Cherry Sauce for Meat
Rich, slightly sweet and tangy, this sauce pairs perfectly with grilled or roasted meats. Great with red wine and butter!
Updated : 18 June, 2025
Easy
About 10 min.
Ingredients
150 grams
Frozen cherries
150 milliliters
Red wine
2 tablespoon
Water
1 tablespoon
Sugar
1 teaspoon
Potato starch
1 teaspoon
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
This sauce can also be made using other fresh or frozen berries: blackberries, red or black currants, gooseberries.
Preparation
Step 1
Frozen cherries are more convenient since they are already pitted and retain their juices. If using fresh cherries, remove the pits and try to collect the juice, which will be used for the sauce.
Step 2
Pour the red wine into a saucepan and place over medium heat. Do not let it boil. Use an aromatic red wine; the richer the aroma, the better the sauce. A dry red wine will give the sauce a more intense flavor.
Step 3
Mix starch with cold water until no lumps remain. You can use either potato or corn starch. If using corn starch, use 1 tbsp since it's less thickening than potato starch. Use filtered, bottled, or cooled boiled water.
Step 4
While stirring constantly, slowly pour the starch mixture into the warm wine. Do not let it boil, as lumps may form. Alcohol-based sauces should simmer without boiling so the alcohol evaporates gradually. Stir until the sauce thickens slightly over low heat.
Step 5
Add frozen cherries and sugar. Stir and cook for about 3 minutes until the sugar dissolves. The sauce will initially look pale and cloudy but will darken and thicken as it cooks.
Step 6
Add a small piece of butter and stir well until fully incorporated, leaving the sauce glossy and smooth.
Step 7
Continue cooking, stirring occasionally, for another 5 minutes, until the cherries are fully softened and the sauce turns a bright red. Adjust the thickness by simmering longer for a thicker consistency. If you prefer a smooth sauce, blend it with an immersion blender before serving.
Step 8
Pour the finished sauce into a sauceboat and serve with meat. Enjoy!