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

Cherry sauce for the winter is a preparation 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 called a sophisticated alternative to ketchup. It is versatile as it goes not only with beef, turkey and other meats, but also goes well with white fish and desserts. The sourness present in the sauce allows you to neutralize the excess fat content of a dish, for example, roast pork. At the same time, by successfully playing with the recipe, you can get a new original taste.

The correct choice of main ingredients is important. 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, remove the pit and select the type of thickener in advance. Corn starch, edible gum and flour can act in this capacity.

Depending on the desired consistency, 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, aromatic 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 pepper.

Cherry sauce should be rolled into sterilized jars and stored in a cool place.

Classic universal cherry sauce for meat

Cherry notes in the sauce perfectly complement the taste of any meat, giving the dish a piquant tasting nuance.

You should prepare:

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

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

Step-by-step preparation:

1. Rinse the berries, remove the seeds and place 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 the cornstarch with a small amount of water, mix well and carefully add to the sauce.
6. Cook for an additional 2-3 minutes, then let the resulting product steep slightly (3-4 minutes).
7. Place in sterilized jars, cool and store in the cellar.

If desired, the cherries can be blended with an immersion blender before adding starch.

Recipe for cherry sauce for duck

The version for duck has a special piquant 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 preparation:

1. Pour wine into a saucepan and bring it to a boil.
2. Add sugar, vanillin, cloves and simmer for another 5 minutes.
3. Place the berries in the pan.
4. Mix flour and water, get rid of lumps.
5. Add the mixture to the boiling sauce and cook until thickened.
6. Carefully place into sterilized jars and seal with lids.

During the cooking process, you can add dry herbs, such as basil and thyme.

Cherry Turkey 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 famous 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 place in a deep saucepan.
2. Add a little 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. Thaw cherries at room temperature.
4. Place 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. Place while hot into sterilized jars and seal with lids.

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

Recipe for winter cherry sauce with garlic

Garlic gives the cherry sauce an extraordinary pungency 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 pc.;
• soy sauce – 70 ml;
• dill (dried) – 20 g;
• seasoning “Khmeli-suneli” - 12 g.

Garlic makes the sauce spicy and can be served with beef

Steps:

1. Sort the berries, rinse, remove the stem and pit.
2. Grind the cherries in a blender until smooth.
3. Place the mixture in a saucepan and cook for 20-25 minutes over medium heat.
4. Place the peeled garlic and pepper into a blender and blend everything into a paste.
5. Add sugar, soy sauce, dill, suneli hops and garlic mixture to the broth.
6. Simmer over low heat for another half hour and carefully place into sterilized jars.

Frozen cherry sauce

Frozen cherries can be purchased at almost any store, regardless of the season. Thrifty housewives often freeze the berries themselves, after removing all the seeds.

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. Place the berries and honey in a saucepan, add water and bring to a boil.
   
2. Dissolve cornstarch in 40 ml of water and place it in a saucepan. Cook stirring until thickened.
   
3. Remove from heat, add lemon juice, stir and serve with steak.
   

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

Recipe for cherry sauce with gelatin

Gelatin is a natural thickener of natural origin, which is most often used when preparing jellied 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 sauce as a natural thickener

Step-by-step preparation:

1. Sort the berries, wash, remove the stems and place 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 and cloves, bring to a boil and keep on low heat for 3-5 minutes.
4. Dissolve gelatin in water.
5. Add gelatin and cognac to the saucepan with the mixture.
6. Mix everything well and cook for 1 minute.

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

Cherries can just as easily be replaced with plums. If you plan to serve it to children, then alcohol is removed from the recipe.

Cherry Sauce with Cinnamon and Wine Recipe

The combination of cinnamon and cherries is typical for baked goods and desserts. However, if you introduce a spice such as khmeli-suneli, 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 liqueur, as well as cognac

Steps:

1. Sort the berries, wash, separate the seeds and, using a blender, grind into puree.
2. Place the mixture in a heavy cast iron skillet and bring to a boil.
3. Set the heat to low, add butter, salt, sugar, suneli hops, cinnamon and hot pepper.
4. Chop the greens and place them in the frying pan.
5. Add wine and simmer for 2-3 minutes.
6. Dilute starch in 100 ml of water and add it to the cherry sauce in a thin stream.
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 liqueur (optional) – 50 ml.

Sweet topping can be served on pancakes or pancakes, or spread on bread

Steps:

1. Place clean berries in a saucepan and cover with sugar.
2. Place on the fire and simmer for 10 minutes, stirring gently 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 mixture to a boil and simmer for another 2 minutes.
6. Pour into prepared sterilized containers and seal.

The topping can be used to coat cake layers and decorate cakes.

How to make cherry sauce with Provençal herbs

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 separately.

You should prepare:

• cherry – 1 kg;
• mixture of Provencal 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. Place 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 starch in 50 ml of water and add into the mixture in a thin stream.
5. Pour in wine vinegar.
6. Simmer for another 2 minutes and remove from heat.
7. Chop fresh thyme and add to cherry sauce.

Serve cherry sauce 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 a “cold cabinet” under the window in the kitchen. True, such structures are provided only in houses of old construction.

Modern apartments often have vestibules that fence off part of the staircase landing. You can also store vegetable or fruit and berry preparations there.

An excellent storage place is a loggia. On it, using simple shelves and partitions, you can construct an entire section for conservation. The main condition is the absence of direct sunlight, so 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 of the recipes are simple and accessible to beginners. If you make preparations from your own harvest, they will cost very little.

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