Cherry Sauce for Meat with Red Wine and Balsamic

Name: Cherry Sauce for Meat with Red Wine and Balsamic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: About 500 ml
Cuisine: Ukrainian-inspired
Ingredients: 500 g pitted fresh or thawed cherries; 100 g sugar; 100 ml dry red wine; 2 tbsp balsamic vinegar; 0.5 tsp curry powder or ground ginger; 0.25 tsp ground black pepper; to taste salt; 1 tbsp cornstarch; 2 tbsp cold water

A sweet-tart cherry sauce with dry red wine, balsamic vinegar and a little curry, thickened with cornstarch.

By Savva LoginovUpdated October 2, 2026

Total 40 minMakes About 500 ml

Jump to Recipe

The original sauce starts with 500 grams of cherries and dry red wine, not onions or red-wine vinegar. Its balsamic vinegar brings acidity while a small measure of curry or ginger adds warmth. Pit fresh cherries, or thaw frozen ones and keep their juices for the pan. Dissolve the cornstarch in cold water before it meets the hot fruit so the sauce thickens smoothly. Simmer only until the cherries soften and the liquid coats a spoon; it will thicken a little more as it cools. Taste before serving beside roast duck, pork or beef, and add sugar or vinegar only if the balance needs it.

Recipe card

Cherry Sauce for Meat with Red Wine and Balsamic

Prep 15 minCook 25 minTotal 40 minYield About 500 ml

Equipment: Saucepan, spoon, cherry pitter, small bowl

Ingredients

500 g pitted fresh or thawed cherries 100 g sugar 100 ml dry red wine 2 tbsp balsamic vinegar 0.5 tsp curry powder or ground ginger 0.25 tsp ground black pepper to taste salt 1 tbsp cornstarch 2 tbsp cold water

Instructions

Prepare cherries
Pit the cherries, or thaw frozen fruit and save the juices.
Simmer the base
Heat cherries, sugar and wine until the sugar dissolves and fruit softens, about 10 minutes.
Season
Stir in balsamic vinegar, curry or ginger, black pepper and a little salt.
Thicken
Mix cornstarch with 2 tbsp cold water. Stir into the simmering sauce and cook about 3–5 minutes until glossy and spoon-coating.
Serve
Leave textured or blend smooth; serve warm with cooked meat.

How to tell when it is ready

Sauce coats a spoon without visible lumps.

Tips

Thaw frozen cherries over a bowl to save their juice.
Whisk cornstarch into cold water before adding it.
Reduce heat once the sauce thickens to prevent scorching.
Add a little extra vinegar only after tasting the finished sauce.

Serving suggestions

Spoon over roast duck.
Serve beside pork tenderloin.
Offer with a beef steak.
Use a small amount with a savory cheese plate.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Refrigerate covered up to 3 days; reheat gently.

Food safety

This is a refrigerator sauce, not a shelf-stable canned product. Do not hot-fill jars for pantry storage.

Frequently asked questions

Can I omit wine?

Replace it with unsweetened pomegranate juice for a different, nonalcoholic sauce.

How should I store cherry sauce for meat?

Refrigerate covered up to 3 days; reheat gently.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.