Dried Cherries
Ingredients
Directions
Soak in syrup
For each pound of stoned cherries, add ½ cup of sugar and boil gently for 10 minutes.
Pour the mixture into a large bowl or pan.
Let it sit in the syrup for 2 days.
Simmer and rest
Simmer the cherries again for 10 minutes.
Set aside for 2 to 3 days.
Drain the cherries slightly.
Dry and store
Dry them very slowly.
Store the dried cherries in tin cases or 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
- Provide the fruit that becomes chewy and concentrated as its water is removed.
- Sugar
- Draws water out of the fruit, preserves it, and adds sweetness.
The step that matters
Dry them very slowly. Slow drying removes moisture evenly from the fruit. Fast or high heat hardens the surface while moisture stays trapped inside, so the cherries can spoil or turn unevenly dry.
“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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