Cherry sauce with balsamic vinegar for meat

Category: Sauces
Cherry sauce with balsamic vinegar for meat

Ingredients

Cherry sauce with balsamic vinegar for meat
Cherries, fresh or frozen, pitted 1 glass
Balsamic vinegar
took balsamic vinegar Modena
for hot marinades
50 ml
Salt pepper taste
Sugar 1-2 tbsp. l.
or to taste
Garlic crush 1 clove
Fresh thyme
or provencal herbs dry
1 tsp
1/2 tsp

Cooking method

  • Cherry sauce with balsamic vinegar for meat
  • - pour balsamic vinegar into a ladle and evaporate it for 5-7 minutes until a thick state, syrup.
  • - add cherries, spices, salt, sugar, spices (thyme), garlic - let the mixture warm up, become hot.
  • - break the mixture with a blender until puree.
  • - Boil the mixture for about 7-10 minutes over low heat.
  • - remove from heat, cover with a lid, and leave to cool completely.

Note

Cherry sauce with balsamic vinegar for meat
This sauce is good to serve with fried meat, boiled meat.

The sauce has a sweet and sour cherry flavor with a touch of balsamic vinegar. Very spicy and pleasant taste.Cherry sauce with balsamic vinegar for meat
This sauce goes well and just on white (gray) bread - SUPER!

Bon appetit, everyone!

Nat_ka
Can you replace balsamic vinegar with balsamic sauce?
Admin
Quote: Nat_ka

Can you replace balsamic vinegar with balsamic sauce?

Why not? If it suits your taste and it works out, then you can
Manya Zayka
How spicy, bitter, sweet it turns out?
Admin
Quote: Manya Bunny

How spicy, bitter, sweet it turns out?

Why should he be bitter? Sweet and sour sauce, cherry taste. And you can add more or less spices to your taste, make the taste for yourself. This is not a purchased jar, but with handles you can cook to your taste
This sauce is just right for meat! And I also like to add a drop of this sauce to baked goods or pancakes, which is also tasty and spicy.
Shahin
Cool sauce! crimson also like?
Admin
Quote: Shahin

Cool sauce! crimson also like?

Raspberry will taste different
Vinokurova
Tatyana, can you make such a sauce from any berry ?. There are not many cherries, maybe a glass and I will take ... and there are enough black currants and gooseberries ... what do you advise ?.
Admin

Alenka, sauces can be prepared from any berries and their mixes. The main thing is to choose the taste. Well, this already needs to be cheated on them, tasted and selected so that the taste goes well with different types of meat.
There are classic sauces that are ideal, for example, only beef (cherry), or duck (lingonberry) and others ...

I cooked strawberries with balsamic, and cherries with red wine - it turned out to be a thick jam (there are recipes on the forum), which are ideal for adding to meat when stewing in a saucepan to balance out the sweet and sour taste.
A.lenka
Admin, Tatiana, very interesting recipe, thank you !!! I drag him to my place "in the bins" !!!

I haven't made a sauce with cherries yet, I'm sure it's very tasty. I will definitely try!

Vinokurova, AlenKa, can I also express my opinion?
I made sauces with prunes and red currants. Delicious !!! Only red currant seeds need to be removed.

Quote: Vinokurova
eat enough black currants and gooseberries ..
I think black currant will turn out to be too "thermonuclear" - well, very fragrant. And from the gooseberry - the most it !!! You can also try to make a mix of berries - see + gooseberries.
Vinokurova
Quote: A.lenka
can I also express my opinion?
why not something? ... more opinions are usually only welcome ... so I was just thinking about the mix ...

Tatyana, I've never boiled balsamic ... will it really get thick?
Admin
Quote: Vinokurova

Tatyana, I have never evaporated balsamic ... will it really get thick?

Here, check out this recipe:

Balsamic cream (Admin)

Cherry sauce with balsamic vinegar for meat

Only you need to evaporate carefully, if you digest, you can get glass

And jam:

Strawberry jam with balsamic vinegar. (Admin)

Cherry sauce with balsamic vinegar for meat
Due to the balsamic, the jam behaves well, it costs "years" open in the refrigerator, it tastes good - I like to add it when stewing meat.
Vinokurova
Quote: Vinokurova
Tatyana, I have never evaporated balsamic ... will it really become thick?
yesterday and evaporated .. and did not evaporate anything ... did not become thick at all (((
the sauce learned a little thin, but tasty, bastard ... everything licked a spoon and licked ...
the taste is precisely piquant because of the balsamic ...
Admin
Alenka, it should not be too thick, you need to give it a little boil to make it a liquid jelly in consistency - and not for long!
If boiled down to density, then after cooling it turns into a stone that cannot be broken off by anything - I have already passed it

And delicious! Especially with ice cream, berries, boiled fish

Keep? What to keep? Nothing to keep! It turns out a little, is eaten quickly
Vinokurova
Quote: Admin
What to keep?
Tanya, yes, I made two small jars yesterday ... I wanted to attach a cherry ... I added two glasses ... mine in the country, there is no one to eat ... but put it in the refrigerator, no problem)))
the sauce is really tasty ...
vdv
Tatiana, thank you! I liked the sauce very much. And to me - and to the guest.
Even though I didn't quite understand how to evaporate vinegar.
I read more from the links, I think I understood, I need to evaporate longer - but I was afraid or doubted something.
Tried it with Sous vide beef - perfect addition in my opinion.
Admin

Dmitriy, to your health!
Meat and cherries are good friends You can just stuff the meat with cherries and bake - very tasty

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