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Dessert

Canned Cherries

This recipe preserves cherries in a sugar syrup, optionally adding cherry stones for flavor.

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 and scald

  1. Prepare a syrup with ½ pound of sugar for every pound of cherries.

  2. Add the cherries to the syrup and let them scald for 10 to 15 minutes without boiling hard.

Can and seal

  1. Can and seal the cherries.

  2. If desired, add a few cherry stones in a muslin bag to the syrup while scalding for added flavor, but do not include them in 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
The main fruit, which softens gently in the syrup and becomes the body of the preserve.
Sugar
Sweetens the syrup and helps the fruit keep its shape and texture during scalding.

The step that matters

Scald without boiling hard. Vigorous boiling can split the cherries and turn them soft and mushy. Gentle heat in the syrup softens the fruit while it stays whole and holds its shape in the jars.

“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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