Candied Cherries

Preparation info
  • Makes

    1 pint

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

These firm candied cherries taste like fruit, not like chemicals, and are a natural garnet color, not the brilliant artificial cerise or crimson shade of the commercial product. They keep well—they’re neither syrupy nor sticky—and can be used to enliven fruited cakes or puddings. Or you may serve them straight, as a sweetmeat. If you want to double the recipe, be sure your pan will hold the fruit in a single layer. If it won’t, use two pans.