Don't like dogwood? Use it to make a spicy sauce for meat, and you will forever change the way you think about this hard and tart berry! Cooking a stunning dogwood sauce that melts gently in your mouth, and learn all the subtleties and secrets!
Recipe content:
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How to make dogwood sauce: the benefits and subtleties of the recipe
- What is its use?
- How do I prepare the sauce for storage?
- The subtleties of cooking
- How to make dogwood sauce - a classic recipe
- Georgian dogwood sauce
- How to make dogwood sauce for the winter
- Dogwood sauce for meat
- Video recipes
Caucasian cuisine is respectful of dogwood. Dogwood sauce with a slight sourness, pleasant and delicate aroma is always in demand as an additive to fried meat. In addition, the berries are very healing, therefore in the Caucasus they are considered a powerful healer. Healing lavash is prepared from dogwood, ground and dried, jams, dressings and sauces are twisted. The latter, along with a wide variety of Caucasian sauces, dogwood sauce, takes the main place on a par with tkemali and adjika. Now is the autumn time, the time for the ripening of dogwood, so it's time to make all kinds of supplies from it, incl. prepare the sauce. We will talk about it in this review.
How to make dogwood sauce: the benefits and subtleties of the recipe
Autumn is generous with vegetables, fruits, berries and nuts. Cornel is a typical product of this season, because it ripens in September. The berry has a rich ruby-red hue and a tart taste that resembles a mixture of cherries and cranberries. A sweet or spicy dogwood sauce is prepared without much financial and time costs. It retains all useful substances and gives dishes a new original taste.
What is its use?
The berry has valuable substances. Cornel has a pronounced astringent, diuretic, anti-inflammatory, bactericidal and choleretic effect. A decoction from it increases immunity, strengthens the body and tones up. Cornel has fat-burning properties, and fresh berries improve the functioning of the digestive tract. In addition, the berries are rich in pectins, vitamin C and trace elements. Their juice normalizes blood pressure and prevents multiple sclerosis. Cornel effectively lowers blood sugar, which is important for diabetics, and can also help in the treatment of hemorrhoids. Its use should be limited to people with chronic constipation, insomnia, acidity, nervous irritability.
How do I prepare the sauce for storage?
While the sauce is hot, it is carefully laid out in glass pre-sterilized jars and rolled up with sterile lids. It is necessary to keep warm as long as possible, so the jars are wrapped in a warm blanket and left at room temperature until they cool completely. Then they are removed to the cellar or refrigerator.
The subtleties of cooking
- Do not cook the berries for too long. After they are tender, separate the flesh from the seeds and chop it with a blender, a potato crush, or grind through a sieve. There is no need to wait for the dogwood to fall apart. The longer it is exposed to heat, the less vitamins remain in it.
- Sort the dogwood first, selecting the berries without visible defects, ripe and preferably soft. Then they will cook less time.
- Do not use aluminum cookware to boil dogwood sauce. From aluminum, the berries will take toxins. In addition, the ascorbic acid contained in the dogwood promotes the absorption of aluminum into the blood. Use only an enamel or stainless steel pan.
How to make dogwood sauce - a classic recipe
Having learned how to make a classic dogwood sauce, then you can experiment with the recipe, adding different products and getting new tastes.
- Caloric content per 100 g - 450 kcal.
- Servings - 1 can 0.5 l
- Cooking time - 1 hour
Ingredients:
- Cornel - 1 kg
- Sugar - 3 tablespoons
- Salt - 1 tsp
- Cilantro - a few twigs
- Dill - a few twigs
- Black pepper - 1/2 tsp
- Garlic - 1 clove
- Dry mint - 1/2 tsp
- Pepper mix - pinch
How to prepare the classic dogwood sauce step by step:
- Wash the dogwood, place it in a saucepan, fill it with a glass of water and send it to the stove.
- When the water boils, stir the berries and simmer for 15 minutes, stirring constantly.
- Steamed berries, grind to a homogeneous thick mass in any convenient way.
- Return the sauce to the fire and add spices: sugar, salt, black pepper.
- Stir and cook for another 10 minutes.
- Add the remaining spices: finely chopped cilantro, dill, minced garlic and bring to a boil.
- Remove sauce from heat, pour into jars while hot and roll up with iron lids.
Georgian dogwood sauce
Georgian dogwood sauce can be prepared for dinner, and several jars can be closed for the winter. Its taste is moderately sour due to the high content of organic acids and slightly tart. Therefore, you cannot think of a better sauce for meat.
Ingredients:
- Cornel - 500 g
- Dill - bunch
- Cilantro - bunch
- Ground coriander - 1 tsp
- Ground black pepper - 1 tsp
- Pepper mixture - pinch
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
- Sugar - 1 tsp
- Refined vegetable oil - 1 tablespoon
Step by step preparation of Georgian dogwood sauce:
- Wash the dogwood, put it in a saucepan, pour a little water so that it covers the fruits, and boil. Reduce heat and simmer for 15 minutes to soften.
- Peel the garlic, wash the dill and cilantro. Grind food with a blender.
- Throw the boiled dogwood on a sieve and separate the pulp from the seeds. Do not pour the broth.
- Put the pulp of the berries in a blender with garlic and herbs and mash.
- The sauce is ready to serve. You can dilute it with the remaining broth to the desired density.
- To preserve for the winter, return the sauce to the stove, add sugar, coriander and peppers. Stir and heat for 1-2 minutes.
- Add refined vegetable oil to keep the puree from drying out and continue cooking for 15-20 minutes.
- Pour hot into clean jars, roll up the lids, turn upside down, wrap with a warm blanket and leave to cool.
How to make dogwood sauce for the winter
Dogwood sauce for the winter is prepared as simply as other sauces. In addition to the fact that the fragrant seasoning can be served with meat, spaghetti or potatoes, you can also marinate various products in it.
Ingredients:
- Cornel - 1 kg
- Garlic - 1 head
- Ground coriander - 1 tsp
- Red pepper - 1 tsp
- Hops-suneli - 1 tsp
- Olive oil - 1 tsp
- Cilantro - bunch
- Salt - 1 tsp or to taste
Step-by-step preparation of dogwood sauce for the winter:
- Wash the berries, pour into a container and heat over low heat for 10 minutes, stirring, while gently crushing. Continue the process until the dogwood turns into a liquid mass.
- Throw the steamed berries into a sieve and wipe them with a spatula to make a light and slightly liquid puree.
- Wash cilantro, dry and chop with a knife.
- Pound the garlic and coriander until smooth in a mortar. And mix them with dogwood puree.
- Pour in olive oil and add salt.
- Mix the mass and put on fire.
- Simmer the sauce for 10 minutes over low heat, stirring and not scorching.
- The consistency of the sauce should resemble thick jam.
- Sterilize glass jars, put the hot sauce in sterile containers and roll up the lids.
Dogwood sauce for meat
Dogwood sauce for meat has a lot of advantages. In addition to tremendous benefits, aromatic, spicy, sour and tart sauce perfectly complements any dish of meat, poultry and vegetables.
Ingredients:
- Cornel - 1 g
- Tarragon (small bunch) - 1 bunch
- Cilantro (small bunch) - 1 bunch
- Garlic - 3 cloves.
- Salt - 1 tablespoon
- Sugar - 2 tsp
- Utskho-suneli - 1/2 tsp
- Coriander - 1/2 tsp
- Adjika - 1/2 tsp.
Step-by-step preparation of dogwood sauce for meat:
- Rinse the dogwood, put it in a saucepan, fill it with water and boil.
- Remove from heat, fold on a sieve and wipe. Return the puree to the saucepan.
- Add minced garlic, spices, salt, sugar. Stir and let stand for 10-15 minutes.
- Blend the tarragon and cilantro with a blender and add to the saucepan.
- Boil over low heat, stirring occasionally, to a consistency similar to sour cream. The cooking time will take about 30 minutes.
- Pour in sunflower oil, stir and pour the sauce into the jars. Close them tightly with lids and keep them in the cellar after cooling.
Knowing how to make a delicious dogwood sauce for the winter will help you recycle your largest harvest. The simplicity of the cooking process and the elementary set of products make the sauce accessible to everyone, and the aromatic and tart taste diversifies everyday dishes and the festive table.
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