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Cherries, Dried

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United Kingdom

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 2 ingredients

  1. three pounds of fruit
  2. a pound of sugar

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.

Method

  1. l ake large sweet cherries and stone them.
  2. The stoning can be done with a little instrument made as follows : Bend a piece of stiff wire to the shape of a rather large and long hairpin.
  3. Bind this on to a piece of wood, leaving the loop projecting about an inch.
  4. Bend the loop so that it curves over a little.
  5. The stones can be readily removed with this.
  6. Put the cherries into a preserving pan with well-crushed preserving sugar, or castor sugar in the proportion of a pound of sugar to three pounds of fruit.
  7. Boil very gently until the fruit shrinks a little, then strain them free from the syrup.
  8. Put the strained cherries on a sieve, and place them in a cool oven to dry.
  9. Do not let them cook.
  10. When they are dry enough to handle, they can be stored away.
  11. Use the syrup to do more cherries in, adding a small amount of sugar to make good that taken by the previous lot of cherries.
  12. If preferred, the cherries can be rolled in castor or icing sugar before being stored away.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve