Homemade Candied Cherries Food

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!

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.

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.