How to Glaze Cherries (with Pictures) (2024)

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Co-authored bywikiHow Staff

Last Updated: September 3, 2020Tested

Ingredients

1. 

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   Tug the stems off all of the cherries. Cherry stems can usually be pulled off by hand, so they shouldn’t be much of a problem. If you have any trouble with them, slice them off with a sharp paring knife. Remove the entire stem, but leave the cherry whole.^[1]

   • Frozen and jarred cherries typically come without the stems and stones, so using them can save you a little time.
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   Remove the stones from all of the cherries. Pitting is the most labor-intensive part of preparing fresh cherries. The cherries need to be kept whole as much as possible. To make the process easier, use a cherry pitter. You put each cherry in the device, press the handle, and it separates the stone without ruining the cherry.^[2]

   • If you don’t have a pitter, remove the cherries by hand. An easy way to do this is to set a cherry on top of a narrow-necked bottle. Using a wood skewer or chopstick, push down on the cherry’s center from above.
   • Another way to remove the stones is through cutting. Using a sharp paring knife, cut into the bottom of the cherry. Squeeze or pull out the stone.
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   Drain jarred cherries and reserve the juice. Jarred cherries are a valid option for glazing that can save you some preparation work. Jarred cherries come in a sugary juice that can be used to give the glaze extra flavor. Preserve at least ¹⁄₄c (59mL) of the liquid, using it in place of water in your glaze.^[3]

   • If you choose fresh or frozen cherries, don’t worry about the juice. It isn’t essential, but making use of it is better than letting it go to waste if you have it.

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   Combine cherry juice with sugar in a saucepan. Pour ¹⁄₄c (59mL) of the juice from a jar of cherries into a small saucepan. Stir in approximately 3.38oz (96g) of white sugar for the glaze.^[4]

   • If you don’t have cherry juice, replace it with water. The glaze will come out about the same.
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   Dissolve the sugar for 3 minutes over medium heat. Stir the mixture occasionally to encourage the sugar to dissolve in the water. It shouldn’t take very long. When most of the sugar disappears, the liquid is ready for the cherries.^[5]

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   Stir in the cherries and boil them. Add 16oz (450g) of cherries to the sugar water, then turn the heat up to a high setting. Wait for the liquid to begin to bubble rapidly.^[6]

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   Cover and simmer the cherries for about 1 hour. Turn the heat down to a medium-low setting. The liquid should still have some bubbles gently coming to the surface as it cooks. Stir the mixture every 10 minutes to encourage it to cook evenly. When the cherries are done cooking, they will look wrinkly and feel firm to the touch.^[7]

   • Check the cherries while you stir them. Depending on your stove, the cherries could finish cooking before the hour is up.
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   Remove the pan from heat and let the cherries cool to room temperature. Take the cover off the pan and set it aside. Give the cherries and syrup plenty of time to cool. This can take between 30 minutes to 1 hour. You shouldn’t be able to feel any heat coming from the pan when you move your hand near it.^[8]

   • To make sure the cherries have cooled, stick a kitchen thermometer in the sauce. It should be around 72°F (22°C).
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   Scoop out the cherries and lay them on paper towels. Set out a sheet pan or plate and cover it with the paper towels. To move the cherries, pick them out of the sauce using a slotted spoon or strainer. Let the excess glaze drain off the cherries before you eat them.^[9]

   • The syrup left over in the pan isn’t needed, but you can use it as a cherry-flavored topping for ice cream, pancakes or other dishes.
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   Store leftover cherries in the refrigerator for up to 6 months. Glazed cherries are fine as a snack, but they also go well with ice cream and numerous other desserts. Move any cherries you don’t eat right away to an airtight container. Store it in a cool, dry place to preserve the fruit.^[10]

   • Store any leftover syrup the same way. Both the cherries and the syrup should last at least 2 weeks.
   • Freezing the cherries may work too, but the cold hardens the sugar and causes the flavors to intensify. You can soften the cherries by soaking them in a sugar syrup such as corn syrup.

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1. 

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   Combine the cherries and other ingredients in a large saucepan. Clean 1lb (0.45kg) of fresh or frozen cherries and add them to the pan. Stir them into 1¹⁄₂c (350mL) of water, about 4.5oz (130g) of granulated sugar, and 1UStbsp (15mL) of lemon juice.^[11]

   • You can add different ingredients to flavor the glaze. For instance, orange juice can add tartness to sweeter cherries. You can add spices like cinnamon and star anise for more flavor. Even ingredients like liquor or apple juice can be useful.
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   Heat the pan over medium-high heat until the liquid starts to boil. Crank up the heat and wait for the mixture to rapidly bubble. This should happen within about 3 minutes, although the time may vary depending on your stove.^[12]

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   Reduce the heat to medium-low and cook the glaze for 35 minutes. Keep the glaze at a warm temperature and stir it frequently as it cooks. The sugar will dissolve completely during this time. When the glaze is done, it will thicken into a syrup.^[13]

   • The cooking time may vary depending on your stove and heat setting. Check the glaze about 25 minutes in to prevent overcooking.
   • The syrup’s temperature should be around 220°F (104°C), which you can check with a thermometer.^[14]
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   Remove the pan from heat and stir in almond extract. For additional flavor, mix ¹⁄₄tsp (1.2mL) of pure almond extract into the pan. Make sure the pan is away from your stove’s hot burner so the glaze begins to cool.^[15]

   • Changing the glaze’s flavor is difficult after it solidifies. Add liquid ingredients such as fruit juice before then and cook the glaze a little longer. You can leave out the almond extract if you wish.
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   Cool the glaze until it reaches room temperature. Set the glaze aside on your stove. Give it 30 minutes to 1 hour to solidify into a consistent glaze. You can test the glaze by putting your hand over the pan. If you feel heat coming off of the pan, give the glaze more time to cool.^[16]

   • Also use a thermometer to test the glaze. It should be around 72°F (22°C).
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   Strain the cherries for 1 hour to remove excess glaze. An easy way to do this is by setting a strainer over a bowl. Dump the pan’s contents into the strainer, then wait. Any leftover liquid will drip into the bowl, leaving you with juicy, red cherries.^[17]

   • The syrup isn’t needed once it is separated, but you can still find use for it. Try adding it to ice cream, waffles, or other baked goods.
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   Store the cherries in the refrigerator for up to 6 months. Keep them in an airtight container so they aren’t affected by moisture. In a cool environment, they last at least 2 weeks, but usually much longer. You can store the drained syrup the same way.^[18]

   • You can store the cherries in the syrup. Soak the cherries in the glaze for about 3 days to deepen the flavors.
   • Freezing the cherries and syrup is possible but usually not recommended. The cold temperature may cause the sugar to crystalize.

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Warnings

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Things You’ll Need

Cleaning Cherries for Cooking

Maraschino Cherry Glaze

Fresh Cherry and Lemon Juice Glaze

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