Sirup of Cherries
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the cherry juice
Remove the stalks and stones from the cherries.
Place the cherries in a pot with the water and bring to a boil.
Boil the cherries for 8 to 10 minutes, then strain through a sieve.
Make the syrup
In another pot, combine the sugar with a little water and boil until it cracks and sparkles.
Add the cherry juice to the sugar syrup and boil together until it thickens to a syrup consistency.
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
- Ripe cherries
- Provide the fruit and juice that give the syrup its flavour and colour.
- Sugar
- Sweetens the syrup and, as it concentrates, gives it a thick, syrupy body.
The step that matters
Boiling the sugar until it cracks and sparkles. Once sugar reaches the cracking stage it can darken and turn bitter within moments. Watching the pot closely prevents burning, because the syrup changes quickly near that point.
“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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