It takes 1 hour to prepare dogwood sauce.
How to cook dogwood sauce
Products for dogwood sauce
Dogwood – half a kilo Coriander
greens – half a bunch
Dill – half a bunch
Hot pepper – 1 pod
Dried mint – half a tablespoon
Coriander – 2 tablespoons
Garlic – 3 teeth
Grape vinegar – half a tablespoon
Olive oil – 1 tablespoon
Dogwood broth – half a cup
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 it in a saucepan and pour water so that it slightly covers the dogwood. Put the pan with dogwood on the fire, bring to a boil and cook after boiling for 20 minutes over low heat. Put greens, spices, garlic, salt, sugar, coriander, mint into a blender, pour in grape vinegar and oil, grind into a puree.
Cool the dogwood after cooking, put it in a sieve (do not pour out the dogwood broth), wipe it, removing the bones, and add to the blender. Mix well.
Pour dogwood broth and dogwood with spices into the pan, bring to a boil and boil until the consistency of sour cream for 15 minutes.
Pour the finished dogwood sauce into jars and roll up.
Tasty 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 pre-sterilized glass 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 crushed into flour.
– In the broth in which the dogwood was boiled, you can add sugar: you get a compote. To give a more interesting taste, you can boil peaches in it.
– The sauce must be simmered over low heat, because the thick mass tends to splatter.
– 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 , especially good with beef and lamb .
– Boiled dogwood can be rubbed not through a sieve, but through a colander using a potato masher.