Cherry sauce for the winter: for meat, for dessert, for duck, for turkey

Cherry sauce for the winter is a blank that can be used both as a spicy gravy for meat and fish, and as a topping for desserts and ice cream. Using different ingredients, you can change the tasting qualities of the product, adjusting it to your taste preferences.

How to prepare cherry sauce for the winter

Cherry sauce is often referred to as a gourmet alternative to ketchup. It is versatile, as it goes well not only with beef, turkey and other types of meat, but also goes well with white fish and desserts. The sourness present in the sauce allows you to neutralize the excessive fat content of the dish, for example, roast pork. At the same time, successfully beating the recipe, you can get a new original taste.

Choosing the right ingredients is essential. For the sauce, it is better to take sour cherries. This will give the taste more expressiveness. If you need to balance the taste, you can add sugar or honey.

The berries are sorted in advance, then rinsed well, while removing the stalk. If necessary, the bone is removed, the type of thickener is selected in advance. In this capacity, corn starch, food gum and flour can act.

Depending on what consistency you need, the cherries are ground or cut into small pieces. The latter option is most often used when preparing cherry sauce for desserts.

You can enrich the taste of berry sauce with the help of additives. Alcohol, dry spices, fragrant herbs, spices and fruit juice are added to the sauce. The recipe for meat allows the use of soy sauce, as well as cilantro, celery, chili and various types of peppers.

Cherry sauce should be rolled up in sterilized jars and stored in a cool room.

Classic universal cherry sauce for meat

Cherry notes in the sauce perfectly set off the taste of any meat, giving the dish a piquant tasting tone.

You should prepare:

• cherry (fresh) – 1 kg;
• corn starch – 20 g;
• balsamic vinegar – 150 ml;
• salt – 15 g;
• sugar – 150 g;
• spice.

Cherry sauce can decorate the dish and give the meat a sweet and sour taste.

Step-by-step cooking:

1. Rinse the berries, remove the seeds and put everything in a saucepan.
2. Add salt, sugar and spices and bring everything to a boil.
3. Reduce heat, simmer for another 4-5 minutes, then add vinegar.
4. Cook for another half hour.
5. Dilute cornstarch with a little water, mix well and carefully add to the sauce.
6. Cook for an additional 2-3 minutes, then let the resulting product brew slightly (3-4 minutes).
7. Arrange in sterilized jars, cool and send for storage in the cellar.

If desired, before the introduction of starch, cherries can be killed with an immersion blender.

cherry sauce recipe for duck

The duck version has a special savory taste, which is obtained through a combination of vanilla and cloves.

You should prepare:

• cherry – 750 g;
• red table wine – 300 ml;
• water – 300 ml;
• sugar – 60 g;
• vanillin – 5 g;
• flour – 40 g;
• cloves – 2 pcs.

While cooking the sauce, you can add herbs: basil, thyme

Step-by-step cooking:

1. Pour the wine into a saucepan and bring it to a boil.
2. Add sugar, vanilla, cloves and simmer for another 5 minutes.
3. Send berries to the pan.
4. Mix flour and water, get rid of lumps.
5. Pour the mixture into the boiling sauce and cook until thickened.
6. Arrange carefully in sterilized jars and roll up the lids.

Dried herbs such as basil and thyme can be added during the cooking process.

turkey cherry sauce recipe

This cherry and spice meat sauce recipe can be used in preparation for any important holiday. It goes well with turkey, white fish and can be an alternative to the well-known narsharab (pomegranate sauce).

The recipe goes well with turkey and white fish.

You should prepare:

• frozen cherries – 900 g;
• apples – 9 pcs.;
• oregano (dry) – 25 g;
• spices (coriander, cinnamon, ground black pepper) – 2 g each;
• salt – 15 g;
• sugar – 30 g;
• rosemary (dry) – to taste.

Steps:

1. Peel the apples, cut into slices and put in a deep saucepan.
2. Add some water and put on fire. Simmer until softened, then beat with a submersible blender into a homogeneous puree (you can use the finished product).
3. Defrost cherries at room temperature.
4. Put the berries and puree in a saucepan, add 50 ml of water and heat well for 5-7 minutes.
5. Add spices, salt, sugar and rosemary to the cherry-apple mixture and simmer for another 5 minutes.
6. Remove from heat and blend everything with an immersion blender.
7. Return the sauce to the stove and simmer for another 5 minutes.
8. Pour hot into sterilized jars and roll up with lids.

Putting a part of the sauce (20-30 g) in a small container, and waiting until it cools down, you can evaluate the density of the resulting fruit and berry sauce. If necessary, you can return the saucepan to the stove and reheat, diluted with water. Or, on the contrary, evaporate the excess liquid by simmering the sauce over low heat.

Cherry sauce recipe for the winter with garlic

Garlic gives the cherry sauce an extraordinary spiciness and makes it indispensable when serving with baked beef. You can enhance the taste of the composition with a small portion of chili pepper.

You should prepare:

• cherry – 4 kg;
• sugar – 400 g;
• garlic – 300 g;
• red chili pepper – 1 pcs.;
• soy sauce – 70 ml;
• dill (dried) – 20 g;
• seasoning “Hmeli-suneli” – 12 g.

Garlic makes the sauce spicy and can be served with beef.

Steps:

1. Sort the berries, rinse, remove the stalk and stone.
2. Grind the cherries in a blender until smooth.
3. Put the mixture in a saucepan and cook for 20-25 minutes over medium heat.
4. Send peeled garlic and pepper to a blender, kill everything in gruel.
5. Add sugar, soy sauce, dill, suneli hops and garlic mixture to the broth.
6. Darken over low heat for another half hour and carefully arrange in sterilized jars.

frozen cherry sauce

Frozen cherries can be purchased at almost any store, regardless of the season. Zealous housewives often freeze the berry themselves, after removing all the bones.

You should prepare:

• frozen cherries – 1 kg;
• corn starch – 50 g;
• lemon juice – 50 ml;
• Honey – 50 g;
• water – 300 ml.

The photo recipe for cherry sauce for meat is as follows:

1. Put berries and honey in a saucepan, pour everything with water and bring to a boil.

   

2. Dissolve corn starch in 40 ml of water and send it to a saucepan. Cook while stirring until thickened.

   

3. Remove from heat, add lemon juice, stir and serve with steak.

   

This sauce can be stored in the refrigerator for up to 2 weeks.

Gelatin Cherry Sauce Recipe

Gelatin is a natural thickening agent most often used in meat, fish, fruit jelly and marmalades.

You should prepare:

• cherry – 900 g;
• sugar – 60 g;
• instant gelatin – 12 g;
• cloves – 3 pcs.;
• Cognac – 40 ml.

Gelatin is used in the sauce as a natural thickener

Step-by-step cooking:

1. Sort the berries, wash, remove the stalks and put in a saucepan with a thick bottom.
2. Add 50 ml of water and simmer over medium heat for 15-20 minutes.
3. Add sugar, cloves, bring to a boil and keep on low heat for 3-5 minutes.
4. Dissolve gelatin in water.
5. Send gelatin and cognac to the pan with the composition.
6. Mix everything well and cook for 1 minute.

The sauce is poured into sterilized jars or, after it has cooled, sent for storage in the refrigerator (no more than 15 days).

Cherries can be replaced with plums with the same success. If it is planned to serve to children, then alcohol is removed from the recipe.

Cinnamon and Wine Cherry Sauce Recipe

The combination of cinnamon and cherry is typical for pastries and desserts. However, if you introduce such a spice as suneli hops, then the sauce will be an excellent addition to meat and vegetable side dishes.

You should prepare:

• berries – 1,2 kg;
• water – 100 ml;
• sugar – 80 g;
• salt – 8 g;
• red table wine – 150 ml;
• olive oil – 40 ml;
• hops-suneli – 15 g;
• Cinnamon – 7 g;
• hot pepper (ground) – 8 g;
• corn starch – 20 g;
• parsley or cilantro – 50 g.

You can use not only wine, but also cherry or berry liquor, as well as brandy

Steps:

1. Sort the berries, wash, separate the seeds and, using a blender, grind into a puree.
2. Pour mixture into a heavy cast iron skillet and bring to a boil.
3. Set a small fire, add oil, salt, sugar, suneli hops, cinnamon and hot pepper.
4. Chop the greens and send it to the pan.
5. Add wine and simmer for 2-3 minutes.
6. Dilute starch in 100 ml of water and send it in a thin stream to the cherry sauce.
7. Bring to a boil, simmer for 1 minute and remove from heat.

Instead of wine, you can use cherry or berry liqueur, or cognac, but in smaller quantities.

Sweet cherry sauce for the winter for pancakes and pancakes

Sweet cherry topping can be served not only with ice cream, pancakes or pancakes, but also with cottage cheese casserole, cheesecakes or dumplings.

You should prepare:

• cherry – 750 g;
• corn starch – 40 g;
• sugar – 120 g;
• water – 80 ml;
• cognac or liquor (optional) – 50 ml.

Sweet topping can be served with pancakes or pancakes, as well as spread on bread

Steps:

1. Put the clean berries in a saucepan and cover with sugar.
2. Put on fire, simmer for 10 minutes, gently stirring with a wooden spatula.
3. Dilute starch in 80 ml of water.
4. Puree the berries with an immersion blender, pour in starch and cognac in a thin stream.
5. Bring the composition to a boil and simmer for another 2 minutes.
6. Pour into pre-prepared sterilized containers and seal.

Topping can be used for spreading cakes and decorating cakes.

How to make Cherry Provence Sauce

To prepare this sauce, it is better to buy a mixture of Provencal herbs in the store. However, gourmets can purchase rosemary, thyme, sage, basil, oregano and marjoram individually.

You should prepare:

• cherry – 1 kg;
• a mixture of Provence herbs – 50 g;
• corn starch – 10 g;
• hot pepper (ground) – to taste;
• wine vinegar (red) – 80 ml;
• salt – 15 g;
• Honey – 50 g;
• fresh thyme – 40 g.

You can add rosemary, thyme and sage

Steps:

1. Put the washed berries in a saucepan.
2. Add spices, honey and herbs.
3. Bring to a boil and simmer for another 30 minutes.
4. Dilute the starch in 50 ml of water and drizzle into the mixture.
5. Pour in wine vinegar.
6. Simmer for 2 more minutes and remove from heat.
7. Chop fresh thyme and add to cherry sauce.

Cherry sauce is served with beef, tilapia or jasmine rice.

Storage Rules

You can store cherry sauce preparations for the winter in the basement, if the house is private, or in an apartment. In the latter case, you can organize storage in the pantry, on the mezzanine or in the “cold cabinet” under the window in the kitchen. True, such structures are provided only in houses of old construction.

In modern apartments, there are often vestibules that enclose part of the landing. You can also store vegetables or fruits and berries there.

An excellent storage place is a loggia. On it, with the help of the simplest shelves and partitions, you can construct a whole section for conservation. The main condition is the absence of direct sunlight, so the part of the window adjacent to the storage department is darkened. Also, do not forget about the temperature and humidity in the room. In this regard, the balcony must be regularly ventilated.

Conclusion

Cherry sauce for the winter is an original universal seasoning that allows you to enrich the taste of a hot dish or a sweet dessert. Most recipes are simple and accessible to beginners. If you make blanks from your own harvest, then they will cost quite inexpensively.