It takes 1 hour to cook dogwood sauce.
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.
After cooking, cool the dogwood, put it in a sieve (do not pour the dogwood broth), rub, 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 jars and roll up.
Delicious facts
– 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 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 the ingredients are distinguishable and not ground into flour.
– You can add sugar to the broth in which the dogwood was cooked: you get a compote. For a more interesting flavor, you can boil peaches in it.
– 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 with boiled meat, it is especially good with beef and lamb.
– Boiled dogwood can be rubbed not through a sieve, but through a colander, using a potato crush.