Learn how to make homemade candied cherries with just two ingredients: maraschino cherries and sugar. Perfect for desserts, snacks, or holiday treats.
Christmas Cookies Week is coming up and I was having a hard time getting the candied cherries I needed for a recipe. I went searching for a recipe to make them myself and found this simple one on the King Arthur Baking Company site.
All you need to make homemade candied cherries is a jar of maraschino cherries, sugar and some time. There is a caution at the bottom of their page that says not to leave them unattended and I concur. I worked on a dough for another recipe while I kept an eye on them simmering.
Ingredients
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1 jar (16 ounces) maraschino cherries, drained (reserve about ½ cup of the juice)
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1 cup granulated sugar
Instructions
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Drain the maraschino cherries, saving about ½ cup of the juice from the jar.
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In a medium saucepan, combine the sugar and reserved cherry juice. Heat over medium heat, stirring until the sugar dissolves completely.
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Bring the mixture to a gentle boil, then reduce the heat to low.
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Add the cherries to the saucepan and let them simmer gently for about 30 minutes, stirring occasionally. The syrup will thicken and the cherries will soak up the sweet flavor.
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Once the syrup is thickened and glossy, remove the pan from heat and let the cherries cool completely in the syrup.
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Transfer the cherries and syrup to an airtight container and refrigerate. They’ll keep for several weeks—if they last that long!
I have a candy thermometer, but if you don't you can determine soft ball stage by taking some of the syrup and dropping it into a bowl of cold water. Let it sit for a minute and if you can pick it up and roll it into a ball, you're good to go.
I own a billion different cooking utensils, but not a single slotted spoon. I started out moving them with just a spatula, which was making a huge mess, and then switched to a fork. That worked much better but I'm still putting a slotted spoon on my Christmas wish list!
Frequently Asked Questions
Can I make candied cherries without maraschino cherries?
This recipe uses maraschino cherries because they’re already sweet and soft, but you can try fresh cherries if you’re up for a longer candying process!
How long do homemade candied cherries last?
Stored in an airtight container in the fridge, they stay fresh for up to 3 weeks.
Ways to Use Your Candied Cherries
Candied cherries are perfect for decorating cakes, adding to cookies, mixing in cocktails, or just enjoying as a sweet snack. Here are a few seasonal ideas and tips to get the most out of your homemade cherries:
Candied Cherries for Cocktails
Add a fun twist to your favorite cocktails by using candied cherries as a garnish. Simply place one or two cherries on a cocktail pick or skewer and float them in drinks like Manhattans, Shirley Temples, or sparkling wine. They also work beautifully as a sweet stirrer for punch bowls.
Using Candied Cherries in Fruitcakes
Candied cherries are a classic addition to holiday fruitcakes. Chop them into small pieces and fold them into your batter for bursts of sweetness and festive color. You can also soak them in a little juice or liqueur to enhance flavor before adding to baked goods.
Additional Tips
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Storage: Keep your candied cherries in an airtight container in the refrigerator for up to 2–3 weeks.
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Decoration: Use them as a topping for ice cream, cupcakes, cheesecakes, or even homemade chocolate bark.
Another name for candied cherries is glacé, which is defined as "having a glossy surface due to preservation in sugar." To me, they look like little shiny jewels. Be sure to check back next week to see how I used these beauties!
DIY Candied Cherries
Ingredients
- 16-ounce jar maraschino cherries (without stems)
- 3/4 cup sugar
Instructions
- Drain the cherries, reserving 1/4 cup of the juice.
- Combine the 1/4 cup cherry juice and sugar in a medium-sized saucepan, and cook over medium heat until the sugar is mostly dissolved (it should be more liquid than granular), 2 to 3 minutes.
- Add the cherries to the pot, and bring the mixture to a boil. Cover the pot and reduce the heat so the liquid is simmering.
- Simmer for 45 to 55 minutes, checking on the cherries and stirring them gently every 10 minutes or so, until they're slightly wrinkled and firm when you touch them with a spoon. At this point the syrup should have reached about 235°F, known as soft-ball stage.
- Remove the cherries from the heat, uncover the pan, and allow them to cool to room temperature.
- Remove the cherries from the pot with a slotted spoon or strainer, transferring them to a parchment-lined baking sheet or plate.
- Use cherries immediately or store them in an airtight container in the refrigerator for up to 6 months.
Genius to make your own! I will have to try this. I also have to go look to see if I own a slotted spoon lol
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