Homemade Candied Cherries Recipes

CANDIED CHERRIES

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.

CANDIED CHERRY BUNDT CAKE WITH ICED GLAZE

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.

HOMEMADE MARASCHINO CHERRIES

Steps:

• Reserve the peel, and juice the orange. You will need 1/2 cup juice for this recipe.
• Remove the stems and pits from the cherries.
• Combine the water, sugar, lemon juice, orange juice, salt, cinnamon, star anise, and orange peel in a large skillet over high heat, and bring to a boil.
• Reduce the heat to low and allow the ingredients to simmer until the sugar has dissolved, stirring occasionally with a wooden spoon.
• Add the pitted fruit, and let it simmer on low heat for 10 minutes, until the syrup has a faint cherry taste.
• Once the syrup is ready, transfer the ingredients to a bowl to prevent them from cooking further.
• Once cooled, transfer the ingredients to a clean glass jar and cover. Place the jar in the refrigerator and let them soak for at least three days before eating.