Cherry Sauce Recipe – Hungarian Cseresznye Martas

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

Prep Time:  20 minutes

Cook Time:  20 minutes


– 2 tablespoons of all-purpose flour

– 2 tablespoons of butter

– 1 pound of washed, stemmed, pitted sour cherries

– 1 tablespoon of lemon juice

– 1 teaspoon of sugar

– a pinch of salt

– 1/2 to 3/4 cup of half-and-half

– 2 tablespoons of 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 of half-and-half and sour cream until smooth.  If cherries have not given off a lot juices, you may need to use 3/4 cup of 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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