Cherry sauce for meat for the winter – recipe with photo. How to cook a delicious cherry sauce for meat and duck

The content of the article

• How to make cherry sauce for the winter
• How to cook cherry sauce for meat with garlic
• Sweet cherry sauce for the winter
• Cherry wine sauce for meat

From the cherries for the winter season you can cook not only jams and compotes, but also a wonderful sweet and sour sauce for meat. Any store ketchup will taste to his taste. In addition, self-made dishes made from natural products are always nicer to eat. Meet the several cooking options for this gravy.

How to make cherry sauce for the winter

Refueling is able to give the dish a completely new taste and aroma. The classic cherry sauce resembles plum sweet and sour tkemali, but adding these or those ingredients, you will be able to beat it in a different way. It goes well with beef, pork, poultry, and generally any meat. Cherry sauce neutralizes the excessive fat content that is characteristic of some meat dishes. Whatever recipe you choose, there are a few general tips that will help bring the taste to perfection:

1. It is not necessary to make gravy from fresh berries. You can freeze them in the summer, and cook in other seasons. Before you get down to business, be sure to keep the berries at room temperature.
2. A thickener is required for the dish. Flour, or starch can act in its role (corn, potato are suitable).
3. It is advisable to grind the gravy with a blender before rolling or serving. Then it will be more homogeneous and tastier..
4. Before making a sauce for meat, decide on the liquid that you will take as a basis. The final taste strongly depends on this. As a rule, the best result is obtained by adding soy sauce, wine, cognac, juices.
5. You can put any spices, herbs, seasonings that you like, even if they are not indicated in the recipe.
6. If you roll up a gas station, you must first sterilize the banks. Preservation of the workpiece should be extremely hot..

How to cook cherry sauce for meat with garlic

Structure:

• cherries – 1 kg;
• Provencal herbs – 3 tbsp. l .;
• garlic – 10 cloves;
• salt – 2 teaspoons;
• corn starch – 1 tbsp. l .;
• hot pepper – to taste;
• vinegar (balsamic or wine) – 150 ml;
• sugar – a glass with a slide.

Gourmet cherry sauce for meat for the winter is done like this:

1. First you need to remove seeds from the washed berries. You can do this in any way convenient for you. Put the flesh in a deep saucepan.
2. Add sugar, herbs, crushed garlic, pepper, salt. Start cooking on moderate heat.
3. Pour vinegar into the dish as soon as the boil begins. Boil for another half hour.
4. Combine the starch and a little water. Constantly stir it so that it does not freeze.
5. Add starch a couple of minutes before disconnecting and mix thoroughly. Optionally grind everything with a blender.
6. Pour the dressing into sterilized jars, roll up.
7. Tip: if you want to make the gravy less piquant, instead of garlic, add onion to it. Grind one head, fry in a pan until soft and put in a dish along with other ingredients. The taste is different, but no less interesting..

Sweet cherry sauce for the winter

Structure:

• cherries – 0.5 kg;
• potato starch – 2 tbsp. l .;
• water – 4 tbsp. l .;
• sugar – 75 g;
• cognac, vodka or liquor – 50 ml.

Step-by-step instructions for preparing cherry sauce for meat for the winter:

1. Remove the seeds from the berries and, together with the juice, send the pulp to the pan. Add sugar, simmer under a lid on a minimum heat for about 10 minutes, stirring occasionally.
2. Remove the frying pan from the stove and grind the workpiece with a blender or just mash with a fork.
3. Dissolve starch in water, combine with cognac, add to dish.
4. Put the gravy on the stove, bring to a boil. Put it out for a couple of minutes, and then pour into sterilized jars and roll up. You can not preserve, but immediately serve to the table.

Cherry wine sauce for meat

Component List:

• cherries – 0.5 kg;
• butter – 30 grams;
• dry red wine – 250 ml;
• sugar – half a glass;
• starch – 1 tsp;
• ground cinnamon – 1 tsp;
• allspice – 10 peas;
• salt – 15 g;
• clove – 1 stick;
• ground nutmeg – 1 tsp.

Make cherry meat sauce for the winter with this recipe:

1. Wash the berries, peel them.
2. In a deep container, make a mixture of salt, sugar, nutmeg and cinnamon with wine, put on the stove and toss allspice with cloves. Fire should be minimal.
3. Cook five minutes since boiling.
4. Mash the berries with a mashed blender and add to the dish.
5. Add heat, bring the dish to a boil. Cook a couple more minutes.
6. Remove the gravy from the stove, strain, discard the cake. Put the remaining liquid on the fire again, add the butter.
7. Mix starch and a little water. Pour the resulting liquid into the workpiece.
8. Stir and cook the gravy until it thickens. Roll up, spill over the banks, or immediately serve to the table.