Syrup of Cherries
Ingredients
Directions
Prepare the juice
Remove the stalks and pits from the cherries.
In a pot, combine cherries and water; boil for 1 minute.
Strain the mixture to collect the juice.
Make and bottle the syrup
For every 2 cups of juice, add 1 lb of loaf sugar.
Reduce the mixture over low heat until it becomes syrupy.
Let it cool, then bottle the syrup.
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
- Ripe cherries
- Supply the juice, fruit flavour and colour that make up the syrup.
- Loaf sugar
- Sweetens the juice and thickens it into a syrup as water evaporates during reduction.
The step that matters
Reducing over low heat until syrupy. Reducing concentrates the sugar and fruit solids, which thickens the syrup. Too little reduction leaves it thin and watery, while too much heat or time can scorch the sugar, causing darkening and a bitter taste.
“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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