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Maniere De Confer Les Cerises —

This recipe preserves cherries by boiling them with sugar and currant juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and white currant work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 59 recipes. The science ↓

Maniere De Confer Les Cerises —

Ingredients

Directions

Prepare the cherries

  1. Remove the stalks and pits from the cherries.

  2. Mix the cherries with the clarified sugar boiled to a large thread.

  3. Cover the pan and boil briefly, then skim the mixture.

  4. Transfer the cherries to an earthen pan and let sit overnight.

Make the syrup and cook

  1. Strain the cherries using a large sieve.

  2. Add the white currant juice to the syrup, skim, and boil down to a large feather.

  3. Return the cherries to the syrup and boil covered for a dozen boils.

  4. Skim the mixture and transfer to jars, leaving ½ inch space at the top.

Seal

  1. Once cooled, cover with prepared currant jelly.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + white curranttop 29% of all pairs
    Smell alikelow
    Cooked together59 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Transparent cherries
Provide the fruit that is preserved and becomes the main body of the dish.
Sugar
Sweetens the fruit and, at high concentration, helps preserve it by drawing out water.
White currant juice
Adds tart acidity and fruity flavor to the syrup.

The step that matters

Boiling the cherries in the syrup. Sugar must reach the right concentration to preserve the fruit. Boiling the syrup down to a large feather and then boiling the cherries only briefly keeps the fruit firm and prevents it from over-cooking or fermenting 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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