Mrs Beetons Jams and Preserves Revisited
Dried Cherries
Allow 150g (5oz) of Sugar for every 450g (1lb) of Cherries
Cherries may be put in a slow oven and thoroughly dried before they begin to change colour.
They should then be taken out of the oven, tied in bunches and stored away in a dry place.
In the winter, they may be cooked with sugar for dessert.
Particular care must be taken that the oven be not too hot.
Another method of drying cherries is to stone them and to put them into a preserving pan, with plenty of sugar sprinkled over.
They should be simmered until the fruit shrivels, then they should be strained from the juice.
The cherries should then be placed in an oven, cool enough to dry without baking them.
About 150g (5oz) of sugar would be required for 450g (1lb) of cherries and the same syrup may be used again to do another quantity of fruit.
DRIED CHERRIES
1527. CHERRIES may be put in a slow oven and thoroughly dried before they begin to change colour. They should then be taken out of the oven, tied in bunches, and stored away in a dry place. In the winter, they may be cooked with sugar for dessert, the same as Normandy pippins. Particular care must be taken that the oven be not too hot. Another method of drying cherries is to stone them, and to put them into a preserving-pan, with plenty of loaf sugar strewed amongst them. They should be simmered till the fruit shrivels, when they should be strained from the juice. The cherries should then be placed in an oven, cool enough to dry without baking them. About 5 oz. of sugar would be required for 1 lb. of cherries, and the same syrup may be used again to do another quantity of fruit.
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