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Cherry Sauce Recipe - Hungarian Cseresznye Martas


Cherry Sauce

Cherry Sauce

By Cheeseslave on Flickr
This recipe for Hungarian cherry sauce or cseresznye martas is a savory sauce made with sour cherries and usually paired with chicken, potatoes or game meats. Once the half-and-half and sour cream are added, it takes on a pinkish hue. This is not a dessert sauce.

Makes about 2 1/2 cups Hungarian Cherry Sauce or Cseresznye Martas

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 pound washed, stemmed, pitted sour cherries
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • Pinch salt
  • 1/2 to 3/4 cup half-and-half
  • 2 tablespoons sour cream


  1. In a medium saucepan, lightly brown flour in butter. Add cherries, lemon juice, sugar and salt. Bring to a boil, reduce heat and simmer until thickened.

  2. In a small bowl, combine 1/2 cup half-and-half and sour cream until smooth. If cherries have not given off a lot of juices, you may need to use 3/4 cup half-and half instead of 1/2 cup.

  3. Temper the sour cream mixture with a ladleful of the cherry sauce. Return the tempered sour cream mixture to the cherries, mix well and heat through on low for about 5 minutes. Serve warm, cold or at room temperature with chicken, potatoes or game meat.
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