Dried Cherries
Ingredients
Directions
Syrup and soak
For each pound of stoned cherries, add 8 ounces of sugar and boil gently for 10 minutes.
Pour the mixture into a large bowl or pan and let it sit in the syrup for 2 days.
Simmer the cherries again for 10 minutes and set aside for another 2 to 3 days.
Dry and store
Drain the cherries slightly and 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
- Stoned cherries
- Provide the fruit that becomes the dried product, with their moisture drawn out during drying.
- Sugar
- Draws water out of the fruit and sweetens it, helping it keep as it dries.
The step that matters
Dry the cherries very slowly. Slow drying lets moisture leave the fruit evenly, so the outside does not harden or scorch before the inside has dried.
“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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