Why it works: Sugar and cherry are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Canned Cherries
Ingredients
Directions
Prepare
Prepare the cherries by washing and pitting them.
In a pot, combine the cherries and sugar.
If desired, place a few cherry stones in a muslin bag and add to the pot for flavor.
Cook and can
Heat the mixture until it scalds, but do not let it boil hard, for 10 to 15 minutes.
Can the mixture in sterilized jars and seal them.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + cherrytop 20% of all pairsSmell alikelowCooked together2,598 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherries
- Provide the main fruit, flavor and bulk of the preserve.
- Sugar
- Adds sweetness and helps preserve the fruit by drawing out water.
The step that matters
Heating the mixture without a hard boil. Heating until the mixture scalds, without boiling hard, dissolves the sugar and softens the fruit while limiting evaporation and scorching. Sealing jars on a properly heated mixture helps keep the canned cherries stable in storage.
“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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