Morello Cherry Syrup
Ingredients
Directions
Prepare the cherry juice
Ensure the cherries are ripe and remove the pits.
Mash the cherries in a colander or sieve, pressing out the juice into a pan.
Let the juice sit for one to two days, then strain through a flannel bag until clear.
Make the syrup
Boil the clarified sugar to a "crack" stage.
Pour in the cherry juice at a ratio of 1 pint of juice to 2 lbs of sugar.
Stir well on the fire with a skimmer.
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 juice, giving the syrup its tart flavour, acidity and deep red colour.
- Sugar
- Provides sweetness and body, and helps preserve the syrup.
The step that matters
Boiling the sugar to the crack stage. Sugar syrup cooked too far becomes hard and brittle rather than pourable. Stopping at the right stage keeps the syrup fluid and ready to receive the juice evenly.
“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.
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.