Process for making glaced or candied fruit

Claim 1

PROCESS OF MAKING GLACED CHERRIES WHICH COMPRISES PLACING BLEACHED CHERRIES IN CONTACT WITH AN AQUEOUS SOLUTION CONTAINING A RED DYE AND ABOUT 1 TO ABOUT 2.2% BY WEIGHT OF IRON-FREE ALUMINUM SULFATE, BASED ON THE WEIGHT OF THE CHERRIES, FOR A PERIOD OF 3 TO 7 DAYS, REMOVING THE CHERRIES FROM THE SOLUTION, THEN REPLACING THE JUICE OF THE CHERRIES WITH SUGAR SYRUP IN A SERIES OF STEPS, THE FIRST STEP OF WHICH COMPRISES PLACING THE CHERRIES AT ROOM TEMPERATURE IN CONTACT WITH A SYRUP HAVING A SUGAR CONCENTRATION OF ABOUT 25* BE. FOR A PERIOD OF ONE DAY, REMOVING THE SYRUP, AND REPEATING SUCH STEP A PLURALITY OF TIMES USING A MORE CONCENTRATED SYRUP EACH TIME UNTIL A SYRUP HAVING A SUGAR CONCENTRATION 41* BE. IS EMPLOYED, THEN RAISING THE TEMPERATURE OF THE CHERRIES AND SYRUP IN CONTACT THEREWITH TO 160-170* F., REPLACING THE LATTER SYRUP WITH A 43* BFE. SYRUP AND ALLOWING THE CHERRIES AND SYRUP TO STAND AT 160-170* F., AND REPEATING THE LAST STEP USING A MORE CONCENTRATED SYRUP UNTIL THE CHERRIES SETTLE THEREIN AND THE CONCENTRATION OF THE SURROUNDING SYRUP, MEASURED AT 160-170* F., FALLS TO 40* BE., REMOVING THE CHERRIES FROM THE HOT SYRUP, WASHING AND THEN GLAZING THE SAME.