Many Caucasians adore dogwood sauce. It is in demand among them along with tkemali. It is very tasty - with a delicate aroma, light acidity and bright color. It goes best with grilled meat.
Dogwood has proven itself in culinary recipes. Most often, compotes are made from it, but if you decide to master the Caucasian cuisine, then their use of berries is not limited to sauce and compote. They make soups, cakes from it, add it to pilaf.
Despite all these advantages, taste, color and, of course, useful components, berries of cornel bush have a drawback - they have very large bones. Therefore, it is very difficult to separate the flesh from the bone. But we can handle this as well.
Ingredients:
Dogwood - 500 g;
Parsley (cilantro) - 1 bunch;
Salt to taste;
Ground black feather - ½ teaspoon;
Coriander - ½ teaspoon;
Sugar - to taste;
Garlic - 3-4 cloves;
Vegetable oil - 1 tablespoon
Recipe:
Dogwood berries need to be sorted out and washed. All spoiled berries, it is better to set aside for compote, as they ruin the taste of the sauce. Pour whole and not spoiled berries with water.
Put the saucepan on the fire and bring to a boil. Reduce the heat and cook for 10 minutes if the cornel is ripe (almost black) and 15-20 minutes if the cornel is not ripe (all shades of red).
Tilted boiled dogwood onto a fine sieve. Pour the broth into a saucepan and do not pour it. It will make a great compote.
Now we take gloves to keep our hands clean and rub the dogwood on a sieve. As a result, you should have left seed pits.
Now you can pour the seeds with a decoction, add water and sugar and cook the compote.
In the resulting cornel mass we add all the spices, adjust the salt and sugar to your liking. Punch the mass with a blender until smooth. When punching, the sauce is homogeneous. If you like greens and garlic to be felt in slices, then you need to chop them finely. For connoisseurs of Caucasian cuisine, we recommend replacing parsley with cilantro. The special taste of this greens will give the sauce a unique shade.
Ready dogwood sauce can also be prepared for the winter. Bring the sauce to a boil, cook to the desired density and pour into sterile jars. Roll up immediately.
Count Servings - 8 pcs.
Cooking time - 30 min.
Per 100 g
Beli - 1.19
Fats - 1.85
Carbohydrates - 10.62
Kcal - 61.9
