Cherry Syrup

Ingredients

• lib. of sugar
• 1 j pints of brandy
• twelve cloves
• -joz. of stick cinnamon

Method

1. 1

   Boil cherries in syrup, then add to bottles with brandy, cloves, and cinnamon.

2. 2

   Let stand for two months before tasting.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 277. The excerpt below is the record exactly as published.

lib. of sugar and a dozen cloves ; then pour over them lqt. of whisky. Cover the jar closely, and let it stand for four weeks in a cool place ; it must be stirred every day, and covered closely again. After it has stood four weeks, strain it through fine muslin, bottle, and cork it well. (12) Take some large and perfectly ripe Cherries, cut half the stalk off, leaving about lin. to each. Put them into very cold water, let them remain in it for about half-an-hour, take out and lay on a sieve to drain. Allow to every lib. of fruit 4oz. of sugar, clarify it, boil it to large pearl, or to that degree of heat at which little raised balls form on the surface of the sugar (see Sugar-boiling) ; when it gets to that state, put the Cherries into this syrup, and let them boil for a minute or two, stirring them gently. Then take the pan from the fire, and when the syrup cools a little take the Cherries out very carefully with a skimmer, and put them into bottles. Let the syrup in the pan get almost cold, and mix with it 1 j pints of brandy to each lib. of fruit. Put into each bottle twelve cloves and -joz. of stick cinnamon

Cook this with the app: pantry check, scaling, and the assistant.