THIS préparation is basic to our cooking and is used in several dishes other than desserts. Anyone who plans to use our recipes would do well to make this préparation in larger quantifies when cherries are in season and to preserve some of it. In some recipes, only the cherry syrup is called for.


2 pounds sound sour cherries
3 cups granulated sugar
3 /4 cup water
2 tablespoons Port
2 tablespoons sherry
2 tablespoons brandy




WASH THE cherries carefully and remove the stems. Dissolve the sugar in the water over moderate heat, stirring. Increase the heat and bring to a boil. Throw in the cherries and boil them 3 to 5 minutes, depending on their size.

Then strain the cherry syrup into another pan, and cook it down rapidly until it thickens. Remove from the heat, add the cherries, and add the wines and brandy. Cool at room température and store in a cool place.

To preserve this préparation, place in glass jars, cap, seal, and sterilize for 25 minutes in boiling water.

To substitute tinned sour cherries : The syrup may have to be augmented and fortified. Add a fairly dense prepared sugar syrup to the cherries, heat but do not boil, add the wines and brandy, and cool.



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La Cuisine Chantraine