Dried Cherries
Ingredients
Directions
Make the syrup
Weigh the stoned cherries and add 4 pounds of sugar for each 8 pounds of cherries.
Boil the cherries and sugar very gently for 10 minutes.
Pour the mixture into a large bowl or pan and let it sit in the syrup for 2 days.
Simmer the cherries again for 10 minutes and set aside for 2 to 3 days.
Dry and store
Drain the cherries slightly and dry them very slowly.
Store the dried cherries in tin cases or canisters.
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 shrinks and becomes chewy as its water is drawn out.
- Sugar
- Draws water out of the fruit through syrup, helping preserve it and adding sweetness.
The step that matters
Boiling the cherries very gently. Vigorous boiling can split the skins and break the fruit apart, so the cherries stay whole and hold their shape while soaking in the syrup.
“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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