Caxxed Cherries
Ingredients
Directions
Prepare
Stone the cherries and weigh them.
For every pound of cherries, use half a pound of sugar.
Cook and seal
Put the cherries into the syrup and let them scald (do not boil hard) for 10 to 15 minutes.
Can and seal the cherries.
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
- Make up the fruit itself, which holds its shape when gently scalded in syrup.
- Sugar
- Sweetens the fruit and forms the syrup that surrounds it.
The step that matters
Scalding without a hard boil. Boiling hard can split the cherry skins and turn the fruit soft and ragged. Holding the syrup just below a boil lets the heat reach the centre gently, so the cherries stay whole and firm.
“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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