Name: Cherry Sauce
Ingredients: 1 lb cherries; 2 oz sugar; 1 pint water; a few drops cochineal (optional)

Cherry Sauce

Ingredients

1 lb cherries
2 oz sugar
1 pint water
a few drops cochineal (optional)

Directions

Boil the sugar and water together for 10 minutes.
Add the cherries and boil until they are tender.
Rub the mixture through a fine sieve.
If desired, add a few drops of cochineal for color and serve.

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

Cherries: Provide the main fruit flavor and the body of the sauce once pulped.
Sugar: Adds sweetness and helps balance the tartness of the cherries.

“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.