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Sweets like Christmas Cakes and Mince Pies and Christmas Puddings, are commonplace on every table around the country during Christmas, and with my Aunty Rosaleen’s recipe for Christmas Cakes and my recipe for making your own ingredients like Glacé Cherries (aka Candied Cherreis), Mixed Spice, and Candied Citrus Peel I get to enjoy the real deal! What Are Glacé Cherries?

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Cherries - Any good, sweet eating cherry works well in this recipe. Bing, Rainiers and Chelans are the sweetest and what I've used here. You can also use sour cherries like Morello's or Montmorency's. Obviously that will result in a more tart fritter but still delicious. I don't recommend dried or preserved cherries for this because they won't be as fresh and juicy tasting. The pretty pink cherry glaze is made with powdered sugar, melted butter, maraschino cherry juice, and a little bit of vanilla. I store my first batch in the cupboard and after a week it was moldy so pop those puppies into the fridge beside your mayo and ketchup. Two 10-ounce jars of maraschino cherries will add the perfect amount of cherry flavor to the bread.Glazed cherries - These cherries are usually called candied cherries. Glaced cherries are bright red in colour, sweet in taste. These kind of cherries retain their colour and shape even after baking. So, it makes an ideal type of cherries for pound cake. Because you can mix them in the batter. Although homemade Glacé Cherries are really straight forward, you will need a couple of bits of kit to make them…

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Fresh cherry fritters dipped in a simple vanilla glaze might just be the best bite of summer ever. These are naturally sweet, light fritters with juicy bites of ripe cherries. Cherry fritters are a traditional French recipe made with an easy, moist batter that stays fresh tasting for days.

Sugar - A small amount of granulated sugar (table sugar) is used in the fritter dough. (Brown sugar can be substituted in needed.) For the simple glaze, powdered sugar (aka icing sugar) is used for the smooth consistency which will firm up once it sets on the fritters. Let the cherries cool at room temperature and when cool, store in a cold, dark place. I always leave mine in the fridge… They usually last at least months and until the following year’s supply arrives! While it is tempting to add the glaze while the bread is still hot, it is important to allow the bread to cool completely before adding the glaze. Learn More about Baking with Loaf Pans in this post --- All about Baking with loaf pans the Best Cherry Loaf Cake ? why Transfer the candied cherries to freshly sterilised jars while the cherries (and preferably jars) are still hot and using the spoon that has been stirring the pot. This will ensure that all are as clean and sterile as possible.

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Wash the jars and lids in hot soapy water and rinse thoroughly, but do not dry them. Make sure you use jars that are heat-proof and that they also have heat proof lids as well. Yes. If you cannot find fresh cherries or the season has passed, it is fine to use cherries that are frozen. They are pretty easy to source in the supermarket in the freezer cabinets. Once your Glacé Cherries are made, there are many ways to use them… From cakes, bakes and ice cream, to adding to gamey meat dishes. Or… just spooning over rice pudding, swirling through custard or including in a crumble alongside apples and pears… Large Saucepan – To boil the cherries in! Depending on how many cherries you are planning to candy, the size will need to be judged for your needs. If you have some bubbles in the glaze, allow it to sit uncovered for 2-3 minutes then gently stir until the bubbles go away.Put the powdered sugar in a medium-sized bowl then add in the melted butter, cherry juice, and vanilla. An electric mixer is not necessary for this simple and easy bread recipe. Key to Success #2 – Finely Chop the Cherries (and reserve the juice) It is really important that the preserving jars used to store your homemade Glacé Cherries are sterilised before using. It is easiest to sterilise the jars while you are making the candied cherries and then to use them straight away. To do this:

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Be sure your total amount of liquid in the glaze is 1/3 cup. Don’t add 1/3 cup of juice then add liquid food coloring on top of it. Key to Success #3 – Wait to Glaze Until Completely Cool Place the tray with the jars into a cold oven and turn the oven on at a temperature of 160 C/320 F/Gas 3.Eggs - The fritter batter is enriched with 4 eggs which give these beignets their spectacularly tender and moist crumb. (They also add lots of protein and vitamins so the fritters are healthy...right?!) This is important to note that generally with store-bought glacé cherries you can store them at room temperature for months on end. However, with my homemade candied cherries, I must insist it is kept in the fridge where it will keep happily for up to 1 year.