Candied Cherries
A specially useful recipe at the present time. Make a very heavy syrup in the proportion of a pound of sugar to a teacup of water, and let it simmer till the sugar is thoroughly melted. Then put the cherries into the boiling syrup, and simmer very slowly till quite clear. Pour off the syrup, place the fruit on flat dishes, and let dry in the sun or slow oven. Will take several hours. When thoroughly dry, dust over with sugar and store in paper-lined tin.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19440107.2.30
Bibliographic details
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New Zealand Listener, Volume 10, Issue 237, 7 January 1944, Page 15
Word count
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88Candied Cherries New Zealand Listener, Volume 10, Issue 237, 7 January 1944, Page 15
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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