Candied Cherries
- ½ pound (227 grams) cherries, pitted and chopped
- ½ cup (100 grams) granulated sugar
- ½ cup (120 grams) fresh lemon juice
- ½ cup (120 grams) water
- In a medium saucepan, combine all ingredients. Cook over medium heat, stirring frequently, until sugar is dissolved. Continue cooking until syrup is thick enough that it takes 2 seconds for liquid to close together when a spoon is passed through it, 30 to 35 minutes.
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Transfer cherries to prepared pan, spreading to edges.
- Bake until dry but tacky, 1½ to 2 hours. Refrigerate in an airtight container for up to 1 week.
Recipe by Bake from Scratch at https://bakefromscratch.com/candied-cherry-date-pistachio-biscotti/
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