To Dry Cherries
Ingredients
Directions
Sugar and heat
Strew the sugar over the cherries in a deep dish and let them sit for 12 hours.
Transfer the cherries to a preserving pan and heat them until scalding hot.
Put the cherries into a bowl and heat them again the next day.
Dry the cherries
Remove the cherries from the syrup and lay them on sieves under garden glasses to dry in the sun.
Turn the cherries daily on clean sieves until completely dry.
Spread the dried cherries on sheets of white paper and store them in a box.
Use the syrup
Boil the syrup until thick to keep as jelly or use with currants to make a tart.
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 shrinks and concentrates into a chewy, dried piece as its water leaves.
- Loaf sugar
- Draws water out of the cherries and sweetens them, helping them keep as they dry.
The step that matters
Dry the cherries completely. Any moisture left in the fruit can let it mould or ferment in storage. Turning the cherries daily on clean sieves exposes every side to air and sun, so they dry evenly and keep 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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