Homemade Candied Cherries (Glacé Cherries)
These homemade candied cherries (glacé cherries) are so much better than the ones you find at the store. They’re also easy to make, healthier, and perfect for so many British baked goods!
I have a reason for sharing this homemade candied cherries recipe with you.
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Before I share a classic Scottish bakery recipe called Empire Biscuits (I’ve since posted the recipe)!
I want you to have the option to make these candied or glacé cherries in your own kitchen. They are a significant part of the biscuits looking like the genuine thing, so you have an option instead of having to buy a chemical-laden version.
Here’s an example of the ingredient list of a typical candied cherry product here in the US:
- Cherries, Corn Syrup, High Fructose Corn Syrup, Water, Citric Acid, Natural and Artificial Flavor, Potassium Sorbate and Sodium Benzoate (preservatives), FD&C Red #40, Sulfur dioxide (preservative).
No thank you! Besides the two types of corn syrup, how many of the other ingredients are actually natural? Not many!
What are Candied Cherries? (Or What are Glacé Cherries?)
Candied cherries are cherries which have been boiled in a sugar syrup to preserve them. They are used for many baked goods, or can be used to garnish cocktails/shots or dessert recipes.
Another candied fruit idea that makes a great garnish or gift for the holidays: candied citrus peel!
In fact, many vintage and classic British recipes include glacé cherries. Take a look at how many of the desserts include candied cherries in the center of this old Scottish cookbook.
I slightly adapted a King Arthur recipe for these after finding some natural Maraschino cherries to make them with. It’s really nice to have options!
Homemade Candied Cherries
(Homemade Glacé Cherries)
slightly adapted from a King Arthur recipe
FULL PRINTABLE RECIPE BELOW
Ingredients
- Maraschino cherries and juice
- Sugar
Special equipment: candy thermometer
Directions
Remove the cherries from the juice and place the juice and sugar in a heavy bottom pot. Bring to a simmer (without stirring, just swirl the pot) for a few minutes until the sugar is dissolved.
Add the cherries and continue to simmer slowly for about 45 minutes, turning now and then.
They will start to wrinkle and begin to look like candied cherries.
When the syrup starts to thicken use a candy thermometer to check the liquid. It should reach the soft ball stage (about 237°F/113°C).
The time frame has varied between 20 and 45 minutes for me, so use the candy thermometer sooner than later to check the temperature.
Remove from the heat and place on a tray. I used a silicone mat with good results.
Use them as desired, keeping the extras in a sealed container in the refrigerator (they should last over 6 months if they have been candied properly).
You can add candied cherries to lots of different fruit cakes, for example, this Scottish tea bread.
And this last minute Christmas cake from my friend, Janice, at Farmersgirl Kitchen.
Homemade Candied Cherries (Glacé Cherries)
Ingredients
- 2 cups natural Maraschino cherries drained
- ¾ cup sugar
- ⅓ cup juice from the cherries
Instructions
- 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.
- Add the cherries and continue to simmer over medium heat, turning now and then.
- They will start to wrinkle and begin to look like candied cherries.
- When the syrup starts to thicken use a candy thermometer to check the liquid. It should reach the soft ball stage (about 237°F/ 113°C). The time frame has varied between 20 and 45 minutes for me.
- Remove from the heat and place on a tray. I used a silicone mat with good results.
- Use them as desired, keeping the extras in a sealed container in the refrigerator (they should last over 6 months if they have been candied properly)
Notes
- Because the time varies depending on the pot you use, heat of the burner, etc., use the candy thermometer sooner than later to check the temperature of the syrup so you don't make the cherries too hard.
Nutrition
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How do I get the juice? from the cherries if they’re fresh?
Hi Carol, as you can see, fresh cherries aren’t an option in this recipe. There is no juice, and they are probably not going to be the right cherries which is why you have to use the kind I used in liquid. Hope this helps.
I have been making spritz cookies with candied cherries every year since I was a young girl for my soon to be 92 year old father. It’s his favorite cookie and he only eats them at Christmas. I couldn’t find candied cherries at the store this year, so I decided to make my own. These cherries are AMAZING! They are quite simple to make and much more affordable than the candied cherries you can buy. I would recommend this to everyone that uses candied cherries in old family recipes.
FYI: I’m at 8500 feet above sea level. I did adjust the soft ball temperature of the syrup for the higher altitude where I live. 2 degrees per 1000 feet. So, for anyone living above sea level. Keep this tip in mind.
I so appreciate your lovely review, and so kind of you to add the high altitude tip! I sometimes have people ask me high altitude questions and I am unable to help them, so I will add your tip to the recipe, Linda! Thank you so much and I hope you find other recipes to enjoy (might I suggest Scottish Empire biscuits which have a candied cherry on top?) I bet your father would love them (mine does!)
Hello! Every year for Thanksgiving me and my father make this delicious ham with pineapples and cherries covering it and we top it off with brown sugar. I wanted to replicate the candied cherries that we always get on top with the brown sugar glaze. I read through the recipe and I was wondering if it would be possible to make it with light brown sugar, and how different do you think the outcome would be?
Hi Samantha, I would assume that it would work given that it’s still sugar, but since I haven’t tried it, I can’t say with certainty. I would advise doing a small test batch first. Sounds like a lovely ham!
The molasses flavor of brown sugar mixed with the cherries would be a good combination.