Preserved Cherries
Ingredients
Directions
Prepare
Pit the cherries.
Make the syrup
In a pot, combine the sugar with the juice from the cherries and bring to a boil.
Skim off any foam that forms on the surface.
Add the cherries to the pot and boil until the syrup is rich.
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
- Supply the fruit and flavor that the sweet syrup surrounds and preserves.
- Sugar
- Sweetens the fruit and draws out water, thickening the syrup and helping it keep.
The step that matters
Boil until the syrup is rich. Sugar concentration controls how well the cherries keep and how thick the syrup gets. Stopping too early leaves a thin syrup that spoils sooner, while overcooking makes it sticky and candy-like.
“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.
More preserved cherries recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.