Cherries Preserved Whole
Instructions
The large carnation cherries are the best for this purpose. They should be quite ripe. Prick every one in several places with a needle, and leave on the stalks cut short. To each pound of cherries allow a pound and a quarter of the best loaf-sugar. Spread them on large dishes, and strew over them a thick layer of the sugar powdered fine; about a quarter of a pound of sugar to each pound of cherries. Or you may put them into a large tureen, and disperse the sugar among them, cover them, and let them set all night. In the morning get some ripe red currants; pick them, from the stalks, and squeeze them through a linen cloth till you have just sufficient juice to moisten the remaining sugar, which you must have ready in a preserving kettle. When the sugar has melted in the currant juice, put it over the fire, and when it has been well boiled and skimmed, put in the cherries and simmer them half an hour, or till they are so clear that you can see the stones through them. Then take them up one at a time, and spread them out to cool. Taste one, and if the sugar does not seem, to have sufficiently penetrated it, return them to the syrup and boil them a little longer, but do not allow them to break. If you are willing to take the trouble, you may put them out to cool three or four times while simmering. This will make them more transparent, and prevent them from bursting.
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Directions for Cookery, in its Various Branches (1840).
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