2613—Cherry Sauce

Gently melt one lb. of raspberry-flavoured red-currant jelly. Pour it into a cold basin, and add to it an equal quantity of freshly-prepared cherry juice, the juice of two blood-oranges, a little powdered ginger, and a few drops of carmine; the latter with the view of giving the preparation a sufficiently strong and distinctive colour. Finally add a quarter of a lb. of half-sugared cherries, softened in a tepid, Kirsch-flavoured syrup.