Quick Candied Cherry Recipe
The arrival of cherries means the dreariness of winter is definitely over, and I can finally look forward to a long, delicious summer of fresh apricots, raspberries, nectarines, peaches, and plums. Once cherries became reasonable at the market this is a great way to use and preserve them when the price drops and when the season is in full swing, or nearing the end, I find myself using fresh cherries as fast as I can pit ’em.
Although you might think it’s funny to candy fresh something fresh, there are times perhaps your cherries aren’t super-flavorful (like too early or too late in the season) and candying augments and intensifies flavor. And as a bonus, you’ll end up with a lovely brilliant-red syrup which you can mix with Champagne for a fizzy and festive基尔·罗伊尔（Kir Royale）. Once candied, these cherries will keep for a few weeks in the refrigerator. Spoon them over vanilla ice cream, stir them into yogurt, and toss them with nectarines or peaches for a summer cobbler.
快速蜜饯樱桃
- 1pound (550g)fresh sweet or sour cherries,冲洗
- 1 1/2cups (375ml)水
- 1cup (200g)糖
- 1汤匙新鲜的柠檬汁
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Remove the stems and pit the cherries (I use a手持樱桃夹）
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In a large non-reactive saucepan (at least 4 quarts/liters) bring the cherries, water, sugar, and lemon juice to a boil.
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Reduce the heat so the cherries are cooking at a low rolling boil. Cook for 25 minutes, stirring frequently during the last 10 minutes of cooking to make sure the cherries are cooking evenly and not sticking.
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Once the syrup is mostly reduced and a brilliant ruby-color, similar to the consistency of maple syrup, remove the pan from the heat and cool the cherries to room temperature.
Notes
Recommended Cherry Pitters
oxo好抓握樱桃酱：像所有Oxo产品一样，这一产品获得了用户的很高分数。
Leifheit Cherry Pitter: All-metal cherry pitter, popular in Europe.
Leifheit Pro-Line Cherry Pitter: (I love that name!) This is a terrific tool if you have a lot of cherries to pit. Keeps the cherries in a container, so it’s less-messy to use than others.
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