Candied Cherries.
Ingredients.
1 pound fresh cherries, rinsed, stemmed and pitted
2 cups granulated sugar
1/2 cup water
1/2 fresh lemon
1 cup apple juice
Preparation.
In a non-reactive saucepan, bring the sugar and water to a boil. Add the cherries and the lemon half. Reduce the heat to a simmer and cook until the syrup is red and slightly thick, about 20 minutes.
Cover and let stand 2 to 3 hours, or overnight.
Strain the cherries, reserving the syrup, and set them aside. Discard the lemon half and add the apple juice to the reserved syrup.Bring the syrup to a boil and cook for 5 minutes. Return the cherries to the syrup, reduce the heat and cook slowly until the syrup is thick, about 220F (105C) on a candy thermometer.
Remove from heat and cool. The cherries can be stored in a tightly covered container for at least six months in the refrigerator.