GLACE MARASCHINO CHERRIES, AND CANDIED CHERRIES

 Maraschino Cherries can be candied like any other cherry and are called Glace cherries when candied!!

INGREDIENTS

1/2 cup, Maraschino Cherries   

2 cups Sugar

Natural Food Colors

METHOD

Drain the maraschino cherries, reserving 1/4 cup of the juice.

Combine the reserved juice and sugar in a small saucepan over medium heat, stirring until the sugar is dissolved.

Add the cherries, and the preferred natural food color, and gently stir. Bring the mixture to a boil, then cover the pan and reduce the heat to low. Simmer for 50-60 minutes while stirring frequently to prevent sticking and burning, until the cherries are slightly dried up and firm to the touch.

Remove pan from the heat, uncover, and let cool completely.

When the cherries have cooled, use a spoon to remove them to a wax paper-lined plate. Discard the leftover syrup if your recipe doesn't call for it. Store in an airtight container in the refrigerator for up to six months.

CANDIED CHERRIES

Candied Cherries are a great way to preserve the richness of summer Cherries!!!

INGREDIENTS

2 cups pitted Cherries

1 cup Sugar

1 & 1/2 cup Water

1 tsp. fresh Lemon Juice

METHOD

Pit the cherries using a cherry pitter, or you can use a single chopstick, (push it through the stem end of the cherry and outshoots the pit on the other side)!!

Combine all the ingredients in a saucepan and bring to a boil. Turn down the heat and simmer for one hour and fifteen minutes, stirring frequently to make sure they don’t stick at the bottom of the pan and burn.

Remove from heat and let cool. Store the cherries and the syrup in an airtight container in the fridge for up to one year.