Dried Cherries
Ingredients
Directions
Prepare
Stone and pick the cherries.
Layer cherries and powdered sugar in a pan, starting with cherries.
Let the mixture stand for three days.
Cook and syrup
Pour the mixture into a copper pan and boil it five to six times.
Let it cool, then drain the cherries from the syrup.
Dry
Spread the cherries thinly 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 dries into a chewy, concentrated piece.
- Sugar
- Draws moisture out of the fruit and preserves it while it dries, adding sweetness.
The step that matters
Drying in the oven. Cherries must be dried until no moisture remains, and turning them regularly on clean sieves lets air reach every side. Stopping early leaves damp fruit that can spoil.
“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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