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Fresh sour cherry sauce with whole cherries and spices
Silky sour cherry sauce made from fresh fruit

Hungarian Sour Cherry Sauce

Author: Flavelo
Sauces and Gravies Recipes
A cafeteria nightmare? Not if made right! Good sour cherry sauce isn't a pink floury goop, but a celebration of tart fruit and warm spices (cinnamon, cloves). It's divine not just with boiled beef, but also with roasted meats 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 ✓

Simmer the cherries with water, spices, lemon juice, and sugar for 10 minutes.

Tip: Put cloves in a tea infuser so you don't have to hunt for them later.
2 ✓

Mix cornstarch with a little cold water to make a slurry, then pour into the boiling soup while stirring constantly. Boil for 1 minute.

Tip: Cornstarch gels under heat, thickening the juice. Constant stirring prevents lumps.
3 ✓

If using cream, temper it (mix a ladle of hot juice into the cream first, then pour back) at the end.

Tip: This prevents the cream from curdling in the hot, acidic liquid.

Recipe FAQ

Why is the color pale?
Cream lightens it. If you want a deep red color, thicken only with cornstarch.

Ingredients

  • 1 lb Sour Cherries (fresh or frozen, pitted)
  • 0.25 cup Sugar
  • 1 cup Water
  • 1 stick Cinnamon
  • 3 whole Cloves
  • 1 tbsp Lemon Juice
  • 2 tbsp Cornstarch
  • 0.25 cup Heavy Cream (optional)