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Dessert

Morello Cherries

A preserve made by stewing Morello cherries with sugar in a syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Morello Cherries

Ingredients

Directions

Prepare

  1. Remove the stones from the cherries using a quill over a deep dish to catch the juice.

Make the preserves

  1. Add 1 pound of sugar to the juice for each pound of cherries, weighed after stoning.

  2. Boil the syrup and skim off any foam.

  3. Add the cherries to the syrup and stew until the cherries are clear.

Recipe from a historical cookbook (Internet Archive).

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

Morello cherries
Provide the fruit, which softens and turns clear as it stews in the syrup.
Sugar
Sweetens the fruit and draws water out of the cherries to form a thick syrup that preserves them.

The step that matters

Stew the cherries until clear. Cooking gently keeps the fruit whole while it absorbs syrup. Boiling hard or stewing too long breaks the skins and turns the cherries mushy.

“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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