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To Dry Morella Cherries

A method for drying Morella cherries by sugaring and simmering.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Dry Morella Cherries

Ingredients

Directions

Prepare

  1. Remove the stalks from the cherries but do not pit them.

  2. Weigh the cherries and add an equal amount of granulated sugar.

  3. Stir the sugar over the cherries and let them sit for 30 minutes.

  4. Gently transfer the cherries to a preserving pan.

Simmer and dry

  1. Simmer the cherries softly for 5 to 7 minutes.

  2. Drain the cherries from the syrup and dry them like Kentish cherries.

Recipe from a historical cookbook (Internet Archive).

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

Morella cherries
Provide the main fruit flavour and the flesh that softens and concentrates as moisture leaves.
Granulated sugar
Draws water out of the fruit to form a syrup and adds sweetness that helps preserve the cherries.

The step that matters

Simmer the cherries softly. Vigorous boiling can split the skins and turn the fruit to mush, while a gentle simmer keeps the cherries whole as the sugar syrup slowly draws out water.

“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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