Wet Cherries
Ingredients
Directions
Choose fine cherries, remove the pits, and wash them.
In a pot, combine 1 pound of cherries with 1 pound of sugar.
Clarify the sugar and boil it until it reaches a feather stage.
Add the cherries to the syrup and stir occasionally to ensure even cooking.
Continue boiling until the cherries are well coated and the syrup thickens.
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 flavor and body of the syrup as they soften and release juice.
- Loaf sugar
- Sweetens the syrup and, when boiled, thickens it to a coating consistency.
The step that matters
Boiling the sugar to feather stage. Sugar syrup thickens as water evaporates and its concentration rises. If it is boiled too little or too long, the syrup can be runny or turn too thick and crystallize, so the stage must be judged carefully.
“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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