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Syrup for Fruit Sauce

A syrup made from Morello cherry juice and sugar, boiled and bottled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cherry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Syrup for Fruit Sauce

Ingredients

Directions

Prepare the juice

  1. Seed the cherries and let them stand in a bowl overnight.

  2. Press the cherries through a fine cloth dipped in boiling water.

  3. Weigh the juice.

Make the syrup

  1. Add the sugar.

  2. Boil for 15 minutes, removing all the scum.

Bottle and store

  1. Fill perfectly dry small bottles with the syrup.

  2. Cork them tightly.

  3. Seal.

  4. Store upright in a cool place.

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. Cherry + sugartop 20% of all pairs
    Smell alikelow
    Cooked together2,598 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Morello cherry juice
Provides the main flavour and liquid base of the syrup.
Sugar
Sweetens the syrup and, with boiling, helps preserve it.

The step that matters

Boil for 15 minutes, removing all the scum. Boiling concentrates the juice and sugar while skimming removes foam and impurities that can spoil the syrup in storage. Keeping the bottles perfectly dry matters too, since any water can encourage fermentation.

“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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