Dried Cherries
Ingredients
Directions
Prepare the cherries
Stone and pick the cherries.
Layer cherries and powdered sugar in a pan, starting with cherries.
Let the mixture stand for three days.
Boil and dry
Pour the mixture into a copper pan and boil five to six times.
Let it cool, then drain the cherries and spread them thin on hair sieves.
Place them in a hot oven to dry, turning them on clean sieves every eight hours until dry.
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 that becomes chewy and concentrated as its moisture is drawn out.
- Sugar
- Draws water out of the fruit through osmosis and adds sweetness, helping preserve it.
The step that matters
Turning the cherries on clean sieves until dry. Drying in a hot oven needs regular turning so moisture escapes evenly and the fruit dries uniformly without sticking or staying damp in the middle. Letting the cherries stand for three days lets the sugar draw out juice before drying.
“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.
More dried cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.