62. CHERRY SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a pot of black currant jelly ↝ Currants, european black, raw [Fruits and Fruit Juices]
six ounces of dried cherries ↝ Cherries, dried [Dried fruits]
a small stick of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a dozen cloves tied up in a piece of muslin ↝ Garlic, raw [Vegetables and Vegetable Products]
half a pint of red wine ↝ Wine, red [Wine]

Instructions (3)

Put a pot of black currant jelly into a stewpan, together with six ounces of dried cherries, a small stick of cinnamon, and a dozen cloves tied up in a piece of muslin.
Moisten with half a pint of red wine, and set the whole to simmer gently on a slow fire for ten minutes.
Then take out the cinnamon and cloves, and send to table.

Original Text

62. CHERRY SAUCE.
Put a pot of black currant jelly into a stewpan, together with six
ounces of dried cherries, a small stick of cinnamon, and a dozen
cloves tied up in a piece of muslin; moisten with half a pint of red
wine, and set the whole to simmer gently on a slow fire for ten
minutes; then take out the cinnamon and cloves, and send to table.
This kind of sauce is well adapted for roast hare or venison

Notes

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