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Syrup for Fruit Sauce

A syrup made from pitted Morello cherries, sugar, and cherry kernels, boiled and bottled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and cherry are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Syrup for Fruit Sauce

Ingredients

Directions

Prepare the juice

  1. Seed the cherries and let them stand in a bowl overnight.

  2. Press the cherries through a fine cloth dipped in boiling water.

  3. Weigh the juice.

Make the syrup

  1. Add the sugar.

  2. Boil for 15 minutes, removing all the scum.

Bottle and store

  1. Fill small, perfectly dry bottles with the syrup.

  2. When cold, cork the bottles tightly and seal them.

  3. Store upright in a cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + cherrytop 20% of all pairs
    Smell alikelow
    Cooked together2,598 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Morello cherries
Provide the fruit juice that gives the syrup its flavour and colour.
Sugar
Sweetens the juice and, once boiled, thickens it into a syrup that helps preserve it.

The step that matters

Removing the scum while boiling. Foam that rises during boiling contains impurities and proteins that can spoil the syrup over storage if left in. Skimming it off keeps the syrup clear and stable.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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