TOP 4 step-by-step recipes with photos of making cherry sauce at home. Secrets and useful culinary tricks. Video recipes.
Fragrant sweet and sour cherries have long been used to prepare a variety of dishes. These are dumplings, and compotes, and pies, and jam, and strudels … But not many people prepare cherry sauce from this berry. Its flavoring qualities are significantly superior to store-bought industrial ketchups. The sauce gives a special flavor to many dishes. This is a versatile dressing that can be served with both meat and pancakes. The sauce has a rich and intense flavor that will transform the taste of any food.
Cherry Sauce - Healthy Cooking Tricks
- You can use both fresh and frozen cherries for the sauce. Berries in their own juice are also suitable.
- When preparing frozen berry sauce, defrost it at room temperature.
- The cherry sauce can be smooth, puree, or lecho-like with cherry chunks.
- To obtain the desired consistency of the dressing, all components are crushed with a blender.
- Remove pits from cherries with a special tool, a hairpin or the eye of a pin.
- A thickener is most often used for the sauce. For this, starch is used, less often flour.
- Garlic, passed through a garlic, will give a piquant taste and aroma to the sauce.
- Use any oil for the sauce: olive, sunflower, rapeseed.
- You can add aromatic spices and herbs to the cherry sauce: ground nuts, dried fruits, cream, grated cheese.
- Alcoholic drinks and fruit juices are often added to the sauce.
- Use stainless steel or glass dishes for making the sauce, in extreme cases, enameled saucepans. But no contact with aluminum.
- Cherry sauce can be prepared for the winter for future use. To do this, roll it hot in sterilized jars.
- For preservation, add 2 tablespoons to the workpiece. 9% vinegar in the final stage of cooking.
- Without preserving, transfer the sauce to a clean glass jar, cover with a plastic lid and refrigerate. It will be stored in this form for 2 weeks.
- The sauce can be sweet for cottage cheese casseroles, pancakes, pancakes or sweet and sour for meat, poultry, fish.
Cherry sauce with red wine
Step out of the box and replace ketchup with homemade cherry sauce. Vanilla-berry aroma and sour pieces of berries, emphasize the meaty taste. Serve especially delicious cherry sauce with grilled camembert.
See also how to make quick strawberry sauce for pancakes.
- Caloric content per 100 g - 193 kcal.
- Servings - 4
- Cooking time - 30 minutes
Ingredients:
- Cherries - 250 g
- Cold boiled water - 2 tablespoons
- Sugar - 100 g
- Cherry or regular vodka 2 tbsp.
- Starch - 2 tsp
- Red wine - 250 g
- Lemon - zest of 1 fruit
Making Cherry Sauce with Red Wine:
- Rinse the cherries, dry and remove the seeds.
- Put the berries in a saucepan, add sugar and pour in the wine.
- Using a peeler from the lemon, remove the zest in one strip and send to the cherries.
- Boil food and cook, stirring occasionally, for 15 minutes.
- Then remove the zest, and beat the mass with a blender until smooth or grind the cherries through a fine sieve.
- Dissolve the starch in cold water and add to the sauce.
- Pour in cherry or regular vodka next.
- Stir the cherry sauce, simmer for 3 minutes and remove from heat. Chill it and serve with ice cream or sweet pudding.
Cherry sauce for meat
An exquisite cherry and spice sauce that goes well with grilled meats, steaks or schnitzels. It goes especially well with veal and baked red fish.
Ingredients:
- Cherries - 200 g
- Red wine - 200 ml
- Sugar - 100 g
- Thyme - a pinch
- Balsamic vinegar 9% - 1 tsp
Cooking cherry sauce for meat:
- Combine sugar, wine and thyme in a cooking container.
- Wash the cherries, remove the seeds and add to the products.
- Boil the food and heat over low heat for 10 minutes.
- Then puree the mass with a blender until smooth.
- Return the pot to the heat and cook for half an hour until the mixture thickens.
- Pour in vinegar and boil for 2-3 minutes.
- Chill the cherry sauce and serve.
Cherry poultry sauce
Roasted or roasted duck, turkey, chicken or any other poultry tastes better when served with a savory cherry sauce. Cherry dressing will perfectly decorate poultry meat with a bouquet of spice aromas and a pleasant sweet and sour taste.
Ingredients:
- Cherries - 250-300 g
- Applesauce - 2-3 apples
- Oregano (dry) - 1 tsp
- Ground spices (coriander, black pepper, cardamom, cinnamon) - on the tip of a knife
- Salt - 0.5 tsp
- Sugar - 1 tsp
Cooking Cherry Poultry Sauce:
- Place the pitted cherries and apple puree in a small saucepan.
- Warm up the mass for 2-3 minutes.
- Add spices to the food and continue heating for another 8 minutes.
- Remove the pan from the heat and grind with a hand blender until smooth.
- Return the mixture to the heat again and evaporate the sauce to the desired thickness. Keep in mind that the sauce will thicken after cooling.
Sweet cherry sauce for pancakes
Pancakes and cherry sauce are a delicious combination, especially on a cold winter day. Although such a sauce made from aromatic berries is delicious to serve on its own, as a separate dessert.
Ingredients:
- Cherries - 500 g
- Potato starch - 2 tablespoons
- Sugar - 75 g
- Water - 4 tablespoons
- Cognac, liqueur or vodka - 50 ml
Making Sweet Cherry Sauce for Pancakes:
- Sort the berries, remove the seeds and put in a pan along with the juice that has come out.
- Pour sugar over the berries and turn on medium heat.
- Cook the berries, stirring occasionally, for 10 minutes.
- Remove the pan from the stove and use a blender to mash the cherries and sugar.
- Return the mixture to the skillet.
- Next, pour in the cognac and stir.
- Dissolve the starch with water and send to the stewed berries.
- Place the cherry sauce on the stove, simmer and simmer for 2 minutes.
Video recipes:
Cherry sauce
Cherry sauce for meat
Cherry sauce for pancakes and dumplings
