To Dry Cherries
Ingredients
Directions
Sugar the cherries
Strew the sugar over the cherries in a deep dish.
Let them sit for 12 hours.
Cook the syrup
Transfer the cherries to a preserving pan.
Heat them until scalding hot.
Put the cherries into a bowl.
Heat them again the next day.
Remove the cherries from the syrup.
Dry the cherries
Lay them on sieves under garden glasses to dry in the sun.
Turn the cherries daily on clean sieves until completely dry.
Spread the dried cherries on sheets of white paper.
Store them in a box.
Finish the syrup
Boil the syrup until thick.
Keep it as jelly, or use it with currants to make a tart.
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 main fruit, which shrinks and turns chewy and concentrated as it dries.
- Loaf sugar
- Draws water out of the fruit and preserves it, adding sweetness.
The step that matters
Turn the cherries daily until completely dry. Sugar draws moisture out of the fruit, but any water left in the cherries can make them sticky and let them spoil. Turning them daily lets air reach every side so they dry evenly all the way through.
“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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