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Dessert

Syrup for Fruit Sauce

A syrup made from Morello cherries, sugar, and cherry kernels, boiled and bottled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Syrup for Fruit Sauce

Ingredients

Directions

Prepare the cherries

  1. Seed the cherries and let them stand in a bowl overnight.

  2. In the morning, press the cherries through a fine cloth dipped in boiling water.

Make the syrup

  1. Weigh the juice, add the sugar, and boil for 15 minutes, removing all the scum.

Bottle and store

  1. Fill small, dry bottles with the syrup, cork them tightly, seal, and store upright in a cool place.

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 + cherrytop 20% of all pairs
    Smell alikelow
    Cooked 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

Morello cherries
Provide the primary fruit flavour and the juice that forms the syrup base.
Sugar
Sweetens the syrup and, once boiled, helps preserve it and give it body.

The step that matters

Boiling the juice with sugar for 15 minutes. Boiling concentrates the juice and dissolves the sugar fully, which helps the syrup keep. Skimming off the scum as it forms keeps the final syrup clear and free of impurities.

“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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