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Home » Course » Condiments » Candied Cherries and Cherry Syrup

July 13, 2012

Candied Cherries and Cherry Syrup

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Candied CherriesJuly is National Ice Cream month and I've only shared one new ice cream recipe with you so far.  My apologies!  But, I have good reason.  I'm trying to give me you ideas to use up my your cherries, before their short season is over.

Take a look at this, I'm killing two birds with one stone.  I present to you cherry mix-ins for your ice cream.

Boom!

I'm giving you both the candied cherries and the cherry syrup in one post, because when making one, you automatically make the other.  How cool is that?  Mix either one into your ice cream, or drizzle the syrup on top.  Better yet, save some of that syrup for your pancakes or waffles.  You with me?  Yes!

Cherry Syrup

Print Recipe
5 from 1 vote

Candied Cherries and Cherry Syrup

Prep Time10 mins
Cook Time25 mins
Total Time1 hr 35 mins
Servings: 2 cups candied cherries, about ½ cup cherry syrup
Author: Nikki Gladd

Ingredients

  • 1 pound fresh or frozen cherries , pitted
  • 1 ½ cups water
  • 1 cup granulated sugar
  • 1 Tablespoon lemon juice
  • ¼ teaspoon pure almond extract

Instructions

  • In a large heavy saucepan, combine the cherries, water, sugar and lemon juice. Heat over medium to medium high heat, until the liquid starts to boil.
  • Turn down the heat to a low-boil and cook, stirring frequently, for another 25 to 35 minutes, until the juice reduces to a syrup consistency. Remove from the heat, stir in the almond extract and allow to cool to room temperature.
  • Set a strainer over a bowl, and drain the cherries for at least 1 hour. Coarsely chop the cherries or keep them whole. Reserve the liquid and store the candied cherries and syrup separately in the refrigerator for up to 2 weeks. To use, fold either one into ice cream or drizzle as a topping. The syrup can also be used over pancakes or waffles.
  • Source: Adapted from The Perfect Scoop, by David Lebovitz

Notes

Get two fantastic ice cream mix-ins with just this one recipe. Make sure to store the candied cherries and the syrup separately, and use the syrup beyond ice cream. Think pancakes, waffles, cake, brownies!
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!

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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Monica Elchlepp says

    November 09, 2018 at 9:08 am

    5 stars
    Hi Nikki!

    I was looking for alternatives to the HFCS and artifical ingredients in store bought candied cherries and stumbled on your recipe. I'm going to give it a go for this year's Christmas cookies! I do everything possible from scratch to avoid rubbish ingredients in store products and this fits the bill perfectly!

    Can't wait to try!

    Reply
  2. Philllip says

    October 29, 2017 at 1:34 pm

    5 stars
    Will this recipe scale up? If I have 5 pounds of cherries can I just multiple everything by 5?

    Thanks!

    Reply
    • Nikki Gladd says

      October 30, 2017 at 8:47 am

      Hi Phillip,
      It might work, but I have not tried/tested to be sure. The part I'm hesitant about is having 5 times the amount of liquid to boil and reduce to a syrup. That could potentially take a very long time. But, again, I haven't tried it to know -- if you give it a shot, please come back and let us know your tips! 🙂 Sorry to not be more help! -Nikki

      Reply
  3. Phillip says

    October 05, 2017 at 8:49 pm

    5 stars
    Why can't you combine the cherries and the syrup?
    What would I have to do to the recipe to be able to combine them? Like a candied marschino.
    Thanks!

    Reply
    • Nikki Gladd says

      October 11, 2017 at 2:32 pm

      Hi Phillip, you can probably combine the cherries and the syrup but for my purposes I like to keep the cherries dried and use the syrup separately.

      Reply
  4. Anonymous says

    December 01, 2013 at 11:04 am

    I want to make my own candied cherries to put in my fruit cake for Christmas (I can't stand the fake red-food coloring of the store bought ones!). Would this recipe work or will they be too saucy to use in a cake? THANKS!

    Reply
    • Nikki says

      December 01, 2013 at 3:47 pm

      I have never made fruit cake, so can't tell you for sure. If you try them, come back and let us know how it worked!

      Reply
  5. Mary says

    July 14, 2012 at 8:39 pm

    Please clarify which type of cherries: sweet (i.e. Bing, or dark red sweet cherries) or tart (like pie cherries)?? Thank you.

    Reply
    • Nikki says

      July 15, 2012 at 1:43 pm

      Hi Mary. I used sweet, but you can use either depending on which ones you like better. 🙂

      Reply
  6. Anna @ Crunchy Creamy Sweet says

    July 14, 2012 at 10:19 am

    Now I am so glad I got 5 lbs of cherries yesterday! Can't wait to try the syrup - sounds amazing!

    Reply
  7. Christina @ Sweet Pea's Kitchen says

    July 13, 2012 at 6:09 pm

    I love David Lebovitz Perfect Scoop! This ice cream mix in sounds incredible! I have been on a cherry kick lately and this looks perfect! 🙂

    Reply
  8. Cookbook Queen says

    July 13, 2012 at 9:50 am

    I loooove cherries in my ice cream. This blows Cherry Garcia right out of the water!! I think it would taste amazing on chocolate ice cream too 🙂

    Reply
    • Nikki says

      July 13, 2012 at 11:28 am

      I'm thinking you're on to something, Kristan! 😉

      Reply
  9. Krystal R says

    July 13, 2012 at 9:22 am

    Ohhhhhh.....myyyy. Just fantastic!! Love this idea! Im loving all these cherry posts and I just got my cherry pitter yesterday...lookout I'll have 7 lbs pitted in no time just like you!!! 🙂

    Reply
    • Nikki says

      July 13, 2012 at 11:27 am

      wahoo!!! Did you get the one that pits four at a time??

      Reply

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