Best Candied Cherries 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.

COCONUT MACAROONS WITH CANDIED CHERRIES

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.

SPINACH SALAD WITH ORANGES, DRIED CHERRIES, AND CANDIED PECANS

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

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.

HAZELNUT-PISTACHIO GRANOLA WITH DRIED CHERRIES AND 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).

HOMEMADE CANDIED CHERRIES

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!

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

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!

SPINACH SALAD WITH CHERRIES AND CANDIED CASHEWS

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.

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.

HOW TO MAKE EASY, FLAVORFUL CANDIED CHERRIES

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.