Syrup Op Cherries
Ingredients
Directions
Prepare the juice
Remove the stems and pits from the cherries.
Add water and boil the cherries for 1 minute.
Strain the juice from the cherries.
Make the syrup
For every quart of clear juice, add 1 lb of loaf sugar.
Reduce the mixture to a syrup over low heat.
Bottle the syrup when it has cooled.
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
- Ripe cherries
- Provide the fruit flavor and the juice that becomes the syrup base.
- Loaf sugar
- Adds sweetness and body, and thickens the syrup as the juice reduces.
The step that matters
Reduce the mixture over low heat. Sugar can scorch and darken if the heat is too high, and the syrup can over-thicken if reduced too long. Gentle heat lets water evaporate evenly while the sugar dissolves and keeps the flavor 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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