Delicious Red Fruit Sauce To Accompany Your Meats

To eat well, in a delicious and healthy way, a red fruit sauce can be included in the menu to accompany the meats. These are simple and fun recipes to prepare, which will add a different touch to any dish.

Any good diet requires knowing how to combine foods. Although they may seem incompatible flavors, sometimes the product combinations surprise us. The fruits of the forest or red fruits are very well integrated in salty cuisine.

A colorful berry sauce can bring out the flavor of beef, pork, chicken or game. A turkey dish accompanied with a strawberry, blackberry or currant sauce will be the delight of any diner. Raspberries and blueberries, whether fresh or frozen, are great for creating these culinary delicacies.

A delicacy with high nutritional value

These recipes are highly recommended, since red fruits are rich in nutrients. They are high in fiber and low in calories and have anti-inflammatory and antioxidant agents. Among other qualities, they also stand out for:

• Provide vitamin C.
• Increase good cholesterol (HDL).
• Regulate blood pressure.
• Lower the risk of heart disease.

Sirloin in red fruit sauce

Ingredients

• One regular-size sirloin (400 g)
• 1 cup of assorted red fruits, fresh or frozen (blueberries, currants, blackberries, raspberries, strawberries …) (150 g)
• ½ cup of orange juice (125 ml)
• ⅓ cup of sugar (65 g)
• 1 tablespoon of Modena balsamic cream (15 ml)
• 1 teaspoon of corn flour or cornstarch (5 g)
• Salt
• Pepper
• Olive oil

Preparation

1. First, the fat is removed from the sirloin and it is dried very well with kitchen paper. Season the meat.
2. In a frying pan with a drizzle of oil, brown the meat over medium heat so that it cooks on the inside, without burning on the outside. We withdraw and reserve.
3. In a pot we place the red fruits, the orange juice, the sugar and the balsamic cream. Cook over low heat, stirring constantly, until the sugar dissolves and the flavors blend. We add salt to taste.
4. In a glass with cold water we dissolve the corn flour. We add it to the pot and stir until we achieve a homogeneous mixture. Remove from the heat when we have achieved the desired  degree of thickness .
5. We rectify the salt point of the sauce.
6. We serve the sirloin cut into thick slices with the red fruit sauce on top.

Sauce with port wine and red berries

Ingredients

• ¾ cup of white onion (150 g)
• 2 tablespoons of sugar (30 g)
• 1 cup of berries, fresh or frozen (150 g)

• ½ glass of Port wine (100 ml)
• 1 glass of vegetable broth (200 ml)
• Ground black pepper
• Salt
• Extra virgin olive oil
• 1 tablespoon of butter (20 g)

Preparation

1. Peel and finely chop the onion. Heat a couple of tablespoons of olive oil in a saucepan and cook the onion together with the sugar, over low heat, for 10 minutes. Cover the casserole for better cooking.
2. Add fresh or frozen berries.
3. Raise the heat and when it reaches the boiling point add the wine and let it reduce.
4. Add the vegetable broth and bring to the boil again. It will take another ten minutes of cooking over medium heat before grinding and passing through the strainer.
5. Check the level of salt and ground black pepper.
6. Next, we add the butter and stir until all the ingredients come together. The butter will give the sauce a very special shine.
7. We serve this red fruit sauce with the chosen meat. It combines very well with red meats or with those that have a high fat point.

A sauce of red berries for meats

ingredie efore

• 2 cups of berries, fresh or frozen (300 g)
• 1 cup of sugar (200 g)
• Water
• ¼ cup of sherry vinegar (62 ml)
• ¼ cup of apple juice (62 ml)

Preparation

1. In a saucepan add the sugar with a little water and heat over low heat. When it is browned, add the vinegar little by little.
2. Let the vinegar evaporate and, when it is reduced by half, add the apple juice. Again we let it evaporate and we will get a kind of reduced vinegar or caramel with a touch of vinegar.
3. When the sauce thickens, add the red berries.
4. The sauce can stay in the fridge for seven days. We can also freeze it to enjoy it several times.