Cherry sauce for meat dishes
Delicious and easy to prepare sauce that stores well without refrigeration...


  • Cherry

    2 kg

  • Cilantro

    1 coup

  • Dill

    1 coup

  • Garlic

    12 tooth

  • Sugar

    150 g

  • Salt

    40 g

  • Coriander

    2 tsp

  • Zira

    0.5 tsp

  • Peppers red hot chilli

    1 tsp

  • Turmeric

    1 tsp

  • Vinegar

    30 ml


A core set of products (except for little things, of course)...
Cherries relieve from the bones. Them in a meat grinder. Pour the resulting puree into a small pot or saucepan. Press out the garlic and proverjaem this mixture for 20...25 minutes on low heat, not forgetting to stir constantly...
Greens finely chop. Spices salt and sugar mixed in a separate vessel. After a time add all of this to the cherry...
Stir and proverjaem another 30...35 minutes (again, not forgetting to stir). For a couple of minutes before finishing boiling add vinegar and mix thoroughly. Pour in sterilized jars. Then – as usual: turn over, wrap it up, cooled and cellars or closets...
That's the whole recipe! See how easy??? Bon Appetit!!!
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