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 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. 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!

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.

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.

Continue to Content

Homemade Candied Cherries (Glacé Cherries)

Yield: 16 oz

Prep Time: 2 minutes

Cook Time: 45 minutes

Total Time: 47 minutes

Homemade candied/glacé cherries.

Print

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

1. 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.
2. Add the cherries and continue to simmer over medium heat, turning now and then. 
3. They will start to wrinkle and begin to look like candied cherries. 
4. 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.
5. Remove from the heat and place on a tray. I used a silicone mat with good results.
6. 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 cherry
Amount Per Serving:Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

Did you make this recipe?

Please leave a review by clicking on the 5 stars above, in the purple header (a form will appear) or tag me on Instagram! 😍

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.