Description
Dogwood berries have a lot of advantages. They contain organic acids (citric, malic and very rare amber), useful sugar, essential oil, calcium, magnesium, potassium, plenty of vitamin C and so on... I Love this berry. Every autumn, prepare jam from a Cornel, Cornel juice, freeze a few pounds and be sure to cook the sauce from dogwood. Fragrant, spicy, slightly sour, tart and the sauce perfectly complements the dish of meat or poultry.
Ingredients
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Dogwood
1 kg
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Tarragon
1 coup
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Cilantro
1 coup
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Garlic
3 tooth
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Salt
1 Tbsp
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Sugar
2 tsp
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Utsho-suneli
0.5 tsp
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Coriander
0.5 tsp
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Adjika
0.5 tsp
Cooking
Dogwood washed, put in a saucepan and cover with water so that it only slightly covered berries. Bring to a boil.
Remove from heat, drain in a sieve (along with the water in which boiled dogwood) and RUB through a sieve into a saucepan.
In the resulting mass add the garlic, passed through press, spices, salt, sugar. Mix and allow to stand 10-15 minutes. (perhaps the amount of sugar will have to increase, as the Cornel-berry is quite sour, but everyone has different tastes)
Tarragon and cilantro chop (finely chop or use a blender). I use cilantro with stems. But the tarragon take only the leaves because the stems are quite hard (the stems do not discard the tarragon, and later discuss where they can be applied).
In the pan with the sauce, add chopped greens, put on low heat and cook, stirring constantly, until the consistency is not very thick cream or to the one you need (30 minutes). Try the sauce, if necessary add salt or sugar.
Stalks of tarragon chopped. Dry in the oven or in the microwave.
Add in a bottle of sunflower oil (odorless), tightly closed with a stopper, put in a dark place and in a week you will have a wonderful flavored oil!
The sauce cool, pour into sterilized jars (or bottles), close lid and store in a cool place. From this quantity of products obtained 850-900 ml of the prepared sauce.
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