Preserved Cherries
Ingredients
Directions
Stone the cherries carefully and sprinkle some sugar over them.
In a pot, boil the cherries with the remaining sugar until the fruit is clear and the syrup thickens, skimming off any scum that rises.
Alternatively, boil the cherries for 10 minutes in an equal amount of previously clarified sugar that has been boiled to a high candy stage.
For a richer syrup, you may add some of the kernels or preserve the cherries with the stones and part of the stalks.
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 softens and becomes clear in the sugar syrup.
- Powdered sugar
- Sweetens the fruit and thickens the syrup as it boils, helping preserve the cherries.
The step that matters
Skimming off the scum while boiling. Scum that rises during boiling is impurities and foam from the fruit and sugar. Removing it keeps the syrup clear and clean-tasting, and the fruit stays clear rather than clouded.
“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.
More preserved cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.