Sour cherry sauce with sour cream

Sour cherry sauce with sour cream is made by tempering the sour cream before adding it, while the starch thickens the sauce gently without making it too thick. The cherries simmered with sugar give it a sweet-tart flavor, and the fruit stays soft in the sauce, which is served warm. I choose ripe but firm sour cherries because I like to feel the pieces after they’ve cooked. Prep: 15 minutes. Cook: 29 minutes. Rest: 15 minutes. Total time: 59 minutes. Servings: 4. About 210 kcal and 3 g protein per serving.
Ingredients
- 500 g sour cherries
- 600 ml water
- 2 tablespoons sugar
- 200 g sour cream with 20% fat
- 1 teaspoon salt
- 1 tablespoon starch
- 30 ml cold water
Preparation
1. Take the sour cream out of the fridge 15 minutes beforehand. Wash and pit the sour cherries. 2. Put the cherries in a small saucepan with 600 ml water and 1 tablespoon sugar. Boil for 15 minutes, until the fruit softens. 3. Mix the sour cream with 2 tablespoons of the hot sauce, then pour it into the saucepan. Simmer over low heat for 12 minutes, stirring, until the sauce is an even color. 4. Taste and adjust the sweetness with the second tablespoon of sugar and 1 teaspoon salt. 5. Dissolve the starch in 30 ml cold water and pour it into the sauce. Cook for another 2 minutes, until it thickens lightly.
Notes
In my family, fruit sauces are often served with roast meat, and I make this one the way I remember it from my grandmother. I serve it warm with boiled chicken or beef; it keeps in the fridge for up to 3 days in a sealed container. Ripe but firm sour cherries are easier to pit, while very soft ones break apart quickly. If the sauce boils hard after you add the sour cream, it can curdle; keeping the heat low helps it stay smooth. Sour cream contains dairy.
Frequently asked questions
Can I use sweet cherries instead of sour cherries?
Yes, the sauce will be less tart. Start with 1 tablespoon sugar and taste before adding the second.
What should I do if the sauce has thickened too much?
Stir in 1 tablespoon hot water at a time until it reaches the consistency you want.
Can I make it without starch?
Yes, but let the sauce simmer uncovered for another 5-8 minutes, stirring occasionally.
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