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To Preserve Cherries in Syrup

A method for preserving cherries by boiling them in a sugar syrup with white currant juice.

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

To Preserve Cherries in Syrup

Ingredients

Directions

Prepare

  1. Select clear, ripe cherries.

  2. Remove the stalks and stones carefully.

  3. Combine sugar and water to make a syrup.

Make the syrup and cherries

  1. Mix in the cherries and boil for about 15 minutes, skimming off any foam.

  2. Transfer the cherries to a pan.

  3. Let them sit overnight.

  4. Drain the cherries using a sieve.

  5. Return the syrup and white currant juice to the pot and boil until thickened.

  6. Add the cherries back to the syrup.

  7. Boil for 5 minutes, then remove from heat.

  8. Skim the syrup.

Jar and seal

  1. Place the cherries into small jars or bottles.

  2. Pour the syrup over the cherries.

  3. Let it cool completely.

  4. Seal tightly to exclude air.

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 main fruit body and flavour, and hold their shape in the syrup.
Sugar
Preserves the fruit by drawing out water and adds sweetness to the syrup.
White currant juice
Adds acidity and fruity flavour to the syrup.

The step that matters

Boiling the syrup until thickened. Sugar concentration controls preservation. Too little boiling leaves the syrup too watery to keep the cherries well, while overboiling can make it too thick and sticky.

“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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