These homemade candied cherries are quick and easy to make – and they taste much better than the store-bought kind! The candied cherries are made with fresh cherries, not canned cherries or maraschino cherries.
I love candied cherries – but the store-bought ones have such an unnatural color and doesn’t taste like cherry at all! After making candied lemon and orange peel and candied orange slices I thought I’d give homemade candied cherries a try.
And they turned out delicious and I never would’ve thought that candied cherries can be made so quickly and easily at home! All you need for these homemade cherries is pitted cherries, sugar and water. Some candied cherry recipes say to let the cherries soak for up to 14 days in simple syrup but this recipe is quicker: the candied cherries can be done in 1 hour!
As you surely know by now I love historical recipes! So I was happy to find this Edwardian recipe for homemade candied cherries (below is the ‘modern’ recipe):
How To Make Candied Cherries – Edwardian Recipe
‘Stone ripe cherries, saving any juice. Put into a saucepan one pint of water and two cupfuls of sugar, and stir until the sugar is dissolved, then add cream of tartar and boil until it forms a thick syrup, skim, add the cherries and cook slowly until tender. Drain well, then place on platters to dry, or in baking tins lined with white paper and dry in a slow oven, changing the paper quite often.
When free from moisture, pack in boxes which have been lined with waxed paper, placing waxed paper between each layer of fruit, and sprinkling well with sugar. Put on the cover of the box, then wrap the box securely in paper and put away in a dry place. These are delicious served by themselves, or used in candies, puddings, cakes and sauces.’ (Canning, Preserving And Pickling, 1914)
Homemade Candied Cherries
- 3 cups pitted cherries (450g)
- 1 1/2 cups sugar (300g)
- 1 cup water (200ml)
- optional: vegetable oil, such as almond or sunflower oil
Wash, drain and pit the cherries.
In a large saucepan, bring cherries, sugar and water to a boil. Reduce the heat and simmer the cherries for about 1 hour. Stir the cherries occasionally trying not to pierce the cherries.
Stir frequently during the last 10 or 20 minutes so that the candied cherries don’t burn!
Remove the pan from heat and drain the candied cherries. Place them separately on (lightly oiled) plates and let them dry overnight at room temperature.
Homemade Cherry Syrup
Don’t throw away the leftover ruby red syrup: You can use the cherry syrup for iced tea or cherry lemonade, pour it over vanilla ice cream or stir it into yogurt! It’s delicious!