Cherry sauce for grilled meat
4 servings
30 minutes
Cherry sauce for grilled meat is a refined element of Spanish cuisine that adds brightness and depth of flavor. Its history traces back to medieval Spanish gastronomy, where fruits were often used to soften the rich taste of meat. The combination of sweet ripe and dried cherries with the slight acidity of apple cider vinegar creates a balance enhanced by the warmth of spices: cinnamon, allspice, cardamom, and ginger. This sauce not only complements the meat but transforms it into a harmonious dish with a sophisticated aroma and tangy notes. It pairs perfectly with pork, beef, or duck and can adorn the table on special occasions, adding gastronomic elegance to dishes.
1
In a saucepan, mix pitted cherries, dried cherries, vinegar, water, minced garlic, sugar, ginger, allspice, cinnamon, cardamom, and cayenne pepper. Bring to a boil, reduce heat, and simmer for 15-20 minutes until soft.
- Cherry (sour): 330 g
- Dried cherries: 70 g
- Apple cider vinegar: 0.5 glass
- Water: 0.3 glass
- Garlic: 2 cloves
- Sugar: 1 tablespoon
- Ground ginger: 0.3 teaspoon
- Ground cinnamon: 0.1 teaspoon
- Ground allspice: 0.1 teaspoon
- Cayenne pepper: 0.1 teaspoon
- Ground cardamom: 0.1 teaspoon
2
Slightly cool and transfer to a blender. Blend until smooth.
