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Another Method of Preserving Cherries in Bidvndy

Preserve cherries in brandy using sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Another Method of Preserving Cherries in Bidvndy

Ingredients

Directions

Prepare the cherries

  1. Weigh the cherries and cut off half the stalks.

  2. Prick the cherries with a new needle.

Preserve

  1. Place the cherries in a jar or wide-mouthed bottle.

  2. Pound three-quarters the weight of the cherries in sugar or white candy and strew it over the cherries.

  3. Fill the jar with brandy and tie a bladder over the top.

Recipe from a historical cookbook (Internet Archive).

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

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.

  1. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Finest morella cherries
Provide the fruit that is preserved and flavoured by the brandy and sugar.
Sugar or white candy
Sweetens the fruit and draws out juices that mix with the brandy.
Brandy
Acts as the preserving liquid that keeps the cherries from spoiling and adds aroma.

The step that matters

Pricking the cherries. Pricking each cherry with a new needle lets the brandy and sugar penetrate the flesh. Without it the fruit preserves more slowly and the flavour stays on the surface. Use a clean, new needle so no contamination is introduced.

“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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