The German Way, As If Done in Brandy
Ingredients
Directions
Prepare
Cut the stalks short on the cherries.
Boil the sugar and water together until it reaches a candy stage.
Combine and ferment
Place the cherries in a new barrel.
Once the sugar mixture is cool, pour it over the cherries.
Seal the barrel loosely and roll it every day until fermentation stops.
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
- Morelia cherries
- Provide the fruit that forms the body and flavour of the preserves.
- Sugar
- Sweetens the preserves and helps preserve the fruit by binding water.
- Water
- Dissolves the sugar into a syrup that coats and covers the cherries.
The step that matters
Let the sugar syrup cool before pouring it over the cherries. Hot syrup can soften the fruit and cook it unevenly, changing its texture before fermentation begins. Cooling it first keeps the cherries firm and intact.
“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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