Homemade Candied/Glace Cherries

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while maintaining sweetness.

corn syrup

🥗Healthier: agave syrup

💰Cheaper: simple syrup

Agave syrup is a more natural sweetener.

Pit and remove the stalks from the cherries, yielding about 860 grams of usable cherries from 1 kg.

Place the cherries in a container and cover them with 1 kg of sugar for maceration.

Seal the container and refrigerate for a week to allow the cherries to release moisture and create a syrup.

After a week, check the cherries; they should be firmer and have released some liquid.

Prepare to candy the cherries by using the syrup created from the maceration process.

For additional cherries, defrost 600 grams of frozen cherries and drain off excess juice.

Use 500 ml of cherry juice (or grape juice as a substitute) to wash off excess sugar from the frozen cherries.

Combine the washed cherries with sugar to create a syrup, using equal parts sugar and juice.

Boil the mixture to create a syrup, then add the fresh cherries to the syrup.

Cook the cherries in the syrup, monitoring the consistency and adding more syrup as needed over the next few days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens