To Dry Cherries with Sugar
Ingredients
Directions
Cook the cherries
Stone the cherries and place them in a preserving pan.
Add 6 ounces of powdered sugar for each pound of cherries.
Set the pan over moderate heat and simmer gently for 20 minutes.
Let the cherries cool in the syrup.
Dry
Transfer them to a sieve and, before they cool completely, lay them out singly on dishes.
Dry the cherries gradually as you would with other fruits.
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 that is concentrated and dried into a chewy, flavorful preserve.
- Powdered sugar
- Draws water out of the fruit and forms a syrup that preserves it and adds sweetness.
The step that matters
Simmer gently and let the cherries cool in the syrup. Gentle heat lets sugar slowly penetrate the fruit without bursting or breaking it apart. Cooling in the syrup allows further sugar uptake, which helps the cherries keep their shape and preserve well.
“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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