The Candying Process: Why Glace Cherries Are So Sugary
The high sugar content in glace cherries is a direct result of their manufacturing process. The goal of candying fruit is to replace the fruit's natural moisture with a sugar solution, which acts as a preservative. This process is a centuries-old technique used to make fruit shelf-stable for long periods. It involves boiling and soaking pitted cherries in increasingly concentrated sugar syrups over an extended period, often several days.
During this slow process, osmosis occurs, where the highly concentrated sugar syrup gradually draws the water out of the cherry's cells. The sugar then permeates the fruit's tissue, preserving it and giving it the characteristic translucent, firm, yet chewy texture. This intensive treatment transforms the cherry from a moderately sweet fresh fruit into a confectionary product that is overwhelmingly sugar by weight.
Nutritional Comparison: Glace Cherries vs. Fresh Cherries
To put the sugar content of glace cherries into perspective, it's helpful to compare them to their fresh counterparts. The nutritional profile of a fresh cherry is vastly different from a glace cherry, primarily because the candying process removes most of the original fruit's nutritional value, leaving behind a sugar-laden shell.
| Feature | Fresh Sweet Cherries | Glace Cherries (per 100g) |
|---|---|---|
| Sugar | ~13 grams | 54-65 grams |
| Fiber | ~2.1 grams | ~1 gram |
| Vitamins | High in Vitamins C and A | Minimal quantities |
| Antioxidants | Rich source of anthocyanins | Negligible levels |
| Processing | Raw, unprocessed fruit | Intensive, multi-day candying process |
The stark difference highlighted in the comparison table shows that while fresh cherries offer natural fiber, vitamins, and antioxidants, glace cherries provide little more than concentrated sugar and calories.
Health Implications of High Sugar Content
Given that glace cherries are primarily sugar, they should be consumed in moderation, especially by those monitoring their sugar intake. The health implications of consuming high-sugar foods are well-documented and apply directly to this candied fruit.
- Blood Sugar Spikes: The high concentration of sugar and lack of fiber means the body absorbs the sugar quickly, leading to a rapid rise in blood sugar levels. This is particularly concerning for individuals with diabetes or insulin resistance.
- Added Sugars: Many commercially produced glace cherries use glucose-fructose syrup in addition to sugar, which falls under the category of added sugars. The American Heart Association recommends limiting added sugar intake to help prevent health issues such as heart disease.
- Weight Management: The high calorie density from sugar can contribute to weight gain if not consumed in controlled portions. A small amount of glace cherries adds a surprising number of calories to a baked good.
For those who enjoy baking or decorating with candied cherries but want to reduce sugar, there are alternatives. You can opt for unsweetened dried cherries or even make your own at home with less sugar. Some natural food stores also offer glace cherries made with natural coloring and fewer additives.
The Function of Sugar in Glace Cherries
Beyond preservation, the sugar in glace cherries serves several key functions that make them a valuable ingredient in baking. The high sugar concentration helps the cherries maintain their shape and vibrant color during the baking process, preventing them from bleeding out and staining the surrounding batter or dough. This is crucial for dishes like fruitcakes or cherry and almond bakes, where appearance is important.
Additionally, the sugar is responsible for the unique chewy texture of the cherries. When incorporated into a recipe, the sugary glaze slightly caramelizes, adding a layer of flavor and texture that is distinct from using fresh fruit. The sugar also contributes to the overall sweetness of the final product, often requiring bakers to adjust other sugar levels in their recipes to compensate. For example, a fruitcake packed with glace cherries will require less granulated sugar than one made with fresh or dried fruit.
Conclusion
While delicious and visually appealing, glace cherries are undeniably high in sugar. The candying process, which uses concentrated sugar syrup, replaces the fruit's water content, resulting in a product that contains between 54g and 65g of sugar per 100g. This makes them a treat to be enjoyed sparingly rather than a primary source of nutrition. When baking or garnishing, understanding the sugar content allows for better control over the final product's sweetness and nutritional profile. For those seeking lower-sugar alternatives, options like fresh or unsweetened dried cherries are excellent substitutes.
To learn more about the nutritional differences between different types of cherries, you can refer to information provided by nutritional databases or health resources such as Healthline.
