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.
As an Amazon Associate I earn from qualifying purchases.
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.
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
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 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)
Homemade candied/glacé cherries.
Ingredients
- 2 cups (in the UK, 16 oz of the cherries measured in a measuring jug) natural Maraschino cherries, drained
- 3/4 cup (6 oz) sugar
- 1/3 cup (2.5 oz) 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 Information:
Yield: 50 Serving Size: 1 cherryAmount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I used to love eating those cherries in my Shirley Temples when I was a kid…then I found out what was in them. For years my daughters thought they they were inedible because I told them they we just for “show”. :-) I love your idea…the maraschinos get great reviews on Amazon too!
I have never liked Maraschino cherries from the jar. But yours look so fresh and delicious. I must try them.
MUCH different than those store-bought ones, Cathy!
These would be the perfect decoration for my Baba au Rhum! I absolutely hated the ones I got online… thanks for sharing the recipe! And for the source to find natural maraschino cherries.
Yes, the purchased ones are just so FAKE!
These look *so* much better than the stuff you buy in jars, Christina. Happy Easter!
Thanks, Frank! Happy Easter to you, too!
I will have to try this. I always enjoy cooking projects like this one, and my 13 yr old LOVES cherries of any sort. And I’m loving your vintage cookbook! Happy Easter! :-)
That would be fun to do with your son! Happy Easter to you, too, Valentina!
Wow! No wonder you want to make your own glacé cherries with these ingredients. We’re lucky in France as we have the best glacé/candied fruit in the world in Provence and I regularly get our stock of cherries where my parents-in-law live in Apt. But now you’ve tempted me, too, to make my own. Lovely!
Oh you just wouldn’t believe what is offered to us in the US. Would make your head spin, Jill. You are so lucky to be able to have such wonderful, REAL ingredients at your disposal!
Beautiful cherries. I hope to candy orange peels one day. Maybe glace cherries will follow. As soon as I buy a proper candy thermometer because the cheap ones I have aren’t very accurate.
Sounds like a good plan! :)
Have you ever glaceed any other fruits to use in Cassata, for example? I would love to do that.
No, but I would just follow this same recipe! Good idea!