German Sweet Sauce

Name: German Sweet Sauce
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.)

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.