Finalized Recipe - Eine Sauce aus Sauerkirschen - Sauce of Cherries - Cod Pal Germ 551

Here is another tried and true, well respected recipe that was located in two separate books. The first "Hienach volgt vonn dem kochenn vnd hat gemacht meyster Eberhart ein koch herczog Heinrichs zu Landshut." translated to "Hereafter follows (a text) about cooking,and Master Eberhart, a cook of Duke Henry of Landshut made it".  The second book, "Cod Pal Germ 551".  This is very similar to a cherry pudding recipe that I made often in the past so I find no need to test the recipe in advance.  The methodology is simple, with the exception of keeping it saucier then a pudding, the recipe is the same. 

Here is the finalized recipe that will be part of the "desserts" served in the second course of the 12th Night Feast


Item wiltu machen ein gutte salsenn von weichselnn,
so thue die weichsell in einen hafen vnd
secz die auff ein glut vnd laß sie siedenn vnd
laß dann wider erkaltenn vnd streich sie durch ein
tuch vnd thue sie dann wider in den hafenn vnd
secz sie auff ein glut vnd laß sie wol sieden
vnd rurr sie, piß sie dick wirt, vnd thue dann
honig dar an vnd geribens prot vnd negellein vnd
gut gestu:ep vnd thue sie in ein feßlein. Sie
pleibt dir gut drew oder vier iar.

1 A sauce of tart cherries

If you would make a good sauce of tart cherries, put the cherries into a pot, set it on the embers and let them boil. Cool them, pass them through a cloth, put them into a pot again, set it on the embers again and let them boil well. Stir it until it grows thick and add honey and grated bread and cloves and good spices enough. Put it into a small cask and it stays good for a year etc.

Ingredients

Tart Cherries
Honey
Grated Bread
Cloves
Good Spices - "Common Spice Powder"

Recipe

1 pound cherries
~ 1/4 cup honey
~ 1/4 cup bread crumbs
Pinch of cloves
1- 2 tsp. Good Spices - "Common Spice Powder"
**Pinch of salt for modern taste

I plan on using frozen cherries that have already been cleaned and stoned.  Place these in a pot on the stove and bring to a boil.  As they are frozen they should create their own "juice" but if you are afraid that it may burn add a tablespoon or so of water to get the process started.  Once the cherries have cooked until they are soft, remove them from the fire and allow them to cool.  Place them in a blender and blend, then strain through a sieve back into the pot and set them to boil again.  Add honey, and bread crumbs, pinch of salt and spices until you get the desired thickness.  This sauce can be made ahead of time, heated and served at the event. 

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