Best Candied Cherries Recipes

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CANDIED CHERRIES



Candied Cherries image

Needing candied cherries for another recipe, I found this one on the internet at whatscookingamerica.net! Preparation time does not include the 3 hours of standing after the first 20 minutes of cooking.

Provided by Sydney Mike

Categories     Cherries

Time 1h

Yield 4 cups

Number Of Ingredients 5

2 cups granulated sugar
1/2 cup water
1 lb fresh cherries, rinsed, stemmed, pitted
1/2 lemon
1 cup apple juice

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.

Nutrition Facts : Calories 490.5, Fat 0.3, SaturatedFat 0.1, Sodium 2.9, Carbohydrate 126.9, Fiber 3.1, Sugar 121.2, Protein 1.4

COCONUT MACAROONS WITH CANDIED CHERRIES



Coconut Macaroons with Candied Cherries image

Looking for a tropical twist in dessert? Then check out these delicious coconut cookies topped with cherries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 42

Number Of Ingredients 7

3 large eggs
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon almond extract
2 cups flaked coconut
9 candied cherries, each cut into halves, if desired

Steps:

  • About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
  • In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
  • Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
  • Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat. Pour into a medium bowl.
  • Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
  • For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie.
  • Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 5 g, TransFat 0 g

SPINACH SALAD WITH ORANGES, DRIED CHERRIES, AND CANDIED PECANS



Spinach Salad With Oranges, Dried Cherries, and Candied Pecans image

Make and share this Spinach Salad With Oranges, Dried Cherries, and Candied Pecans recipe from Food.com.

Provided by Ameliahead

Categories     Oranges

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup candied pecans (such as those from Trader Joe's) or 1 cup spicy candied pecans (such as those from Trader Joe's)
4 navel oranges
1 shallot, chopped (about 2 Tbs)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
salt and pepper, to taste
1 (9 ounce) bag Baby Spinach
1/2 cup dried cherries
1/2 cup crumbled goat cheese

Steps:

  • Cut and peel white pith from oranges. Cut between membranes to release orange segments into a small bowl.
  • Combine shallot with balsamic vinegar in bowl. Whisk in olive oil and season with salt and pepper to taste.
  • Place orange segments, spinach, and cherries in salad bowl, and toss with dressing. Break apart pecans and add to salad. Sprinkle goat cheese on top and serve.

WALDORF SALAD WITH TART CHERRIES, GRAPES, AND CANDIED PECANS



Waldorf Salad With Tart Cherries, Grapes, and Candied Pecans image

Tart dried cherries, red grapes, and candied pecans bring traditional waldorf salad to a new level! Makes a lovely addition to the Thanksgiving or Christmas table!! My sister's recipe, originally from Bon Appetit magazine.

Provided by BecR2400

Categories     Low Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2/3 cup dried tart cherry
1 cup boiling water
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 granny smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
salt and pepper
romaine lettuce leaf
sweet and spicy candied pecans

Steps:

  • Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
  • Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season lightly with salt and pepper.
  • Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
  • Makes 6 servings.

Nutrition Facts : Calories 177.3, Fat 8.1, SaturatedFat 1.8, Cholesterol 7.7, Sodium 163.4, Carbohydrate 28, Fiber 3.2, Sugar 19, Protein 1.2

HAZELNUT-PISTACHIO GRANOLA WITH DRIED CHERRIES AND CANDIED GINGER



Hazelnut-Pistachio Granola with Dried Cherries and Candied Ginger image

Tart cherries, hazelnuts, salty pistachios, and zingly little bits of candied ginger make this crunchy, easy granola sing. Put it in mason jars and give it away as Christmas gifts! Or keep it all for yourself. Either way, it's all good.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

1/2 cup pure maple syrup
1/4 cup vegetable oil
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
2 1/2 cups rolled oats
1 cup shelled (roasted and salted pistachios)
1 cup dry roasted hazelnuts (lightly chopped)
1 cup sweetened flaked coconut
3/4 cup dried cherries (lightly chopped)
1/2 cup finely chopped candied ginger

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • To a small saucepan over medium-low heat, add the maple syrup, vegetable oil, butter, and cinnamon. Stir occasionally until butter is melted and ingredients are combined. Stir in the cinnamon
  • In a large bowl, toss together the rolled oats, pistachios, hazelnuts, and coconut.
  • Pour the maple syrup mixture over the oats and nuts, and with a wooden spoon, toss until evenly coated.
  • Line a large rimmed cookie sheet with parchment paper or a silicone mat.
  • Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
  • Let cool, then mix in the dried fruit.
  • Store in an airtight container (it should keep for up to a month at room temperature).

SPINACH SALAD WITH CHERRIES AND CANDIED CASHEWS



Spinach Salad with Cherries and Candied Cashews image

Candying nuts in the oven is a snap when you coat them with a mixture of egg white, sugar, and spices. The nuts keep well in a sealed glass jar, so you might want to make extra for future salads. Candied nuts for dessert? Simply omit the thyme, salt, and pepper in the Candied Cashews recipe above, and you have a crunchy dessert topping. Found on: http://www.vegetariantimes.com/

Provided by Annacia * @Annacia

Categories     Other Salads

Number Of Ingredients 18

CANDIED CASHEWS
1 - large egg white
1/2 cup(s) brown sugar (or 1/4 cup splenda brown)
1 teaspoon(s) fresh thyme leaves or ¼ tsp. dried thyme
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 1/2 cup(s) raw cashews
CHERRY VINAIGRETTE
1 cup(s) halved and pitted fresh cherries (about 22 cherries)
2 tablespoon(s) olive oil
2 teaspoon(s) dijon mustard
1 teaspoon(s) fresh thyme leaves
1 teaspoon(s) white wine vinegar
SPINACH SALAD
8 cup(s) baby spinach
1/2 cup(s) halved and pitted fresh cherries
1/2 cup(s) crumbled gorgonzola cheese
1/4 cup(s) dried cherries

Steps:

  • To make Candied Cashews: Preheat oven to 300°F. Line large baking sheet with parchment paper, and lightly spray with cooking spray.
  • Whisk together egg white and 1 Tbs. water in large bowl. Whisk in brown sugar, thyme, salt, and pepper. Add cashews, and stir to thoroughly coat cashews.
  • Spread cashews on prepared baking sheet in single layer. Bake 15 minutes, then stir cashews on tray, and bake 15 minutes more, checking every 5 minutes to avoid burning. Cool.
  • To make Cherry Vinaigrette: blend all ingredients in blender until smooth, thinning with 1 to 2 Tbs. water, if desired.
  • To assemble Spinach Salad: Toss together all ingredients in large bowl with 1/4 cup Cherry Vinaigrette (Reserve remaining vinaigrette for another use.) Sprinkle with Candied Cashews.

SWEET POTATO QUINOA SALAD WITH CHERRIES, GOAT CHEESE + CANDIED WALNUTS



Sweet Potato Quinoa Salad with Cherries, Goat Cheese + Candied Walnuts image

A nutritious quinoa salad loaded with anti-inflammatory cherries and vitamin-A packed sweet potatoes. Garnished with creamy goat cheese crumbles and lightly candied walnuts. Incredible!

Provided by @MakeItYours

Number Of Ingredients 22

FOR THE DRESSING:
1 1/2 teaspoons olive oil
1 small lemon, juiced
1/8 teaspoon cumin
1 garlic clove, minced
1 teaspoon honey
2 tablespoons finely diced fresh basil leaves
FOR THE SALAD:
1/2 cup uncooked quinoa
2 medium sweet potatoes, cut into 1 inch cubes
1/2 tablespoon olive oil
1/4 teaspoon garlic powder
1/2 teaspoon oregano
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 cup pitted and diced sweet dark red cherries
1/4 cup goat cheese crumbles
FOR THE CANDIED WALNUTS:
1/4 cup walnut halves & pieces
1 tablespoon coconut sugar (brown sugar also works)
1 1/2 teaspoons coconut oil

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.
  • While oven is preheating you can start cooking the quinoa. Add 1 cup of water and 1/2 cup quinoa to a medium saucepan; place over high heat and bring to a boil. Once water and quinoa are boiling, reduce heat to low, cover and cook for 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork. Pour into a large bowl.
  • While quinoa is cooking you can roast the sweet potatoes: In a medium bowl, toss sweet potatoes, olive oil, garlic, oregano, cumin, cayenne pepper and salt together. Pour onto prepared foil-lined sheet and place in preheated oven for 15 minutes or until sweet potatoes are roasted and almost fork tender. You don't want them to get mushy, so I find that 15 minutes is perfect. Once done, you can allow them to cool on the baking sheet for 5 minutes before transferring them to the bowl with the quinoa.
  • While sweet potatoes and quinoa are cooking, you can start preparing the candied nuts: Heat a small saucepan over medium-high heat and add walnuts, coconut sugar and coconut oil to a small saucepan; stir constantly until the sugar begins to melt, caramelize and turn golden. This should take 3-5 minutes. Transfer nuts to a piece of parchment paper and allow to cool completely.
  • Prepare dressing by whisking olive oil, lemon juice, cumin, garlic, honey and basil together in a small bowl. Add dressing to the quinoa and sweet potato mixture; stir well to combine. Fold in cherries, goat cheese and walnuts. Garnish with extra goat cheese and basil, if desired. Serves 4. Enjoy!

HOMEMADE CANDIED CHERRIES



Homemade Candied Cherries image

This is quick, easy & yummy! Use as a topping, in drinks or in other recipes like cake or bread. I've kept a jar round about a year in the fridge & still good!

Provided by Carmen Pearlswig

Categories     Other Desserts

Number Of Ingredients 9

THIS RECIPE IS PER 1 CUP OF CHERRIES, ADJUST ACCORDING TO HOW MANY CUPS OF CHERRIES YOU WILL BE WORKING WITH.
1 c pitted cherries, tart
1/2 tsp almond extract
TO MAKE SIMPLE SYRUP W/ SUGAR
1/2 c sugar
1/4 c water
TO MAKE SIMPLE SYRUP W/ STEVIA
1 c stevia
1/2 c water

Steps:

  • 1. In a bowl, stir together cherries & almond extract.
  • 2. Scoop or pour about ¾ cups of the cherries into a ½ pint mason jar. Do not pack cherries in; they should fill almost to the top.
  • 3. Next, make your simple syrup. Mix sugar or Stevia and water in pot or sauce pan. Bring to a boil over medium heat, reduce heat to low, stirring often, 3-5 min's for sugar, and 1 min for Stevia. Remove from burner & let it cool for 2-3 min's.
  • 4. Pour simple syrup into jar over cherries 'til full, I like to give it a few seconds, then give the jar a little shake to remove air bubbles, and top it off.
  • 5. Put lids on hand-tight and let sit on counter 'til completely cool.
  • 6. Refrigerate& enjoy!

CANDIED CHERRIES



Candied Cherries image

During the brief cherry season when fresh cherries are abundant (and inexpensive), I make as many batches of candied cherries as I can, as they keep beautifully in their syrup for months in the refrigerator. I'll add a handful of candied cherries to a fruit crisp before baking, or drain them well and fold them into a batch of just-churned ice cream. They are particularly good spooned over lemon desserts, such as Tangy Lemon Frozen Yogurt (page 174) and Lemon Semifreddo (page 65), and are delicious used in place of the chocolate-covered peanuts in White Chocolate-Ginger Ice Cream (page 149). Or, if no one's looking, I just pluck one from the jar and pop it into my mouth.

Yield makes about 2 cups (250 ml)

Number Of Ingredients 4

2 cups (12 ounces/340 g) sweet cherries, pitted
1 cup (250 ml) water or apple juice
1 cup (200 g) sugar
1 tablespoon freshly squeezed lemon juice

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.

HOW TO MAKE EASY, FLAVORFUL CANDIED CHERRIES



How to Make Easy, Flavorful Candied Cherries image

Candied cherries have real flavor when made by this easy method.

Provided by Renee Pottle

Categories     Dessert

Time 1h

Number Of Ingredients 4

3 cups pitted, halved sweet cherries
1½ cups sugar
1 cup water
additional sugar as needed

Steps:

  • Combine 1½ cups of sugar and the 1 cup of water in the saucepan.
  • Bring to a simmer and cook for 8 minutes, or until it reaches the soft thread stage (232 degrees).
  • Add the cherries and continue simmering gently, stirring just enough to cover the pieces with syrup.
  • Cook for 50 - 60 minutes. Don't stir while cooking.
  • Drain and cool slightly. Roll cherries in additional sugar.
  • Let dry overnight. Store in an airtight container.
  • Note: Save leftover syrup for another batch of cherries or add to iced tea or sparkling water.

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