Recipe Index

Sweets | Candied Cherriesvegan

Posted on August 3, 2011

I use these in the Cherry Garcia Ice Cream. They are not too sweet. I like that this process makes the cherries darker in color. You can also use these as an ice cream topping. Save the syrup for another use as well.

Yield: 2 cups

candied cherries


1 pound fresh cherries

1 1/2 cup water

1 cup sugar

1 tablespoon freshly squeezed lemon juice

1 drop almond extract



Remove the stems and pit the cherries. Heat the cherries, water, sugar, and lemon juice in a large, nonreactive saucepan until the liquid starts to boil.

Turn down the heat to a low boil and cook the cherries for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure they are cooking evenly and not sticking.

Once the syrup is reduced to the consistency of maple syrup, remove the pan from the heat, add the almond extract, and let the cherries cool in their syrup.

Mixing them in: Drain the cherries in a strainer for about 1 hour (reserve the syrup for another use). Coarsely chop the drained cherries and fold them into 1 quart of ice cream as you remove it from the machine.

Storage: Candied Cherries can be kept in the refrigerator for up to 2 weeks.


(Ref. "Candied Cherries" recipe, The Perfect Scoop.)