Hi Bold Bakers!

The holidays are all about tradition. I don’t get to travel home to Ireland even year for Christmas but I still manage to transport myself there by the way of food. Which is just one of the many reasons I made food my passion and career. So no matter whether I’m on the west coast of America or the south east coast of Ireland I can still enjoy the same recipes and flavors that I grew up with.

Sweets like Christmas Cakes and Mince Pies and  Christmas Puddings, are commonplace on every table around the country during Christmas, and with my Aunty Rosaleen’s recipe for Christmas Cakes and my recipe for making your own ingredients like Glacé Cherries (aka Candied Cherreis), Mixed Spice (coming soon!), and Candied Citrus Peel I get to enjoy the real deal!

What Are Glacé Cherries?

Glacé Cherries (aka Candied Cherries) are fresh cherries that have been simmered in a thick sugar syrup until they are ‘candied’. This process can take a little time but it makes a big batch because the great thing is they will last in the fridge for up to 1 year.

Cherries covered in sugar ready to make candied cherries.

Recipes That Use Glacé Cherries

Candied Cherries are cooked in thick sugar syrup as a way to preserve them for future recipes around Christmas like Christmas Cakes and Christmas puddings.

What You Need To Make Glacé (Candied) Cherries

  • Cherry Pitter
  • Medium Saucepan
  • Slotted Spoon for Skimming
  • Measuring Cups
  • Jar for Storage

Glace Cherries after cooking down.

How To Make Candied Cherries

Not only will you wonder why you’ve ever bought candied cherries in the past, you’ll wonder why anyone else would either! (And don’t forget to get the full recipe with measurements, on the page down below)

  1. Wash the cherries well and remove the pit using a cherry pitter.

  2. Place everything listed (except the almond extract) in a medium saucepan and bring to a simmer. You don’t need to put a lid on the pot during cooking.

  3. Turn down the heat slightly and simmer steadily for roughly 65-75 minutes. While simmering you will see a white foam (aka 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 and comes from impurities in the fruit but it can cause the syrup to be cloudy and not clear like it should be.

  4. When you notice the cherries are translucent in color and a dark, deep burgundy color remove them from the heat and allow to cool. Stir in the almond extract.

  5. Store the cherries and the syrup in a jar or any airtight container in the fridge for up to one year. Don’t store in a cupboard as they will go moldy after a few days.

Gemma’s Pro Chef Tips For Making Glacé Cherries

  • Use a good quality, heavy-bottomed saucepan when cooking the cherries for an extended period of time
  • Make sure to wash off any wax or coating that might be on your fruit
  • Store in the fridge and not at room temperature
  • If you don’t have a pitter you can remove the pit with a small knife
  • Use a slotted spoon to remove the scum that appears on top of the liquid
  • Fully cover the cherries with the sugar syrup to stop them going bad

A jar of my candied cherries recipe.

How long do Glacé Cherries last?

This is important to note that generally with store-bought glacé cherries you can store them at room temperature for months on end. However, with my homemade candied cherries, I must insist it is kept in the fridge where it will keep happily for up to 1 year.

I store my first batch in the cupboard and after a week it was moldy so pop those puppies into the fridge beside your mayo and ketchup.

Candied Cherries on a plate to show size and consistency.

Make More Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Prep Time 20 mins

Cook Time 1 hr 5 mins

My Glacé Cherries recipe, also known as a Candied Cherries recipe, is exactly what you need for your Christmas Cakes and Puddings!

Author: Gemma Stafford

Servings: 425 grams

Ingredients

  • 4 cups (24oz/672g) pitted dark sweet cherries
  • 2 cup (16oz/454g) granulated sugar
  • 3 cups (24oz/672g) 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.

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