how to glaze cherries | candied cherries
How to Glaze Cherries.| candied cherries
Glazed cherries are coated in a sugar syrup that makes them very sweet and even slightly bitter. Maraschino cherries are most commonly used for glazing, but you can also glaze fresh cherries after cleaning them. The syrup is easily made by mixing sugar and water, but you can add other ingredients for additional flavors. Throw your cherries into the pan and let them soak up the glaze!
Ingredients Maraschino Cherry Glaze : 16 oz (450 g) jar of maraschino cherries, 3.38 oz (96 g) white sugar.
Ingredients Fresh Cherry and Lemon Juice Glaze : 1 lb (0.45 kg) cherries, 1 1⁄2 c (350 mL) water, 4.5 oz (130 g) granulated sugar, 1 US tbsp (15 mL) lemon juice., 1⁄4 tsp (1.2 mL) almond extract.
Part 1 Cleaning Cherries for Cooking.
1. Tug the stems off all of the cherries. Cherry stems can usually be pulled off by hand, so they shouldn’t be much of a problem. If you have any trouble with them, slice them off with a sharp paring knife. Remove the entire stem, but leave the cherry whole.
Frozen and jarred cherries typically come without the stems and stones, so using them can save you a little time.
2. Remove the stones from all of the cherries. Pitting is the most labor-intensive part of preparing fresh cherries. The cherries need to be kept whole as much as possible. To make the process easier, use a cherry pitter. You put each cherry in the device, press the handle, and it separates the stone without ruining the cherry.
If you don’t have a pitter, remove the cherries by hand. An easy way to do this is to set a cherry on top of a narrow-necked bottle. Using a wood skewer or chopstick, push down on the cherry’s center from above.
Another way to remove the stones is through cutting. Using a sharp paring knife, cut into the bottom of the cherry. Squeeze or pull out the stone.
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