Morello Cherry Syrup
Ingredients
Directions
Prepare the juice
Mash the cherries on a sieve and press the juice from them.
Strain the juice through a flannel bag until very clear.
Make the syrup
Clarify the sugar and boil it to a crack.
Add the cherry juice to the boiling sugar.
Put it on a gentle fire to melt the sugar, stirring with a skimmer.
Let it boil up once, skim it well, and remove from the fire.
Bottle
When completely cool, bottle the syrup.
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 that gives the syrup its flavour, tartness and deep red colour.
- Sugar
- Sweetens the juice and thickens it into a syrup with body.
The step that matters
Melting the sugar gently. Sugar scorches or caramelises if the heat is too high, and stirring keeps it dissolving evenly. Skimming after the single boil removes impurities that would cloud the syrup.
“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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