Cherries And Red Currant
Choose firm healthy cherries; whiteheart cherries for preference.
Make a syrup with 3/4 of a glass of water to 8 oz.
Simmer till a little bit of the syrup dropped in cold water forms a soft ball, (at 2600 F.
with a sugar thermometer).
Then immediately add the cherries.
The syrup must just cover the fruit.
When boiling point is reached again, boil for 1 minute, then take out the cherries, drain them, and continue to cook the syrup till it returns to its original consistency.
Whilst it is still warm, pour it over the cherries, adding at the same time half their own weight (weighed uncooked) in stemmed red currants.
Mix well, and serve chilled.