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Fresh sour cherry sauce with whole cherries, flavoured with cinnamon and cloves
Silky sour cherry sauce, cooked from fresh cherries, with vanilla or cinnamon flavouring

Hungarian Sour Cherry Sauce

Author: Flavelo
Recipes Sauces and Gravies
The terror of Hungarian school canteens? Not if you do it right! Good cherry sauce is not pink floury paste, but a celebration of the fruit's acidity and the warmth of spices. The secret lies in the spices (cinnamon, cloves) and patience. Divine not only with boiled meat but also with toasted semolina or sponge cake.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 5 servings
🔥 Calories 150 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Put the cherries on to boil with the water, spices, lemon juice, and sugar. Cook for 10 minutes.

Tip: You can put the cinnamon and cloves in a tea infuser so you don't have to hunt for them.
2 ✓

Mix the cornflour in a little cold water and pour into the hot soup whilst stirring continuously. Boil for 1 minute.

Tip: Starch gelatinises under heat, this thickens the liquid. Continuous stirring prevents lumps.
3 ✓

If using cream, add it at the end by tempering (mix a ladle of hot liquid into the cream, then pour back).

Tip: This way the cream won't curdle in the hot, acidic medium.

Recipe FAQ

Why is the colour pale?
If you use cream, it lightens it. If you want a deep red colour, thicken only with cornflour.

Ingredients

  • 500 g Sour cherries (fresh or frozen, pitted)
  • 50 g Sugar
  • 200 ml Water
  • 1 stick Cinnamon
  • 3 whole Cloves
  • 1 tbsp Lemon juice
  • 2 tbsp Cornflour (Cornstarch)
  • 50 ml Double cream (optional)