Homemade candied cherries: the detailed recipe.

Day 1: Wash and pit the cherries. Keep the pits to make a cherry pit liqueur, no waste... Place the cherries in a shallow bowl, making sure the fruits are well submerged in the sugar syrup.

Mix the sugar and water, bring to a boil. Let cook for 5 minutes. Pour the syrup over the cherries. Cover and let cool completely, for at least 8 hours. Repeat the process: drain the cherries, put the collected syrup in a saucepan, bring to a boil and pour over the cherries. Cover and let macerate overnight.

Days 2 - 3 - 4: repeat the process: drain the cherries, boil the syrup, and pour it over the fruit. Allow to cool for the first time, repeat, then let it soak overnight. As the cherries go through the hot syrup, they will shrink and absorb sugar.

To finish Day 5: repeat the draining and reheating of the syrup one last time. Let it cool completely. As the syrup is reheated, it will take on the color from the fruit juice and become more concentrated with sugar. The final step of your candying process can now begin; you will need to dry your fruits: I use an electric dehydrator, but if you don’t have one, you can use your oven: 4 hours of drying at 30° C. For my part, it will be 3 hours at 60° C.