Cherry sauce for meat

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make cherry sauce for meat? Prepare all the necessary ingredients for the sauce. It is more convenient to use frozen cherries - the berries no longer have seeds and all the juices are preserved. If the cherries are fresh, then you need to remove the seeds from them and, if possible, collect and save the released juice - it will be needed for the sauce.

2. STEP 2

   

   Pour wine into a saucepan and place over medium heat, but do not bring to a boil. Which wine is best to use? It should be red wine. And the more aromatic it is, the tastier the finished sauce will be. I have Moldovan wine from Isabella grapes. It's perfect for this sauce. If you need a more tart taste of the sauce, then it is better to take dry red wine.

3. STEP 3

   

   Dilute the starch with cold water and stir all the lumps. Potato starch can be replaced with corn starch, but you need to take a little more of it: 1 tbsp. l., because corn starch is weaker than potato starch. What kind of water should I take? Better filtered, bottled or boiled chilled.

4. STEP 4

   

   While stirring constantly, pour the diluted starch into the saucepan with the wine. The wine should not boil at this time, because then lumps will begin to appear. In general, alcohol-based sauces should be simmered over a fire, but not allowed to boil: then the alcohol will not evaporate too quickly and will not lose all its properties. Cook the sauce, stirring, until slightly thickened over low heat. Focus on the consistency of the sauce, because everyone’s stovetops are different.

5. STEP 5

   

   Then add frozen cherries and sugar. Stir and cook, stirring, until the sugar dissolves, about 3 minutes or a little less, depending on your stove. At first, the sauce will be scarlet and whitish from starch. But as it thickens, the starch will dissolve more and more and become colored by wine and cherry juice.

6. STEP 6

   

   Add a piece of butter to the sauce and stir well to distribute the butter throughout the sauce. It should completely combine with the rest of the mixture: there will be no oil stains left on the surface. Oil will add gloss and tenderness to the sauce.

7. STEP 7

   

   Continue cooking the sauce, stirring, for about 5 more minutes, until all the cherries have melted and the sauce is bright red, not whitish. The consistency of the finished sauce can be adjusted as desired. If you follow the recipe, the sauce will be medium thick, you can make it even thicker by boiling it longer. If you want a smooth sauce without pieces of berries, beat it with an immersion blender before serving.

8. STEP 8

   

   Pour the finished sauce into a special sauce boat and serve. Bon appetit!

Comments on the recipe

Natalia M

30.11.2023

5

I’ve never tried sauces based on berries and fruits, but I always wanted to make something like this myself) And when I was looking for a recipe for a sauce for baked shank, I found this cherry sauce for meat. I had fresh cherries, took the pits out of them and started cooking. As a base, I had homemade red wine, which my husband made about five years ago) It tastes sweet and sour. The process of making the sauce is very interesting and exciting! Thanks to the detailed description, the result was a tasty and unusual sauce. The consistency is not thick, the taste is tart, sweet and sour. My husband really liked it) She suggested punching it with a blender for homogeneity, but he found it more interesting in its original form)

Amalia-mama

30.11.2023

4.6

Thank you! I will try! Instead, I'll give you this recipe: