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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. Must
  2. eight ounces 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. Stone the cherries carefully without spoiling the fruit.
  2. This may be done by pushing the stones through the end with a bodkin or silver skewer.
  3. Put them into a preserving-pan, and strew amongst them finely-sifted sugar, allowing eight ounces of sugar to every pound of fruit.
  4. Simmer for ten minutes, then pour them into a bowl, and leave them until next day, when they must be again simmered for ten minutes ;
  5. and this process must be repeated for three days.
  6. Drain well, put them on a sieve or wire tray, so that they do not touch each other, and place this in an oven sufficiently cool to dry without baking them.
  7. They must be turned about every now and then that they may be equally dried.
  8. If the oven is too hot, their colour will be spoilt.
  9. When dried, keep them in tin boxes with writing-paper between each layer.
  10. Kentish cherries are best for this purpose.
  11. They will be found useful for garnishing dishes, or for dessert.
  12. Probable cost of the cherries, 3d.
  13. to 6d.
  14. per pound.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Mixing bowl
  • Sieve
  • Colander