Candied Cherries
Ingredients
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Explore invoice managementPreparation steps
- 1
Pit the cherries (or keep them whole).
- 2
Blanch 2 min in boiling water, drain.
- 3
Prepare a 20°B syrup: water + 200 g sugar, boil.
- 4
Add the cherries, rest 24h.
- 5
Day 2: add 100 g sugar + glucose, simmer 2 min, rest 24h.
- 6
Days 3-5: add 100 g sugar each day + simmer + rest.
- 7
Day 6: bring the syrup to 108°C. The cherries are translucent.
- 8
Drain, dry on a rack. Color if desired (cochineal red).
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See recipe recognitionNutritional values
Per 100g
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