Quick Candied Cherries
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Quick Candied Cherries
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 pound (550g) fresh sweet or sour cherries rinsed
- 1 1/2 cups (375ml) water
- 1 cup (200g) sugar
- 1 tablespoon fresh lemon juice
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Instructions
- Remove the stems and pit the cherries (I use a handheld cherry pitter.)
- In a large non-reactive saucepan (at least 4 quarts/liters) bring the cherries, water, sugar, and lemon juice to a boil.
- Reduce the heat so the cherries are cooking at a low rolling boil. Cook for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure the cherries are cooking evenly and not sticking.
- Once the syrup is mostly reduced and a brilliant ruby-color, similar to the consistency of maple syrup, remove the pan from the heat and cool the cherries to room temperature.
Notes
- After the cherries are cool, they can be refrigerated for up to one week, or frozen in zip-top freezer bags for up to one year.
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