Cherry Sauce

A dish that gets its character from pitted cherries and claret.

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

2 cups pitted cherries
1 cup claret
2/3 cup sugar
1/2 glass red currant jelly
Juice 1 lemon
1/2 dozen Cassia buds

Steps

PROCESS: Mix the ingredients in the order given, cook slowly until reduced to a syrup. Strain through a sieve and serve hot with Cherry Roly-Poly or Dumplings.
[Sidenote: _June_
_Fourth Sunday_]

Nutrition (estimated, per serving)

Calories	406
Protein	1.7 g
Fat	0.3 g
Carbs	90.4 g
Fiber	3.8 g
Sodium	14 mg

Source

Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States