Dried Cherries
Ingredients
Directions
Make the syrup
Dissolve sugar in a little water and boil.
Add cherries to the boiling syrup and skim the liquid two or three times.
Remove cherries and let them sit in the syrup for a few days.
Boil the syrup again and pour it over the cherries.
Let cherries stand for one or two more days.
Dry and store
Dry cherries on a sieve in the sun or in a cool oven.
Store dried cherries in a tin box, separating them with paper.
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
- Provide the fruit that is candied and then dried into a chewy, concentrated piece.
- Sugar
- Sweetens the fruit and, as a concentrated syrup, draws out water to preserve it.
The step that matters
Boiling the syrup over several days. Sugar syrup must be hot and strong enough to replace the fruit's water. Repeated boiling and resting lets sugar penetrate gradually, so the cherries keep their shape and do not shrivel or spoil.
“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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