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I admit that the sweet and sour steaks for steaks were not part of my family's recipes and dishes. But I wanted to change this habit, so I looked for recipes for making sweet and sour fruit sauces. I found a lot of recipes, but most were made with compote, butter and flour. Very good recipes, but I couldn't keep the sauce for long. Because I wanted to make a cherry sauce to keep over the winter, until fresh cherry fruit appeared, I decided to make my own recipe.
Here's my cherry sauce recipe.
- 1 plate full of pitted cherries
- 300 g sugar,
- 200 ml of water.
Preparation time: less than 30 minutes
RECIPE PREPARATION Cherry sauce for steaks:
Bring the sugar water to a boil until the sugar dissolves. Then add the cherries and simmer for 20 minutes, until the fruit is cooked but not crushed. Occasionally froth with a whisk. We will have a slightly bound sauce, not very thick. Put hot in sterilized jars, screw the lids on and turn the lid down to create a vacuum. Keep it in the pantry. The sauce can be used as such, the sauce jar is heated a little in the microwave or on the steam bath. Or put in a pan 50 g of butter, let it melt and add a tablespoon of flour. Stir quickly, not to make lumps, add the cherry sauce, season with a little salt and pepper, possibly add a little hot pepper. Serve hot with the steak.