Candiedcherries Recipes

CANDIED CHERRIES

Steps:

• In a large saucepan, bring sugar & water to boil, then add cherries & lemon half.
• Reduce heat to low & let simmer about 20 minutes, or until syrup is red & slightly thick.
• Remove from heat & let stand 2-3 hours or overnight.
• Strain the cherries, reserving the syrup, & set the cherries aside.
• Discard lemon half & add apple juice to the syrup.
• Over medium-high heat, bring syrup to boil & cook 5 minutes.
• Return cherries to syrup, reduce heat to low & cook slowly until thick & a candy thermometer reads 220 degrees F (or 105 degrees C).
• Cherries can be stored at least 6 months in the refrigerator.

BRANDIED CHERRIES

Steps:

• In 2-quart saucepan, mix sugar, water and lemon juice. Heat to boiling. Reduce heat to low; simmer 8 to 10 minutes or until mixture slightly reduces and thickens. Remove from heat. Stir in brandy and pitted cherries.
• Transfer cherries and liquid to jar (liquid should cover cherries completely). Cover with lid; seal tightly. Cool completely, about 3 hours.
• Store in refrigerator 4 to 6 weeks before serving.

CHERRY CHRISTMAS SLICES

Steps:

• Cream butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill 1 hour. , Shape dough into three 10-in.-long logs; wrap securely and place in a freezer bag. Freeze until ready to bake, or up to 2 months., To bake, cut frozen logs into 1/8-in. slices, and place on ungreased baking sheets. Bake at 325° until edges are golden brown, 10-12 minutes. Cool on wire racks.

CANDIED CHERRY BUNDT CAKE WITH ICED GLAZE

Steps:

• Preheat oven to 350°F
• Grease an 8 inch bundt pan.
• Dust with flour, then shake any excess.
• Cut cherries in half and toss them in flour.
• In a mixer, cream butter and sugar until creamy and light.
• Add eggs, then vanilla.
• Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
• Stir in cherries.
• Pour into tin and smooth surface.
• Bake for 35 min or until toothpick comes out clean of the center.
• Let cool in pan for 10 min before unmolding.
• For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.
• Pour over cake.

CANDIED CHERRIES

Steps:

• In a large saucepan, combine the cherries, water or apple juice, sugar, and lemon juice. Cook over medium-high heat, stirring occasionally, until the juices are quite syrupy and thickened to the consistency of warm honey, 15 to 20 minutes. If you like, you can use a candy thermometer to gauge doneness; the mixture should register about 220°F (105°C).
• Transfer the cherries to a jar. Let cool, then cover and refrigerate.
• The cherries in their syrup will keep for at least 6 months in the refrigerator.
• To boost the cherry flavor, stir 1/8 teaspoon almond extract or 1 teaspoon amaretto liqueur into the cherries just before placing them in the jar.
• You can double or even triple this recipe, to take advantage of the cherry season. If you do make a big batch, simmer a lemon half or a lemon slice or two with the cherries, then remove it before transferring to the jars.