Go Back

Glace (Candied) Cherries

Making glace (candied) cherries is so easy you'll never use store bought packet cherries again! Make the most of cherry season, especially the end-of-season specials, so you can enjoy cherries in your cooking all-year round.
5 from 1 vote
Print Recipe Pin Recipe

Equipment

  • Large Saucepan
  • Heatproof Bowl
  • Sieve

Ingredients
  

  • Fresh Cherries
  • Sugar minimum 510grams
  • Water

Instructions
 

Day 1

  • Pit the cherries, add to the saucepan and cover with water. Cook until barely tender then drain into a heatproof bowl (discard the boiling water).
    Fresh Cherries
  • Make a sugar syrup by combining 180g sugar to 250ml water. You'll need to make enough sugar syrup to completely cover the cherries, so scale up the sugar syrup as required. Bring the sugar syrup to a boil while stirring. Pour over the fruit and allow to stand for 24 hours.
    Sugar, Water

Day 2

  • Drain the syrup into a saucepan and add 60g sugar (increasing proportionately if you made more syrup). Bring to the boil over a low heat and pour over the cherries. Allow to stand for 24 hours.

Day 3

  • Drain the syrup into a saucepan and add 60g sugar (increasing proportionately if you made more syrup). Bring to the boil over a low heat and pour over the cherries. Allow to stand for 24 hours.

Day 4

  • Drain the syrup into a saucepan and add 60g sugar (increasing proportionately if you made more syrup). Bring to the boil over a low heat and pour over the cherries. Allow to stand for 24 hours.

Day 5

  • Drain the syrup into a saucepan and add 60g sugar (increasing proportionately if you made more syrup). Bring to the boil over a low heat and pour over the cherries. Allow to stand for 24 hours.

Day 6

  • Drain the syrup into a saucepan and add 90g sugar (increasing proportionately if you made more syrup). Bring to the boil over a low heat then add the cherries to the saucepan and simmer gently for 5 minutes. Return cherries and syrup to heatproof bowl and allow to stand for 2 days.

Day 8

  • Drain the syrup into a saucepan and add 90g sugar (increasing proportionately if you made more syrup). Bring to the boil over a low heat then add the cherries to the saucepan and simmer gently for 5 minutes. Return cherries and syrup to heatproof bowl and allow to stand for 2 days. Drain off the sugar syrup and set aside.
  • Place the cherries on a lined dehydrator tray or foiled lined oven tray. Place in dehydrator or very low oven (maximum of 100°C) until glace texture achieved (a few hours).
  • Store cherries in a jar in the fridge with or without syrup for up to one year.

Notes

The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Tried this recipe?Let us know how it was!