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.