German Cherry Sauce

Ingredients

• 1/2 pound dried sour cherries
• 1 quart of cold water
• a small piece of cinnamon
• the thin peel of 1/2 lemon
• a thin slice of stale bread
• 1/2 pint of red wine
• 3 tablespoonfuls sugar
• 1/2 cupful preserved cherries

Method

1. 1

   Wash cherries; place them in a saucepan; cover with cold water; add cinnamon, lemon peel, and stale bread; boil slowly for 1 hour; press through a sieve into a clean saucepan; add red wine and sugar; reduce by boiling to 1.5 pint; add preserved cherries, and serve with game.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 66. The excerpt below is the record exactly as published.

German Cherry Sauce. — Wash Yt pound dried sour cherries ; place them in a saucepan ; cover with 1 quart of cold water ; add a small piece of cinnamon, the thin peel of Yt lemon, a thin slice of stale bread, and boil slowly 1 hour ; then press it through a sieve into a clean saucepan ; add Yt pii^t of red wine, 3 Yt tablespoonf uls sugar ; return the saucepan to the fire and reduce by boiling to ly^ pint ; add Yt cupful preserved cherries,

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