Cherry Sauce
A classic Anglo-Indian sweet and spiced sauce made with dried cherries, black currant jelly, and aromatic spices. While water can be used, the original recipe highly recommends using Claret (red wine) for a superior flavor. This sauce pairs excellently with game, roast meats, or rich puddings.
Ingredients
- 4 ounces Dried cherries (Approx. 115g)
- 2 teaspoons Black currant jelly (Original calls for 1 dessertspoonful)
- 1 small stick Cinnamon stick
- 6 whole Whole cloves (Original calls for half a dozen)
- 240 milliliters Red wine (Claret) or Water (Approx. 1 cup. Original calls for 'rather less than half a pint'. Wine is recommended for better flavor.)
More recipes using Cherries
Cherry Sauce
This simple Cherry Sauce recipe from 1900 offers a delightful way to elevate your desserts. The sauce features a balance of sweet and tangy flavors, with the natural sweetness of cherries complemented by a hint of lemon. It's a quick and easy recipe, perfect for serving over cold puddings or other treats. The sauce has a rich, fruity flavor.
Cherry Jam
This traditional preserve captures the essence of ripe, red cherries, hand-pitted to maintain their natural texture. Simmered slowly with equal parts sugar, the fruit transforms into a glossy, ruby-red jam that is perfect for spreading on toast or topping desserts. The recommended addition of fresh grape juice enhances the consistency, resulting in tender fruit and a rich, complex flavor profile.
PRESERVED CHERRIES
These preserved cherries offer a delightful burst of sweet and tart flavors, perfect for topping desserts or enjoying as a standalone treat. The recipe uses a simple method of simmering the cherries in a sugar syrup until they reach a luscious, jelly-like consistency. The result is a rich, satisfying preserve with a beautiful texture.
Stewed Cherries
A simple and elegant dessert of stewed white-heart cherries, lightly sweetened and flavored with maraschino liqueur.
Instructions
- 1Place the dried cherries into a small saucepan. Add the black currant jelly, cinnamon stick, and whole cloves. Pour in the red wine (or water).
- 2Place the saucepan over medium heat to bring to a gentle simmer. Once simmering, reduce heat to low and let it cook gently for 10 minutes to plump the cherries and infuse the flavors.
- 3Remove the pan from the heat. Carefully pick out the cinnamon stick and the cloves. Transfer the sauce to a serving dish or gravy boat and serve warm.
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This simple Cherry Sauce recipe from 1900 offers a delightful way to elevate your desserts. The sauce features a balance of sweet and tangy flavors, with the natural sweetness of cherries complemented by a hint of lemon. It's a quick and easy recipe, perfect for serving over cold puddings or other treats. The sauce has a rich, fruity flavor.
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