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.
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.
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.
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.