Dried Cherries

Ingredients

• 1 pint of water
• 1 lb. of sugar
• 5 lb. of stoned Cherries

Method

1. 1

   Make small holes in the Cherries to remove the stones.

2. 2

   Put them into boiling syrup made with 1 pint of water to 1 lb. of sugar for about ten minutes.

3. 3

   Drain and repeat the process for three days, then dry the Cherries on wire sieves over gentle heat until they do not stick to fingers.

4. 4

   Dust with powdered caster sugar and layer with white paper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 296. The excerpt below is the record exactly as published.

Dried Cherries. — (1) Make some very small holes in as many Cherries as required, so that the stones may be taken out Cherries — continued. without breaking the Cherries very much. Then put them into boiling syrup made with J pint of water to lib. of sugar. Let them remain in this only long enough to scald — say about ten minutes, for if in any longer they will break up. Then take the pan off the fire, pour the contents in a basin, cover over the basin, and let them stand for a day. Take out the Cherries, put the syrup back into the pan, and boil it up again, skimming- frequently, and pour over the Cherries. This must be repeated for three days, and on the fourth the Cherries must be taken out, put on a strainer, and drained of all their moisture. Then put them on wire sieves, and keep them over a g-entle heat for a few hours to dry, so that when touched they will not stick to the fingers. Let them get quite cold, then dust finely-powdered caster sugar over them, and put in layers with white paper between. Care must be taken that when drying the Cherries are not exposed to too much heat, or they will brown and become unsightly. (2) To every 51b. of stoned Cherries take lib. of crushed preserving sugar. Put the fruit into a preserving-pan with sufficient water to cover it, and heat up to boiling-point ; take out the fruit with a perforated spoon and dry it ; put into the preserving-pan again, sprinkling sugar between each layer of Cherries. Let it stand a little, that the sugar may melt, then set the pan on the fire, and make the syrup scalding-hot as before ; take it off, and repeat this thrice, drain the fruit from the syrup, and lay the Cherries singly to dry on dishes in the sun, or on the stove. When dry, put them into a sieve, dip them into a pan of cold water, draw out again instantly, and pour them on a fine, soft cloth ; dry them, and set once more in the hot sun or on the stove. Keep the Cherries in a box in a dry place with white paper between the layers of Cherries. This way is best to give plumpness to the fruit, as well as colour and flavour. Essence of Cherries. — To prepare this, red Kentish Morello Cherries and wild or Black Gean Cherries must be used, taking them in the proportion of fib. of the former to fib. of the latter. Take out the stones, crack them, put them together with the fruit into a stone bottle, pour over lqt. of proof spirit, and let it remain for a month. Then draw off 1 pint of the liquor, filling up with more of the spirit ; filter this pint, and pour it into a bottle that will hold 3 pints. Shake the bottle containing the Cherries and spirit, leave it for three days, strain through a flannel bag, then filter once or twice through paper, and mix it with the pint of liquor. Bottle and use as required. German Cold Cherry Dish. — Boil fresh, ripe Cherries in sugar and water until they fall to pieces. Add sufficient potato-flour or arrowroot to thicken them, and pour into a dish to cool Glazed Cherries. — Take some brandied Cherries and put them in a hot place to dry. Glaze them with icing made by boiling lib. of sugar

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