Real Foods Red Glace Cherries Natural Colour Whole

2 Customer Review(s)
 Customer Rating: 4.5
(2 votes)
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100gr
£1.83 183p / 100g
250gr
£3.30 132p / 100g
500gr
£6.10 122p / 100g
1kg
£11.62 116p / 100g

Temporarily unavailable due to high coronavirus demand

Wholesale Prices

5Kg
£25.43 (51p / 100g)
2 x 5Kg
£24.92 each (50p / 100g)

Ingredients

Red Glace Cherries Natural Colour Whole ingredients:

Cherries, glucose-fructose syrup, citric acid, preservative E-202, traces of E-220*

*contains sulphur dioxide

About Red Glace Cherries Natural Colour Whole

Glacé Cherries are infused with sugar to preserve them - they have no added colours, so are not the typical bright red colour that you would expect from other sources, but perfect for putting on top of black forest gateaux!

Cherries have high levels of disease-fighting antioxidants. They also contain other important nutrients such as beta carotene (19 times more than blueberries or strawberries) vitamin C, potassium, magnesium, iron, fibre and folate.
Colour: Red

Read about Real Foods allergen labelling here.

For more information on Real Foods packaging materials click here.

In Stock

Disclaimer

Please be aware that while we take every care to ensure the product information that is displayed on our website is correct, manufacturers often change their product recipes. This may affect nutrition, ingredient, and allergen information. Therefore you should always check product labels before use, and not rely solely on the information presented here.

If you require specific advice on any Real Foods own label branded product, please contact our Customer services department. For all other brands, please contact the brand owner directly.

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Customer reviews

These glace cherries are delicious – a very pure flavour and 46.5g of sugar per 100g – most other brands are 60g plus.

By Alison Baron on 16/12/2015

These are naturally coloured cherries, not the chemical variety that makes them bright red. Absolutely essential for Christmas cakes and all sort of fruit cakes.

By Jonathan Walton on 02/10/2013

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