Bottled Cherries
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France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
- a pint of water
- Currant
- three pounds of the best white sugar
- Cut
- Wine
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take ripe but sour cherries, of the kind used for cooking, wipe them, and cut the stalks to the length of half an inch.
- It’s a French fashion to leave a bit of stalk, and to pick up the cherry by its tail, and eat it like that out of your fingers.
- But if you don’t care for that way of doing things, remove the stalk altogether.
- Pack them into wine bottles, shaking them down well, but not squashing them at all.
- Put into a preserving pan three pounds of the best white sugar and three quarters of a pint of water.
- Boil them a la plume (see page 140).
- When the syrup is cooked to this degree, fill up the bottles, cork them, and wire down the corks.
- Then treat them just as we told you in the directions for Currant Syrup.
- “How long will they keep, Colette?” “How can I tell you?
- Each winter I use them all up.
- There is no sense in hoarding things from one year to another.
- But, as they are as fresh, both in look and taste, as if they had just been gathered, I see no reason why they should not keep jusqu’d la vie eternelle, quoi!” Neither do I.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife