Cherry Syrup ( Sirop de Cerises)
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 4 ingredients
Possible health benefits
General information, not medical advice.
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Strawberry
High in vitamin C · 59 mg per 100 g, 74% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of manganese · 0.4 mg per 100 g, 19% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Strawberries, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Method
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- Select nice ripe cherries, put in a stone mortar and mash, let stand until the following day.
- Press all the juice out, add an equal quantity of water.
- To each quart of this add one pound of sugar, put on the stove, stir until it gets dissolved;
- then let cook from fifteen to twenty-five minutes — skim all the time.
- Put in bottles, cork and seal well, turn the bottles upside down, until cold.
- When cold, store in a cool place until ready to use.
- Strawberry Syrup ( Sirop de Fraises ) Put strawberries on the stove.
- To each quart of them add one cup water, let cook until well done, then put in a cheesecloth and strain slowly through.
- When all the juice is out of the berries, measure;
- to each quart of juice take one pint of sugar, put on the stove, stir until the sugar is dissolved, let it cook about twenty minutes — skimming all the time.
- Put in bottles or jars while hot.
- Leave the bottles upside down until cold.
- When cold, put in a cold place until wanted.
Plating
Cookware for this recipe
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Mortar and pestle
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Wooden spoon
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Spatula
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Slotted spoon
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Sieve