Stewed Cherries
Ingredients
Directions
Combine cherries and sugar in a pot.
Stew over medium heat until cherries are tender but not broken.
No water is needed as the fruit's juice will dissolve the sugar.
Optionally, remove pits before stewing.
Serve with bread and butter or use in pies.
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
What each ingredient does
- Cherries
- Provide the fruit base and their own juice, which dissolves the sugar and keeps the dish moist.
- Sugar
- Sweetens the fruit and draws out its juice, forming a syrup as the cherries cook.
The step that matters
Stew over medium heat until tender but not broken. Gentle heat softens the fruit and lets its juice form a syrup. Too much heat or stirring too hard can break the cherries apart and make the texture mushy.
“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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