Why it works: Sugar and cherry are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Canned Cherries
Ingredients
Directions
Prepare the syrup
Prepare a syrup by combining sugar and water.
Add the cherries to the syrup.
Heat and flavor
Heat until it scalds, not boiling hard, for 10-15 minutes.
If desired, add cherry stones in a muslin bag to the syrup for flavor.
Can and seal
Can and seal the cherries in jars.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + cherrytop 20% of all pairsSmell alikelowCooked together2,598 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherries
- Provide the fruit, which softens gently in warm syrup and gives the main flavor.
- Sugar
- Sweetens the syrup and helps preserve the fruit.
The step that matters
Heat until it scalds, not boiling hard. Vigorous boiling can break the fruit apart and split the skins, while gentle scalding softens the cherries and keeps them whole in the syrup.
“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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