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.
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.
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.
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.
Berries need to be washed and covered with sugar, leave until the appearance of juice. If the cherries are prepared in the manner described above, this step can be skipped.
Pass the flour. In this case, the frying pan should be oiled only if the sauce is prepared for lean meat. The flour is removed from the plate, when it acquires a golden hue, and is set aside.
The next step is to pour into the pan with the cherrywine or soy sauce, water, and also pour in salt. The mixture is stewed on low heat until the berries are softened (about 7 minutes), then the pieces are cut using a fork. If the cherries are already boiled, then now it is enough to bring it to a boil. Then add flour, spices, chopped garlic to the mixture. Ingredients should be mixed thoroughly so that no lumps appear. After that, the mixture is returned to the plate and cooked for another two minutes.
During this time the sauce will become thick. Now you can try it and, if necessary, spice it up, add salt or sugar. Serve cherry sauce can be both hot and cold.
The recipe can be changedown preferences. This applies to the consistency of the sauce, its density, and the set of ingredients. An interesting taste of sauce from cherries to meat acquires 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 more tart taste, and red - soft). Before adding it to the main mixture, it should be fried in a small amount of oil.
For density, flour is sometimes used instead of flourstarch, potato or corn. It is bred in a small amount of cold liquid (this can be wine or water) and added to the sauce for a few minutes until ready. For 250 g of cherries, enough 1 tablespoon of starch.
A fragrant, bright and unusual taste of the sauce is good inany time of the year. It can be easily prepared for the winter, so that on cold evenings you can enjoy the taste of summer. The cooking process is practically the same as described. For one kilogram of cherries without pits, you will need:
sugar - 300 g;
sunflower oil - one tablespoon;
vinegar - one tablespoon;
starch - 1-2 tablespoons;
spices at will.
Cherries mixed with sugar and juice,boiled for about 20 minutes, then separated from the syrup and wiped through a colander. Spices and oil are added to the berries, the mixture is put on the fire. In the boiling sauce, a thin trickle is poured into the syrup in which the starch is dissolved. All thoroughly mixed and boiled for a few more minutes. The hot mixture is poured over sterilized jars and closed.
Not all the landladies know how to make a saucefrom cherries, simply because of the unusual nature of such use of these berries. However, the recipe is worthy of attention. Sauce can pleasantly surprise guests, diversify the menu. And, it is likely, he will be a push to revise the attitude to the usual products and to find new taste decisions.
