Dried Cherries
Ingredients
Directions
Prepare the cherries
Gather the cherries when nearly ripe, remove the stalks and stones.
Make the syrup
Prepare a thin syrup by boiling water and sugar together.
Add the cherries to the boiling syrup and let them sit overnight.
Strain the syrup.
Boil the strained syrup again.
Add the boiled syrup back to the cherries.
Repeat the previous day's process.
Strain the syrup.
Add more sugar.
Clarify the syrup.
Boil the syrup until it reaches a strong consistency.
Add the cherries to the syrup.
Dry and store
Transfer the cherries to jars.
Cover the jars once cooled.
Lay the cherries on large drying sieves.
Place them in a very low oven.
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 candied and dried, becoming chewy and concentrated in flavour.
- Sugar
- Replaces the water in the fruit through repeated syrup soaking, preserving the cherries and giving sweetness.
The step that matters
Boil the syrup until it reaches a strong consistency. Sugar concentration must be high enough to preserve the fruit and stop spoilage. If the syrup is too weak, the cherries can ferment or mould during storage.
“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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