Cherries are good not only for jam, compotes andvarious desserts. They can be an excellent base for sauce for meat. An interesting taste will not leave indifferent the fan of non-standard solutions in food. Sauce from cherries to meat, according to many housewives, is a great alternative to ketchup and mayonnaise, firmly and long ago settled on the dining table.
Main ingredient
Cherry thanks to a characteristic sourish perfectlyis combined with almost any kind of meat and poultry. Most of the berry sauce is suitable for fatty varieties: pork or duck. For the preparation of seasonings, it is better to take the least sweet varieties. Their taste in the process can be balanced with sugar. The sweet berries in seasoning are not so expressive.
Cherry sauce does not have to be cooked from fresh fruits, and frozen ones. And you can use and berries with bones. There is a fairly simple and quick way to "liberate" them.
Preparation of cherries with bones
Berries need to be picked and washed or in advanceunfreeze. Then they are covered with sugar (the ratio is indicated below) and left for a while to separate the juice. It is convenient to prepare everything in the evening, and continue in the morning.
If the juice was isolated very little, the mass can bepour a little water. A container with a cherry is placed on the stove and boiled for 5 to 20 minutes - the exact time depends on the number of berries. The main thing is that they have time to become soft. Then the cherries are thrown into a colander, let the syrup drain and wipe the berries. As a result, bones with a minimum amount of pulp remain in the sieve. Such a method of preparation will make it possible to obtain sauce from cherries to meat of a more or less uniform consistency. If you want to save large pieces, then to remove pits it is better to use more familiar ways.
Red sauce for meat: ingredients
In addition to cherries for the preparation of flavoring seasoningsspices will be required. Their choice, as a rule, depends on the type of meat: they take those ingredients that most fully reveal its taste. For sharpness, pepper is added to the sauce. A thick consistency is created by using flour or starch. Exquisite and even more vivid taste of sauce from cherries to meat acquires, if to it to add juice of an orange, a lemon or alcohol.
Here is an approximate set of ingredients for one of the flavoring options:
cherry - 250-300 g;
sugar - one teaspoon;
flour - one tablespoon;
garlic - 2-3 cloves;
salt and black pepper to taste;
coriander - a third of a teaspoon;
wine (dry red) or soy sauce - 2 tablespoons;
water - 50 ml.
Cherry Sauce: Recipe
Berries need to be washed and covered with sugar, leave until juice appears. If cherries are prepared in the manner described above, this step can be skipped.
Paste the flour. In this case, the pan should be oiled, only if the sauce is prepared for lean meat. Flour is removed from the stove when it acquires a golden hue, and set aside.
In the next stage, pour in the pan with a cherrywine or soy sauce, water, and salt. Mix the mixture over low heat until the berries soften (about 7 minutes), then chop the pieces with a fork. If the cherry has already been boiled, now it is enough to just bring it to the boil. Then flour, spices, chopped garlic are added to the mixture. Ingredients must be thoroughly mixed to avoid lumps. After that, the mixture is returned to the stove and cooked for another two minutes.
During this time, the sauce will become thick. Now you can try it and, if necessary, season it with spices, add salt or sugar. Serve cherry sauce can be both hot and cold.
Options
Cooking recipe can be changed to matchown preferences. This applies to both the consistency of the sauce, its thickness, and a set of ingredients. The cherries-to-meat sauce has an interesting flavor when using vanillin and cloves (a pair of buds for a specified amount of cherries) instead of pepper and coriander. Garlic can be replaced with onions (white will give a more tart taste, and red - soft). His before adding to the main mixture is fry in a little oil.
For density, instead of flour, it is sometimes used.starch, potato or corn. It is diluted in a small amount of cold liquid (it can be wine or water) and added to the sauce a few minutes before being cooked. Per 250 g of cherries enough 1 tablespoon of starch.
Blanks for the winter
Aromatic, bright and tasteless sauce is good atany time of year. It can be easily prepared for the winter in order to enjoy the taste of summer in cold evenings. The cooking process is almost the same as described. For one kilogram of pitted cherries you will need:
sugar - 300 g;
sunflower oil - one tablespoon;
vinegar - one tablespoon;
starch - 1-2 tablespoons;
spices at will.
Cherry, mixed with sugar and gave juice,boil for about 20 minutes, then separated from the syrup and rubbed through a colander. Add spices and butter to the berries, put the mixture on the fire. A syrup is poured into a boiling sauce in a thin stream, in which the starch is diluted. All is thoroughly mixed and boiled for a few more minutes. Hot mixture is poured into sterilized jars and closed.
Not all housewives know how to make sauce.from cherries, simply because of the unusualness of such use of these berries. However, the recipe is worthy of attention. The sauce can pleasantly surprise guests, to diversify the menu. And, quite likely, it will be the impetus for the revision of attitudes towards familiar products and the search for new taste solutions.
