Name: Cherry Sauce
Ingredients: 2 cups sugar; 1 pint water; 1 pint cherries, pitted

Cherry Sauce

Ingredients

2 cups sugar
1 pint water
1 pint cherries, pitted

Directions

Make a syrup by boiling 2 cups of sugar with 1 pint of water.
Add 1 pint of pitted cherries and stew for about 30 minutes.
Serve the sauce warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sugar: Provides sweetness and dissolves into the water to form the syrup base of the sauce.
Cherries: Provide the main fruit flavor and soften into the sauce as they stew.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.