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Dessert

Candied Cherries

Candied cherries are cherries simmered in sugar until shriveled, then dried and served with syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Candied Cherries

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Stone the cherries.

  2. Place the cherries in a pan.

  3. Sprinkle the sugar over the cherries.

Cook

  1. Simmer until the cherries shrivel.

  2. Strain the cherries from the juice.

Dry and serve

  1. Place the cherries on papers to dry in the sun or a cool oven.

  2. Use the syrup to pour over other fruits.

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

What each ingredient does

Cherries
Main fruit; they soften and shrivel as they release juice into the sugar syrup.
White sugar
Sweetens the fruit and draws out its water, which preserves it and firms its texture.

The step that matters

Simmer until the cherries shrivel. Sugar pulls water out of the fruit as it cooks. Stop too early and the cherries stay wet and may spoil; cook too long and the sugar can darken or turn the fruit tough.

“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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