Dried Cherries
Ingredients
Directions
Prepare
Weigh the stoned cherries and add ½ the weight in sugar (8 oz of sugar for each pound of cherries).
Make the syrup and soak
Boil the cherries and sugar very gently for 10 minutes.
Pour the mixture into a large bowl or pan and let it sit in the syrup for 2 days.
Simmer the cherries again for 10 minutes and let them sit in the syrup for another 2 to 3 days.
Dry and store
Drain the cherries slightly and dry them very slowly.
Store the dried cherries in jars or tin canisters.
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
- Main fruit; the flesh shrinks and concentrates in flavour as its water is drawn off.
- Sugar
- Draws water out of the fruit through osmosis, sweetens it, and helps it keep.
The step that matters
Drying the cherries very slowly. Slow drying lets moisture leave the fruit evenly. If the heat is too high, the outside hardens and traps moisture inside, which can lead to spoilage 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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