Put the juice and sugar in a heavy bottom pot and bring to a simmer (without stirring, just swirl the pot) for a few minutes until the sugar is dissolved.

Add the cherries and continue to simmer over medium heat, turning now and then.

They will start to wrinkle and begin to look like candied cherries.

When the syrup starts to thicken use a candy thermometer to check the liquid. It should reach the soft ball stage (about 237°F). The time frame has varied between 20 and 45 minutes for me.

Remove from the heat and place on a tray. I used a silicone mat with good results.

Use them as desired, keeping the extras in a sealed container in the refrigerator (they should last over 6 months if they have been candied properly) Notes

Because the time varies depending on the pot you use, heat of the burner, etc., use the candy thermometer sooner than later to check the temperature of the syrup so you dont make the cherries too hard. Nutrition Information: Yield: 50

Serving Size: 1 cherry

Amount Per Serving: Calories: 18 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 5g Fiber: 0g Sugar: 4g Protein: 0g