This Week’s Recipe: Candied Cherries

Okay, so I love baking with candied cherries. However, the tubs you find at the supermarket have a ton of sulfites in them. Manufacturers use this element as a preservative to keep the fruit brightly colored for months on shop shelves, which is all well and good unless one owns an allergy to sulfites, which renders them off limits. So, unsurprisingly, I decided to try my luck!

Now, I will tell you making candied cherries is a seriously sticky, but easy process.

It starts with making maraschino cherries, which basically entails making a simple syrup with a few extras, pouring the mixture over some cherries, and letting them steep for a week or so. 

When the syrup surrounding the cherries turns a lovely pink color, you add more sugar to a pan, some of the syrup and cherries — then boil/simmer the crap out of them, and you’re done! (There’s a bit more to it, but you get the idea. Recipe Here.)

And let me tell you, the candied cherries have such a better flavor than the store-bought version! 

Agatha Christie: I can see Miss Marple making these when/if someone with a cherry tree brings her kilos and kilos of cherries — and she needs to find something to do with them besides using them in pie, tarts, and cakes.

My 52 Weeks With Christie: A.Miner©2024