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Cherries Preserved in Syrup

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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 6 ingredients

  1. Currant
  2. White currant
  3. Brandy
  4. a pound of sugar
  5. Must
  6. Water
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

  1. Choose light, sound, ripe cherries.
  2. Kemove the ston-es without injuiiug the friiit, which may be done by drawing- them out with the stalk, or pushing them out at one end with a bodkin or quill.
  3. ^Ulow a pint and a half of water and a pound of sugar for eveiy pound of fruit, weighcel after it has been stoned.
  4. Put the sugar and water into a preserving-pan, and let it boil for a quarter of an hour, skimming it carefully ;
  5. then throw in the fruit, and let it boil for another quarter of an hour.
  6. Poirr it with the syrup into a large jar, and let it remain untU ne.Yt day, when the cherries must be put into a sieve to drain, and a pint of white currant j uice (xce Currant Juice) allowed for every foui' j)ounds of cherries.
  7. The juice and the syrup must be boiled together fifteen minutes, when the cherries may be jjut with them and boUed again for four or five minutes.
  8. Put the cherries into jars, cover them with the syrup, lay brandy papers on the top, and tie them down closely.
  9. It will be more economical in small famihes to put the preserve into one-pound pets, as there is an amount of evaporation in larger jars, which makes a considerable difference in the expense.
  10. Probable cost of cherries, 3d.
  11. to 6d.
  12. per pound.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve
  • Colander