Cherry sauce for meat

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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 dinner of beef, pork and poultry meat much more juicy and tasty.

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

Cherry sauce for meat: cooking recipe

In fact, there is nothing complicated 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;
• coarse white sugar - 1 large spoon;
• potato starch - 1 large spoon;
• drinking water - 2 large spoons;
• greens (parsley or cilantro) - about 20 g;
• cognac of any (can be replaced with vodka or liquor) - 2dessert spoons;
• ground pepper and iodized s alt - use to your liking.

Preparation of components 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 a regular fork.

Also, fresh greens are 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.

Cooking process

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

After putting out 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 savory poultry sauce

We described above how to cook sweet cherry sauce. 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, in order to implement the presented recipe, weyou will need:

• cherries frozen pitted - about 200 g;
• garlic cloves - 3-4 pieces;
• chili hot - ½ pod;
• table s alt, not very fine - 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 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 be pre-washed, dried and squeezed out all the bones.

Cooking method

Having transformed the berry into a homogeneous gruel, put it in a deep saucepan and bring 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 cherries are stewed in their own juice, chopped garlic and hot peppers are added to it. Next, soy sauce is poured into the same pan, table s alt and light sugar are added. By the way, the amount of the last ingredient may also vary depending on your person altaste.

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 personal taste.

Making meat dressing 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 - small bunch;
• fresh pitted cherries - 2 cups;
• olive oil - approximately 35 ml;
• red semi-sweet wine - 3/4 cup;
• orange zest - 1 large spoon;
• orange juice - 2 large spoons;
• coarse sugar - 2 large spoons;
• s alt, dried thyme, ground pepper - use to your liking.

Sequenceaction

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.

The ingredients are stewed, red semi-sweet wine is poured into them, and orange zest, juice and a small pinch of s alt are 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.

Preparing 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. Using such cherries, homemade sauce will have a pleasant sourness and unsurpassed aroma.

So, to prepare the berry dressing we need:

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

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 becomes golden).

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.

Bring all the ingredients to a boil, then reduce the heat and reduce the sauce 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. After adding a piece of fresh butter to the sauce, mix it well, cover with a lid and leave 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, a potato or some other vegetable side dish can be prepared separately for such a dinner.