Cherry sauce
Sour cherry trees are numerous in Hungary. Peak season is in the summer. Photo courtesy of stock.xchng.
Cherry sauce is very popular in Hungary. It can be paired with various meat dishes, potatoes, as well as pasta pellets. Although, the recipe has a sweet flavor it is meant to be used for savory dishes.
Ingredients
1 jar (19 oz) pitted sour cherries with juice
1 tbsp lemon juice
1 tsp salt
1 tbsp sugar
1/2 cup (125ml) milk
2 tbsp cornstarch
Directions
In a large pot, bring the cherries, lemon juice, salt, and sugar to a boil. In separate bowl, mix the milk and cornstarch. Add mixture to sauce allowing to thicken for about 5 minutes.
Strain sauce and discard cherries if desired and serve with your favorite dish.
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Category: Recipes
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
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For the habaras I would use flour and not cornstarch and leave out the lemon, because the sour cherry is sour already
Hi Attila,
Thanks for the tips. The jar of cherries I used came with a lot of juice and it was really sweet. That’s why I added the lemon. I guess it depends on the types of cherries you’re using. I find the fruit jars in North American very sweet, some even have syrup in them. Using flour to thicken is always good too as it’s more of the traditional method.
In this instance, I would even suggest omitting the sugar since the jar of cherries is already sweetened.