To Dry Cherries
Ingredients
Directions
Macerate
Stone the cherries.
Place the cherries in a bowl.
Add 1¼ pounds of fine sugar to the cherries.
Let the cherries sit overnight.
Remove the cherries from the sugar.
Cook in syrup
Combine the sugar with 2 tablespoons of water in a saucepan.
Boil the mixture, skimming off any foam.
Add the cherries to the boiling syrup.
Let the cherries cook gently.
Drain the cherries.
Add half a pound of sugar to the syrup.
Boil the syrup until it thickens.
Return the cherries to the syrup.
Let the cherries boil gently.
Strain the cherries.
Dry
Let the cherries 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Morello cherries
- Provide the fruit flesh that becomes chewy and concentrated as moisture is drawn out.
- Fine sugar
- Draws moisture out of the fruit and preserves it, while adding sweetness and thickening the syrup.
The step that matters
Cook the cherries gently. Vigorous boiling can split the skins and toughen the flesh. Gentle heat lets the sugar syrup penetrate evenly so the cherries keep their shape while 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.
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