Dried Cherries
Ingredients
Directions
Make the syrup
Combine the stoned cherries and sugar in a large pot.
Boil the mixture gently for 10 minutes.
Pour the cherries into a large bowl or pan.
Let them sit in the syrup for 2 days.
Dry the cherries
Simmer the cherries again for 10 minutes.
Set them aside in the syrup for 2 to 3 days.
Drain the cherries slightly.
Dry them slowly as previously directed.
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
- Stoned cherries
- Provide the fruit that dries down into the chewy, concentrated product.
- Sugar
- Draws moisture out of the fruit and sweetens it, helping preserve it as it dries.
The step that matters
Repeated syrup soaking and simmering. Sugar must slowly penetrate the cherries to replace their water. Simmering too hard or skipping the resting days can toughen the skins or leave the fruit wet inside, so the syrup should be kept gentle and the rests fully observed.
“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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