Poterium Cerasi (Poh-TEH-ree-oom Keh-RAH-see)

Cherry Pottage Pudding

Delight in the rich and rustic charm of Poterium Cerasi, a thick, spoonable cherry pudding infused with warm spices and the tang of summer fruit. Its vibrant hue and subtle sweetness make it a striking and comforting dish, especially when served warm. Unlike modern puddings, this medieval version uses pantry staples—cherries, wine, breadcrumbs, and spices—to create something both elegant and deeply satisfying. The texture is lusciously thick, the flavor surprisingly complex, and the aroma unmistakably festive..

Recipe Directions

Mash the cherries lightly with a spoon or potato masher, leaving some chunks for texture.

Place cherries and red wine in a saucepan over medium heat. Bring to a gentle simmer and cook until cherries begin to soften and break down, about 10–15 minutes.

Stir in the sugar, spices, and a pinch of salt. Simmer for another 5 minutes to blend the flavors.

Gradually add the breadcrumbs, stirring constantly to avoid lumps. Continue stirring until the mixture thickens into a smooth, pudding-like consistency, about 5–7 minutes.

Taste and adjust spices or sweetness as desired. Serve warm or at room temperature.

Notes:

If the cherries are very tart, add a bit more sugar to balance.

For a more refined texture, purée the cherries before adding the breadcrumbs.

Can be served in small bowls or used as a filling for tarts or hand pies.

For a non-alcoholic version, substitute the red wine with cherry juice or grape juice.

History

Cherry pottage, or fruit-based “potages,” were a common feature in medieval European cooking, often served alongside meats or as early forms of dessert. Recipes similar to this appear in 15th-century English collections like Two Fifteenth-Century Cookery Books, showcasing the creative use of breadcrumbs and wine in thickened, spiced dishes. Cherries were prized in late spring and summer, and their tartness made them ideal for cooking down into dense, aromatic puddings.

Cultural Note:

Inspired by 15th-century culinary manuscripts, this cherry-based pottage blends the sweetness of fruit with the heartiness of breadcrumbs and the luxury of imported spices. Once served at noble feasts, this soft and fragrant dessert would have been considered both nourishing and refined.

Tak cheryes & do out the stones & grynde hem wel & draw hem thorw a streynour & do it in a pot. & do therto whit gres or swete botere & myed wastel bred, & cast therto good wyn & sugre, & salte it & stere it wel togedere, & dresse it in disches; and set theryn clowe gilofre, & strewe sugre aboue.
— The Forme of Cury

Servings

4-6

Prep Time (hours)

0.5

Items Needed

Saucepan, spoon, knife, cutting board, measuring cups, potato masher (optional)

Ingredients

400 g cherries [fresh or frozen, pitted]
150 ml red wine [such as claret or a fruity medieval-style red]
100 g breadcrumbs [preferably white, finely ground]
60 g sugar [white or light brown]
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground cloves
Pinch of salt

Item type

Consumable, Food / Drink

Creator

Duran

Related ethnicities

Source

Original Reference Site