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Dessert

Morello Cherry Syrup

A syrup made by mashing ripe Morello cherries, clarifying sugar, and boiling the mixture until it cools.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Morello Cherry Syrup

Ingredients

Directions

Prepare

  1. Mash the cherries on a sieve and press the juice through a flannel bag until clear.

  2. Clarify the sugar.

Cook the syrup

  1. Boil the clarified sugar to a crack.

  2. Add the cherry juice to the boiling sugar.

  3. Melt the sugar over gentle heat, stirring with a skimmer.

  4. Let the mixture boil once.

  5. Skim the mixture well.

  6. Remove the mixture from heat.

Bottle

  1. When completely cool, bottle the syrup.

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

What each ingredient does

Morello cherries
Supply the tart juice that gives the syrup its flavour and colour.
Sugar
Provides sweetness and body, and helps the syrup keep.

The step that matters

Skim the mixture well. Foam and impurities rise to the surface as the syrup boils. Removing them keeps the syrup clear and stops off-flavours from setting into it.

“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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