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Dessert

Syrup for Fruit Sauce

A syrup made from Morello cherries, sugar, and a cherry kernel, 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. In the morning, press the cherries through a fine cloth dipped in cold water.

Cook the syrup

  1. Weigh the juice, add the sugar, and boil for 15 minutes, removing all the scum.

Bottle and store

  1. Fill small, dry bottles with the syrup, cork them tightly, seal, and 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
Supply the main flavor and the juice that becomes the syrup.
Sugar
Adds sweetness and body, and helps preserve the syrup.

The step that matters

Removing the scum while boiling. Foam that rises during boiling contains impurities and proteins. Skimming it off keeps the syrup clear and clean-tasting and reduces the chance of cloudiness or spoilage.

“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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