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Cherries, Candied, with Leaves

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. a pint of water
  2. Dip
  3. Sugar
  4. Vinegar
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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • 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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. and Stalks.
  2. — Choose sound, ripe cherries, wipe tliem witli a soft cloth, and leave the stalk and two or three leaves on them.
  3. Boil some good vinegar, and dip each little branch, but not the fruit, into it when boiling ;
  4. then take it out and stick it into a piece of cardboard A\dth holes made in it, so that it shall dry equally.
  5. Boil a poimd of sugar with half a pint of water, remove the scmn, and dip e;ich branch in, and let it remain there for one minute, then dry it as before.
  6. Boil the sugar and water to the point of candying, pour it over the cherries, &c., move them about to insure their being equally covered with the sugar, place them once more in the cardboard, and ch-y them in a cool oven.
  7. They will be found useful for garnishing sweet djshes, and for dessert.
  8. Time, about an hour.
  9. Probable cost of cherries, 3d.
  10. to 6d.
  11. per pound.

Plating

Cookware for this recipe

  • Saucepan