Cherry Sauce (Sauce aux Cerises)

Ingredients

• 1 oz. glacé cherries
• 2 oz. loaf sugar
• 1 gill water
• Juice of 1/2 lemon
• 2 or 3 drops carmine
• 1 tea-sp. brandy

Method

1. 1

   Put the sugar and water into a saucepan with the strained juice of 1/2 lemon.

2. 2

   Bring them to the boil and simmer slowly for 10 minutes.

3. 3

   Then add the cherries cut in small neat pieces, a little carmine or cochineal to make the sauce a cherry colour, and the brandy.

4. 4

   Cook a minute or two longer, then turn into a basin to cool.

5. 5

   Serve cold.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 308. The excerpt below is the record exactly as published.

Cherry Sauce (Sauce aux Cerises) 1 oz. glac6 cherries. 2 oz. loaf suga*. 1 gill water. Juice of | lemon. 2 or 3 drops carmine. 1 tea-sp. brandy

Cook this with the app: pantry check, scaling, and the assistant.