Candied Cherries Recipe

Rating 5.0
| 0
Candied cherries combine fresh cherries with brown sugar, pomegranate molasses, Meyer lemon and a touch of balsamic vinegar. This sweet and simple treat is lovely on toast, vanilla ice cream or in summer cocktails!
Breakfast
New American
6
ingredients
5
steps
95
minutes
After discovering his passion for cooking as an Italian language instructor at UC Berkeley, Chef Chris went on to be the co-founder of a culinary event business, specializing in regional Italian cooking, and then worked as a chef teaching cooking classes for corporate groups, cultivating a 5-star rating. Chef Chris now works with a company providing walking food tours of Little Italy as well as teaching his lauded cooking classes.

Ingredients

Servings:
6
1 1/2 cup(s)
pitted fresh cherries, see notes
1 cup(s)
light brown sugar
1 tblsp
balsamic vinegar, preferably Modena
1 tblsp
pomegranate molasses
1
Meyer lemon, zested and juiced
2 cup(s)
water

Directions 5 steps | 95 Minutes

Step 1

Using a cherry pitter or a knife, remove the pits from the cherries. If you don’t have a cherry pitter, just slice the fresh cherries in half and then pop the pit out with the sharp tip of your knife.

Step 2

Place the cherries in a 2-quart saucepan. Stir the cherries together with the brown sugar, balsamic vinegar, pomegranate molasses, lemon juice, lemon zest and water.

Step 3

Over medium heat, bring the cherry-liquid mixture to a slow boil. Once it starts to bubble, reduce the heat to medium-low. Stir the mixture every 10-15 minutes to ensure it’s not burning on the bottom. As it cooks down, the cherries will release some of their natural juices and the liquid will begin to boil down — turning into a syrupy coating. Cook for 80 minutes.

Step 4

If the syrups thickens too quickly and looks like it might burn, turn down the heat a nudge and add in another 1/3 of cup of water. Cool completely and store the cherries and the syrup in tightly sealed mason jars.

Step 5

Use the candied cherries to top toast or English muffins, spoon over vanilla ice cream or use in cocktails. Enjoy!


Notes:

  • For a sweeter version, use Bing cherries. For a tart version, use sour cherries (when in season). 

Nutrition Per Serving
View All
CALORIES
129
FAT
0.1 g
PROTEIN
0.5 g
CARBS
33.2 g

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