Cherry Sauce

Ingredients

  • ½ lb. freshly-stewed or bottled cherries, morellos for preference
  • ¼ pt. juice in which cherries were cooked or bottled
  • sugar to taste
  • 2 tablesp. redcurrant jelly
  • pepper 1–2 teasp. vinegar
  • 2 tablesp. red wine
  • ½ teasp. arrowroot (optional)

Method

Stone the cherries. Heat all the ingredients together and simmer the sauce till the juice is slightly syrupy, or blend the arrowroot with 1 teasp. cold water and add it to thicken the liquid.

Serve with braised game or rabbit.

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