Dried Cherries
Ingredients
Directions
Macerate and simmer
Add 8 ounces of sugar to 1 pound of stoned cherries.
Boil the mixture gently for 10 minutes.
Rest and simmer again
Pour the cherries into a large bowl or pan and let them sit for 2 days.
Simmer the cherries again for 10 minutes and let them sit for another 2 to 3 days.
Dry and store
Drain the cherries slightly and dry them slowly.
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
- Cherries
- Supplies the fruit that softens, shrinks and turns chewy as it loses water.
- Sugar
- Draws water out of the fruit and adds sweetness, helping the cherries keep as they dry.
The step that matters
Drain the cherries slightly and dry them slowly. Slow drying lets water leave the fruit evenly. Fast or high heat hardens the outside while the centre stays moist, so the cherries can spoil in 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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