Sauce of Fresh Cherries*
| Categories: | 16th century fruit Italian Sauce cherries |
| Original Source: | Scappi, Opera |
| Secondary Source: | Clara Beaumont translation |
| Cook: | Clara Beaumont |
| Meeting Date: | 2006-03-19 |
To make a sauce of fresh cherries
Take 4 lbs of fresh roman cherries not too much done, and make them cook in an earthen pot with a foglietta of clear verjuice, and 2 ounces of gingerbread fine, and 4 of crumbs of bread, a little salt, a pound of sugar, an ounce between pepper, cloves, cinnamon, and nutmeg, and as it will be cooked pass everything by a sieve, and let it go to cool again, and serve it.
Ingredients
| 14-1/2 oz. | tart cherries (1 can) |
| scant 1/4 cup | verjuice |
| 1/2 oz. | by weight cooked crumbled gingerbread* |
| 1 oz. | fresh breadcrumbs |
| dash | salt |
| heavy dashes | pepper, cinnamon, cloves, nutmeg |
| 1/2 c. | sugar |
Steps
- Bring all ingredients to a simmer. Simmer for 3-5 minutes (estimated), then pass through a strainer. Let cool.
Note
Tasty on poultry
Might be even better with fresh cherries!
* I used gingerbread cake from a mix - sauce might be thicker (& maybe more accurate) w/ hard (cookie-style?) gingerbread.