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Ox-Heart Cherries

  • 3/4 pound of white sugar
  • 1 pound of cherries
Take three quarts of a pound of white sugar to one pound of cherries, stemmed and stoned; melt the sugar with a small quantity of water. When the syrup boils, and is well skimmed, put in the cherries and let them boil moderately until they look clear; take them out of the syrup, and when cool, place them in jars or glasses; let the syrup boil a little more, and when cool pour it over the cherries.
Submitted by Cassyjean - Torrington, CT Aug 27, 2009
15 min 30 min 45 min
Recipe Rascal