Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Candied Cherries
Famous Authors (View All Authors)
Fruit - Candied Cherries Post by :expat Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2252

Click below to download : Fruit - Candied Cherries (Format : PDF)

Fruit - Candied Cherries

These are natural garnet color, keep well for at least 6 months, and are neither syrupy nor sticky.

1 cup stemmed, pitted fresh, ripe cherries Water to cover
2 cups sugar 1/3 cup light corn syrup


Put cherries in single layer in a shallow stainless-steel or enameled pan. Add water just to cover, and simmer till fruit is barely tender. Drain well, reserving juice.

Rinse and dry skillet and measure into it 1 cup of the cherry cooking water; Add the sugar and corn syrup. Boil, covered, for 2 or 3 minutes. Uncover, add drained cherries, and simmer gently, turning the cherries a few times with a large spoon, just till the fruit becomes translucent.

Shake the pan occasionally as the cherries cool, then cover. Let the cherries stand in the syrup for 12 hours or overnight. (This permits syrup to permeate the fruit).

Bring cherries to full boil and cook for about 3 minutes, shaking the pan back and forth constantly, until the syrup is thick.

Cover a large cake rack with cheesecloth. Lift the cherries from the syrup with a fork and place them well apart on rack to drain for several hours or till look slightly dry. (Save the flavorful syrup for another use). Store cherries at room temperature in sterilized jar with a sterilized, air tight lid. Yield: 1 half-pint jar. Store at least 6 months.

Source: Better Than Storebought by Helen Witty and Elizabeth Colchie
If you like this book please share to your friends :
NEXT BOOKS

Fruit - Cherry -  Cheery Cherry Christmas Bread Fruit - Cherry - Cheery Cherry Christmas Bread

Fruit - Cherry -  Cheery Cherry Christmas Bread
Yield: 16-20 servings 1 pkg. (16 oz.) hot roll mix 1 can (21 oz.) cherry pie filling Filling: 1/2 c. sour cream 1 egg 2 T. sugar 1/2 tsp. almond extract Topping: 1 c. flour 1/4 c. sugar 1/2 c. ‘cold’ butter or margarine Prepare roll mix and knead dough according to package directions. Cover and let rest 5 minutes. Turn onto a lightly floured surface; roll into a 15-in. x 10-in. rectangle. Press dough onto bottom of a greased 10-in. x 15-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Spread with pie
PREVIOUS BOOKS

Fruit - Black Forest Trifle Fruit - Black Forest Trifle

Fruit - Black Forest Trifle
Custard (recipe follows) 1 chocolate cake (recipe follows, makes a dense cake) 1/3 cup chocolate liqueur, kirsch, or cherry liqueur 4 cup drained canned cherries, drained frozen cherries or cherry pie filling 1 cup whipping creme 2 tbsp icing sugar 1 tsp vanilla Custard: 3 cups milk 5 egg yolks 1/2 cup white sugar 1/4 cup corn starch 1 tsp vanilla In a sauce pan, heat milk until bubbles form around edges. In a heavy bottom sauce pan, beat yolks with sugar and cornstarch until smooth. Gradually whisk in milk. Cook over medium, stir constantly for 3 to 5 minutes
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT