German Sweet Sauce
A classic European-style sweet sauce featuring dried cherries simmered in red wine (claret) with cinnamon, cloves, and lemon peel, then puréed and served with stewed prunes. A popular accompaniment for puddings or desserts in the 19th century.
Ingredients
- 115 grams Dried cherries (Original: quarter of a pound)
- 0.25 tsp Powdered cinnamon (Original: small saltspoonful)
- 3 strips Lemon peel strips (Use a vegetable peeler, avoid white pith)
- 3 whole Whole cloves (Inferred from instructions mentioning cloves)
- 150 ml Claret (Red Bordeaux wine) or water (Original: quarter of a pint. Wine is preferred.)
- 115 grams Stewed prunes (Original: quarter of a pound. Pre-cooked/stewed.)
Instructions
- 1Place the dried cherries, powdered cinnamon, lemon peel strips, and whole cloves into a small saucepan. Pour in the claret (or water).
- 2Place the saucepan over gentle heat and let the mixture simmer for about half an hour until the cherries are very soft.
- 3Rub the cherries and the cooking liquor through a wire sieve into a bowl. The lemon peel and cloves should remain in the sieve and be discarded.
- 4Add the strained cherry sauce to the stewed prunes. Serve warm or cold.
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