Cherry sauce for meat What do you cook from a cherry? Especially in the season, when it's a lot. Many in the first place will, of course, call jams and compotes. The following prizes will be taken by vareniki with cherries, jelly, various desserts and tinctures. Unfortunately, in our country, few know that from this berry you can also prepare an excellent cherry sauce for various dishes of meat and poultry. And if they do, they do not know how to cook it properly. But for this not only fresh cherries are suitable, it is not possible to use the frozen cherry in a season as well. Especially if in the summer you are not too lazy and have prepared several containers of cherries without pits. Just like the "Tkemali" sauce, which is made from sour plums, the cherry sauce for meat has a pleasant sour taste, which tones and enhances the taste of meat and neutralizes the taste of too fatty foods. For example, such a sauce is very good to serve with a pork steak or a fatty bird - duck or goose. Try to deviate from the usual standards, replace the ketchup with a home-made cherry sauce. You will definitely like its unusual vanilla-berry flavor and sourish pieces of berries, emphasizing meat taste.
Ingredients:- Cherry frozen 250 g
- Wine red dry 200 ml
- Sugar 3 tbsp. l.
- Carnation 2 pcs.
- Sugar, vanilla 5 g
- Wheat flour 1 tbsp. l.
- Step 1 To prepare the sauce, take the red dry wine, sugar, cloves and cherries (if the cherry is frozen, then it must be defrosted beforehand).
- Step 2 Remove the bones from the berries.
- Step 3 In a small saucepan bring to a boil the wine and cook for 5 minutes over low heat.
- Step 4 Then add 3 tablespoons. sugar, 2 cloves and vanilla sugar - cook all together for 5 minutes.
- Step 5 Add the cherry to the wine and cook for another 5 minutes.
- Step 6 Then add 1 tablespoon. flour and mix everything well so that there are no lumps.
- Step 7 Cook the sauce over low heat until thick. Serve warm.