Home › Ices, Preserves, and Confections › Cherries and Currants in Syrup

Cherries and Currants in Syrup

Stone fine, large cherries, red ones preferred. Boil 1 1/2 pints water, and 1 pound sugar for each pound of fruit, cook 15 minutes, add the fruit and cook 20 minutes more. Strain the syrup, add to it the juice of 1 pint of currants to each 4 pounds of cherries, some brandy or maraschino, and cook 10 minutes rapidly. Pour over the fruit, and seal hot.