Syrup of Cherries
Ingredients
Directions
Prepare the juice
Stone and remove the stalks from the cherries.
Boil the cherries briefly with a little water.
Sift and strain the mixture to obtain clear juice.
Make the syrup
For every quart of clear juice, add 1 pound of loaf sugar.
Cook the mixture over low heat until it thickens into a syrup.
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
- Very ripe cherries
- Provide the fruit flavour and the juice that becomes the syrup base.
- Loaf sugar
- Sweetens the juice and, as it cooks down, thickens it into a syrup.
The step that matters
Cook the mixture over low heat until it thickens into a syrup. Low heat lets water evaporate gradually so the sugar concentrates without scorching or caramelising. Cooking too hot can burn the sugar before the syrup reaches the right thickness.
“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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