Cherry sauce for meat

Step-by-step cooking

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:

   

   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:

   

   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:

   

   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.

6. 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.

7. 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.

8. 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.

9. Step 8:

   

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