Dried Cherries
Ingredients
Directions
Prepare the syrup
Dissolve the sugar in a little water and boil it.
Add the cherries to the boiling syrup and skim the liquid two or three times.
Remove from heat and let the cherries sit in the syrup for a few days.
Boil the syrup again and pour it over the cherries.
Let the cherries sit for another day or two.
Dry and store
Dry the cherries on a sieve in the sun or in a cool oven.
Store the dried cherries in a tin box, separating them with paper.
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
- Stoned cherries
- Provide the fruit that is softened in syrup and then dried.
- Sugar
- Sweetens the fruit and, drawn into the cherries by the syrup, helps preserve them.
The step that matters
Skimming the syrup during the first boil. Skimming removes foam and impurities that rise as the fruit releases juice, keeping the syrup clear and reducing the chance of fermentation during the long soak.
“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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