Cherry Sauce for Meat
Cherry sauce for meat is an elegant condiment in the same family as adjika, ketchup and tkemali: a delicate sweet-sourness framed by spices and hot seasonings, which makes for a surprisingly delightful pairing of meat and berries. The whole thing takes about 40 minutes and makes one jar of 400 g. Its spice profile is layered, drawing on chilli, curry, garlic, coriander, black pepper, nutmeg and wine vinegar to build a complex savoury-sweet sauce. It is at its best with grilled meats, kebabs and roasts, and keeps in the fridge for up to 6 months. This is a sweet sauce that genuinely belongs with savoury dishes.
- Time: 40 min
- Servings: 1
Source: recepty.mobi
Ingredients
- cherries with pits – 500 g
- sugar – 80 g
- chili pepper – 15 g
- curry – 4 g
- young garlic – 25 g
- rock salt – 8 g
- black pepper ground – 3 g
- coriander – 5 g
- wine vinegar – 15 ml
- nutmeg – 2 g
- starch – 1 tsp