The sauce from the cherries to the meat is a delicious alternative to ketchup

Cherries are good for jams, compotes and a variety of desserts. They can be a perfect base for the sauce to the meat. Interesting taste will not leave anyone indifferent lover of innovative solutions in food. The sauce from the cherries to the meat, according to many Housewives, a great alternative to ketchup and mayonnaise, durable and have long settled on the dining table.

Main ingredient

Cherry due to its characteristic sour taste goes well with almost any kind of meat and poultry. Most of the sauce from the berries suitable for oily varieties: pork or duck. To prepare the seasoning is better to take the least sweet varieties. Their taste in the process is to balance with sugar. Sweet berries in the flavor is not so impressive.

The Cherry sauce don't have to cook from fresh fruit fit and frozen. And you can use berries with seeds. There is a fairly simple and quick way “free”.

Preparation of cherries with pits

Berries need to sort and rinse or pre-thawed. Then they poured sugar (ratio indicated below) and leave for a while to drain juice. It is convenient to prepare in the evening and continue in the morning.

If juice has allocated very little, in mass you can pour a little water. A container of cherry put on the stove and boiled for 5 to 20 minutes — the exact time depends on amount of berries. The main thing that they had become soft. Then cherry put in a colander, allow to drain the syrup and dried berries. The result is bone with a minimal amount of pulp remains in the sieve. This method of training will allow you to obtain a sauce from the cherries to the meat more or less homogenous. If you want to keep large pieces, to remove bones it is better to use more familiar ways.

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Red sauce: ingredients

In addition to cherry for the preparation of aromatic spices need spice. Their choice usually depends on the type of meat: you take those ingredients that most fully reveal its taste. For a bit of spice to the sauce add pepper. Thick consistency is created through the use of flour or starch. Exquisite and even more vivid taste of the sauce from the cherries to the meat acquires, if you add to it the juice of orange, lemon or alcohol.

Here is a sample set of ingredients for one of the seasoning options:

• Cherry — 250-300 g;

• Sugar — one teaspoon;

• Flour — one tablespoon;

• Garlic-2-3 cloves;

• Salt and black pepper to taste;

• Coriander — one-third teaspoon;

• Wine (dry red) or soy sauce-2 tablespoons;

• Water — 50 ml.

Sauce of cherries: recipe

Berries need to wash and cover with sugar, leave until the juice. If cherries prepared by the method described above, you can skip this step.

Flour are sauteed. The pan is lubricated only when the sauce is cooked lean meat. Flour remove from heat when it becomes Golden brown, and set aside.

In the next phase in a saucepan with the cherries, pour wine or soy sauce, water and add salt. The mixture stew over medium heat until the berries soften (about 7 minutes), then crush the pieces with a fork. If cherry was already proveryali, but now it is enough to just bring to the boil. Then to the mixture add the flour, spices, chopped garlic. The ingredients should be thoroughly mixed to not have lumps. Thereafter, the mixture return to oven and cook another two minutes.

During this time, the sauce will become thick. Now you can try and, if necessary, season with more spices, salt or sugar. Serve the cherry sauce can be as hot or cold.

Options

The Recipe can be changed to match the own preferences. This applies both to the consistency of the sauce, its density, and set of ingredients. Interesting taste the sauce from the cherries to the meat acquires when using vanillin and cloves (a couple of buds for the specified number of cherries) instead of pepper and coriander. Garlic can be substituted for onions (white will give a more tart taste, and red — soft). It before adding to the main mixture is fried in small amount of oil.

For density instead of flour sometimes use starch, potato or corn. It is diluted in a small amount of cold liquid (this can be wine or water) and add to the sauce for a few minutes until tender. 250 g cherries 1 tablespoon of starch.

Diseases

A Fragrant, bright and unusual taste, the sauce is good any time of the year. It's easy to prepare for the winter cold evenings to enjoy the taste of summer. The cooking process practically does not differ from described. One kilo of pitted cherries will need:

• Sugar — 300 g;

• Sunflower oil-one tablespoon;

• Vinegar-one tablespoon;

• The starch-1-2 tablespoons;

• Spices optional.

Cherries mixed with sugar and gave the juice, boil for about 20 minutes, then separated from the syrup and RUB througha colander. To the berries add the spices and the oil, the mixture is put on fire. Boiling the sauce in a thin stream pour the syrup in which the diluted starch. All mix thoroughly and cook a few more minutes. Pour the hot mixture in sterilized jars and close.

Not all Housewives know how to prepare a sauce from the cherries, just because of the unaccustomed to such use of these berries. However, the recipe is worthy of attention. The sauce may pleasantly surprise guests, to diversify the menu. And quite probably it will become the impetus for the revision of the relationship to familiar products and to search for new taste solutions.