To Dry Cherries
Ingredients
Directions
Prepare
Stone the cherries and save the juice.
Add one pound of good brown sugar for every three pounds of cherries.
Stew and dry
Boil the sugar and juice, add the cherries, and stew for fifteen or twenty minutes.
Remove the cherries, drain off the syrup, and lay them in dishes to dry in the sun.
Keep the syrup to pour over the cherries a little at a time as they dry, turning them frequently.
Store
When the syrup is finished, store the cherries in pots, sprinkling a little powdered loaf sugar between layers.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cherries (in the method)
- The fruit is the main ingredient, stewed and then dried to concentrate its flavour.
- Brown sugar
- Sweetens the fruit and draws out its juice, forming a syrup that moistens the cherries as they dry.
- Powdered loaf sugar
- Sprinkled between layers to add sweetness and help keep the cherries from sticking together.
The step that matters
Turning the cherries while they dry. Drying in the sun takes time and uneven exposure can leave some pieces wet or sticky. Turning them often and brushing on syrup as they dry helps them dry evenly and keeps them moist.
“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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