Cherry sauce for meat

Any dish seasoned with adjika, ketchup, tkemali or even regular mustard acquires a completely different taste. It is especially worth noting the cherry sauce for meat in this regard. Its delicate sweet sourness, framed by a palette of spices and hot seasonings, creates what seems impossible, a delightful combination of meat and berries.

Yield: 1 serving (400 g).

Cooking time: 40 minutes.

Caloric content: 103 kcal per 100 grams of the dish.

Ingredients

• cherries with pits - 500 g;
• sugar - 80 g;
• chili pepper (fresh, frozen or dry) - 15 g (5 g of dry will be enough);
• curry - 4 g;
• young garlic - 25 g (a little less of old garlic can be added);
• rock salt - 8 g;
• black pepper ground - 3 g;
• coriander - 5 g;
• wine vinegar - 15 ml;
• nutmeg - 2 g;
• starch - 1 tsp (for thickening).

Preparation

1. Prepare all the ingredients for making cherry sauce for meat.

2. Remove the pits from the cherries, carefully checking each one. There should be no unpleasant surprises during the blender work and definitely at the serving of the sauce on the table.

3. Transfer the berries to a small saucepan where they will be cooked. Add sugar, chili pepper, and salt here as well.

4. Place the saucepan on the heat and simmer for 15 minutes. During this time, the cherries will release some juice, enough to prevent the mixture from burning.

5. Slice the garlic.

6. At the end of the specified time, add them to the boiling sauce.

7. Next, add the spices.

8. Grate the nutmeg, then simmer the mixture for another 5 minutes.

9. Now, with great caution to avoid burns, blend the mixture with a blender.

10. Since cherries contain little pectin, the sauce will be quite liquid. Therefore, it is better to use a thickener. For this, set aside a couple of spoons of the hot mixture in a separate bowl and prepare a teaspoon of starch.

11. Mix both components.

12. Again, place the sauce on the heat and pour in the vinegar. Simmer the mixture for 2 minutes.

13. Pour in the diluted starch in a thin stream, constantly stirring the base. Wait for the first signs of boiling and turn off the heat.

14. The sauce becomes thick, with a small amount of unbroken cherry pieces that give the dish a special charm.

15. Pour the mixture into steamed jars or directly into a sauce boat.

After cooling, store the cherry sauce for meat in the refrigerator for up to six months, unless it's eaten immediately. In combination with any types of meat snacks and hot dishes - it is true delight, give it a try!