Cherry Sauce
Ingredients
Directions
Pour melted sugar over the cherries while boiling hot.
Chill the mixture in the refrigerator until cold.
If using unripe cherries, steam the mixture over hot water for 10 minutes after adding sugar.
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 flavor and the juice that becomes the body of the sauce.
- Sugar
- Adds sweetness and draws moisture out of the fruit to form a syrup.
The step that matters
Steaming unripe cherries. Unripe cherries are firmer and less juicy. Gentle steaming after the sugar is added softens the fruit and helps it release juice, so the sauce gets enough liquid and body.
“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.
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