Home › Fish, Eggs, and Sauces › Cherry Sauce

Cherry Sauce

(Germany. For pork or game.) Wash, stone, and set aside 1 pound of ripe red cherries. Simmer the kernels, with water to cover, 15 minutes. Then strain the water, add to it the cherries, 1 pint of water, 4 cloves, 1 glass of claret, 1 slice of stale bread, and enough sugar. Cook half an hour, press through a sieve, and re-boil it until rather thick. Serve hot.