What Are Glacé Cherries?
Glacé cherries are brightly colored, sweetened, and preserved cherries, achieved through a candying process that replaces the fruit’s natural water content with sugar syrup. They are commonly used as decorations and ingredients in cakes, pastries, and other desserts.
A Sweet History: The Origins of Glacé Cherries
The practice of preserving fruits in sugar syrup dates back centuries, with early examples found in Mesopotamia and ancient China. However, the development of the modern glacé cherry is more closely tied to the invention of Maraschino cherries, which originated in Italy. The process of candying cherries allowed for their preservation and transportation, eventually evolving into the vibrant, shelf-stable ingredient we know today. These early methods were largely based on preserving local cherry varieties, and the process remained a relatively artisanal one for a long time.
The Candying Process: A Step-by-Step Guide
Making glacé cherries is a gradual process that requires patience and careful attention to detail. It essentially involves slowly impregnating the cherries with sugar, making them resistant to spoilage.
Here’s a simplified overview:
- Preparation: Fresh, ripe cherries are selected, pitted (or left whole with stems), and thoroughly cleaned.
- Brining (Optional): Some methods involve a brief brining process using calcium chloride to firm the cherries.
- Initial Syrup: The cherries are submerged in a weak sugar syrup (typically 20-30% sugar concentration).
- Syrup Concentration: Over a period of several days or weeks, the sugar concentration of the syrup is gradually increased. This is done by adding more sugar and sometimes boiling the syrup briefly. Each increment in sugar concentration penetrates the cherry and further preserves it.
- Dyeing: Food coloring is usually added to the syrup to achieve the desired color, most commonly bright red.
- Glazing: Once the cherries are fully saturated with sugar, they are often glazed with a final coating of sugar syrup for a shiny appearance.
- Drying: The cherries are then drained and dried, either naturally or in a low-temperature oven. This reduces stickiness and improves shelf life.
Benefits (And Drawbacks) of Glacé Cherries
While not known for their nutritional value, glacé cherries offer some advantages, along with certain considerations:
- Long Shelf Life: The high sugar content acts as a preservative, giving glacé cherries an exceptionally long shelf life.
- Visual Appeal: Their vibrant color and glossy texture make them attractive decorations for desserts and baked goods.
- Flavor Enhancement: The intense sweetness and slightly tart cherry flavor can complement other ingredients in recipes.
However, it’s also important to be aware of the following:
- High Sugar Content: Glacé cherries are very high in sugar and should be consumed in moderation.
- Artificial Colors and Flavors: Many commercially produced glacé cherries contain artificial colors and flavorings.
- Nutritional Value: They offer very little in terms of vitamins, minerals, or fiber.
Varieties and Colors: A Rainbow of Sweetness
While bright red is the most common color for glacé cherries, they are also available in other colors, including green, yellow, and even natural (uncolored). These different colors are achieved through the use of various food dyes. Maraschino cherries can be further processed into glacé cherries.
Here are some common cherry varieties used for making glacé cherries:
| Cherry Variety | Characteristics | Common Use Cases |
|---|---|---|
| Royal Ann | Large, firm, and sweet; pale yellow color | Often dyed red or green; popular for decoration |
| Lambert | Dark red, sweet, and juicy | Used for darker-colored glacé cherries |
| Bing | Large, dark red, and intensely flavored | Used for intensely flavored and colored cherries. |
| Maraschino (Sometimes) | Light-colored, typically brined before candying | Basis for many commercially available glacé cherries |
Common Mistakes to Avoid When Using Glacé Cherries
Working with glacé cherries can be tricky. Here are some common pitfalls to avoid:
- Stickiness: Glacé cherries can be quite sticky. Coating them lightly in flour or cornstarch before adding them to batter can help prevent them from sinking to the bottom of cakes and muffins.
- Color Bleeding: The dye in glacé cherries can sometimes bleed into surrounding ingredients, especially in wet mixtures. To minimize this, consider using natural, undyed glacé cherries or incorporating them carefully.
- Burning: Due to their high sugar content, glacé cherries can burn easily during baking. It’s best to add them towards the end of the baking process or to protect them with a layer of batter or frosting.
- Overpowering Sweetness: The intense sweetness of glacé cherries can sometimes overwhelm other flavors in a dish. Use them sparingly and balance their sweetness with other ingredients.
Storage and Shelf Life: Keeping Your Cherries Fresh
Glacé cherries have a relatively long shelf life due to their high sugar content. However, proper storage is essential to maintain their quality.
- Airtight Container: Store glacé cherries in an airtight container to prevent them from drying out or becoming sticky.
- Cool, Dark Place: Keep them in a cool, dark place, away from direct sunlight and heat. A pantry or cupboard is ideal.
- Refrigeration (Optional): Refrigeration can extend their shelf life, but it may also cause them to become slightly sticky.
- Checking for Spoilage: Check the cherries periodically for any signs of spoilage, such as mold or an off odor. If you notice any of these, discard them.
Frequently Asked Questions About Glacé Cherries
What is the difference between glacé cherries and maraschino cherries?
Maraschino cherries are preserved in a brine solution and then typically sweetened and flavored with almond extract. They are often dyed bright red. Glacé cherries, on the other hand, undergo a slower candying process involving gradually increasing concentrations of sugar syrup. While Maraschino cherries can be further processed into glacé cherries, the methods and final products are distinct.
Are glacé cherries vegetarian or vegan?
Most glacé cherries are vegetarian, as the candying process typically only involves sugar, water, and food coloring. However, vegans should be cautious as some manufacturers may use gelatin (derived from animal collagen) as a stabilizer or glazing agent. Always check the ingredient list.
Can I make glacé cherries at home?
Yes, making glacé cherries at home is possible, but it requires time and patience. The process involves slowly increasing the sugar concentration of a syrup over several days or weeks. Recipes are widely available online, allowing you to customize the flavor and color.
What are some creative ways to use glacé cherries besides cake decoration?
Beyond cake decoration, glacé cherries can be used in a variety of ways, including: adding them to fruitcake, chopping them up and mixing them into cookies, using them as a garnish for cocktails, incorporating them into ice cream, or adding them to stuffing for roasted poultry. They provide a pop of sweetness and color to many different dishes.
Are glacé cherries considered a healthy snack?
No, glacé cherries are not considered a healthy snack. They are very high in sugar and offer minimal nutritional value. They should be consumed in moderation as an occasional treat.
Do glacé cherries contain alcohol?
Generally, commercially produced glacé cherries do not contain alcohol. However, some homemade recipes may include a small amount of alcohol, such as brandy or rum, to enhance the flavor or preserve the cherries.
Why are glacé cherries so bright red?
The bright red color of most glacé cherries is due to the addition of food coloring during the candying process. Originally, cochineal extract (a natural red dye) was frequently used, but synthetic dyes are now more common.
Can glacé cherries be frozen?
While glacé cherries can be frozen, it is not generally recommended. Freezing can alter their texture, making them softer and stickier upon thawing. If you must freeze them, ensure they are in an airtight container to prevent freezer burn.
What are the best cherry varieties for making glacé cherries?
Firm, sweet cherry varieties like Royal Ann, Lambert, and Bing are considered the best for making glacé cherries. These varieties hold their shape well during the candying process and offer a pleasant flavor. The Royal Ann variety is particularly popular for its pale color, which allows for vibrant dyeing.
Are there natural alternatives to artificially colored glacé cherries?
Yes, you can find or make glacé cherries with natural food colorings derived from fruits and vegetables, such as beet juice or pomegranate juice. These cherries may have a less intense color, but they offer a more natural option.
How can I prevent glacé cherries from sinking to the bottom of my baked goods?
To prevent glacé cherries from sinking, toss them lightly in flour or cornstarch before adding them to the batter. This creates a barrier that helps them stay suspended. You can also add them to the batter towards the end of mixing.
What do I do if my glacé cherries become sticky?
If your glacé cherries become sticky, try drying them in a low-temperature oven (around 200°F or 93°C) for a short period. You can also dust them lightly with powdered sugar or cornstarch to absorb excess moisture. Storing them in an airtight container in a cool, dry place will help prevent them from becoming sticky again.