Glacé Cherry Preparation

Glacé cherries (also called candied cherries) are preserved in heavy sugar syrup, making them both very sweet and quite sticky. When adding them to baked goods, proper preparation prevents several common problems. First, the sticky sugar coating causes cherries to clump together rather than distributing evenly through batter or dough. Second, excess moisture from the syrup can make baked goods soggy or create unwanted spreading. Third, the sugar syrup can seep out during baking, creating burnt spots. To prepare glacé cherries properly: rinse them briefly under warm water to remove the sticky outer coating, then pat thoroughly dry with paper towels, pressing firmly to absorb moisture. Spread cherries on clean towel and let air-dry for 10-15 minutes if time permits. For recipes requiring chopped cherries like Freya's zimtsterne, chop them finely after drying - smaller pieces distribute more evenly and are less likely to sink or create moisture pockets. Pat chopped pieces again with paper towel before folding into dough. This preparation ensures cherries add their distinctive sweet-tart flavor and jewel-like color without compromising texture or causing baking problems. Well-prepared glacé cherries should feel tacky but not wet, and should separate easily rather than clumping together.