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Cherry Sauce

4 servings

Ingredients

• sour, dried cherries or cherry pits (as needed)
• cherries, fresh or dried (as needed)
• water (as needed)
• cloves (some)
• lemon slices (some)
• sugar (as needed)
• ground cinnamon (a little)
• cornstarch (as needed)

Instructions

1. Crush sour, dried cherries or the pits of fresh cherries in a mortar.
2. Cook them, fresh or dried, for fifteen minutes with water, some cloves, and lemon slices.
3. Stir through a coarse sieve.
4. Bring the sauce to a boil again, add sugar, ground cinnamon, and a little cloves, and stir in enough cornstarch mixed with a little water to properly thicken the sauce.

Modernized from a treasured 19th-century German cookbook.