Candied Cherries

For candied cherries, remove stems and pits from fruit. Layer a layer of cherries in a glass or porcelain jar, then add a layer of sugar on top and continue until cherries and sugar are used up. Cover with a cloth and let the whole thing steep overnight.

Then drain the cherries and collect the juice in a pot. Bring the juice to a boil with half of the apple juice and 300 ml of water and simmer until it has a syrupy consistency. To test it, put some sugar solution on a spoon and cool it. If the solution pulls strings between your thumb and forefinger, it’s ready. Pour the syrup over the fruit – it must be completely covered – and now let it stand again overnight.

Then drain the juice again and collect it in a pot. Add the remaining apple juice and let the liquid boil down again. Pour the hot liquid over the cherries, let them steep for another 24 hours and repeat the process 3 more times: collect the juice, boil it down briefly, pour it over the fruit, let it stand for 24 hours.

Finally, place the fruit in prepared glasses and pour the hot brew over them.

Drizzle a little alcohol on top, light and seal immediately. Place the candied cherries with the lid down on a tea towel and let cool.

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