There’s something magical about biting into a candied cherry—its glossy exterior giving way to a tender, sweet center. These glacé cherries are a delightful treat, perfect for elevating desserts or enjoying on their own. With just 20 minutes of prep and a little over an hour of cooking, you’ll create a batch that’s bursting with vibrant flavor and a satisfyingly chewy texture. The process is simple, but the result is pure indulgence, with each cherry coated in a shimmering, sugary glaze that’s as beautiful as it is delicious.
Whether you’re adding them to cakes, cookies, or simply snacking straight from the jar, these cherries bring a burst of fruity sweetness to every bite. The combination of their natural tartness and the rich, caramelized sugar creates a flavor that’s both complex and irresistible. Plus, their jewel-like appearance makes them a stunning addition to any dessert spread. In just over an hour, you’ll have a homemade treat that’s far superior to store-bought versions, with a texture that’s perfectly balanced—soft yet firm, and utterly addictive.
What You’ll Need to Make Candied Cherries
- 4 cups (24oz/672g) pitted dark sweet cherries (use a cherry pitter for ease)
- 2 cups (16oz/454g) granulated sugar
- 3 cups (24oz/720ml) water
- ½ large lemon, juiced (freshly squeezed for best flavor)
- 1 teaspoon almond extract (optional, for added depth of flavor)
Step-by-Step Instructions for Perfect Candied Cherries
- Prepare the cherries: Pit the cherries using a cherry pitter. Set aside.
- Combine ingredients: In a large saucepan, add the pitted cherries, sugar, water, and lemon juice. Stir gently to combine.
- Simmer the mixture: Bring the mixture to a simmer over medium heat. Do not cover the pot. Once simmering, reduce the heat to low and let it cook for 65-75 minutes.
- Remove the scum: As the mixture simmers, a natural “scum” will rise to the surface. Use a slotted spoon to remove as much as possible to ensure a clear syrup.
- Check for doneness: The cherries are ready when they appear translucent and the syrup has thickened slightly. Remove from heat and let cool.
- Add almond extract (optional): Once cooled, stir in the almond extract if desired.
- Store properly: Transfer the cherries and syrup to an airtight container. Ensure the cherries are fully submerged in the syrup to prevent spoilage. Store in the refrigerator for up to one year. Do not store in a cupboard, as they will mold quickly.
Perfect Pairings: Serving Suggestions for Candied Cherries
Candied cherries are a versatile treat that can elevate a variety of dishes. Try them as a topping for ice cream, yogurt, or oatmeal for a sweet twist. They’re also perfect for decorating cakes, cupcakes, or cheesecakes, adding both flavor and a pop of color. For a festive touch, use them in cocktails or mocktails as a garnish or muddle them into the drink for extra sweetness.
Storage Secrets: Keeping Your Candied Cherries Fresh
To ensure your candied cherries stay fresh, store them in an airtight container in the fridge, fully submerged in the sugar syrup. This prevents them from drying out or spoiling. They’ll keep for up to one year when stored properly. Avoid storing them in a cupboard, as they’ll quickly develop mold without refrigeration. If you notice any off smells or changes in texture, it’s best to discard them.
Time-Saving Tips for Busy Bakers
If you’re short on time, consider using a pre-pitted cherry option to skip the pitting step. You can also prepare the syrup in advance and store it in the fridge for up to a week before adding the cherries. For faster cooling, transfer the cooked cherries to a shallow dish or baking sheet to speed up the process. These small adjustments can make this recipe more manageable on a busy day.
Recipe Variations: Customize Your Candied Cherries
Feel free to experiment with different flavors and ingredients. Swap the almond extract for vanilla or orange extract for a unique twist. You can also use tart cherries instead of sweet ones for a tangier result. For a boozy version, add a splash of brandy or kirsch to the syrup during the cooking process. These variations allow you to tailor the recipe to your taste preferences.
Essential Equipment for Perfect Candied Cherries
To make this recipe a breeze, you’ll need a few key tools. A cherry pitter is essential for efficiently removing the pits. A large saucepan with a heavy bottom ensures even cooking and prevents scorching. A slotted spoon is handy for skimming off the scum during simmering. Finally, a glass or plastic airtight container is ideal for storing the finished cherries and syrup.
How to Make Candied Cherries (Glacé Cherries)
Ingredients
- 4 cups pitted dark sweet cherries
- 2 cups granulated sugar
- 3 cups water
- ½ large lemon juiced
- 1 teaspoon almond extract optional
Instructions
- Pit the cherries using a cherry pitter.
- 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.
- Store the cherries and the syrup in an airtight container in the fridge for up to one year. Fully cover the cherries with the sugar syrup to stop them from going bad. Don’t store in a cupboard as they will go moldy after a few days.
