The sauce is able to 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 your loved ones will find that both times you offered them completely different snacks. One of the most unusual sauces that can be served with meat dishes is cherry sauce. It has a sweet and sour and at the same time savory taste, which makes it almost unique. In addition, the cherry sauce for meat can be prepared for future use, during the berry harvest season, and it is eaten all winter.
Cooking Features
Cooking cherry sauce for meat is no more difficult than any other snack that you used to close for the winter. It will turn out tasty 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 ripe ones.
- At the first stage of preparation of products it is necessary to remove bones from cherries. This is convenient to do with the help of a special device.
- The sauce can be prepared from both fresh and frozen cherries, but in this case the berry should be frozen free of seeds, since it is very difficult to get them out of frozen cherries.
- At one of the cooking steps, the cherries are ground with a blender to give the sauce a pleasant texture. If you are going to keep the sauce for a long time, then after this manipulation it is necessary to boil again for 2-3 minutes.
- The sauce will last longer if it is poured into sterilized cans and hermetically sealed. To store it at room temperature or for a period longer than a month, this requirement is mandatory. If the sauce will stand in the fridge and you plan to eat it in two weeks, it is enough that the banks are clean.
- If you do not know how many jars to prepare, then the following information will be useful to you: the output of the sauce is about 75%, that is, from a kilogram of berries you get about 0.75 liters of sauce, from 2 kg - 1.5 liters
- The composition of the sauce can be to your liking to include spicy herbs and spices that are not listed in the recipe. They will give the snack a unique taste. The main thing - do not overdo it with seasonings, so that they do not score in the subsequent taste of meat, which is usually served with cherry sauce.
- When cooking sauce, it is strictly forbidden to use aluminum cookware. This applies to both the pan and the spoon, which you will stir the sauce. Aluminum oxidizes on contact with acid, resulting in the formation of harmful substances. And when heated, this process even accelerates. An enamel saucepan or basin, a wooden spoon is best for cooking the sauce.
By following these rules and recipes, you will make the cherry sauce tasty and healthy, and you can keep it at room temperature for the entire winter.
Spicy cherry sauce for meat (with garlic)
Composition (for 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.
Method of preparation:
- Wash the cherries, throwing away the spoiled berries, removing the stalks. Remove the bones from the berries. Fold the berries themselves in a bowl and mash with an immersion blender.
- Chop garlic with a special press.
- Put sugar in a cherry sauce and put it on a slow fire.
- Boil, stirring constantly, until sugar is dissolved.
- Add Provencal herbs, garlic, salt and vinegar. Continue cooking for another half hour.
- Dissolve starch in cool water, in a thin stream, stirring constantly, pour the starch into the sauce. Cook for another 2-3 minutes.
- Pour the sauce over the jars that must be sterilized before. Close tightly. After cooling, the banks can be removed to their place of permanent storage.
If you want the taste of the sauce to be less savory, you can substitute 150 g of garlic for the onion. Chop the onion finely and fry it in a small amount of oil. Add at the same stage as garlic. The number of other ingredients and the technology of cooking sauce remain the same.
To make the sauce more piquant, you can additionally add a hot pepper pod, after clearing it from seeds and grinding 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 also gives a cherry dressing unique notes.
Sweet cherry sauce for meat
Composition (for 0, 75 l):
- cherry - 1 kg;
- potato starch - 80 g;
- water - 160 ml;
- sugar - 150 g;
- cognac or vodka - 100 ml.
Method of preparation:
- Go through the berry, remove the damaged specimens, tear off the stalks. Squeeze the seeds out of the berries using a special tool. Put the cherries in a saucepan and add sugar. Let stand for half an hour and set on fire.
- Simmer the cherries, stirring slowly over low heat for a quarter of an hour. After that, cool it and grind with a blender.
- Pour brandy or vodka into cherries (the first option is preferred). Put on low heat, cook for 5 minutes.
- Dissolve the starch with cool water and gradually add it to the sauce, without interrupting it.
- Cook for another 5 minutes.
- Spread the thick sauce in glass jars, pre-sterilized. Roll them up and cover with a blanket. After the banks have cooled, they can be removed to the pantry.
Orange peel and ground cinnamon will add an even more interesting flavor to the sauce, but you need to add them in moderation. Cherry sauce prepared according to this recipe is best suited to pork and poultry meat.
Spicy cherry-wine sauce
Composition (for 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;
- cloves - 1 pc .;
- allspice - 10 pcs .;
- salt - 15 g;
- butter - 60 g;
- ground nutmeg - a pinch.
Method of preparation:
- Wash and reassemble the berry, remove the bones. Pulp into mashed potatoes using a blender.
- Mix wine with pepper, cloves, cinnamon, salt and sugar. On low heat, bring to a boil and cook for 5 minutes.
- Put the puree in the wine, boil it all together for another 5 minutes after boiling.
- Add diluted starch with water, boil for another 2 minutes.
- Add the butter, let it melt.
- Pour the sauce over the cans 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 the corked 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, but if you want it can be done for the winter. If you preserve the sauce in the harvest season of the cherry, it will cost quite cheap.
