Cherry sauce for meat
Description
Homemade sauce is easy and quick to prepare. Cherries can be used not only for making jam, compote, or as a filling for dumplings. You can make a delicious sauce from them, perfect for meat (pork, beef) or poultry (chicken, duck, goose). In my version, I use canned cherries, but fresh or frozen ones work as well. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
1. Pour dry red wine (any variety of your choice) into a small saucepan.
- 2
Step 2
2. To the wine, add cherry juice (if using fresh cherries, replace the juice with sugar).
- 3
Step 3
3. Place the pan with wine and juice over medium heat and bring to a boil.
- 4
Step 4
4. As soon as small bubbles start to appear, immediately add the canned berries and bring the mixture to a boil.
- 5
Step 5
5. As soon as the liquid on the stove comes to a boil, pour in the wine vinegar, reduce the heat to a minimum, add 1 pinch of salt, then add the zest of one lemon.
- 6
Step 6
6. After boiling, simmer the sauce over low heat for about 15 minutes without covering the pot, allowing the alcohol and vinegar to evaporate. After the required time, remove the citrus zest and turn off the heat. Do not immediately remove the pot from the stove; leave it for 10–15 minutes.
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Step 7
7. Let the finished sauce cool and store it in the refrigerator; drizzle it over pieces of meat (together with the cherries).