Name: Cherry Sauce
Ingredients: 1 lb dried cherries; 2 oz sugar; ½ pint water; a few drops cochineal

Cherry Sauce

Ingredients

1 lb dried cherries
2 oz sugar
½ pint water
a few drops cochineal

Directions

Boil sugar and water for 10 minutes.
Add cherries and boil until tender.
Rub through a sieve.
Add a few drops of cochineal if desired.

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

Dried cherries: Provide the main fruit flavour and body of the sauce once softened and pureed.
Sugar: Sweetens the sauce and helps it hold a smooth, syrupy consistency.

“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.