Questions and Answers – Glaced Cherries, Candied Cherries
I’ve recently moved to the Houston area from the U.K. I am about to make my Christmas cake (dark fruit cake) but I can’t find glace cherries. I think they may be called candied cherries here. Will a jar of maraschino cherries work as a substitute? I suspect they may not have the sweetness of the candied type. – Sandra
Candied cherries are called the same, glace cherries, here in the states as in the U.K. They can be found in any supermarket along with the other candied fruits typically used in fruit cakes. If you can not find them, please ask a store employee to help you. Do not substitute maraschino cherries for glace cherries in your fruit cake.
Could you please e-mail a recipe for making my own candied or glaced cherries? – Jan (1/04/05)
Candied Cherries Recipe
NOTE: I, personally, have not tried this recipe – Linda
2 cups granulated sugar
1/2 cup water
1 pound fresh cherries, rinsed, stemmed, and pitted
1 cup apple juice
In a large saucepan, bring the sugar and water to a boil. Add the cherries and the lemon half. Reduce the heat to low and let simmer until the syrup is red and slightly thick, approximately 20 minutes. Remove from heat, cover, and let stand at least 2 to 3 hours or overnight.
Strain the cherries, reserving the syrup; set them aside.
Discard the lemon half and add the apple juice to the syrup. Over medium-high heat, bring the syrup to a boil; cook for 5 minutes. Return the cherries to the syrup; reduce the heat to low and cook slowly until the syrup is thick, about 220 degrees F. (105 degrees C.) on a candy thermometer.
The cherries can be stored for at least six months in the refrigerator.