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Dessert

Preserved Cherries

A method for preserving cherries by layering them with sugar and their own juice to create a sweet syrup.

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

Ingredients

Directions

Prepare the fruit

  1. Stone the cherries, preserving all the juice.

  2. Weigh the fruit and use an equal weight of sugar.

Layer and cook

  1. Layer the cherries and sugar in a container until all are used.

  2. Pour the reserved juice over the layers.

  3. Boil gently until the syrup begins to thicken.

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

Cherries
Supply the fruit and the juice that becomes the syrup.
Sugar
Sweetens the fruit and helps preserve it, and its dissolving thickens the juice into syrup.

The step that matters

Boil gently until the syrup begins to thicken. Sugar thickens the syrup as water evaporates and the mixture concentrates. Boiling too hard can break the fruit apart or scorch the sugar, so a gentle simmer keeps the cherries whole.

“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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