Cherry sauce for meat

The cherry sauce is ideal not only for dumplings and fritters, but also for meat. To prepare such a refueling is not at all more difficult than the one for the creation of which fresh tomatoes or tomato paste are used. Moreover, the cherry sauce makes a dinner of beef, pork and poultry much more juicy and tasty.

Most often this berry fill is done during the ripening season of cherries. But if you freeze the product, then you can use it in the winter season.

Cherry sauce for meat: a recipe for cooking

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

What ingredients will we need to make a thick and rich cherry sauce? Recipe (with a photo of it you can see below) requires the use of:

• Cherries are fresh pitted - about 250 g;
• Sugar large white - 1 large spoon;
• Potato starch - 1 large spoon;
• Drinking water - 2 large spoons;
• Greenery (parsley or cilantro) - about 20 g;
• Cognac any (can be replaced with vodka or liqueur) - 2 dessert spoons;
• Pepper ground and salt iodized - apply to your liking.

Preparation of ingredients for cherry sauce

How should you make cherry sauce for meat? The recipe for this filling requires careful processing of berries. They are washed, and then squeezed out all the bones and put into a frying pan. Adding sugar to the cherry, it is put on the stove and extinguished for about 7-9 minutes. After a lapse of time, the berries are removed from the plate and carefully crushed with a tolstalker or a regular fork.

Also, separately washed fresh herbs and crushed it with a sharp knife. As for potato starch, it is diluted with drinking water, and then add a little cognac to it.

Cooking process

After the main ingredients have been prepared, starchy water with cognac is poured into the stewed cherry, and also crushed herbs, iodized salt and ground pepper. All ingredients are well mixed and brought to a boil.

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

We make piquant sauce to the bird

On how to prepare a cherry sauce sweet, we told above. However, some cooks prefer to make such a dressing somewhat differently. Spicy spices are added to it, resulting in a very tasty spicy sauce, which is ideal for poultry meat.

So, in order to implement the presented recipe, we need:

• Cherries frozen pitted - about 200 g;
• Garlic cloves - 3-4 pieces;
• Chili pepper spicy - ½ pod;
• Salt, not very shallow - 1 dessert spoon;
• Light sugar - no more than 1 large spoon;
• Soy sauce - 1 dessert spoon;
• Dried basil - 1 dessert spoon.

Processing ingredients

To make the cherry sauce to the duck, the unfrozen berries without pits are placed in the bowl of the blender, and then ground to a smooth mashed potato. By the way, you can use a fresh product to make such filling. However, it should be washed beforehand, dried and squeezed out all the bones.

Cooking method

Transforming the berry into a homogeneous mush, it is spread into a deep saucepan and brought to a boil. In this form, the cherry is cooked in its own juice for about 10 minutes (over a slow fire). At this time, proceed to the processing of garlic. It is peeled and grated. The chili pepper is also processed separately. It is freed from seeds and cut by rings.

By the way, the amount of garlic can be reduced or increased at will (depends on how spicy sauce you want to get).

After the cherry is extinguished in its own juice, crushed garlic and hot pepper are added to it. Further in the same saucepan pour in soy sauce, pour in table salt and light sugar. By the way, the amount of the last ingredient can also vary depending on your personal taste.

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

How and with what to present to the table?

Now you know how to make cherry sauce. Once 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 cleaned in the refrigerator, where it is stored no more than one month.

To the table a chilled piquant dressing is served with a bird (duck, chicken, goose, etc.). By the way, some cooks, who love to experiment, are presented with this sauce and vegetable garnishes. But this is a matter of everyone's taste.

We make a meat refueling with wine

How else can you make cherry sauce? The recipe for such an unusual filling may include the use of different components. To prepare a more flavorful and rich sauce we will need:

• Shallots - a small bunch;
• Cherry fresh pitted - 2 cups;
• Olive oil - about 35 ml;
• Red semisweet wine - 3/4 cup;
• Orange peel - 1 large spoon;
• Orange juice - 2 large spoons;
• Large sugar - 2 large spoons;
• Salt, dried thyme, pepper ground - use to your liking.

Sequencing

In the preparation of this sauce, there is nothing difficult. Fresh shallots are thoroughly washed and crushed with a sharp knife. After that, it is spread in a frying pan and fried in olive oil until golden. Then, the canned cherries are added to the greens without pits.

After extinguishing the ingredients, they are poured with red semisweet wine, and also add orange zest, juice and a small pinch of salt.

Boiling the mixture in half, it is removed from the plate and allowed to cool completely. After that, a large piece of fried or boiled meat is poured into a thick cherry sauce, and then it is served to the table with a fork and knife.

Cooking sauce from cherry in syrup

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

So, for the preparation of berry refueling we need:

• Olive oil without flavor - about 2 large spoons;
• Red onion - 1 medium pc .;
• Lemon peel, grated on a small grater - 1 dessert spoon;
• Dried thyme - 2 sprigs;
• Red dry wine - 1/3 cup;
• Broth chicken low-fat - 1/2 cup;
• Cherry in syrup - about 400 g;
• Balsamic vinegar - 2 dessert spoons;
• Butter of high fat content - about 30 g.

Step-by-step cooking

To make a fragrant sauce from a canned cherry, in a small saucepan fry the finely chopped red onions first, and then pour the lemon zest and dried thyme. In this composition, the ingredients are cooked for about 5 minutes (until the vegetable is golden).

After the heat treatment of the ingredients, dry red wine is added to them and cooked over a low heat for approximately 2 minutes. Following the alcoholic beverage in the stew pour low-fat chicken broth, syrup from cherries and balsamic vinegar.

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

As soon as the filling to the meat thickens and becomes saturated red, it is removed from the plate. Adding a piece of fresh butter to the sauce, it is hindered, covered with a lid and left to cool for several hours.

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