To Dry Cherries
Ingredients
Directions
Soak the cherries
Sprinkle 1¼ pounds of fine sugar over the stoned cherries and let them sit overnight.
Remove the cherries from the sugar.
Make the syrup
Combine the sugar with 2 tablespoons of water in a pot.
Boil the sugar mixture and skim off any foam.
Add the cherries to the boiling syrup and boil gently.
Thicken and dry
The next morning, strain the cherries.
Add ½ pound of sugar for every pound of syrup.
Boil the syrup until slightly thicker.
Add the cherries and boil gently again.
Strain the cherries the next day.
Place them in a warm area, turning them daily 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Morello cherries
- The fruit that is softened and gradually concentrated as it dries.
- Fine sugar
- Sweetens the fruit and draws out its moisture, helping preserve it as it dries.
The step that matters
Boil the syrup until slightly thicker. Sugar concentration rises as water evaporates. A syrup that is too thin will not draw enough moisture from the cherries, while over-boiling can turn it too stiff or sticky. Watching for slight thickening keeps the fruit in balance.
“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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