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Cherries that have been candied to produce a glossy appearance, and often dyed red, green or blue. Undyed, they are a more natural dark–red colour. The cherries are picked just before they are ripe and stored in brine until needed. They are then pitted and candied by boiling them in sugar syrup. Use glacé cherries for baking, in biscuits or Christmas cake, or as a decoration on small cakes.