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To Preserve Cherries in Syrup

This recipe preserves cherries by boiling them in a sugar syrup with white 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 currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

To Preserve Cherries in Syrup

Ingredients

Directions

Prepare

  1. Select clear, transparent, and perfectly ripe cherries.

  2. Remove the stalks and stones carefully to avoid damaging the fruit.

Make the syrup and cook the cherries

  1. Make a syrup by mixing the sugar with water.

  2. Add the cherries and boil for about 15 minutes, skimming carefully.

  3. Transfer the cherries to a pan.

  4. Let them sit overnight.

Finish and preserve

  1. Drain the cherries using a sieve.

  2. In a preserving pan, combine the syrup and white-currant juice and boil until the syrup thickens.

  3. Add the cherries back to the pan.

  4. Boil for about 5 minutes.

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 + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cherries
Provide the fruit that is cooked and preserved in the syrup.
Sugar
Sweetens the fruit and, as the syrup concentrates, helps preserve it and thicken the syrup.
White-currant juice
Adds tartness and fruity flavour to the syrup.

The step that matters

Boil the syrup until it thickens. Boiling evaporates water and concentrates the sugar, which thickens the syrup and helps preserve the fruit. Stopping too early leaves it runny, while over-boiling can make it too thick and sticky.

“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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