Adjika from dogwood for the winter recipes. Video: How to make dogwood sauce

Many Caucasians love dogwood sauce. It is in demand among them on a par with tkemali. It is very tasty - delicate aroma, slight sourness and bright color. It goes best with grilled meats.

Dogwood has proven itself well in recipes. Most often compotes are made from it, but if you decide to master caucasian cuisine, then their use of berries is not limited to sauce and compote. They make soups, cakes from it, add it to pilaf.

Despite all these advantages, taste, color and of course useful components, the berries of the dogwood bush have a drawback - they have a very big bones. Therefore, separating the pulp from the stone is very problematic. But we can handle that too.

Ingredients:

Dogwood - 500 g;

Parsley (cilantro) - 1 bunch;

Salt - to taste;

Black feather ground - 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. Whole and not rotten berries are poured 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 an excellent compote.

Now we take gloves so that our hands remain clean and grind the dogwood on a sieve. As a result, you should be left with a bunch of bones.

Now you can pour the bones with a decoction, add water and sugar and cook the compote.

Add all the spices to the resulting dogwood mass, adjust salt and sugar to your liking. Punch the mass with a blender until smooth. When punching, the sauce is homogeneous. If you like to feel 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 herb will give the sauce a unique shade.

ready sauce dogwood can also be prepared for the winter. Bring the sauce to a boil, cook to the desired density and pour into sterile jars. We roll right away.

Qty. Servings - 8 pcs

Cooking time - 30 min

Per 100 g

Beli - 1.19

Fats - 1.85

Carbohydrates - 10.62

Interesting range of flavors beautiful colour And spicy aroma- this is only part of the characteristics unusual sauce. It can be prepared in big banks or in small containers with screw-tops (leftover from store-bought ketchup and mustard). If the sauce is stored in the refrigerator, then it can stand all winter and even longer.

Ingredients

• Dogwood - 1 kg
• Hot pepper - 3 pcs.
• Garlic - 10 cloves
• Dill - 1/2 bunch
• Olive oil - 2 tbsp.
• Mint - 1/2 bunch
• Wine vinegar - 1 tbsp.
• cilantro - 1/2 bunch
• Coriander - 2 tbsp
• Sugar - 2 tbsp
• Salt - 1 tbsp.

Information

Conservation
Portions - 0.5 l
Cooking time - 1 h 30 min

Dogwood sauce: how to cook

Rinse dogwood. Remove tails and other debris.

Place the berries in a bowl. Pour cold water. The liquid should completely cover the dogwood. Put the saucepan on low heat. Boil berries for 20 minutes.

Peel the garlic. Rinse the mint, cilantro and dill greens. Remove seeds and stems from hot peppers.

Put the garlic, chopped pepper and chopped greens into a blender. Kill everything. Add coriander, salt and sugar. Pour in the vinegar. Mix the ingredients again in a blender. Pour in oil. Whip the mixture until a puree with grains is formed.

Drain the water from the pan with the berries into a separate container.

Grind the dogwood through a fine sieve. Grind the mass in a blender along with a dressing of herbs and spices.

Send a mass of herbs, pepper, garlic, spices and dogwood to the pan. Pour in the liquid in which the berries were prepared. Mix ingredients thoroughly. Bring the sauce to a boil over low heat. Boil 15 min. The liquid should evaporate a little, and the mass should become similar in consistency to sour cream.

From dogwood it turns out not only delicious jam and other sweet jams, but also sauce for meat and fish. Great sweet and sour sauce, which is made with the addition of spices and which is somewhat reminiscent of the well-known tkemali. Dogwood, of course, is not cherry plum, but dogwood sauce can often be found served with Georgian dishes.

My dogwood sauce recipe is a variation of the classic Georgian sauce. The presence is required hot pepper, garlic, vinegar and spices (herbs). I added tomatoes and ginger to this list.

Ingredients

• dogwood 500 g
• water (or grape/apple juice) 100 ml
• tomatoes 100 g
• hot capsicum
• ginger
• dry herbs to taste
• suneli hops 2 tsp
• garlic 3 cloves
• sugar 3 tbsp. l.
• salt 1 tbsp. l.
• dark vinegar 50 ml

How to make dogwood sauce

Dogwood for the preparation of such a sauce can be used both fresh and frozen. Rinse, select spoiled berries, cut off branches.
Pour the selected berries into a saucepan with thick walls so that they do not burn during the cooking process.

Pour water into a saucepan with dogwood, and preferably grape or Apple juice, and boil the mixture for small fire 5-10 minutes.

Pour the tomatoes with boiling water, hold them in water, and then peel them.

Rub 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.

Cut hot pepper, ginger root, garlic into large pieces. Take a little at first, and then, in the process of preparing the sauce, add more to taste.

Pour the dogwood puree and tomatoes into a cooking pot, send 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 remove everything large ingredients that flavored it, or leave them. Remove the finished 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 cool place or in the pantry.

Being essentially just a free fantasy on the topic traditional adjika, dogwood adjika combines all the significant characteristics of this classic seasoning. There is a rich aroma, and bright spicy taste fresh herbs, garlic, hot pepper and spices, which any good adjika, only the base is more tender - fruity.

Light natural sourness of dogwood berries gives adjika a special, unique charm. Its juicy, seductive "berry" taste and noble ruby ​​​​color are always in the center of everyone's attention. Moderately spicy and spicy, dogwood adjika goes well with meat dishes and poultry, and can also be used as a condiment and as independent snack. Try it!

Prepare the ingredients according to the list.

Rinse the cornel fruits, sort and dry.

Wipe the berries through a sieve with a large cell, separating the pulp from the seeds. At ripe fruits the pulp is soft and this process is easy, therefore, for the preparation of adjika, it is advisable to use ripe or even slightly overripe fruits.

If the fruits of the dogwood are hard and they are far from ripeness, there is also a way out. Just pre-freeze the dogwood by placing the fruits in the freezer for 5-8 hours, and defrost before cooking the adjika. When thawed, the berries will soften. This method of preparing dogwood is not the fastest, but with it you will save a maximum of vitamins.

Another option, less gentle, but faster, is to place the dogwood in boiling water and boil at a low boil for 10-15 minutes.

Finely chop and mix the rest of the adjika components: garlic, hot peppers and fresh herbs.

To the resulting mixture, add 2 generous pinches of salt and dried herbs. Pound the components in a mortar or blender until a thick homogeneous mixture is obtained.

Combine the pulp of the dogwood and spice mixture. Mix thoroughly. Add more salt and spices to taste if desired.

Without being exposed heat treatment, adjika remains "alive", saturated with vitamins. In a sealed and sterile container in the refrigerator, such adjika can be stored for several weeks.

In order to increase the shelf life of adjika up to 3-4 months - add to the resulting "live" adjika olive oil, salt (in such an amount that the adjika was slightly oversalted to taste), sugar, wine vinegar to taste and bring the mixture to a boil. As soon as the adjika boils, turn off the heat and pour the adjika into sterilized jars, close with sterilized lids and wrap until cool. Store chilled adjika in the refrigerator.

Another Alternative option blanks - freezing of individual components of adjika. If the capacity of the freezer allows, just freeze the cornelian cherry and a few hot peppers in portions. So, regardless of the time of year, it will be possible to prepare a fresh portion of "live" dogwood adjika by simply adding garlic, spices and fresh herbs.

Dogwood adjika is ready! Bon appetit!

Dogwood sauce - traditional seasoning oriental cuisine. It is no less popular than the famous tkemali or spicy pomegranate narsharab. This seasoning is universal, suitable for almost all dishes, both from meat, and from game or fish.

Yes, just spread on bread or pita bread, and it's delicious! And for barbecue or grilled chicken - just delicious. In addition, it can also be used as a marinade. It is especially delicious to marinate in it. lamb ribs and pork.

Preparing is quite simple, almost every family has its own recipe, it differs mainly in the amount of garlic and fragrant herbs. Dogwood sauce for the winter is easy to prepare yourself, while you can also safely experiment, making it even tastier and more aromatic. And for those who have never cooked this seasoning on their own, we offer several traditional and proven recipes.

From this article you will learn

The easiest recipe

In addition to the dogwood sauce for the winter, we will end up with several liters of very tasty one, so if we want to preserve it, it is better to prepare the jars in advance.

We will need 4 kg of berries, the best for this recipe is a large and ripe dogwood, which has a lot of pulp, 10 tablespoons of sugar and 2 or 3 tablespoons of salt.

Prepared as follows:

Use a pot with high sides to cook the sauce, as the sauce can splatter a lot during cooking.

From 4 kg of dogwood berries, you end up with about 2 kg of sauce. We lay it out directly hot in small jars, close and store in the refrigerator.

This dogwood sauce for the winter can serve as the basis for preparing all kinds of other seasonings, you can add ground black pepper and other spices, garlic, herbs, etc. to it. But before you add something to it, just try serving this dogwood sauce with meat or chicken!

It's not only delicious, but as you can see in the photo - very appetizing, this sauce can decorate the most modest meat dishes. You may want to leave it in this completely natural form.

Spicy Georgian sauce

In the Caucasus, dogwood is highly valued and respected, they consider it a berry of longevity and health. Almost every family cooks a spicy sweet and sour sauce from small sour plums, which is called "tkemali". Very often plums replace some other sour berry. Dogwood is the best suited for this purpose.

Do-it-yourself tkemali sauce from dogwood for the winter - great alternative purchased ketchup, which uses preservatives and other, not the most useful substances.

To cook dogwood tkemali you will need:

• 1 kg dogwood;
• 2 tablespoons of the Khmeli-suneli mixture;
• 1 head of garlic (6-8 cloves);
• 4 hot peppers;
• 1 teaspoon roasted coriander;
• a few tablespoons (to taste) of vinegar, preferably wine;
• salt and sugar to taste, approximately 2 teaspoons each;
• 2 tablespoons vegetable refined oil.

A lot of different spicy fresh herbs are added to tkemali, especially cilantro is important here, without it will not be that special rich aroma, which so attracts all lovers of good and tasty food. And still in classic recipe always add a lot of green pennyroyal, it does not allow the seasoning to ferment. So it is very desirable to put one large bunch of cilantro, dill and mint in tkemali.

Fans of a variety of greens can complement the bouquet of herbs with parsley and add tarragon, but they need less, just a few branches.

Advice: aluminum cookware it is better not to use it, since there is a lot of acid in the dogwood, the metal can oxidize, the oxides will pass into the product, and this is very harmful.

If we are preparing for the winter, then boil tkemali on low heat for 10-12 minutes and immediately lay out in small jars, which were previously sterilized with boiling water.

Such preservation is stored in the cellar or refrigerator for a long time.

Spices and herbs can be put any, and not just those indicated in the recipe. Much depends on preferences and possibilities. In any case, it turns out very delicious sauce to dogwood meat. Main condition - enough garlic and spices, otherwise there will not be that rich taste and aroma, as it should be.

The video shows all the subtleties of the process of making dogwood sauce:

dogwood salsa

Dogwood is great for making berry salsa. For this delicious hot sauce we will need:

• 500 g dogwood;
• 1 pod of hot chili pepper;
• 1 bunch of parsley;
• 1 bunch of green onions;
• 1 teaspoon lime or lemon juice;
• spices - a little, to taste;
• salt and sugar to taste, but salsa should not be salty, rather sweet-burning in taste.

Pour boiling water over the sorted and washed dogwood and cook for 10 minutes over low heat in a small amount water. We strain the berry. We do not pour out the water, we may need it in the process of preparing the sauce.

We take out the bones from the dogwood, put the pulp in the blender bowl. Add washed and peeled peppers, herbs and spices. Grind everything, add lime or lemon juice, sugar and salt. Mix thoroughly until the sugar is completely dissolved. If necessary, you can add cornel broth.

Salsa should stand for at least a few hours, preferably in a cool place.

If you want to prepare this sauce for the winter, then no need to add green onion , and at the end boil the sauce over low heat for 10-15 minutes and pack hot in small jars. Store in the refrigerator for up to 6 months.

dogwood mayonnaise

Mayonnaise is also a sauce and can be made at home. It is being done in small portions, therefore, it makes sense to prepare a puree-like base from dogwood, and prepare the mayonnaise itself immediately before use. It has an unusual aroma and delicate taste.

Try to make at least once, maybe this recipe will be the one unusual dish, with which you can surprise guests or pamper your family on a holiday.

We will need:

• 50 g liquid puree dogwood;
• 3 yolks;
• 1 teaspoon mustard (you can take pasty);
• a mixture of peppers;
• ground nutmeg;
• paprika;
• dried basil;
• if desired - turmeric and asafoetida;
• salt, sugar to taste.

We prepare mashed potatoes from dogwood: cook the washed, sorted berry for 10-12 minutes over low heat, separate the bones and rub through a sieve. From the prepared volume, we need 50 g per serving, so the rest can either be frozen or warmed up and put into jars for further storage.

Separate the whites from the yolks, use only the yolks. We combine them with mustard, add salt and sugar. If the dogwood is very ripe and sweet, and you like the sauce spicier, add a teaspoon of vinegar, best of all wine.

Beat, gradually adding spices. At the very end, we gradually drive the dogwood puree into the mayonnaise. The finished sauce must be cooled before serving. Such homemade mayonnaise Perfectly will approach not only meat, but also to fish, and also to vegetable dishes.

Armenian sweet sauce recipe

The sauce, by the way, can be both salty, spicy, and sweet. So dogwood sauce watered ice cream, milk porridge, used in confectionery. Children love him very much. This food brings great benefit, since there are a lot of vitamins in berries and biologically active substances, boosting immunity and helping with many diseases.

We offer a simple step by step recipe.

For 1.5 kg of berries you will need: 2 kg of sugar, about 400 ml of water and a quarter teaspoon of citric acid.

Boil a clean and sorted berry in a small amount of water, cool to room temperature. We take out the bones and rub through a sieve. In this case, we just need to get gentle puree-like mass, no pieces. Add sugar, boil over a fire, stirring constantly. The emerging foam must be removed.

It is very important that the sauce does not burn or boil, so cook over very low heat, the sauce should warm up well, the water should evaporate, but at the same time it should not lose its wonderful color and aroma. Cook for 10 minutes, at the very end add citric acid. You can add vanilla or mint if you like.

This sauce can be used both as an addition to sweet dishes, and simply as a treat for tea.

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