To Dry Cherries
Ingredients
Directions
The book says “a cool oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.
Prepare the cherries
Remove the stems and pits from the cherries.
In a preserving pan, combine the juice from the cherries, sugar, and water.
Boil the mixture, skimming off any foam.
Make the syrup and cook the cherries
Add the cherries to the syrup and simmer until they begin to shrivel.
Strain the cherries from the syrup and place them on baking sheets.
Dry and store
Dry the cherries in a cool oven (300°F / 150°C) or in the sun.
Once dry, store them between sheets of paper.
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
What each ingredient does
- Cherries
- Provide the fruit that shrivels and dries into the chewy, concentrated final product.
- Lump sugar
- Sweetens the fruit and draws water out of it, helping it keep as it dries.
The step that matters
Simmering the cherries until they begin to shrivel. In a concentrated sugar syrup, water moves out of the fruit and sugar moves in. Simmering too briefly leaves the cherries wet and prone to spoiling, while cooking too long can make them tough or split.
“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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