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Dessert

Cherries Preserved in Syrup

Preserves ripe cherries in a sugar syrup with white currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Cherries Preserved in Syrup

Ingredients

Directions

Prepare the cherries

  1. Choose light, sound, ripe cherries.

  2. Remove the stones carefully.

Make the syrup and cook

  1. Combine the sugar and water in a preserving pan.

  2. Boil for 15 minutes, skimming as needed.

  3. Add the cherries.

  4. Boil for another 15 minutes.

  5. Pour the mixture into a large jar.

  6. Let it sit overnight.

Finish and jar

  1. The next day, drain the cherries using a sieve.

  2. Boil the white currant juice and syrup together for 15 minutes.

  3. Add the cherries back in.

  4. Boil for an additional 4 to 5 minutes.

  5. Transfer the cherries into jars.

  6. Cover with syrup.

  7. Place brandy papers on top.

  8. Seal tightly.

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

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.

  1. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cherries
Provide the fruit, flavour and texture that the preserve is built around.
Sugar
Sweetens the preserve and, at high concentration in the syrup, helps preserve the fruit.
White currant juice
Adds tartness and fruit flavour to the syrup.

The step that matters

Boiling the cherries the second time. Once the drained cherries return to the syrup, a short boil of 4 to 5 minutes is enough. Longer boiling breaks down the fruit, toughens skins and makes the cherries shrink and lose their shape.

“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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