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Dessert

Canned Cherries

A preserved fruit product made by cooking cherries with sugar and optionally adding cherry stones.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Cherries

Why it works: Sugar and cherry 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 ↓

Canned Cherries

Ingredients

Directions

Prepare

  1. Prepare the cherries by washing and pitting them.

  2. In a pot, combine the cherries and sugar.

  3. If desired, add cherry stones in a muslin bag to the syrup for flavor.

Cook and can

  1. Heat the mixture until it scalds (do not boil hard) for 10 to 15 minutes.

  2. Can the mixture and seal the jars.

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.

Photo for illustrative purposes only · Contact us to use it

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. Sugar + cherrytop 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

Cherries
Provide the fruit, which softens and releases juice as it heats in the syrup.
Sugar
Sweetens the fruit and helps preserve it by drawing out moisture and binding water.

The step that matters

Heating until it scalds without boiling hard. Gentle heating softens the fruit and dissolves the sugar evenly while keeping the cherries whole. Vigorous boiling can break the fruit apart and make the syrup cloudy or overcooked.

“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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