Dried Cherries
Ingredients
Directions
Make the syrup
Combine 8 pounds of stoned cherries with 4 cups of sugar in a pot.
Boil the mixture gently for 10 minutes.
Pour the cherries into a large bowl or pan and let them sit in the syrup for 2 days.
Dry the cherries
Simmer the cherries again for 10 minutes and let them sit in the syrup for another 2 to 3 days.
Drain the cherries slightly and dry them very slowly.
Store the dried cherries in jars or tin 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, whose sugar-soaked flesh dries into a chewy, concentrated texture.
- Sugar
- Draws water out of the cherries through osmosis and preserves them, giving a sweet, sticky finish.
The step that matters
Drying the cherries very slowly. Slow drying lets moisture leave gradually from the fruit's interior, so the surface does not harden into a crust while the centre stays wet. Insufficient drying can leave the cherries prone to spoiling in storage.
“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.
More dried cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.