Step 1: prepare the cherry.

First, put the cherries in a colander and rinse thoroughly under running water from contamination.


Then we release each berry from the stone. It’s good if you have a special kitchen appliance for these purposes, and if not, then cut the cherry in half over a small deep plate with a sharp knife so that the juice that flows out falls into the plate, remove the stone and put the berry in a plate. Set aside the processed cherries.

Step 2: dilute starch.

Pour the required amount of boiled water into a glass, either cold or slightly warm, but not hot. Gently pour in the cornstarch and stir until it dissolves within a few minutes.

Step 3: Cook the Sauce.

We turn on the temperature of the stove to a level between medium and low and put the pan on the burner. Pour diluted starch, cherries and sugar into it to taste.


With constant stirring with a kitchen spatula, bring the liquid to a boil, then reduce the temperature of the stove to a small level and cook the sauce for 8 - 10 minutes. During this time, the sugar grains should completely dissolve, and the sauce itself should thicken.
After the required time has passed, turn off the heat, cover the pan with a lid and leave the sauce to cool.

Step 4: Serve Sweet Cherry Sauce.

Ready cherry sauce is served at room temperature. They can be added to various pastries or desserts, such as pancakes, cheesecakes, homemade cottage cheese, pies or cakes. For a more effective serving, pour the sauce into a gravy boat and call everyone to the table, enjoy hot tea and berry sweetness!
Enjoy your meal!

For more flavor, you can add vanilla or almond extract to the sauce.

If you do not have corn starch, then you can replace it with potato starch, but in smaller quantities. For this recipe, half a teaspoon is enough.

In order to get a homogeneous, smooth sauce, after boiling, the cherry juice must be filtered either through cheesecloth or through a sieve.

If you add a few strawberries or raspberries to the cherry, the taste of the sauce will turn out to be deeper and richer.

The sauce can completely transform the taste of any dish. Try serving the same chop for lunch and dinner, but flavoring it with different types of sauce, and it will seem to your loved ones that you offered them completely different snacks both times.

One of the most unusual sauces that can be served with meat dishes is cherry sauce. It has a sweet and sour and spicy taste at the same time, which makes it almost unique.

In addition, cherry sauce for meat can be prepared for the future, during the berry harvest season, and eat it all winter.

Cooking features

Making cherry sauce for meat is no more difficult than any other snack that you used to close up for the winter. It will turn out delicious and will stand for a long time, you just have to take into account a few important points.

• Only ripe cherries are suitable for the sauce, you can even take overripe ones.
• At the first stage of food preparation, it is necessary to remove the pits from the cherries. It is convenient to do this with a special tool.
• The sauce can be prepared from both fresh and frozen cherries, but in this case, the berries should be frozen already pitted, since it is very difficult to get them out of frozen cherries.
• At one stage of preparation, the cherries are crushed with a blender to give the sauce a pleasant consistency. If you are going to store the sauce for a long time, then after this manipulation it must be boiled again for 2-3 minutes.
• The sauce will stand longer if it is poured into sterilized jars and sealed tightly. To store it at room temperature or for a period exceeding a month, this requirement is mandatory. If the sauce will be refrigerated and you plan to eat it within two weeks, just keep the jars clean.
• If you don’t know how many cans to prepare, then the following information will come in handy: the sauce yield is about 75%, that is, about 0.75 liters of sauce from a kilogram of berries, and 1.5 liters from 2 kg.
• The composition of the sauce can include herbs and spices that are not specified in the recipe to your liking. They will give the appetizer a unique taste. The main thing is not to overdo it with seasonings, so that they do not subsequently clog the taste of meat, to which cherry sauce is usually served.
• When preparing the sauce, it is strictly forbidden to use aluminum utensils. This applies to both the pot and the spoon with which you will stir the sauce. Aluminum on contact with acid oxidizes, resulting in the formation of harmful substances. And when heated, this process even accelerates. An enamel pan or basin, a wooden spoon is best suited for cooking the sauce.

By following the above rules and recipe, you will make cherry sauce tasty and healthy, you can store it at room temperature even all winter.

Spicy cherry sauce for meat (with garlic)

Composition (per 0.75 l):

• cherry - 1 kg;
• provencal herbs - 50 g;
• garlic - 10 cloves;
• salt - 15 g;
• corn starch - 20 g;
• sugar - 0.25 kg;
• wine vinegar (3 percent) - 150 ml;
• water - 50 ml;
• ground pepper - to taste.

Cooking method:

• Wash the cherries, discarding the spoiled berries, removing the petioles. Remove the pits from the berries. Put the berries themselves in a bowl and puree with an immersion blender.
• Grind the garlic using a special press.
• Pour sugar into the cherry puree and put it on a slow fire.
• Cook, stirring constantly, until the sugar dissolves.
• Add herbs de Provence, garlic, salt and vinegar. Continue cooking for another half hour.
• Dissolve the starch in cool water, pour the starch into the sauce in a thin stream, stirring constantly. Boil for 2-3 more minutes.
• Pour the sauce into jars that must be sterilized beforehand. Close tightly. After cooling, the jars can be removed to their place of permanent storage.

If you want the taste of the sauce to be less spicy, garlic can be replaced with onions in the amount of 150 g. Onions are finely chopped and fried in a small amount of oil. Add at the same stage as the garlic. The number of other ingredients and the sauce preparation technology remain the same.

To give the sauce more piquancy, you can additionally add a pod of hot pepper to it, having previously cleared it of seeds and chopped it with a blender.

Wine vinegar in the recipe can be replaced with balsamic, in which case it will have an even more noble taste.

Salt can be replaced with two tablespoons of soy sauce, it will also add unique notes to the cherry dressing.

Sweet cherry sauce for meat

Composition (per 0.75 l):

• cherry - 1 kg;
• potato starch - 80 g;
• water - 160 ml;
• sugar - 150 g;
• cognac or vodka - 100 ml.

Cooking method:

• Sort the berry, remove spoiled specimens, tear off the petioles. Squeeze out the seeds from the berries using a special tool. Place the cherries in a saucepan and sprinkle with sugar. Let stand for half an hour and put on fire.
• Simmer the cherries, stirring, over low heat for a quarter of an hour. After that, cool it and grind it with a blender.
• Pour cognac or vodka into the cherry (the first option is preferable). Put on low heat, cook for 5 minutes.
• Dilute the starch with cool water and gradually add to the sauce, stirring constantly.
• Boil for 5 more minutes.
• Pour the thick sauce into sterilized glass jars. Roll them up and cover them with a blanket. After the jars have cooled, they can be put away in the pantry.

Orange peel and ground cinnamon will add an even more interesting taste to the sauce, but you need to add them in moderation. Cherry sauce prepared according to this recipe is best suited for pork and poultry meat.

Spicy cherry sauce with wine

Composition (per 0.75 l):

• cherry - 0.5 kg;
• dry red wine - 0.25 l;
• sugar - 125 g;
• starch - 5 g;
• water - 20 ml;
• ground cinnamon - 5 g;
• carnation - 1 pc.;
• allspice - 10 pcs.;
• salt - 15 g;
• butter - 60 g;
• ground nutmeg - a pinch.

Cooking method:

• Wash and sort the berries, remove the seeds. Puree the pulp with a blender.
• Mix wine with pepper, cloves, cinnamon, salt and sugar. Bring to a boil over low heat and simmer for 5 minutes.
• Put the berry puree into the wine, cook everything together for another 5 minutes after boiling.
• Add starch diluted with water, cook for another 2 minutes.
• Add butter, let it melt.
• Pour the sauce into jars or glass bottles, sealing them tightly.

The sauce prepared according to this recipe has a shorter shelf life than the previous ones. It is better to keep it in the refrigerator: in a sealed form no more than 2 months, open - no more than a week.

Cherry sauce is one of the most unusual seasonings for meat. It is easy to prepare, and if desired, it can be made for the winter. If you preserve the sauce during the cherry harvest season, it will cost quite a bit.

Source: http://OnWomen.ru/vishnevyy-sous-k-myasu.html

Traditional cherry compote and cherry jam are prepared by many housewives. Fragrant sweet and sour berry has long been used in Russian cuisine, but cherry sauce is prepared from it less often, but in vain.

In terms of taste, it surpasses store-bought tomato ketchups, and gives dishes a special zest. Created according to a classic recipe, cherry sauce will remind you of Georgian tkemali.

Experienced housewives boldly experiment with cherries, and by combining them with various vegetables and fruits, they create real culinary masterpieces from the world of sauces.

When winter comes, you want to keep the gentle breath of summer in your dishes. Having prepared cherry sauce for the winter, we will easily solve this problem. A variety of cherry recipes allows you to stock up on meat sauces and sweet sauces for pancakes and homemade cakes. We chose three original recipes for different dishes.

Sauce for meat dishes

The taste of cherries goes well with various types of meat, it competently sets off the meat spirit of beef or pork, giving the dish piquancy and delicate sourness. We suggest you prepare cherry sauce for meat with garlic. Required set of products:

• cherry (fresh or frozen) - 1 kg;
• Provence herbs - 3 tablespoons;
• corn starch - 1 tablespoon;
• hot pepper - take according to your taste;
• garlic - 10 medium cloves;
• vinegar (wine or balsamic) - 150 ml;
• salt - 2 teaspoons;
• sugar - 1 cup (pour with a slide).

Step by step preparation:

1. We remove the bones from the berries, put the pulp in a saucepan.
2. Press the garlic cloves into a thick paste.
3. Add garlic, herbs, finely chopped pepper, salt and sugar to the cherries in a saucepan.
4. Put on fire and cook until boiling. When our components boil, we introduce vinegar into the sauce. We continue to cook for another 30 minutes.
5. We dilute the starch with a small amount of water, stir, not allowing it to thicken. Add it to the dish 2 minutes before the end of cooking, stir well so that the starch disperses.
6. Pour the finished dressing into sterilized jars, roll up.

Sweet cherry sauce for pancakes

Pancakes and cherry sauce are a delicious combination, especially on a cold winter evening. For the sweet sauce for pancakes, we need:

• cherry berries - 500 grams;
• potato starch - 2 tablespoons;
• sugar - 75 grams;
• water - 4 tablespoons;
• cognac, liqueur or vodka - 50 ml.

Cooking order:

1. We sort out the berries, remove the seeds, put them in a pan, without removing the juice that has come out.
2. We fall asleep to the berries sugar and turn on medium heat. Simmer, stirring, for about 10 minutes.
3. Remove the pan from the stove, rub the cherries with sugar with a fork or skip in a blender, return to the pan.
4. We dilute the starch with water, add cognac to it, and send it to the stewed berries. Put on fire again and bring to a boil.
5. Simmer for 2 minutes, turn off. Pour into prepared jars, roll up.

This cherry sauce is great both as a separate dessert and as an amazing gravy for casseroles, pancakes, pastries. We especially love the sauce from fragrant berries in winter by small family members.

Sauce for poultry

Harvesting cherries in the winter, it is not necessary to make a sauce out of it, you can close the berry in its own juice or freeze it in the refrigerator. The time will come, and you will quickly prepare a frozen berry sauce. We offer one of these recipes for cherry sauce for duck. By the way, duck can be replaced with turkey or chicken. For the dish we need:

• cherry - 250-300 grams of frozen berries or in their own juice;
• puree from 2-3 apples;
• oregano (dry) - 1 teaspoon;
• coriander, black pepper, cardamom and ground cinnamon - to taste (about the tip of a knife);
• salt - half a teaspoon;
• sugar - 1 teaspoon;
• add some rosemary if desired.

Having prepared the products, we proceed to the preparation of the sauce. Step by step cooking:

1. Place the cherries and apple puree in a small saucepan and heat for 2-3 minutes.
2. Dilute with a small amount of water, cook over low heat for 5 minutes.
3. We lay the spices, continue to heat for another 3 minutes.
4. Remove and grind with an immersion blender, put on fire again. We boil the sauce to the desired density. Keep in mind that the cooled sauce will thicken a little more.

If your menu is chicken, not duck, feel free to use the sauce for it. Cherry dressing with the proposed set of spices decorates poultry meat with a delicious bouquet of aromas and a pleasant sweet and sour flavor. For cherry sauce with chicken, you can add a little cognac and reduce the amount of spices.

Useful cooking tips

Variations with cherry sauce components depend on the personal preferences of the hostess. If this is your first time harvesting cherries for future use or you are going to make a sauce, the advice of experienced housewives will help you:

1. When working with a frozen berry, let it thaw a little at room temperature.
2. Be sure to use a thickener made from starch for the sauce.
3. To obtain the desired consistency, grind the components of the sauce in a blender.
4. If the sauce will be served with meat, opt for cognac or soy sauce.
5. Roll the sauce in a jar only when hot.

Source: https://sousec.ru/fruktovo-yagodnye/vishnevyiy-k-myasu-ptice-recepti.html

Cherry sauce for meat

Cherry sauce is ideal not only for dumplings and pancakes, but also for meat. Preparing such a dressing is no more difficult than the one that is used to create fresh tomatoes or tomato paste. Moreover, cherry sauce makes a lunch of beef, pork and poultry meat much more juicy and tasty.

Most often, such a berry filling is done during the cherry ripening season. But if you freeze the product, then you can use it in the winter season.

Cherry Sauce for Meat: Recipe

In fact, there is nothing difficult in preparing such a sauce. But to make it really very tasty, you should strictly follow all prescription requirements. However, let's talk about everything in order.

What ingredients do we need to make a thick and rich cherry sauce? The recipe (you can find it with a photo below) requires the use of:

• fresh pitted cherries - about 250 g;
• large white sugar - 1 large spoon;
• potato starch - 1 large spoon;
• drinking water - 2 large spoons;
• greens (parsley or cilantro) - about 20 g;
• any cognac (can be replaced with vodka or liquor) - 2 dessert spoons;
• ground pepper and iodized salt - apply to your liking.

Preparing Ingredients for Cherry Sauce

How to make cherry sauce for meat? The recipe for such a dressing requires careful processing of the berries. They are washed, and then all the bones are squeezed out and laid out in a pan. Adding granulated sugar to the cherry, put it on the stove and stew for about 7-9 minutes. After a while, the berry is removed from the stove and carefully crushed with a pusher or an ordinary fork.

Fresh herbs are also washed separately and chopped with a sharp knife. As for potato starch, it is diluted with drinking water, and then a little cognac is added to it.

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Cooking process

After the main components are prepared, starch water with cognac is poured into the stewed cherries, and chopped herbs, iodized salt and ground pepper are also added. Mix all ingredients well and bring to a boil.

After extinguishing the berry for about one minute, it is removed from the stove and cooled. Ready cherry sauce is served to the table along with boiled or fried meat. It is not recommended to make a side dish for such a dish.

Making a spicy poultry sauce

We talked about how to cook sweet cherry sauce above. However, some cooks prefer to make such a dressing a little differently. Spicy spices are added to it, resulting in a very tasty spicy sauce that is ideal for poultry meat.

So, to implement the presented recipe, we need:

• pitted frozen cherries - about 200 g;
• garlic cloves - 3-4 pieces;
• hot chili pepper - ½ pod;
• table salt, not very fine - 1 dessert spoon;
• light sugar - no more than 1 large spoon;
• soy sauce - 1 dessert spoon;
• dried basil - 1 dessert spoon.

We process the ingredients

To make cherry sauce for duck, defrosted pitted berries are placed in a blender bowl and then ground to a smooth puree. By the way, for the preparation of such a dressing, you can use a fresh product. However, it should first be washed, dried and squeezed out all the bones.

Cooking method

Having transformed the berry into a homogeneous gruel, it is laid out in a deep saucepan and brought to a boil. In this form, cherries are boiled in their own juice for about 10 minutes (over low heat). At this time, start processing garlic. It is peeled and rubbed on a grater. Chili peppers are also processed separately. It is freed from seeds and cut into rings.

By the way, the amount of garlic can be reduced or increased as desired (depending on how spicy the sauce you want to get).

After the cherry is stewed in its own juice, chopped garlic and hot peppers are added to it. Next, soy sauce is poured into the same pan, table salt and light sugar are added. By the way, the amount of the last ingredient can also vary depending on your personal taste.

At the very end, dried basil is added to the cherry sauce, the photo of which is presented in this article. In this composition, the berry dressing is boiled for another 20 minutes over low heat. At the same time, the sauce is periodically stirred so that it does not burn, but turns out to be thick and tasty.

How and with what to present to the table?

Now you know how cherry sauce is made. After it is cooked, it is poured into a sterile jar, which is closed with a lid. In this form, the sauce is cooled, and then put in the refrigerator, where it is stored for no more than one month.

Chilled spicy dressing is served to the table along with poultry (duck, chicken, goose, etc.). By the way, some chefs who love to experiment present this sauce with vegetable side dishes. But this is a matter of taste for everyone.

Making meat sauce with wine

How else can you make cherry sauce? The recipe for such an unusual dressing may involve the use of different components. To prepare a more aromatic and rich sauce, we need:

• shallots - a small bunch;
• fresh pitted cherries - 2 cups;
• olive oil - about 35 ml;
• red semi-sweet wine - 3/4 cup;
• orange peel - 1 large spoon;
• orange juice - 2 large spoons;
• coarse sugar - 2 large spoons;
• salt, dried thyme, ground pepper - use to your liking.

Sequencing

There is nothing difficult in preparing such a sauce. Fresh shallots are thoroughly washed and chopped with a sharp knife. After that, it is laid out in a pan and fried in olive oil until golden. Then canned pitted cherries are added to the greens.

After stewing the ingredients, red semi-sweet wine is poured into them, and orange zest, juice and a small pinch of salt are also added.

Having reduced the mixture by half, it is removed from the stove and allowed to cool completely. After that, thick cherry sauce is poured over a large piece of fried or boiled meat, and then it is served at the table along with a fork and knife.

Cooking cherry sauce in syrup

Quite often, cooks use fresh or frozen berries to prepare cherry sauce for meat. However, in this recipe, we decided to use a canned product in syrup. With the use of such cherries, homemade sauce will have a pleasant sourness and an unsurpassed aroma.

So, to prepare the berry dressing, we need:

• unflavored olive oil - about 2 large spoons;
• red onion - 1 medium pc.;
• lemon zest, grated on a small grater - 1 dessert spoon;
• dried thyme - 2 sprigs;
• red dry wine - 1/3 cup;
• low-fat chicken broth - 1/2 cup;
• cherry in syrup - about 400 g;
• balsamic vinegar - 2 dessert spoons;
• high-fat butter - about 30 g.

Step by step cooking

To make a fragrant canned cherry sauce, first sauté finely chopped red onion in a small saucepan, then add lemon zest and dried thyme. In this composition, the ingredients are cooked for about 5 minutes (until the vegetable acquires a golden color).

After the heat treatment of the components, dry red wine is added to them and cooked over low heat for about 2 minutes. Following the alcoholic drink, low-fat chicken broth, cherry syrup and balsamic vinegar are poured into the saucepan.

All ingredients are brought to a boil, and then the heat is reduced and the sauce is reduced for 3-4 minutes. Next, add cherries to the products and continue to simmer the sauce for another 5-8 minutes.

As soon as the dressing for the meat thickens and becomes a rich red color, it is removed from the stove. Having added a piece of fresh butter to the sauce, it is well mixed, covered with a lid and left to cool for several hours.

Over time, cherry dressing is used for its intended purpose. It is poured over a piece of fried or boiled poultry, and then presented to the table along with a slice of bread. If desired, for such a dinner, you can separately prepare a potato or some other vegetable side dish.

Sauce for meat at home is quite easy to prepare. The main thing is to follow all prescription requirements and use suitable products.

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Pour milk into a small bowl, break the egg. Beat thoroughly with a fork or whisk.

Half of the milk in this recipe can be replaced with 10% fat cream. And if you are a big fan of coconut, you can use coconut instead of half cow's milk. It will give the pancakes a subtle coconut flavor.

Combine rice and wheat flour in a bowl. Pour sugar and salt, add baking powder, mix everything.

If someone in the family has gluten intolerance, then wheat flour can be safely excluded from the recipe, replacing it with rice flour. If you are an adherent of a healthy diet, then instead of wheat flour, you can take whole grains.

Pour the milk-egg mixture into the dry ingredients. Mix everything thoroughly.

While the dough is resting, prepare the cherry sauce for our pancakes.

For the sauce, defrost the cherries in a bowl.

Transfer the cherries along with the allocated juice to a saucepan. Add spices and brown sugar. Mix.

Regular white sugar can be used in place of brown sugar. But brown sugar will give the finished sauce a light caramel hue.

Put the saucepan on the fire. As soon as the contents of the stewpan begin to boil, you should reduce the fire a little and cook, stirring, for 10-15 minutes, until it thickens.

If you are preparing the sauce for adults only, you can splash some dry red wine into the saucepan.

Let the sauce cool down.

Heat a non-stick frying pan over high heat. With a brush, lightly grease the surface of the pan with vegetable oil. Reduce fire.

There is no need to grease the pan anymore, the pancakes will fry perfectly and not stick.

Sweet cherry sauce is the salvation for all desserts that lack zest. And it is he who will help to simply refresh and give novelty to any classic dessert. Vanilla or chocolate cheesecake - cherry sauce will fit perfectly here! Vanilla or lemon panna cotta - and here he will help out. And is it worth talking about the friendship of cherry sauce with pancakes and pancakes, or cheesecakes? Perhaps there can be no doubt whether it is worth cooking it!

This cherry sauce recipe is very versatile. It represents cherries in all their glory: a sweet and sour taste, not too sweet to be cloying, but rich enough that even a small amount is enough to add flavor. The consistency is quite thick thanks to the starch, and also velvety thanks to a small amount of butter. The berries themselves in the sauce are used whole so that the cherry juice - the basis of the sauce - is the background, and the taste itself is more concentrated in the berries. You can also puree the sauce in a blender to get a smooth texture if desired.

There is a beauty of this sauce in one more thing. Based on this recipe, you can safely prepare the filling for a fruit pie. So, prepare a simple chopped dough, make this sauce in advance with double the amount of starch, fill the pie with the filling and bake it - you have an American-style dessert!

Ingredients

• 300 grams of cherries
• 100 ml water
• 70 grams of sugar
• 1.5 st. spoons of starch
• 1 st. a spoonful of butter
• 1 st. a spoonful of lemon juice
• 0.5 tsp cinnamon

Finished product yield: about 350 ml

How to make Sweet Cherry Sauce

Wash the cherries, sort and remove the pits.

Squeeze the cherry juice lightly, being careful not to damage the berries. Add half the norm of water (50 ml) to the juice.

Then add sugar to the cherry juice.

Then add lemon juice and cinnamon.

Put the cherry juice on the fire.

Dilute starch in the remaining half of the water.

When the juice boils, pour the starch into it, constantly stirring the mass with a whisk. Continue to boil the syrup until it thickens slightly.

Remove sauce from heat and add butter to it. Stir until completely combined.

Now add the cherry berries to the sauce and mix thoroughly.

Transfer the cherry sauce to a deep plate and cover with cling film so that it touches the surface of the sauce. This will prevent the appearance of a crust on the surface.

It is the main link that will serve as an excellent decoration for the dish and give the usual steak, barbecue, duck and chicken or even a cutlet a spicy sweet and sour flavor. Like Tkemali plum sauce, cherry sauce is ideal for fatty dishes, neutralizing and lightening the “heavy” dish, be it pork or goose.

Features of cherry sauce

In general, cherry sauce does not have an unambiguous recipe; in a sense, it is a blank canvas on which you can draw anything you like, using your own taste and imagination. The selection of products can be the most diverse, depending on which particular dish we want to ennoble. However, the main components for creating this masterpiece are still available:

• First, it is, of course, the cherries themselves. For our cooking, it is not necessarily a fresh harvest that is required, frozen berries, which, as a rule, are stuffed with our freezers after a fruitful season, are quite suitable for the recipe. But if the blanks are not your strong point, then it will not be difficult to buy frozen products in the store;
• Secondly, a dressing without a thickener can hardly be called a sauce, so flour or starch must be on the list of ingredients;
• Thirdly, the choice of liquid basis sometimes determines the result of cooking. The base can be soy sauce, wine, cognac, water, citrus juices and other aromatic liquids, which will be responsible for the fluidity of the gravy and for its flavor;
• Fourthly, the sauce is essentially a seasoning, which is why the main flavoring and aromatic ingredients of the dressing are spices, spices and fragrant herbs, the selection of which is based on the preferences of the cook or combinations with the main dish.
  In our case, rosemary, coriander, dill, parsley, celery and cilantro, chili, black pepper, laurel and other aromas are perfect for meat.

Cherry-wine sauce for meat

At first glance, this option may seem more suitable for sweet desserts than for second courses, but this is only the first and erroneous opinion. Delicate vanilla aroma surprisingly harmonizes with meat.

Ingredients:

• Cherry - 250 g
• Red table wine - 100 ml
• Water - 100 ml
• Sugar sand - 3 tbsp. l.
• Vanillin - 1.5 - 2 g
• Flour - 1 tbsp. l.
• Carnation - 2 pcs.

Cooking method:

1. First, let's make a liquid base for the sauce. To do this, pour the wine into a saucepan and put it on the fire to boil. As soon as the first bubbles appear, we throw in sugar, vanilla, cloves and continue to boil for about 5 minutes.
2. If we chose frozen cherries for our cooking, then they must first be thawed, otherwise the sauce will be watery and tasteless. After that, we remove the bones from the berries and throw the pulp into the boiling wine "broth" and cook for another 5 minutes.
3. At this time, we will deal with the thickener. In water (100 ml), dilute the flour to a homogeneous consistency and then introduce the mass into a boiling composition.
4. Then you need to cook the dressing until it thickens and after that the sauce can be considered ready to serve.

This ruby ​​sauce will be an unsurpassed dinner decoration, and its captivating aroma will conquer all guests and give the meat tenderness and lightness.

Cherry sauce for meat with garlic

Ingredients:

• cherry - 1 kg;
• provencal herbs - 50 g;
• garlic - 10 cloves;
• salt - 15 g;
• corn starch - 20 g;
• sugar - 0.25 kg;
• wine vinegar (3 percent) - 150 ml;
• water - 50 ml;
• ground pepper - to taste.

Cooking method:

1. Wash the cherries, discarding the spoiled berries, removing the petioles. Remove the pits from the berries. Put the berries themselves in a bowl and puree with an immersion blender.
2. Grind the garlic using a special press.
3. Pour sugar into the cherry puree and put it on a slow fire.
4. Cook, stirring constantly, until the sugar dissolves.
5. Add herbs de Provence, garlic, salt and vinegar. Continue cooking for another half hour.
6. Dissolve the starch in cool water, pour the starch into the sauce in a thin stream, stirring constantly. Boil for 2-3 more minutes.
7. Pour the sauce into jars that must be sterilized beforehand. Close tightly. After cooling, the jars can be removed to their place of permanent storage.
8. If you want the taste of the sauce to be less spicy, garlic can be replaced with onions in the amount of 150 g. Onions are finely chopped and fried in a small amount of oil. Add at the same stage as the garlic.
9. The number of other ingredients and the sauce preparation technology remain the same.
10. To give the sauce more piquancy, you can additionally add a pod of hot pepper to it, having previously cleared it of seeds and chopped it with a blender.
11. Wine vinegar in the recipe can be replaced with balsamic, in which case it will have an even more noble taste.
12. Salt can be replaced with two tablespoons of soy sauce, it will also add unique notes to the cherry dressing.

Sweet cherry sauce for meat

Ingredients:

• cherry - 1 kg;
• potato starch - 80 g;
• water - 160 ml;
• sugar - 150 g;
• cognac or vodka - 100 ml.

Cooking method:

1. Sort the berry, remove spoiled specimens, tear off the petioles. Squeeze out the seeds from the berries using a special tool. Place the cherries in a saucepan and sprinkle with sugar. Let stand for half an hour and put on fire.
2. Simmer the cherries, stirring, over low heat for a quarter of an hour. After that, cool it and grind it with a blender.
3. Pour cognac or vodka into the cherry (the first option is preferable). Put on low heat, cook for 5 minutes.
4. Dilute the starch with cool water and gradually add to the sauce, stirring constantly.
5. Boil for 5 more minutes.
6. Pour the thick sauce into sterilized glass jars. Roll them up and cover them with a blanket. After the jars have cooled, they can be put away in the pantry.
7. Orange peel and ground cinnamon will add an even more interesting taste to the sauce, but you need to add them in moderation. Cherry sauce prepared according to this recipe is best suited for pork and poultry meat.

Spicy cherry sauce with wine

Ingredients:

• cherry - 0.5 kg;
• dry red wine - 0.25 l;
• sugar - 125 g;
• starch - 5 g;
• water - 20 ml;
• ground cinnamon - 5 g;
• carnation - 1 pc.;
• allspice - 10 pcs.;
• salt - 15 g;
• butter - 60 g;
• ground nutmeg - a pinch.

Cooking method:

1. Wash and sort the berries, remove the seeds. Puree the pulp with a blender.
2. Mix wine with pepper, cloves, cinnamon, salt and sugar. Bring to a boil over low heat and simmer for 5 minutes.
3. Put the berry puree into the wine, cook everything together for another 5 minutes after boiling.
4. Add starch diluted with water, cook for another 2 minutes.
5. Add butter, let it melt.
6. Pour the sauce into jars or glass bottles, sealing them tightly.
7. The sauce prepared according to this recipe has a shorter shelf life than the previous ones. It is better to keep it in the refrigerator: in a sealed form no more than 2 months, open - no more than a week.
8. Cherry sauce is one of the most unusual seasonings for meat. It is easy to prepare, and if desired, it can be made for the winter.
9. If you preserve the sauce during the cherry harvest season, it will cost quite a bit.

Spicy cherry sauce for meat

The recipe for cherry sauce is quite simple. The sauce is best suited for meat or poultry dishes. Cherry sauce goes especially well with fatty meat, steaks of any roast, as it has a hint of sweet and sour taste. For those who decide to eat according to the separate food system, cherry sauce can perfectly replace the usual side dish and saturate.

Ingredients:

• Cherry - 250 Grams
• Vanilla sugar - 5 grams
• Sugar - 3 Art. spoons
• Red wine - 200 Grams
• Wheat flour - 1 tbsp. a spoon
• Carnation - 2 Pieces

Cooking method:

1. First you need to take red (best - dry) wine, cherries, sugar, cloves and a little flour.
2. Cherries for the sauce can be used both fresh and frozen. If the cherry is frozen, then it must be thawed in advance. It is also important to choose the bones from the berries!
3. First you need to take a saucepan and pour wine into it and put on medium heat and cook for about 5 minutes
4. Next, add vanilla sugar, ordinary sand sugar and cloves to the wine and cook all this for about 5 minutes.
5. Next, add the cherries and continue to cook over medium heat for about 5 minutes, stirring occasionally.
6. The next step is to add a tablespoon of flour and stir well so that, God forbid, lumps form.
7. Cook the sauce until thickened. Cook over low heat, stirring occasionally. The sauce is best served warm.

Sweet and sour cherry sauce

Ingredients:

• Fresh or frozen cherries - 1 cup (pitted)
• Apple-1pc (medium size).
• Carnation-1-2 buds.
• Balsamic vinegar - 2 tablespoons (or to taste).
• Juice after baking quail-100ml (water or broth).
• Salt.
• Sugar.
• A mixture of peppers.
• Provence herbs (optional)

Cooking method:

1. We put the pitted cherries in a saucepan, add the apple, peeled and cut into small cubes. Add juice after baking quail and cloves.
2. Bring to a boil and cook over medium heat covered for 5-7 minutes. Add Provence herbs, stir and cook for another 2-3 minutes.
3. Puree cherries and apples with a blender. Add balsamic vinegar, salt and pepper to taste. If necessary, add sugar.
4. The proportions of salt, pepper, sugar and spices can be changed according to your taste. For example, making a sauce sweeter or spicier.

Sweet and sour cherry sauce for meat

Ingredients:

• 1 cup fresh or frozen cherries
• 1 glass of red dry wine;
• 3 tablespoons of sugar without a slide;
• 2-3 cloves;
• 1 tablespoon of wheat flour.

Cooking method:

1. Wash the berries and remove the seeds from them. Frozen cherries must be thawed first.
2. Boil wine in a saucepan, add sugar there. Boil for 5 minutes over medium heat. Add cloves, and after 2-3 minutes - halves of cherries. Reduce fire to minimum.
3. Cook for another 5 minutes, and then add a tablespoon of flour and stir until the lumps are completely dissolved.
4. Now the hardest part begins. Simmer over low heat until the sauce thickens, stirring constantly. You can simultaneously sterilize jars for storing workpieces over steam.
5. I use jars with a screw closure mechanism, after thickening I lay out the cherry sauce in them, close them with steamed lids, after they have cooled, I keep them in the refrigerator.

Cherry sauce for grilled meat

Ingredients:

• Cherry - 2 kg
• Sugar - 200 g
• Salt - 2 tbsp. l.
• Garlic - 150 g
• Coriander (dry) - 20 g
• Chili pepper - 0.5 pcs
• Soy sauce - 2 tbsp. l.
• Dill (dried) - 10 g

Cooking method:

1. Wash the cherries and remove the pits. Grind it with a blender or meat grinder. Boil already chopped cherries for 20 minutes over medium heat.
2. In the meantime, peel the garlic. The original is 200 gr. unpeeled garlic is about 120-150 gr. teeth. Maybe less. The same applies to chili peppers, love spicy - feel free to put the whole, no, then half.
3. Grind the garlic with chili pepper and add to the cherry, also all the spices, sugar, salt and soy sauce at once. Now, as for the coriander, I suggest you still try, add half first, try and then add more. I put about 15 gr.
4. But my neighbor likes more, she takes 25 - 30g. Boil the sauce for another 30 minutes. Sterilize jars and pour. An open jar is stored in the refrigerator for a long time, up to three weeks for sure.

Cherry sauce for meat recipe

Ingredients:

• fresh pitted cherries - about 250 g;
• potato starch - 1 tbsp. l.;
• coarse white sugar - 1 tbsp. l.;
• drinking water - 2 tbsp. l.;
• any cognac (can be replaced with liquor or vodka) - 2 dessert spoons;
• greens (parsley or cilantro) - about 20 g;
• ground pepper and iodized salt - apply to your liking.

Cooking method:

1. Wash the berries, remove the seeds and put the cherries in a pan.
2. Add granulated sugar to the cherry, put on the stove and simmer for about 7-9 minutes.
3. Then we remove the pan from the stove and carefully crush the berries with a crush or an ordinary fork.
4. Separately, we wash fresh herbs and chop with a sharp knife.
5. We dilute potato starch with drinking water, and then add a little cognac to it.
6. After that, add starch water with cognac to the stewed cherries, add chopped herbs, iodized salt and ground pepper.
7. Mix all the ingredients well, put on the stove and bring to a boil.
8. After simmering the sauce for about 1 minute, remove it from the stove and cool.
9. That's all, ready-made cherry sauce is served to the table along with boiled or fried meat.

Cherry sauce for meat - canned for the winter

Ingredients:

• cherry - 500 g;
• garlic - 5-7 cloves;
• salt - 1 teaspoon;
• sugar - 100-150 g;
• hot pepper - optional
• wine (dark) vinegar or balsamic - 70 ml.

Cooking method:

1. The hardest part of this recipe is removing the pits from the cherries. Of course, we don't need them in the sauce. Use a pin, wooden stick or a special machine to remove the stones.
2. Now you need to slightly boil the sauce to the desired density for about 10 minutes. It should have a density similar to that of sour cream or mayonnaise. The taste of the sauce will be quite rich.
3. If there is no time for boiling, you can thicken it with starch diluted in water (about 1 tablespoon of starch is mixed in 0.5 cups of cold water and introduced before the end of cooking the sauce).

cherry sauce

Offer the sauce to relatives, friends and see if meat lovers like it? We tried with shish kebab and kupats cooked on coals - everyone was delighted! It is very similar to Tkemali sauce, the difference is that cherry is used instead of cherry plum.

Ingredients:

• Cherry - 200 g
• Garlic - 1 head
• Green cilantro - a bunch
• Coriander - 1/2 teaspoon
• Dill greens - a bunch
• Seeds of young dill - 1 inflorescence
• Chili pepper - 0.5 - 1 pc.
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Soy sauce - 1 teaspoon

Cooking method:

1. My cherries and free from the stone, (dreary work).
2. Put the cherry into the blender bowl (drain the juice, it is not needed), garlic, cilantro, greens and dill seeds and chop.
3. We clean the bitter pepper from seeds and add to the mass, grind again.
4. Coriander, (cilantro seeds) grind with a pestle in a mortar.
5. We put everything in a saucepan, add salt, sugar (my cherry was so ripe and sweet that it took a little sugar), soy sauce and cook for 20 minutes over low heat. In general, straighten the salt and sugar to your liking!
6. Now, as for coriander, I suggest you still try, add half the norm first, try and then add more. The same goes for pepper - if you like it very hot, put a whole pod, for medium heat - half.
7. We sterilize the jars and pour the mass (it is very convenient to use jars from baby food).
8. Then, put the jars in a saucepan, the bottom of which we first line with a cloth.
9. We cover the jars with a lid and sterilize in boiling water for another 15 minutes.
10. Seal jars and turn upside down to cool completely. We put it in the refrigerator.
11. An open jar is stored in the refrigerator for quite a long time, up to three weeks for sure.

Delicious cherry sauce for meat

Ingredients:

• cherry - 500 g;
• garlic - 5-7 cloves;
• dry Mediterranean herbs (or suneli hops) - 1.5 tbsp. spoons;
• salt - 1 teaspoon;
• sugar - 100-150 g;
• hot pepper - optional
• wine (dark) vinegar or balsamic - 70 ml.

Cooking method:

1. The hardest part of this recipe is removing the pits from the cherries. Of course, we don't need them in the sauce. Use a pin, wooden stick or a special machine to remove the stones.
2. Place the cherries and juice from the berries in a saucepan. Pour sugar, a pinch of salt, Mediterranean herbs (or suneli hops) to the cherry. Add chopped garlic and put the sauce on the stove to cook.
3. Pour wine or balsamic sauce into cherry sauce, cook for another 20-30 minutes over low heat.
4. Next, use an immersion blender to turn the sauce into a fairly thick homogeneous mass.
5. To give the cherry sauce an even smoother consistency, you can rub it through a sieve. You can add hot peppers to the sauce if you like.
6. Now you need to slightly boil the sauce to the desired density for about 10 minutes.
7. It should have a density similar to that of sour cream or mayonnaise.
8. The taste of the sauce will be quite rich.
9. If there is no time for boiling, you can thicken it with starch diluted in water (about 1 tablespoon of starch is mixed in 0.5 cups of cold water and introduced before the end of cooking the sauce). Read more:
10. Pour hot prepared cherry sauce into jars, prepared and sterilized in advance, and roll up with lids.
11. Store cherry sauce in a cool place.

Cherry sauce for poultry

Harvesting cherries in the winter, it is not necessary to make a sauce out of it, you can close the berry in its own juice or freeze it in the refrigerator. The time will come, and you will quickly prepare a frozen berry sauce. We offer one of these recipes for cherry sauce for duck. By the way, duck can be replaced with turkey or chicken.

Ingredients:

• cherry - 250-300 grams of frozen berries or in their own juice;
• puree from 2-3 apples;
• oregano (dry) - 1 teaspoon;
• coriander, black pepper, cardamom and ground cinnamon - to taste (about the tip of a knife);
• salt - half a teaspoon;
• sugar - 1 teaspoon;
• add some rosemary if desired.

Cooking method:

1. Place the cherries and apple puree in a small saucepan and heat for 2-3 minutes.
2. Dilute with a small amount of water, cook over low heat for 5 minutes.
3. We lay the spices, continue to heat for another 3 minutes.
4. Remove and grind with an immersion blender, put on fire again. We boil the sauce to the desired density. Keep in mind that the cooled sauce will thicken a little more.
5. If your menu is chicken, not duck, feel free to use the sauce for it.
6. Cherry dressing with the proposed set of spices decorates poultry meat with a delicious bouquet of aromas and a pleasant sweet and sour flavor.
7. For cherry sauce with chicken, you can add a little cognac and reduce the amount of spices.