Cherry sauce for meat for winter

Put the cherries in a saucepan and cover with sugar. Leave it overnight. If the berries are not very juicy and little juice is released overnight, you will need to add 0.5 cups of water.

Next, put the pan on medium heat and, stirring, bring to a boil. Cook the cherries for 20 minutes, then discard them in a colander. It is necessary that all the syrup stack.

Now, in a separate container, wipe the berries directly through a colander and add a spoonful of vegetable oil, a mixture of ground peppers, cloves and other favorite spices to the resulting cherry puree (it's better if they are spicy). Put a saucepan with cherry puree and spices on the stove and bring it to a boil again.

While the cherry puree is warming, dilute the starch in the syrup. An important point is that the syrup should cool completely. If you want the sauce to be not very thick, put 1 spoonful of starch. I prefer a thick sauce and put two.

Puree boils on the stove - add vinegar to it, stir. Now you can gradually introduce syrup with starch diluted in it, after which boil the future sauce for another 2-3 minutes.

Pour the finished sauce into small jars and seal tightly with lids. Cherry sauce for meat should be stored in a cold place so that it lasts until winter.