In France, onion soup has long been considered a delicacy. It was this dish that put ...
Many Caucasians love dogwood sauce. It is in demand among them on a par with tkemali. It is very tasty - with a delicate aroma, slight sourness and bright color. It goes best with grilled meat.
Dogwood has worked well in 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, flat cakes from it, add it to pilaf.
Despite all these advantages, taste, color and, of course, useful components, the cornelian berries have a disadvantage - they have very large bones. Therefore, separating the pulp from the stone is very problematic. But we can handle this too.
Ingredients:
Cornel - 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. It is better to set aside all spoiled berries for compote, as they will spoil the taste of the sauce. Fill in 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 dogwood is ripe (almost black) and 15-20 minutes if the dogwood is not ripe (all shades of red).
We overturn the boiled dogwood on a fine sieve. Pour the broth into a saucepan and do not pour it out. It will make a great compote.
Now we take gloves to keep our hands clean and grind the dogwood on a sieve. As a result, you should have some seeds left.
Now you can pour the broth over the bones, add water and sugar and cook the compote.
Add all spices to the resulting cornelian cherry mass, adjust salt and sugar to your liking. We punch the mass with a blender until smooth. When punching, the sauce is smooth. If you like to feel the greens and garlic in pieces, then you need to chop them finely. For connoisseurs of Caucasian cuisine, we recommend replacing parsley with cilantro. The special taste of this green will give the sauce a unique shade.
Ready-made dogwood sauce can also be prepared for the winter. Bring the sauce to a boil, cook to the desired thickness and pour into sterile jars. Roll up immediately.
Qty. Servings - 8
Cooking time - 30 min
Per 100 g
Beli - 1.19
Fats - 1.85
Carbohydrates - 10.62
If you accidentally saw dogwood berries on sale, be sure to buy and try to make a sauce from it. Sour, slightly tart dogwood sauce is a real treat for meat or fish. The sauce turns out to be not only very tasty, but also very healthy, with a beautiful pinkish-red color.
If the berries are not too ripe, add a little sugar, and you can add your favorite seasonings. Coriander, cumin (cumin), a mixture of peppers, garlic, cilantro, dill, parsley go well in the sauce. In general, try it - the sauce is delicious.
To prepare dogwood sauce for meat (for fish), take the products from the list. Cornel must be rinsed under running water.
Pour the dogwood with water so that it slightly covers the berries.
Depending on the variety and ripeness of the berries, boil the dogwood for 10-15 minutes.
Throw the berries in a colander, cool the cornelian broth.
Put on gloves and separate the bones from the pulp. Transfer the pulp to a blender, discard the bones. Add chopped cilantro, garlic, coriander seeds (you can use ground), salt, pepper, vegetable oil and, if desired, sugar and hot pepper.
Punch the sauce until smooth. By adding a little bit of dogwood broth, adjust the sauce to the desired thickness.
Serve dogwood sauce with meat or fish. Enjoy!
The classic tkemali sauce is made from plums, but not everyone knows that this sauce can be made from other fruits or berries. We have a good harvest of dogwood this year, and I decided to prepare some sauce from it. Of course, the sauce from these berries is amazing, but getting the bones out of the dogwood is not for the faint of heart. You will have to separate the pulp manually to make it bigger, and you won't be able to wipe the berries with seeds. It is better to harvest dogwood tkemali for the winter in small jars to open it and eat it at a time.
Well, now let's cook.
Prepare the ingredients required for making the sauce from the list.
Rinse the dogwood berries with cold water, put in a saucepan and pour the water so that it almost covers the berries. Put the saucepan over the fire and cook the berries for 15 minutes until soft.
While the berries are boiling, peel the garlic, chop the hot peppers into rings and chop the parsley. It is better to use green pepper in this sauce.
Place pepper, garlic and parsley in a blender and chop.
Meanwhile, the berries have already boiled.
Now the most time consuming moment has come: you need to separate the pulp from the seeds. Pour the juice that remained from boiling berries into a cup, we need it to dilute the sauce to the desired consistency.
After that, add the pulp of the berries to the blender bowl to the rest of the ingredients and scroll again until smooth.
Transfer the pulp back to the saucepan, add sugar, salt, suneli hops and olive oil.
Stir the sauce, add the juice that remained from boiling the berries to such a consistency that the sauce is not liquid, but resembles thick sour cream. Cook the sauce, stirring occasionally, for 10 minutes.
Pack the sauce in dry sterile jars and roll up. You do not have to roll it up, but immediately after cooling down, tighten the lids and put them in the refrigerator.
Tkemali dogwood sauce prepared for the winter is a very tasty addition to meat and fish dishes.
Enjoy your meal!
Dogwood produces not only delicious jam and other sweet confitures, but also sauce for meat and fish. An excellent sweet and sour sauce, which is made with the addition of spices and which is somewhat reminiscent of the well-known tkemali. Cornel, of course, is not cherry plum, but dogwood sauce can often be found served with Georgian cuisine.
My dogwood sauce recipe is a variation of the classic Georgian sauce. The presence of hot pepper, garlic, vinegar and spices (herbs) is considered mandatory. I have added tomatoes and ginger to this list.
Ingredients
- dogwood 500 g
- water (or grape / apple juice) 100 ml
- tomatoes 100 g
- hot chilli
- ginger
- dry herbs to taste
- hops suneli 2 tsp
- garlic 3 cloves
- sugar 3 tbsp. l.
- salt 1 tbsp. l.
- dark wine vinegar 50 ml
How to make dogwood sauce
Cornel can be used for making such a sauce both fresh and frozen. Rinse, take away spoiled berries, tear off the branches.
Pour the selected berries into a saucepan with thick walls so that they do not burn during cooking. 
Pour water, and preferably grape or apple juice, into a saucepan with dogwood, and cook the mixture over low heat for 5-10 minutes. 
Pour the tomatoes with boiling water, hold them in water, and then peel them off. 
Wipe the boiled dogwood through a sieve, it will take you about 10-15 minutes. You can make compote from the cake by simply pouring boiling water over the skins and adding honey or sugar to taste. 
Rub the tomatoes through a sieve to get rid of the seeds. 
Chop hot peppers, ginger root, garlic into large pieces. First, take a little of them, and then, in the process of making the sauce, add more to taste.
Pour the dogwood puree and tomatoes into a cooking pot, add the vegetables and ginger to them, and bring to a boil.
Add sugar, salt, suneli hops, wine vinegar. Cook the dogwood sauce for another 20-30 minutes to thicken it.
After the sauce has boiled down and turned into a thick mass, you can extract all the large ingredients that flavor it, or leave them. Remove the prepared sauce from the stove.
By that time, you should already have sterilized bottles ready. Pour the dogwood sauce over them, roll up the lids, turn upside down and cover with a towel, or better with something warmer. When the dogwood sauce has cooled, put the bottles in a cool place or in the pantry.
Georgian cuisine treats dogwood with respect. Dogwood makes very tasty sauces with a delicate and pleasant aroma, with a slight tart sourness, which is very popular with all gourmets. Dogwood fruits are so curative that Georgians call him a mighty doctor and make all kinds of delicacies out of him. Along with a huge assortment of Georgian sauces, dogwood sauce deserves a prominent place along with tkemali sauce and adjika. Summer-autumn is the time when the dogwood ripens, and just at this time it is time to harvest it.
For the sauce you will need:
- 700 grams of dogwood;
- Water - half a glass;
- 1/2 teaspoon of cilantro seeds;
- 1-2 cloves of garlic;
- Dry suneli (a mixture of dried spices);
- Half a teaspoon of capsicum;
- Greens and salt to taste.
The first option for making dogwood sauce:
- Rub very ripe dogwood fruits through a colander.
- Add chilled boiled water, chopped cilantro seeds, paprika, garlic crushed with salt.
- Pour dry suneli, chopped cilantro and dill greens there and mix everything thoroughly.
Dogwood sauce (second option).
For the sauce you will need:
- 500 grams of dogwood;
- 1-2 cloves of garlic;
- 3-4 sprigs of cilantro;
- Capsicum;
- Salt.
Second cooking option:
- Go through the ripe dogwood, rinse, put in a saucepan, fill with water so that the water covers the berries and cook for 10-15 minutes.
- After that, rub everything through a sieve together with the broth.
- Add crushed coriander greens, paprika, garlic and salt to the resulting puree mass.
- Mix everything thoroughly.
The sauce itself is considered universal, ideally suited to both poultry, meat and fish dishes, and to many salads and side dishes. It can be used both hot and cold. Any dogwood is suitable for a recipe - cultured or wild. This sauce is also made for long-term storage and is hermetically sealed in jars or bottles.
