How to cook dogwood sauce
Dogwood Sauce Products
Dogwood - half a kilo
Cilantro greens - half a bunch
Dill - half a bunch
Hot pepper - 1 pod
Dried mint - half a tablespoon
Coriander - 2 tablespoons
Garlic - 3 prongs
Grape vinegar - half a tablespoon
Olive oil - 1 tablespoon
Cornelian broth - half a glass
Salt - 1 tablespoon
Sugar - 2 tablespoons
How to cook dogwood sauce
Select ripe, dense, juicy dogwood fruits. Remove the stalks and leaves, rinse the dogwood, put in a saucepan and cover with water so that it slightly covers the dogwood. Put a pot of dogwood on the fire, bring to a boil and cook after boiling for 20 minutes over low heat. Put herbs, spices, garlic, salt, sugar, coriander, mint in a blender, pour in grape vinegar and oil, grind in mashed potatoes.
Cool the dogwood after cooking, put it in a sieve (do not pour the dogwood broth), rub it, removing the seeds, and add to the blender. Mix well.
Pour dogwood broth and dogwood with spices into a saucepan, bring to a boil and boil until sour cream consistency for 15 minutes.
Pour the prepared dogwood sauce into the jars and roll up.
Fusofacts
- If you plan to keep the sauce in the refrigerator for a long time, do not add garlic to it, but, on the contrary, add a little grape vinegar.- The sauce will last for a long time in the refrigerator in a regular glass pre-sterilized bottle with a screw cap.
- You can grind the ingredients in a blender. Make sure that the pieces of ingredients are visible and not ground into flour.
- You can add sugar to the broth in which the dogwood was cooked: you get a compote. You can boil peaches in it for a more interesting flavor.
- The sauce should be cooked over low heat, because the thick mass tends to splash.
- Italian dogwood sauce involves adding the zest of half a lemon. In addition, a lot of sugar is added to the sauce - 1/2 weight of dogwood puree. This sauce is served to boiled meat, especially good with beef and lamb.
- Boiled dogwood can be rubbed not through a sieve, but through a colander, using a potato crush.