Syrup of Cherries
Ingredients
Directions
Prepare
Remove the stems and pits from the cherries.
Make the syrup
In a pot, combine the cherries and water, and boil for 1 minute.
Strain the mixture to collect the juice.
For every quart of juice, add 1 lb of loaf sugar.
Cook over low heat until it reduces to a syrup.
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
- Cherries
- Supply the fruit flavor and the juice that becomes the syrup.
- Loaf sugar
- Sweetens the juice and, as it reduces, thickens it into a syrup.
The step that matters
Cook over low heat until it reduces to a syrup. Sugar can scorch and turn bitter or dark if the heat is too high. Gentle heat lets water evaporate slowly while the sugar dissolves and concentrates evenly, giving a clear, smooth syrup.
“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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