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Preserved Cherries

  • 1 lb large, ripe Morello cherries
  • 1 lb loaf sugar
Weigh the cherries and to each pound allow a pound of sugar. Stone the cherries and save the juice that comes from them in the process. As you stone them, throw them into a large pot or tureen. Strew about half of the sugar over them. Let the cherries lie in the sugar for about an hour or two after they are well stoned. Add the remaining sugar and boil and skim them until the fruit is clear and the syrup thick.
Submitted by Tess M Jun 28, 2009
5 min 60 min 65 min
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