To Dry Cherries
Ingredients
Directions
Prepare
Remove pits from the cherries.
Sprinkle 1¼ pounds of fine sugar over the cherries and let them sit overnight.
Remove the cherries from the sugar.
Make the syrup and cook
In a pot, combine 1 pound of sugar with 2 tablespoons of water, boil, and skim well.
Add the cherries to the boiling syrup and let it boil over them.
The next morning, strain the cherries.
For every pound of syrup, add ½ pound more sugar and boil until thicker.
Add the cherries back to the syrup and boil gently.
Dry
The next day, strain and dry the cherries in a stove, turning them daily.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cherries
- Provide the fruit that softens, becomes chewy and concentrates as it loses water.
- Fine sugar
- Draws water out of the fruit and builds a thick syrup that sweetens and helps preserve it.
The step that matters
Boil the cherries gently in the thickening syrup. Vigorous boiling can split and toughen the fruit, while gentle heat lets sugar slowly replace the water in the cherries and thicken the syrup evenly.
“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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