ReceptnaptárSour Cherry Sauce
Cherry sauce is one of the most beloved sweet-and-sour sauces of old Hungarian cooking. It was served with boiled beef, roasts and game; few people make it today, yet it is ready in 20 minutes. Canned sour cherries can easily be replaced with frozen or fresh pitted cherries, in which case add 1 tbsp sugar.
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Ingredients
Method
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- Melt the butter in a small saucepan over medium heat, add the flour and stir for 1-2 minutes to make a pale roux that does not brown.
- Gradually pour in the water, whisking so there are no lumps. Simmer on low heat for 2 minutes until it thickens.
- Add the drained cherries, the syrup, lemon juice, lemon zest, salt and cinnamon. Cook uncovered for 3-4 minutes so the flavors come together.
- Take it off the heat and stir in the sour cream. If it is too thick, thin it with 1-2 tbsp water; if too thin, simmer 1 more minute, but not after the sour cream is added.
- Remove the lemon zest. For a smoother sauce, quickly blend it with an immersion blender.
- Serve warm with boiled or roast meats, especially boiled beef, roast pork loin or game.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- If the cherries are very sour, round out the flavor with a little sugar or honey.
- Always stir the sour cream in off the heat so it does not curdle.
- An immersion blender gives it a creamy, sauce-like texture.
- In a jar in the fridge it keeps for 3 days.
Frequently asked questions
Can it be made with fresh cherries?
Yes, pre-cook 150 g pitted cherries with 1 tbsp sugar and 1 dl water for 5 minutes.
What do we serve it with?
Boiled beef, poultry, roast duck or game.
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