Candied Cherries

Making candied cherries is a great way to preserve the abundance of summer cherries!

Course Condiment, Dessert

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 158kcal

Pit the cherries using a cherry pitter or the end of a chopstick (hold the cherry in your hand and push the chopstick through the center to push the pit out, being careful not to puncture your hand).
Combine all the ingredients in a 2 quart sauce pan and bring to a boil while stirring periodically. Turn down the heat and simmer for 75 minutes, stirring periodically to make sure they don't burn.
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.

Be sure to stir the cherries every 15 minutes while simmering to ensure they are not burning.

Store the cherries and the syrup separately if you'd like to use them for different purposes. Use a strainer to separate them.

Make them boozy by stirring in ½-1 cup of bourbon (depending on how boozy you want to get) when the cherries are done cooking.

You can also use maraschino cherries (red or green) if you are looking to make glace cherries for baked goods. Just drain the juice out before using them.