Sun Cherries
Ingredients
Directions
Cook the cherries
Combine equal parts sugar and seeded cherries in a porcelain kettle.
Boil for 15 minutes.
Dry in the sun
Spread the cherries thinly on a platter.
Place the platter in the sun for 2 to 3 days, or until the syrup thickens.
Jar
Transfer the cherries to jars and seal.
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
- Sugar
- Draws water out of the cherries and thickens their juice into a syrup, adding sweetness.
- Seeded cherries
- Provide the fruit that softens when cooked and gives the dried result its flavour and chewy texture.
The step that matters
Spread the cherries thinly in the sun. A thin layer exposes more surface to air and sun, so water evaporates evenly. Thick piles dry unevenly, staying wet and sticky inside while the outside hardens.
“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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