Now, when most vegetables, fruits and berries are available all year round, pampering yourself with dishes with their participation does not become a problem. Excellent options for the use of pre-frozen, or fresh cherries, is not only the preparation of baked goods and desserts, but also wonderful sauces that can complement not only the sweet dish, but also the meat and poultry. How to prepare a cherry sauce we will understand in this article.
The recipe for a cherry sauce
Ingredients:
- sugar - 3 tbsp. spoons;
- starch - 1 ½ tsp;
- kirsch, or cherry brandy - 2 tbsp. spoons;
- ground cinnamon - pinch;
- cherries - 3 items;
- lemon juice - 1 tsp.
Preparation
We put sugar and starch into the saucepan and mix it. There we add juice, brandy and cinnamon, mix again. Now it is the turn of the cherry, it must be cut into halves, and then mixed with a spicy mixture in the saucepan. We put the sauté pan on a small fire and cook the sauce until thick (5-7 minutes), stirring constantly. We remove the container from the fire, add the lemon juice and let it cool for 10-15 minutes before serving.
Ready cherry sauce can be served to pancakes, pies or ice cream.
Cherry sauce for meat
Ingredients:
- shallots - 2 pieces;
- cherries - 2 pieces;
- olive oil;
- red wine - 3/4 items;
- orange peel - 1 tbsp. a spoon;
- orange juice - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- salt pepper;
- thyme.
Preparation
Shallot shallots are ground and fried in olive oil until golden. Together with the shallot in the frying pan, send and cherries, pre-cut into halves.
Once the onion has acquired the necessary color, add the red wine, zest and orange juice , a pinch of salt to the pan. Boil the mixture halfway and let it cool down. We serve sauce to the meat , adding a little thyme and freshly ground black pepper.
Cherry duck sauce
Ingredients:
- olive oil - 2 tbsp. spoons;
- red onions - 1 pc .;
- lemon peel - 1 teaspoon;
- thyme - 2 branches;
- red wine - 1/3 of a century;
- chicken soup - 1/2 st .;
- cherries in syrup - 400 g;
- Balsamic vinegar - 2 tsp.
- butter - 30 g.
Preparation
In the saucepan fry finely chopped onions, zest and thyme for about 4-5 minutes, or until the onion is golden. After, add the wine and cook for about 2 minutes, then pour the broth, cherry syrup and vinegar. We bring everything to the boil, reduce heat and boil the sauce for 3-4 minutes. Add cherries, continue to extinguish all the ingredients for another 5 minutes. We send a piece of butter to the saucepan, and cook the sauce for another 2-3 minutes.