Dried Cherries, for Pies
Ingredients
Directions
Prepare
Pick and wash the cherries thoroughly to remove grit.
Place cherries in a stone jar with sugar and enough warm water to cover them.
Soak
Put the jar in a vessel of water and keep it hot for 12 hours.
If the cherries dry out, add more warm water.
Once fully swollen and soft, they are ready to use.
Adjust sweetness with more sugar if needed.
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
- Fruit that swells and softens as it takes up the soaking liquid.
- Sugar
- Adds sweetness and helps preserve the fruit's flavour and texture.
- Warm water
- Hydrates the cherries so they plump up and become soft.
The step that matters
Keeping the cherries covered and hot. Cherries must stay submerged in warm water for the full soak. If they dry out, the exposed parts stop swelling evenly and stay tough, so more warm water is needed to keep them covered.
“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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