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Cherry Sauce

Take two or three handfuls of sour cherries, remove the stones and stems, pound them in a mortar, with their kernels, and put them in a stewpan. Then add a lump of sugar, a glass of claret, a bit of lemon zest and cinnamon, and boil until the cherries are nicely done; then strain them through a sieve, return them to the pan, and thicken with one tablespoonful of corn starch mixed with a little cold water. Boil it up again, and add six tablespoonfuls of preserved cherries, previously dipped in warm water.