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.
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
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I always make Empire Biscuits for the holidays. This year I could not get glace cherries so I turned to the internet. i was so happy to see your recipe. They came out great. You saved the day. And, they were so easy! Thank you for posting the recipe.
I’m so glad, Ann! Thank you!
As a retired caterer, I’ve never made glace cherries before but will never buy them again. I’m making pineapple glace right now using your recipe. Tomorrow I will put them in my favorite fruit cake recipe. Thanks for teaching an old dog a new trick. Just beautiful. Thanks again.
What a wonderful review, thank you so much, Sharon. Very kind of you!
When I moved to the US, I had such a hard time finding glacé cherries. Well now I’ll never need to look again! This is a WONDERFUL recipe that is simple and turned out better than I could have imagined! I’ll never ever buy them again. And with the leftover sugar syrup, I made a small batch of Italian Buttercream and HOLY WOW it’s just lightly cherry flavored and a pretty light pink colour. Now I’ll have to bake something else to frost, twist my arm why don’t ya, lol. Thanks for this amazing recipe!
What a lovely comment, Tracy! Thank you so much! Yes, and no yucky chemicals, either! So happy you like it! Hope you find more of my recipes to enjoy!
Thank you; this is just the recipe I was looking for. I probably picked up and replaced a jar of regular maraschino cherries 15 times before putting them back on the shelf due to all the chemicals. Luckily, I found a jar of regular maraschinos, like the ones you describe with few additives, and am now ready to make your recipe. My guests may not know the trouble I went to, but I’ll be glad I served a healthier dessert!
I agree, it’s just ridiculous how many chemicals are used! Good for you, Margaret!
Hi Christina , i bought 2 kg of fresh cherries and would like to make glazed cherries. My question is the fredh cherries have no juice. Do I just use water insteaf of juice? Please help
Thanks
Joey
Hi Joey, I don’t know how they’d turn out as I have never made them from fresh. I can’t imagine that they’ll end up looking like the typical Maraschino cherry you’re used to seeing. Sorry, I don’t want to lead you astray.
Hi Joey, did you make the recipe with the fresh cherries? I have lots this year and was just about to ask same question. Thanks Sarah