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Dessert

Candied Cherries

Candied cherries are cherries cooked in a sugar syrup until sweet and glossy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Candied Cherries

Ingredients

Directions

Make the syrup

  1. Boil sugar and water until thick enough to pull like candy.

  2. Remove from heat and stir until it begins to granulate.

Candy and dry the cherries

  1. Carefully drop in stoned cherries, a few at a time.

  2. Let each batch boil in the syrup for 2 minutes, then remove to a sieve over a dish.

  3. Shake gently and turn the cherries out onto a cool dish to dry in a sunny window.

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

What each ingredient does

Loaf sugar
Forms the syrup that coats and preserves the cherries as it cooks and cools.
Stoned cherries
Provide the fruit that takes up syrup and becomes candied.

The step that matters

Stirring the syrup until it begins to granulate. Stirring off the heat encourages sugar to crystallise in a controlled way. Too little stirring leaves the syrup glassy, while over-stirring can make it grainy throughout, so timing matters.

“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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