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Morella Cherry Syrup

A syrup made by boiling crushed Morella cherries with water and sugar, then straining and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cherry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Morella Cherry Syrup

Ingredients

Directions

Prepare the cherries

  1. Remove the cherries from their stalks.

  2. Crush the cherries until they form a pulp.

  3. Rub the pulp through a sieve.

Extract the juice

  1. Add 1 pint of water for each quart of cherry pulp.

  2. Bring the mixture to a boil.

  3. Strain the mixture through a flannel bag.

Make the syrup

  1. Add 2.5 pounds of white sugar for each quart of juice.

  2. Boil for 15 minutes, skimming well.

  3. When cold, bottle and cork tightly.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cherry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together2,598 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh cherries
Provide the fruit pulp and juice that give the syrup its flavour and colour.
White sugar
Sweetens the juice and, with boiling, thickens it into a syrup that keeps well.
Water
Helps draw the juice out of the crushed cherry pulp before straining.

The step that matters

Skimming during the 15-minute boil. Foam and impurities rise to the surface as the sugar dissolves and the mixture boils. Skimming them off keeps the syrup clear and fresh-tasting, and helps it keep well once bottled.

“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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