Meggymartas

June 20, 2012

Meggymartas - kvalifood.com

Meggymartas is a Hungarian sour cherry sauce, thickened with sour cream and flour. It is a sweet-tart fruit sauce served over boiled or roasted meat – not a dessert. The combination of sour cherries, cinnamon, cloves, and tangy sour cream is distinctly Hungarian.

Serves 4

Ingredients

500 g pitted sour cherries (fresh, frozen, or preserved)
300 ml water (reduce if using preserved cherries with syrup)
50 g granulated sugar, to taste (reduce if using preserves)
1 tsp ground cinnamon
3-4 whole cloves
1/2 lemon, juiced (ca. 15 ml)
1 pinch salt
200 ml sour cream (tejfol)
2 tbsp plain flour

Directions

Place the cherries in a pot with the water. Add the sugar, cinnamon, cloves, lemon juice, and salt. Bring to a boil, then reduce heat and simmer 5-8 minutes until the cherries are soft but still hold their shape.
In a small bowl, whisk the sour cream and flour together until completely smooth.
Ladle 4-5 tbsp of the hot cherry liquid into the sour cream mixture, stirring constantly to temper it. Strain through a fine sieve if any lumps remain.
Pour the tempered sour cream mixture into the pot with the cherries, stirring continuously. Bring back to a gentle boil and cook 2-3 minutes until the sauce thickens.
Taste and adjust sugar or lemon juice. Remove the cloves if desired. Serve hot alongside boiled or roasted meat.

Notes

Sour cream (tejfol) is the traditional choice and gives a slight tang that complements the cherries. Cooking cream can substitute for a milder result.
Replace the flour with 1.5 tbsp cornstarch for a gluten-free version.
If using jarred sour cherry preserves, use the syrup as part of the liquid and reduce or omit the sugar.
Traditional pairing is boiled beef or pork, but also works with roasted poultry.
Keeps 3 days refrigerated.