• 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)

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.