Rolled Cherries, Which Taste As If Done in Brandy
Ingredients
Directions
Prepare
In a large stone jar or small keg, layer the cherries and sugar.
Macerate
Seal the jar tightly and roll it back and forth daily for six weeks.
Store the jar in a cool place.
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
- Morella cherries
- Provide the fruit and juice that the sugar draws out and steeps in the spirit.
- Double-refined sugar
- Draws juice from the cherries and forms a syrup, adding sweetness and preserving the fruit.
The step that matters
Sealing the jar tightly. A tight seal keeps air and contaminants out during the long maceration, helping the cherries stay sound while the sugar slowly draws out their juice.
“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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