To Dry Cherries
Ingredients
Directions
Prepare the cherries
Stone the cherries and save the juice.
Weigh the cherries and combine the juice with the brown sugar in a pot.
Stew and dry
Boil the mixture, then add the cherries and stew for 15 to 20 minutes.
Remove the cherries and drain off the syrup.
Lay the cherries in dishes to dry in the sun, pouring syrup over them as they dry.
Turn the cherries frequently until all the syrup is used.
Store
Store the dried cherries in pots, sprinkling powdered loaf sugar between layers.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cherries
- Provide the fruit that is softened by stewing and then dried into a chewy, concentrated texture.
- Brown sugar
- Sweetens the syrup and is absorbed by the cherries, adding sweetness and helping preserve them.
- Cherry juice
- Forms the syrup base that is poured over the cherries, adding flavour and moisture as they dry.
The step that matters
Turning the cherries while they dry. Turning them often and adding syrup as they dry lets the sugar soak in evenly and form a glossy, sticky coating. Uneven drying can leave some pieces wet and others hard.
“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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