Barberries in Syrup
Ingredients
Directions
Make the syrup
In a saucepan, combine sugar and water, then boil until it forms a syrup.
Cook the barberries
Add the bunches of barberries to the syrup.
Simmer for 5 to 6 minutes until the barberries are transparent.
Use a copper or enamelled pot to avoid discoloration.
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
- Barberries
- Main fruit; its tart flavour and shape hold as the syrup turns them translucent.
- Sugar
- Sweetens the tart fruit and, dissolved in water, forms the syrup that preserves it.
The step that matters
Use a copper or enamelled pot. Barberries are acidic, and acid reacts with reactive metals such as aluminium or bare iron, causing discoloration. Non-reactive copper or enamelled vessels keep the fruit's colour bright.
“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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