Cherry Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dessert sauce of cherries, redcurrants and sugar that are cooked until the fruit break down and passed through a sieve to make it smooth. The full recipe is presented here and I hope you enjoy this classic British version of: Cherry Sauce.
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This is a classic recipe for a Victorian version of Cherry Sauce that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 95.—CHERRY SAUCE.
Pick the stalks from a pound of Kentish cherries, and bruise them in a mortar so as to crack the stones; remove this pulp into a sugar-boiler; add a handful of picked red currants, and six ounces of sugar; boil the whole over the fire for about ten minutes (stirring with a wooden spoon), and then rub the sauce through a sieve; afterwards to be used for puddings.
Remove any stalks from the cherries, place in a mortar and pound to crack the stones. Place the resultant pulp in a heavy-bottomed pan, add the redcurrants and the sugar. Bring the mixture to a boil and cook for ten minutes, stirring frequently with a wooden spoon.
Take off the heat and rub through a sieve. Turn into a sauceboat and use to pour over puddings.
