Serve Morello Cherry Sauce with puddings or as an accompaniment to vanilla or chocolate ice-cream.
2½ lb. canned stoned xMorello cherries, drained
3 lb. sugar
3 fl. oz. water
2 tablespoons lemon juice
2 teaspoon ground cinnamon :’ teaspoon ground ginger
In a large saucepan, heat the cherries, sugar and water over low heat, stirring occasionally until the sugar has dissolved. Increase the heat to moderate and boil the syrup and cherries for 8 minutes or until a teaspoon of the syrup dropped into cold water will form a soft ball.
Remove the pan from the heat and stir in the lemon juice, cinnamon and ginger. Allow the syrup and cherries to cool for 10 minutes before pouring the mixture into a heatproof glass serving dish.
Serve warm or cold.