Preserved Cherries
Ingredients
Directions
Stone the cherries, preserving all the juice.
Layer the cherries and sugar in a pot, using equal amounts of each until all are used.
Pour the reserved juice over the fruit and sugar.
Boil gently until the syrup begins to thicken.
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
- Provide the fruit and their juice, which becomes the base of the syrup.
- Sugar
- Sweetens the fruit and draws out moisture to form a thick syrup as it cooks.
The step that matters
Boil gently until the syrup begins to thicken. Boiling too hard can scorch the sugar or break down the fruit before the syrup sets. Gentle heat lets the sugar dissolve and concentrate slowly, so the syrup thickens evenly without burning.
“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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