A cherry sauce over chicken or potatoes is a unique pleaser.
Cseresznye Mártás
/cher-es-nye mahr-tahsh/
Makes 2 1/2 cups (620 ml)
2 Tbs. (9 g) flour
2 Tbs. (30 ml) each: sour cream and butter
2 can (15-ounces/430 g) pitted organic cherries, including the juice
1 Tbs. (15 ml) organic lemon juice
1 tsp. (4,5 g) organic sugar
1/2 cup (120 ml) light organic cream
1. Lightly brown flour in butter.
2. Add cherries with the juice, lemon juice, and sugar.
3. Bring to a slow boil until thickened.
4. Combine cream and sour cream, add to the sauce, and cook on low heat about 5 minutes.
5. It can be served warm, cold, or room temperature.
-modified Hungarian Cookbook
-modified Hungarian Cookbook
