as a quick tutorial or an actual recipe because it’s SO easy. 2 ingredients. Hardly any prep work. Boom. 1, 16 ounce jar of maraschino cherries makes just about 1 cup worth of candied cherries. Double the recipe and store any leftovers in an airtight container in the refrigerator for up to 6 months.

DSC_0785     DSC_0786

Drain the maraschino cherries, reserving 1/4 cup of the juice. Combine the reserved juice and sugar in a small saucepan over medium heat, stirring until the sugar is dissolved.

DSC_0787     DSC_0789

Add the cherries, and gently stir. Bring the mixture to a boil, then cover the pan and reduce the heat to low. Simmer for 50-60 minutes, until the cherries are slightly shriveled and firm to the touch.

DSC_0790

Remove pan from the heat, uncover, and let cool completely. When the cherries have cooled, use a slotted spoon to remove them to a paper towel lined plate. Discard the leftover syrup if your recipe doesn’t call for it.

Store leftovers in an airtight container in the refrigerator for up to six months.

Candied Cherries
Easy to follow candied cherry recipe that you can enjoy in holiday baking, over an ice cream sundae, or on their own!
Servings
1 cup
Servings
1 cup
Candied Cherries
Easy to follow candied cherry recipe that you can enjoy in holiday baking, over an ice cream sundae, or on their own!
Servings
1 cup
Servings
1 cup
Ingredients
  • 1 16 ounce jar maraschino cherries
  • 3/4 cup sugar
Instructions
  1. Drain the maraschino cherries, reserving 1/4 cup of the juice.
  2. Combine the reserved juice and sugar in a small saucepan over medium heat, stirring until the sugar is dissolved.
  3. Add the cherries, and gently stir. Bring the mixture to a boil, then cover the pan and reduce the heat to low. Simmer for 50-60 minutes, until the cherries are slightly shriveled and firm to the touch.
  4. Remove pan from the heat, uncover, and let cool completely.
  5. When the cherries have cooled, use a slotted spoon to remove them to a paper towel lined plate. Discard the leftover syrup if your recipe doesn't call for it. Store leftovers in an airtight container in the refrigerator for up to six months.

Related Posts