Cherry sauce for meat

Fragrant, thick, original, delicious! Cherry sauce for meat will give any dish an exquisite taste and a beautiful look. The meat will sparkle with new flavors if served with a thick cherry sauce based on red wine. It is not difficult to cook it at all and quite quickly.
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Composition / ingredients

Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 7 % 1 g
Carbohydrates 93 % 14 g
89 kcal
GI: 64 / 0 / 36

Step-by-step cooking

Cooking time: 25 min
  1. Step 1:

    Step 1.

    How to make cherry sauce for meat? Prepare all the necessary ingredients for the sauce. It is more convenient to use frozen cherries — there are no seeds in the berries and all the juices are preserved. If the cherry is fresh, then you need to remove the seeds from it and, if possible, collect and preserve the juice that has been released — it will be needed for the sauce.

  2. Step 2:

    Step 2.

    Pour the wine into a saucepan and put it on medium heat, but do not bring it to a boil. Which wine is better to use? It should be red wine. And the more fragrant it is, the tastier the finished sauce will be. I have Moldovan wine from the Isabella grape variety. It's perfect for this sauce. If you need a more tart taste of the sauce, then it's better to take dry red wine.

  3. Step 3:

    Step 3.

    Dilute starch with cold water and stir all the lumps. Potato starch can be replaced with corn starch, but you need to take a little more: 1 tbsp. l., because corn starch is weaker than potato starch. What kind of water should I take? It is better filtered, bottled or boiled chilled.

  4. Step 4:

    Step 4.

    With constant stirring, pour the diluted starch into a saucepan with wine. The wine should not boil at the same time, because then lumps will begin to appear. In general, alcohol-based sauces should be stewed on fire, but do not allow boiling: then the alcohol will not evaporate too quickly and will not lose all its properties. Cook the sauce, stirring, until slightly thickened over low heat. At the same time, focus on the consistency of the sauce, because everyone's plates are different.

  5. Step 5:

    Step 5.

    Then add the frozen cherries and sugar. Stir and cook, stirring, until the sugar dissolves for about 3 minutes or a little less, depending on your stove. At first, the sauce will be scarlet and whitish from starch. But as the starch thickens, it will dissolve more and more and be stained with wine and juice from cherries.

  6. Step 6:

    Step 6.

    Put a piece of butter in the sauce and stir well so that the butter spreads over the sauce. It should completely connect with the rest of the mixture: there will be no oil stains on the surface. The oil will add gloss and tenderness to the sauce.

  7. Step 7:

    Step 7.

    Continue to cook the sauce, stirring, for about 5 more minutes, until all the cherries melt and the sauce turns bright red, without a whitish hue. The consistency of the finished sauce can be adjusted as desired. If you follow the recipe, the sauce will be medium thick, you can make it even thicker by cooking longer. If you need a homogeneous sauce without pieces of berries, then whisk it with an immersion blender before serving.

  8. Step 8:

    Step 8.

    Pour the finished sauce into a special sauce pan and serve to the table. Enjoy your meal!

This sauce can be made from other fresh or frozen berries: blackberries, black or red currants, gooseberries.

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Calorie content of the products possible in the dish

  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Liqueur wines - 212   kcal/100g
  • Semi-dry wines - 78   kcal/100g
  • Dry wines - 64   kcal/100g
  • Red wine - 88   kcal/100g
  • Water - 0   kcal/100g
  • Potato starch - 300   kcal/100g
  • Frozen cherry - 46   kcal/100g

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