Dried Cherries, for Pies
Ingredients
Directions
Prepare
Pick and wash the cherries thoroughly to remove grit.
Place the cherries in a stone jar with sugar and enough warm water to cover them.
Soak and adjust
Put the jar in a vessel of water and keep it warm for 12 hours.
If the cherries become too dry, add a little more water.
When fully swollen and soft, they are ready for use.
If not sweet enough, add more sugar.
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
- The main fruit, which softens and swells as it absorbs liquid during the soak.
- Sugar
- Adds sweetness and helps preserve the fruit by binding some of its water.
- Warm water
- Provides the liquid that rehydrates and softens the cherries as they soak.
The step that matters
Keeping the cherries covered and moist. The fruit must stay submerged in liquid so it swells evenly. If it dries out at the surface, it stays tough and shriveled, so adding water as needed keeps the soak working throughout.
“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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