Cherry sauce for meat recipe with photo

Berry sauces always decorate dishes, especially meat ones. In this article we will tell you recipes and tricks for making cherry sauce: the most piquant, tasty and appetizing. It can give any dish a unique taste!

Cherry sauce

Are you tired of spoiling delicious dishes with ketchup and mayonnaise, or do you just want to cook something tasty and sophisticated for your guests? Then meet: cherry sauce. It is simply ideal for duck and baked chicken, for pork medallions and veal rolls, for fish and grilled dishes.

Today we will tell you how to easily prepare this amazing sauce at home. It will decorate your homemade dishes, and the dinner table will become tasty and appetizing as never before!

Features of cherry sauce

In general, cherry sauce does not have a clear recipe; in a sense, it is a blank canvas on which you can paint whatever you want, using your own taste and imagination. The selection of products can be very diverse, depending on what kind of dish we want to elevate. However, the main components for creating this masterpiece are still available:

Firstly, these are, of course, the cherries themselves. Our cooking does not necessarily require a fresh harvest; frozen berries, which, as a rule, are filled with our freezers after a fruitful season, are quite suitable for the recipe. But if blanks are not your thing, then buying frozen products in the store will not be difficult;
Secondly, a dressing without a thickener can hardly be called a sauce, so flour or starch must appear in the list of ingredients;
Thirdly, the choice of liquid base sometimes determines the cooking result. The base can be soy sauce, wine, cognac, water, citrus juices and other aromatic liquids, which will be responsible for the fluidity of the gravy and its flavor;
Fourthly, the sauce is essentially a seasoning, which is why the main flavoring and aromatic ingredients of the dressing are spices, herbs and aromatic herbs, the selection of which is carried out based on the preferences of the cook or combinations with the main dish. In our case, rosemary, coriander, dill, parsley, celery and cilantro, chili, black pepper, bay and other aromas are perfect for meat.

Cherry wine sauce for meat

At first glance, this option may seem more suitable for sweet desserts than for main courses, but this is only a first and erroneous opinion. The delicate vanilla aroma harmonizes wonderfully with the meat.

Ingredients:

Cherry – 250 g
Red table wine – 100 ml
Water – 100 ml
Granulated sugar - 3 tbsp. l.
Vanillin - 1.5 - 2 g
Flour - 1 tbsp. l.
Cloves - 2 pcs.

Cooking method:

First, let's make a liquid base for the sauce. To do this, pour wine into a saucepan and bring to a boil. As soon as the first bubbles appear, add sugar, vanilla, cloves and continue boiling for about 5 minutes.
If we choose frozen cherries for our cooking, then they must first be thawed, otherwise the sauce will be watery and tasteless. After this, remove the seeds from the berries and add the pulp to the boiling wine “broth” and cook for another 5 minutes.
At this time, let's work on the thickener. We dilute the flour in water (100 ml) to a homogeneous consistency and then add the mixture to the boiling mixture.
Then you need to cook the dressing until it thickens and after that the sauce can be considered ready to serve.

This ruby gravy will be an unsurpassed decoration for dinner, and its captivating aroma will captivate all guests and give the meat tenderness and lightness.

Cherry sauce for meat with garlic

Ingredients:

cherry – 1 kg;
Provençal 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.

Cooking method:

Wash the cherries, discarding spoiled berries and removing the stems. Remove the seeds from the berries. Place the berries themselves in a bowl and puree with an immersion blender.
Grind the garlic using a special press.
Pour sugar into the cherry puree and place it over low heat.
Cook, stirring constantly, until the sugar dissolves.
Add Provençal herbs, garlic, salt and vinegar. Continue cooking for another half hour.
Dissolve the starch in cool water, pour the starch into the sauce in a thin stream, stirring constantly. Cook for another 2-3 minutes.
Pour the sauce into jars, which must be sterilized beforehand. Close tightly. After cooling, the jars can be removed to their permanent storage location.
If you want the taste of the sauce to be less piquant, garlic can be replaced with 150 g of onion. The onion is first finely chopped and fried in a small amount of oil. Add at the same stage as garlic.
The amount of other ingredients and the sauce preparation technology remain the same.
To give the sauce more piquancy, you can additionally add a pod of hot pepper to it, after clearing it of seeds and grinding it using a blender.
Wine vinegar in the recipe can be replaced with balsamic, in which case it will have an even more noble taste.
You can replace the salt with two tablespoons of soy sauce; it will also give the cherry dressing a unique flavor.

To the chicken

Spicy, aromatic cherry sauce is a great addition to poultry. It is recommended to add a little carrots and red wine to the sauce - they will give the sauce a special subtle taste.

Main ingredients:

How to make a delicious dressing: shawarma sauce with kefir, sour cream with mayonnaise and ketchup

1 carrot;
1 onion;
3 table. lie honey;
3 table. lie soy sauce;
700 gr. fresh cherries;
3 table. lie red wine;
3 table. lie granulated sugar.

The chicken carcass should be washed and divided into portions. Fry the bird in a frying pan until golden brown. Next, start preparing the cherry gravy. Peel the onions and carrots, chop them with a knife, and saute them in a small amount of water in a saucepan. Heat a frying pan and place pitted cherries in it. As soon as they warm up well, add honey to them. Mix the mass well. Next, add soy sauce to it, it will give the gravy caramel notes. Add red wine, you can use homemade wine.

Cook the sauce on the stove for 3-4 minutes, then place the fried chicken pieces in the frying pan. Add salt and pepper. The finished dish looks very appetizing and has a caramel color. Cherry spicy sauce for chicken will be an interesting culinary highlight on the holiday table.

Sweet cherry sauce for meat

Ingredients:

cherry – 1 kg;
potato starch – 80 g;
water – 160 ml;
sugar – 150 g;
cognac or vodka – 100 ml.

Cooking method:

Sort through the berries, remove spoiled specimens, tear off the petioles. Squeeze the seeds out of the berries using a special device. Place the cherries in a saucepan and add sugar. Let stand for half an hour and put on fire.
Simmer the cherries, stirring, over low heat for a quarter of an hour. After this, cool it and grind it with a blender.
Pour cognac or vodka into the cherries (the first option is preferable). Place on low heat, cook for 5 minutes.
Dilute the starch with cool water and gradually add it to the sauce, stirring constantly.
Cook for another 5 minutes.
Divide the thick sauce into previously sterilized glass jars. Roll them up and cover them with a blanket. After the jars have cooled, they can be stored in the pantry.
Orange zest and ground cinnamon will add an even more interesting taste to the sauce, but they should be added in moderation. Cherry sauce prepared according to this recipe is best suited for pork and poultry.

Video recipes:

Cherry sauce for meat.

Cherry sauce for pancakes and dumplings.

Tkemali sauce made from cherries.

The materials and articles contained in the magazine may include information intended for users over 18 years of age, in accordance with Federal Law No. 436-FZ of December 29, 2010 “On the protection of children from information harmful to their health and development.” 18+.

Source: tutknow.ru

Spicy cherry sauce with wine

Ingredients:

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.

Cooking method:

Wash and sort the berries, remove the seeds. Puree the pulp using a blender.
Mix wine with pepper, cloves, cinnamon, salt and sugar. Bring to a boil over low heat and cook for 5 minutes.
Add berry puree to the wine and cook everything together for another 5 minutes after boiling.
Add starch diluted with water and cook for another 2 minutes.
Add butter, let it melt.
Pour the sauce into jars 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: sealed for no more than 2 months, open for no more than a week.
Cherry sauce is one of the most unusual seasonings for meat. It is not difficult to prepare, and if desired, it can be made for the winter.
If you can the sauce during the cherry harvest season, it will cost very little.

Storage rules

You can store cherry sauce preparations for the winter in the basement, if the house is private, or in an apartment. In the latter case, you can organize storage in the pantry, on the mezzanine or in a “cold cabinet” under the window in the kitchen. True, such structures are provided only in houses of old construction.

Modern apartments often have vestibules that fence off part of the staircase landing. You can also store vegetable or fruit and berry preparations there.

An excellent storage place is a loggia. On it, using simple shelves and partitions, you can construct an entire section for conservation. The main condition is the absence of direct sunlight, so part of the window adjacent to the storage department is darkened. Also, do not forget about the temperature and humidity in the room. In this regard, the balcony must be regularly ventilated.

Spicy cherry sauce for meat

The cherry sauce recipe is quite simple. The sauce is best suited for meat or poultry dishes. Cherry sauce goes especially well with fattier meats and steaks of any roast, as it has a hint of sweet and sour taste. For those who decide to eat on a separate meals system, cherry sauce can perfectly replace the usual side dish and fill you up.

Ingredients:

Cherry – 250 grams
Vanilla sugar – 5 grams
Sugar - 3 tbsp. spoons
Red wine – 200 grams
Wheat flour - 1 tbsp. spoon
Cloves - 2 pieces

Cooking method:

First you need to take red (preferably dry) wine, cherries, sugar, cloves and a little flour.
Cherries for the sauce can be used either fresh or frozen. If the cherries are frozen, then you need to defrost them in advance. It is also important to choose seeds from the berries!
First you need to take a pan and pour wine into it and put it on medium heat and cook for about 5 minutes
Next, add vanilla sugar, regular sand sugar and cloves to the wine and cook it all for about 5 minutes.
Next, add the cherries and continue to cook over medium heat for about 5 minutes, stirring the contents occasionally.
The next step is to add a tablespoon of flour and stir well so that, God forbid, lumps form.
Cook the sauce until thick. You need to cook over low heat, stirring occasionally. The sauce is best served warm.

Cooking steps

Slightly cut the chicken fillet crosswise.

Fry the meat with the addition of vegetable oil and seasonings, add salt.

In the frying pan in which the chicken fillet was fried (do not add a lot of oil when frying, stick to the specified amount!), add cherries, granulated sugar, and let simmer for 5 minutes. Pour in the wine. Simmer for another 5 minutes.

Place the chicken fillet in the frying pan in the cherry sauce***, fill with the cherries from the sauce, cover with a lid and let simmer for 5-7 minutes, remove the chicken fillet, and simmer the sauce with occasional stirring until thickened.

*** - if desired, you can not stew the chicken fillet in the sauce at all, but simply serve it fried, stuffing it with cherries and pouring the sauce over it.

Place the chicken fillet on a plate and pour over the cherry sauce. Serve with any of your side dishes and/or vegetable salads.

Bon appetit! Eat with pleasure!

Source

Sweet and sour cherry sauce

Ingredients:

Fresh or frozen cherries - 1 cup (pitted).
Apple-1 piece (medium size).
Cloves - 1-2 buds.
Balsamic vinegar - 2 tbsp (or to taste).
Juice after baking quails - 100 ml (water or broth).
Salt.
Sugar.
Pepper mixture.
Provençal herbs (optional).

Cooking method:

Place the pitted cherries in a saucepan and add the peeled and chopped apple into small cubes. Add the juice after roasting the quails and cloves.
Bring to a boil and cook over medium heat, covered, for 5-7 minutes. Add Provençal herbs, stir and cook for another 2-3 minutes.
Puree the cherries and apples using a blender. Add balsamic vinegar, salt and pepper to taste. If necessary, add sugar.
The proportions of salt, pepper, sugar and spices can be adjusted to suit your taste. For example, make the sauce sweeter or more spicy.

Sweet and sour cherry sauce for meat

Ingredients:

1 cup fresh or frozen cherries;
1 glass of dry red wine;
3 level tablespoons of sugar;
2-3 cloves;
1 tablespoon of wheat flour.

Cooking method:

Wash the berries and remove the seeds. Frozen cherries must first be thawed.
Boil wine in a saucepan, add sugar. Cook for 5 minutes over medium heat. Add the cloves, and after 2-3 minutes, add the cherry halves. Reduce heat to low.
Cook for another 5 minutes, then add a tablespoon of flour and stir until the lumps are completely dissolved.
Now comes the hard part. Simmer the sauce over low heat until thickened, stirring constantly. You can simultaneously sterilize jars for storing the workpiece over steam.
I use jars with a screw closing mechanism, after thickening I put the cherry sauce in them, close them with steamed lids, and after they have cooled, I keep them in the refrigerator.

To the chicken

Spicy, aromatic cherry sauce is a great addition to poultry. It is recommended to add a little carrots and red wine to the sauce - they will give the sauce a special subtle taste.

Main ingredients:

1 carrot;
1 onion;
3 table. lie honey;
3 table. lie soy sauce;
700 gr. fresh cherries;
3 table. lie red wine;
3 table. lie granulated sugar.

Cherry sauce for grilled meat

Ingredients:

Cherry – 2 kg
Sugar - 200 g
Salt - 2 tbsp. l.
Garlic – 150 g
Coriander (dry) – 20 g
Chili pepper - 0.5 pcs
Soy sauce - 2 tbsp. l.
Dill (dried) – 10 g

Cooking method:

Wash the cherries and remove the pits. Grind it using a blender or meat grinder. Boil the already chopped cherries for 20 minutes over medium heat.
Meanwhile, peel the garlic. The original contains 200 gr. unpeeled garlic is approximately 120 -150 g. cloves It could be less. The same goes for chili peppers, if you like it spicy, feel free to put in a whole one, no, then half.
Chop the garlic and chili peppers and add to the cherries, as well as all the spices, sugar, salt and soy sauce at once. Now, as for coriander, I suggest you try it anyway, add half first, taste and then add more. I put about 15 grams.
But my neighbor likes more, it takes her 25 - 30g. Boil the sauce for another 30 minutes. Sterilize the jars and pour them. An open jar can be stored in the refrigerator for quite a long time, up to three weeks for sure.

Ingredients and how to cook

ingredients for 4 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Composition weight:	100 gr
Calorie composition:	90 kcal
Belkov:	0 g
Zhirov:	1 g
Carbohydrates:	14 g
Used:	0 / 7 / 93
H 64 / C 0 / B 36

Cooking time: 25 min

Cherry sauce for meat recipe

Ingredients:

fresh pitted cherries - about 250 g;
potato starch - 1 tbsp. l.;
coarse white sugar - 1 tbsp. l.;
drinking water – 2 tbsp. l.;
any cognac (can be replaced with liqueur or vodka) – 2 dessert spoons;
greens (parsley or cilantro) - about 20 g;
ground pepper and iodized salt - use according to your taste.

Cooking method:

Wash the berries, remove the seeds and place the cherries in the frying pan.
Add granulated sugar to the cherries, place on the stove and simmer for about 7-9 minutes.
Then remove the pan from the stove and carefully mash the berries with a masher or a regular fork.
Separately, wash the fresh herbs and chop them with a sharp knife.
Dilute the potato starch with drinking water, and then add a little cognac to it.
Then add starch water and cognac to the stewed cherries, add chopped herbs, iodized salt and ground pepper.
Mix all ingredients well, put on the stove and bring to a boil.
After simmering the sauce for about 1 minute, remove it from the stove and cool.
That's all, serve the finished cherry sauce to the table along with boiled or fried meat.

With parsley

You can add various herbs to the cherry sauce, including finely chopped parsley. Ingredients for preparation:

3 tsp. Sahara;
1.5 kg. cherries;
2 cloves of garlic;
chili pepper;
fresh parsley.

The cherries are thoroughly washed and the pits are removed. The resulting mass is ground in a blender and placed on the stove for cooking. Turn on low heat and bring to a boil. Peel the garlic cloves, pass them through a press, and add them to the boiling cherry mixture. Next, add crushed chili to the sauce - whole pepper or half, at your own discretion. Add sugar and parsley. Cook for about 20 minutes. The sauce should acquire a uniform thick consistency.

The finished sauce is infused for 20 minutes under a closed lid and served with any meat dishes, baked in the oven or fried on the grill. The seasoning is stored on the refrigerator shelf for a long time, so it can be used for consumption on other days.

Cherry sauce for meat - canned for the winter

Ingredients:

cherry - 500 g;
garlic - 5-7 cloves;
dry Mediterranean herbs (or suneli hops) - 1.5 tbsp. spoons;
salt - 1 teaspoon;
sugar - 100-150 g;
hot pepper - optional
wine (dark) vinegar or balsamic - 70 ml.

Cooking method:

The most time-consuming part of this recipe is removing the pits from the cherries. Of course, we don't need them in the sauce. Use a pin, wooden stick or a special machine to remove seeds.
Place the cherries and the juice released from the berries in a saucepan. Add sugar, a pinch of salt, and Mediterranean herbs (or suneli hops) to the cherries. Add chopped garlic and put the sauce on the stove to simmer.
Pour wine or balsamic sauce into the cherry sauce and cook for another 20-30 minutes over low heat.
Next, use an immersion blender to turn the sauce into a fairly thick, homogeneous mass.
To give the cherry sauce an even smoother consistency, you can rub it through a sieve. You can add hot pepper to the sauce if desired.
Now you need to simmer the sauce a little to the desired thickness, about 10 minutes. It should have the same density as sour cream or mayonnaise. The taste of the sauce will be quite rich.
If you don’t have time to boil, you can thicken it with starch diluted in water (about 1 tablespoon of starch is mixed in 0.5 cups of cold water and added before finishing cooking the sauce).
Pour the prepared hot cherry sauce into jars that have been prepared and sterilized in advance, and roll up the lids.

Cherry sauce

Offer the sauce to your loved ones and friends and see if meat lovers like it? We tried it with shish kebab and kupats cooked on coals - everyone was delighted! Very similar to Tkemali sauce, the difference is that cherry is used instead of cherry plum.

Ingredients:

Cherry – 200 g
Garlic – 1 head
Green cilantro – a bunch
Coriander – 1/2 teaspoon
Dill greens – bunch
Young dill seeds – 1 inflorescence
Chili pepper – 0.5 – 1 pc.
Sugar – 1 teaspoon
Salt – 1/2 teaspoon
Soy sauce – 1 teaspoon

Cooking method:

Wash the cherries and remove them from the pits (a tedious job).
Place the cherries in a blender bowl (drain the juice, you don’t need it), garlic, cilantro, herbs and dill seed umbel and chop.
Peel the hot pepper from the seeds and add to the mass, chop again.
Grind coriander (cilantro seeds) with a pestle and mortar.
Place everything in a saucepan, add salt, sugar (my cherries were so ripe and sweet that it took a little sugar), soy sauce and cook for 20 minutes over low heat. In general, adjust the salt and sugar to your liking!
Now, as for coriander, I suggest you try it anyway, add half the amount first, try it and then add more. The same goes for pepper - if you like it very hot, put a whole pod, for medium heat - half.
We sterilize the jars and pour the mixture (it is very convenient to use baby food jars).
Then, put the jars in a saucepan, the bottom of which we previously lined with a cloth.
Cover the jars with a lid and sterilize in boiling water for another 15 minutes.
Seal the jars and turn them upside down until they cool completely. We put it in the refrigerator.
An open jar can be stored in the refrigerator for quite a long time, up to three weeks for sure.

Delicious cherry sauce for meat

Ingredients:

cherry - 500 g;
garlic - 5-7 cloves;
dry Mediterranean herbs (or suneli hops) - 1.5 tbsp. spoons;
salt - 1 teaspoon;
sugar - 100-150 g;
hot pepper - optional
wine (dark) vinegar or balsamic - 70 ml.

Cooking method:

The most time-consuming part of this recipe is removing the pits from the cherries. Of course, we don't need them in the sauce. Use a pin, wooden stick or a special machine to remove seeds.
Place the cherries and the juice released from the berries in a saucepan. Add sugar, a pinch of salt, and Mediterranean herbs (or suneli hops) to the cherries. Add chopped garlic and put the sauce on the stove to simmer.
Pour wine or balsamic sauce into the cherry sauce and cook for another 20-30 minutes over low heat.
Next, use an immersion blender to turn the sauce into a fairly thick, homogeneous mass.
To give the cherry sauce an even smoother consistency, you can rub it through a sieve. You can add hot pepper to the sauce if desired.
Now you need to simmer the sauce a little to the desired thickness, about 10 minutes.
It should have the same density as sour cream or mayonnaise.
The taste of the sauce will be quite rich.
If you don’t have time to boil, you can thicken it with starch diluted in water (about 1 tablespoon of starch is mixed in 0.5 cups of cold water and added before finishing cooking the sauce).

With ginger

Hot-spicy sauce goes well with meat and chicken dishes. As seasonings you will need to take not only ginger root, but also cinnamon, cardamom, and chili.

Main ingredients for cooking:

300 gr. pitted cherries;
a small piece of ginger root;
a pinch of salt;
0.5 glasses of water;
red hot pepper powder;
80 ml. apple cider vinegar;
½ tsp. cardamom;
3 tsp. granulated sugar.

The cherries should be chopped, poured with water, and put on low heat to simmer. As soon as the fruits begin to boil, gradually add all the spices. Cook until thickened for 25-30 minutes. Add a small amount of vinegar. After turning off the heat, the sauce must be allowed to brew.

This sauce goes well with any grilled meats and chicken. Cool the sauce and pour it over the dish.

Cherry sauce for poultry

When preparing cherries in the winter, it is not necessary to make a sauce out of them; you can seal the berries in their own juice or freeze them in the refrigerator. The time will come and you will quickly prepare a sauce from frozen berries. We offer one such recipe for cherry sauce for duck. By the way, duck can be replaced with turkey or chicken.

Ingredients:

cherries – 250-300 grams of frozen berries or in their own juice;
puree from 2-3 apples;
oregano (dry) – 1 teaspoon;
coriander, black pepper, cardamom and ground cinnamon - to taste (approximately on the tip of a knife);
salt - half a teaspoon;
sugar – 1 teaspoon;
add a little rosemary if desired.

Cooking method:

Place the cherries and apple puree in a small saucepan and heat for 2-3 minutes.
Dilute with a small amount of water, cook over low heat for 5 minutes.
Add spices and continue heating for another 3 minutes.
Remove and grind with an immersion blender, put on fire again. Evaporate the sauce to the desired thickness. Keep in mind that the cooled sauce will thicken a little more.
If your menu includes chicken and not duck, feel free to use the sauce for it.
Cherry dressing with the proposed set of spices decorates poultry meat with a delightful bouquet of aromas and a pleasant sweet and sour flavor.
For cherry sauce, you can add a little cognac to the chicken and reduce the amount of spices.

Useful culinary tricks

Variations with the components of cherry sauce depend on the personal preferences of the housewife. If you are preparing cherries for future use for the first time or are planning to make a sauce, the advice of experienced housewives will help you:

When working with frozen berries, let them thaw slightly at room temperature.
Be sure to use a thickener made from starch for the sauce.
To obtain the required consistency, grind the sauce components in a blender.
If the sauce will be served with meat, opt for cognac or soy sauce.
Roll up the sauce in a jar only when hot.