Candied Cherries Recipes
CANDIED FRUIT COOKIES
These no-fuss candied fruit cookies are both nutty and fruity, so they're always a hit at holiday time. -Florence Monson, Denver, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CANDIED FRUIT BREAD
This is a great bread for tea at Christmas time when you don't like to make fruitcake. It is an old recipe that belonged to my mother, and really good.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs in a medium bowl. Add milk and melted butter; mix well.
- Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes.
- Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.
Nutrition Facts : Calories 482.4 calories, Carbohydrate 80.1 g, Cholesterol 80.5 mg, Fat 15 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 5.3 g, Sodium 638.2 mg, Sugar 36.4 g
CANDIED CHERRIES
Needing candied cherries for another recipe, I found this one on the internet at whatscookingamerica.net! Preparation time does not include the 3 hours of standing after the first 20 minutes of cooking.
Provided by Sydney Mike
Categories Cherries
Time 1h
Yield 4 cups
Number Of Ingredients 5
Steps:
- In a large saucepan, bring sugar & water to boil, then add cherries & lemon half.
- Reduce heat to low & let simmer about 20 minutes, or until syrup is red & slightly thick.
- Remove from heat & let stand 2-3 hours or overnight.
- Strain the cherries, reserving the syrup, & set the cherries aside.
- Discard lemon half & add apple juice to the syrup.
- Over medium-high heat, bring syrup to boil & cook 5 minutes.
- Return cherries to syrup, reduce heat to low & cook slowly until thick & a candy thermometer reads 220 degrees F (or 105 degrees C).
- Cherries can be stored at least 6 months in the refrigerator.
Nutrition Facts : Calories 490.5, Fat 0.3, SaturatedFat 0.1, Sodium 2.9, Carbohydrate 126.9, Fiber 3.1, Sugar 121.2, Protein 1.4
CANDIED CHERRIES
During the brief cherry season when fresh cherries are abundant (and inexpensive), I make as many batches of candied cherries as I can, as they keep beautifully in their syrup for months in the refrigerator. I'll add a handful of candied cherries to a fruit crisp before baking, or drain them well and fold them into a batch of just-churned ice cream. They are particularly good spooned over lemon desserts, such as Tangy Lemon Frozen Yogurt (page 174) and Lemon Semifreddo (page 65), and are delicious used in place of the chocolate-covered peanuts in White Chocolate-Ginger Ice Cream (page 149). Or, if no one's looking, I just pluck one from the jar and pop it into my mouth.
Yield makes about 2 cups (250 ml)
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the cherries, water or apple juice, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, until the juices are quite syrupy and thickened to the consistency of warm honey, 15 to 20 minutes. If you like, you can use a candy thermometer to gauge doneness; the mixture should register about 220°F (105°C).
- Transfer the cherries to a jar. Let cool, then cover and refrigerate.
- The cherries in their syrup will keep for at least 6 months in the refrigerator.
- To boost the cherry flavor, stir 1/8 teaspoon almond extract or 1 teaspoon amaretto liqueur into the cherries just before placing them in the jar.
- You can double or even triple this recipe, to take advantage of the cherry season. If you do make a big batch, simmer a lemon half or a lemon slice or two with the cherries, then remove it before transferring to the jars.
CANDIED CHERRY BUNDT CAKE WITH ICED GLAZE
Make and share this Candied Cherry Bundt Cake With Iced Glaze recipe from Food.com.
Provided by BlondieItaliana
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grease an 8 inch bundt pan.
- Dust with flour, then shake any excess.
- Cut cherries in half and toss them in flour.
- In a mixer, cream butter and sugar until creamy and light.
- Add eggs, then vanilla.
- Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
- Stir in cherries.
- Pour into tin and smooth surface.
- Bake for 35 min or until toothpick comes out clean of the center.
- Let cool in pan for 10 min before unmolding.
- For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.
- Pour over cake.
Nutrition Facts : Calories 146.7, Fat 4.9, SaturatedFat 2.9, Cholesterol 34.9, Sodium 59.3, Carbohydrate 23.9, Fiber 0.2, Sugar 14, Protein 2
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HOW TO MAKE CANDIED CHERRIES - WENT HERE 8 THIS
From wenthere8this.com
Ratings 17Calories 158 per servingCategory Condiment, Dessert
- Combine all the ingredients in a 2 quart sauce pan and bring to a boil. Turn down the heat and simmer for 75 minutes, stirring periodically to make sure they don't burn.
- Remove from heat and let cool. Store the cherries and the syrup in an airtight container in the fridge for up to one year.
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From nourishedkitchen.com
5/5 (1)Total Time 15 minsCategory DessertCalories 75 per serving
- Trim the stems of the cherries to about 1/4 inch, or remove them entirely. Then pierce each cherry once with a toothpick to prevent splitting.
- Warm the water and sugar together in a medium saucepan over medium-high heat. Whisk constantly until the sugar fully dissolves. Drop in the cherries and vanilla bean, and simmer them in the hot syrup about 2 minutes.
- Strain the cherries, and reserve the syrup. Place the cherries and vanilla bean in a jar, and allow the syrup to cool to room temperature.
- Whisk the room-temperature syrup with brandy, and pour it over the cherries. Seal the jar, and place it in a cool, dark cupboard or store it in the fridge. Allow the cherries to age at least six weeks before serving, and shake the jar periodically.
HOW TO MAKE CANDIED CHERRIES (GLACé CHERRIES) | …
From biggerbolderbaking.com
4.8/5 (10)Category DessertCuisine IrishEstimated Reading Time 5 mins
- Combine all the ingredients (minus the almond extract) in a large saucepan and bring to a simmer. You don't need to put a lid on the pot during cooking.
- Turn down the heat and simmer for roughly 65-75 minutes. During this time you will see a 'scum' rise to the top of the pot. Remove as much as you can of this throughout the cooking process using a slotted spoon. This is totally natural but can cause the syrup to be cloudy and not clear.
- Once the cherries have reduced and are translucent in color remove them from the heat and allow them to cool. Stir in the almond extract if using.
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- Put the juice and sugar in a heavy bottom pot and bring to a simmer (without stirring, just swirl the pot) for a few minutes until the sugar is dissolved.
- When it gets to the 45 minute mark, use a candy thermometer to check the liquid. It should reach the soft ball stage (about 237°F/113°C).
DIY CANDIED CHERRIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (24)Total Time 1 hr 5 minsServings 0.75
- Drain the cherries, reserving 1/4 cup of the juice., Combine the 1/4 cup cherry juice and sugar in a medium-sized saucepan, and cook over medium heat until the sugar is mostly dissolved (it should be more liquid than granular), 2 to 3 minutes., Add the cherries to the pot, and bring the mixture to a boil.
- Cover the pot and reduce the heat so the liquid is simmering., Simmer for 45 to 55 minutes, checking on the cherries and stirring them gently every 10 minutes or so, until they're slightly wrinkled and firm when you touch them with a spoon.
- At this point the syrup should have reached about 235°F, known as soft-ball stage., Remove the cherries from the heat, uncover the pan, and allow them to cool to room temperature., Remove the cherries from the pot with a slotted spoon or strainer, transferring them to a parchment-lined baking sheet or plate., Use cherries immediately, or store them in an airtight container in the refrigerator for up to 6 months.
CANDIED CHERRIES RECIPE | MYRECIPES
From myrecipes.com
Servings 18
- Combine sugar, corn syrup, and water in a small heavy saucepan. Place over low heat, stirring until sugar dissolves. Bring to a boil over medium heat; cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until a candy thermometer registers 325° (6 to 8 minutes).
- Working quickly and holding cherry by the stem, dip each cherry into hot syrup to coat. Place cherries, stem up, on foil-lined baking sheet. Let cherries cool and harden.
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From cozymeal.com
Cuisine New AmericanTotal Time 1 hr 35 minsCategory BreakfastCalories 129 per serving
- Using a cherry pitter or a knife, remove the pits from the cherries. If you don’t have a cherry pitter, just slice the fresh cherries in half and then pop the pit out with the sharp tip of your knife.
- Place the cherries in a 2-quart saucepan. Stir the cherries together with the brown sugar, balsamic vinegar, pomegranate molasses, lemon juice, lemon zest and water.
- Over medium heat, bring the cherry-liquid mixture to a slow boil. Once it starts to bubble, reduce the heat to medium-low. Stir the mixture every 10-15 minutes to ensure it’s not burning on the bottom. As it cooks down, the cherries will release some of their natural juices and the liquid will begin to boil down — turning into a syrupy coating. Cook for 80 minutes.
- If the syrups thickens too quickly and looks like it might burn, turn down the heat a nudge and add in another 1/3 of cup of water. Cool completely and store the cherries and the syrup in tightly sealed mason jars.
CANDIED CHERRIES (IN THICK SYRUP) - WHERE IS MY SPOON
From whereismyspoon.co
Reviews 2Calories 151 per servingCategory Preserves/Canning Recipes
- Place a small plate in the freezer. Wash, dry, and pit the cherries. Weigh them to make sure you have 1 kg/ 2.2 lbs. If you have more or less, weigh the sugar to make sure you have the same amount of sugar as well, so a ratio of 1:1.
- Place cherries, sugar, lemon juice, and spices (if using) in a large, wide thick-bottomed pot or Dutch oven. Stir gently to mix and slowly bring to a boil. Turn the heat down to medium-low and simmer the cherries for 50-60 minutes. Skim the foam forming on top regularly. Stir gently from time to time, about every 5 to 10 minutes.
- Start checking after 50 minutes already. Pour a few drops of the syrup onto the cold plate from the freezer. If the drops keep their shape and remain separated when you push your finger through them, the candied cherries are ready.
- If they reunite after being pushed, prolong the cooking time. Place the plate back in the freezer and check again after 5 minutes or so. The liquid will still look thin, but it will thicken once it is completely cool.
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Servings 24Estimated Reading Time 4 minsCategory RecipesTotal Time 1 hr
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Cuisine AmericanCategory CookiesServings 36Total Time 27 mins
- Roll 2-inches of the balls, leaving at least 1-inch between cookies on the baking tray, and flatten slightly. Top with half of a cherry.
CANDIED FIREBALL CHERRIES | FIREBALL WHISKY SOAKED ...
From mantitlement.com
Cuisine AmericanCategory DessertServings 8Total Time 2 hrs 15 mins
- Pit the cherries (if desired) then soak them in a zip top bag or a baking dish with the Fireball Whisky just to cover the tops.
- Soak for 2 hours then drain the whisky and lay the cherries out on paper towels to dry. Make sure you get any moisture out from the center of the pitted cherry also.
- Cook the candy apple coating according to the package directions, adding the 2 1/2 cups of sugar to the mix.
- Dip each cherry carefully in the candy mixture then place on a baking sheet lined with parchment paper to harden.
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