Recipes and secrets of making dogwood sauces. dogwood sauce
An interesting range of flavors, beautiful color and spicy aroma are just some of the characteristics of this unusual sauce. It can be prepared in large jars or in small containers with screw caps (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
ConservationPortions - 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. Fill with 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.
Sterilize glass jar and lid. Fill a dry container with hot sauce to the brim. Cover with a lid, roll up. Remove under a warm blanket until completely cool. Keep refrigerated. Bon appetit!
Being essentially just a free fantasy on the theme of traditional adjika, dogwood adjika combines all the significant characteristics of this classic seasoning. There is a rich aroma and a bright spicy taste of fresh herbs, garlic, hot peppers and spices, which any good adjika is famous for, only the base is more delicate - 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 an 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. In ripe fruits, the pulp is soft and this process is easy, so it is advisable to use ripe or even slightly overripe fruits for the preparation of adjika.
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 the spicy mixture. Mix thoroughly. Add more salt and spices to taste if desired.
Without being subjected to 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 olive oil, salt (in such an amount that the adjika is 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 harvesting option is freezing 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!
Don't like dogwood? Make a spicy sauce for meat from it, and you will forever change your idea of \u200b\u200bthis hard and tart berry! We are preparing a stunning and gently melting dogwood sauce in your mouth, and we will learn all the subtleties and secrets!
Recipe content:
Caucasian cuisine respects 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, so in the Caucasus they are considered a powerful healer. Healing pita bread 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, occupies the main place on a par with tkemali and adjika. Now is the time of autumn, the time of maturation of dogwood, so it's time to make all kinds of stocks 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 generously endows with vegetables, fruits, berries and nuts. Dogwood is a typical product of this time of the year, because it ripens in September. The berry is a rich red-ruby shade and with a tart taste that resembles a mixture of cherries and cranberries. Sweet or spicy dogwood sauce is prepared without any special financial and time costs. It retains all the useful substances and gives the dishes a new original taste.
What is its use?
The berry has valuable substances. Dogwood has a pronounced astringent, diuretic, anti-inflammatory, bactericidal and choleretic effect. A decoction of it improves immunity, strengthens the body and tones. Dogwood 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 sclerosis. Dogwood effectively lowers blood sugar, which is important for patients with diabetes, and can also help in the treatment of hemorrhoids. Limit its use should be people with chronic constipation, insomnia, high acidity, nervous irritability.
How to prepare the sauce for storage?
While the sauce is hot, it is carefully laid out in pre-sterilized glass 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 completely cooled. Then they clean it in the cellar or refrigerator.
Subtleties of cooking
- Do not boil the berries for a very long time. After they become soft, separate the pulp from the stones and grind it with a blender, potato masher or rub it through a sieve. There is no need to wait for the dogwood to fall apart on its own. The longer it is exposed to heat, the less vitamins remain in it.
- Sort dogwood first, selecting berries without visible defects, ripe and preferably soft. Then they will cook less time.
- Do not use aluminum cookware to cook dogwood sauce. From aluminum, the berries will take toxins. In addition, ascorbic acid contained in dogwood promotes the absorption of aluminum into the blood. Use only an enamel pan or stainless steel.
How to make dogwood sauce - a classic recipe
Having learned how to cook a classic dogwood sauce, then you can experiment with the recipe by adding different products and get new tastes.
- Calorie content per 100 g - 450 kcal.
- Number of servings - 1 can of 0.5 l
- Cooking time - 1 hour
Ingredients:
- Dogwood - 1 kg
- Sugar - 3 tablespoons
- Salt - 1 tsp
- cilantro - a few sprigs
- Dill - a few sprigs
- Black pepper - 1/2 tsp
- Garlic - 1 clove
- Dry mint - 1/2 tsp
- Mixture of peppers - a pinch
Step by step preparation of classic dogwood sauce:
- Wash the dogwood, place in a saucepan, pour a glass of water and send to the stove.
- When the water boils, mix 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 boil for another 10 minutes.
- Add the remaining spices: finely chopped cilantro, dill, garlic, passed through a press, and bring to a boil.
- Remove the sauce from the heat, pour hot into jars and roll up with iron lids.
Georgian dogwood sauce can be prepared for dinner, as well as close a few jars for the winter. Its taste is moderately sour due to the high content of organic acids and slightly tart. Therefore, the best sauce for meat can not be imagined.
Ingredients:
- Dogwood - 500 g
- Dill - bunch
- cilantro - bunch
- Ground coriander - 1 tsp
- Black ground pepper - 1 tsp
- Pepper mix - pinch
- Garlic - 2 cloves
- Salt - 1 tsp or to taste
- Sugar - 1 tsp
- Refined vegetable oil - 1 tbsp.
- Wash the dogwood, put it in a saucepan, pour a little water to cover 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 out the decoction.
- Send the pulp of the berries to a blender with garlic and herbs and turn into a puree.
- 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, sprinkle with sugar, coriander and peppers. Stir and heat for 1-2 minutes.
- Add refined vegetable oil so that the puree does not dry out, and continue cooking for 15-20 minutes.
- Pour hot into clean jars, roll up the lids, turn upside down, wrap in a warm blanket and leave to cool.
Dogwood sauce for the winter is prepared as simply as other sauces. In addition to the fact that a fragrant seasoning can be served with meat, spaghetti or potatoes, you can also marinate various foods in it.
Ingredients:
- Dogwood - 1 kg
- Garlic - 1 head
- Ground coriander - 1 tsp
- Red pepper - 1 tsp
- Suneli hops - 1 tsp
- Olive oil - 1 tsp
- cilantro - bunch
- Salt - 1 tsp or to taste
- Wash the berries, pour into a container and heat over low heat for 10 minutes, stirring, while slightly 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.
- Grind the garlic and coriander until smooth in a mortar. And mix them with dogwood puree.
- Pour in olive oil and sprinkle with salt.
- Mix the mass and put on fire.
- Cook the sauce for 10 minutes over low heat, stirring and avoiding burning.
- The consistency of the sauce should be like a thick jam.
- Sterilize glass jars, place the hot sauce in sterile containers and roll up the lids.
Dogwood sauce for meat has a lot of advantages. In addition to the enormous benefits, fragrant, spicy, sour and tart sauce perfectly complements any dish of meat, poultry and vegetables.
Ingredients:
- Dogwood - 1 g
- Tarragon (small bunch) - 1 bunch
- Cilantro (small bunch) - 1 bunch
- Garlic - 3 cloves.
- Salt - 1 tbsp.
- Sugar - 2 tsp
- Utskho-suneli - 1/2 tsp
- Coriander - 1/2 tsp
- Adjika - 1/2 tsp
- Rinse the dogwood, put it in a saucepan, cover with water and boil.
- Remove from heat, put on a sieve and rub. Return the puree to the saucepan.
- Add the garlic passed through the press, spices, salt, sugar. Stir and leave to stand for 10-15 minutes.
- Kill the tarragon and cilantro with a blender and add to the saucepan with the sauce.
- Boil over low heat, stirring, until a consistency similar to sour cream. Cooking time will take about 30 minutes.
- Pour in sunflower oil, mix and pour the sauce into jars. Close them tightly with lids and after cooling, keep in the cellar.
Video recipes:
Caucasian cuisine is very respectful of dogwood. Dogwood sauce with a very delicate and pleasant aroma, with a slight sourness, is always in demand as an addition to fried meat. Dogwood berries are so healing that in the Caucasus dogwood is called a powerful doctor.
Healing pita bread is made from dogwood berries for all diseases. The mashed dogwood is dried, I make cakes out of it, and dried again. Then used as a vitamin preparation for scurvy.
Along with a huge variety of Caucasian sauces, dogwood sauce occupies the main position, along with and. Autumn is the time for the ripening of dogwood, the time to prepare the sauce.
Dogwood (lat. Cornus) is a shrub or low deciduous fruit-bearing tree. The Russian name comes from the Turkic kyzyl, i.e. "red". Dogwood wood is unusually hard, and was previously used to make weaving shuttles, arrows, martial arts equipment, and for decorative purposes. I read somewhere that wooden daggers were made from dogwood wood. In the Caucasus, most of the fastening parts of the grape press are made of dogwood.
Legends, fairy tales were composed about dogwood, poets compared dogwood juice with blood. The dogwood flower is the official emblem of several countries around the world. As soon as the dogwood has ripened, it's time to prepare dogwood sauce for the winter.
Cornel sauce. Step by step recipe
Ingredients
- Dogwood 0.5 kg
- Combined greens (cilantro, dill, mint) 1 bunch
- Hot pepper 1-2 pcs
- Suneli hops 1 tsp
- Garlic 4-5 cloves
- Wine vinegar to taste
- Olive oil 1 tbsp. l.
- Salt, sugar to taste
- Sort dogwood, separating wrinkled and spoiled fruits. Do not use unripe dogwood, otherwise the dogwood sauce will turn out sour and rough. Remove the stems and leaves remaining after harvesting. Wash the dogwood under running water.
Sort dogwood, separating wrinkled and spoiled fruits
- Pour the fruits into a saucepan or cauldron, pour cold water so that the water slightly covers the dogwood.
Boil cornel until soft
- Bring to a boil and simmer on low heat for 15 minutes. It is important that the water does not boil, but there is a very weak boil.
- Wash all the greens and chop very finely, the smaller the better - as for. You can even grind it in a mortar. But if there is a chopper or blender in the kitchen inventory, then the process is greatly simplified. But, it is better to cut.
cilantro - green coriander
- Peeled from seeds and stalks hot pepper, peeled garlic - finely chop with a knife, but so that obvious pieces stand out. Add 0.5 tsp. salt, 1 tsp. sugar, suneli hops and, if the dogwood is overripe and sweet, add 0.5 tbsp. l. wine vinegar. Mix.
Green hot peppers and garlic
- When the dogwood is cooked, drain the liquid into a separate bowl, cool the dogwood fruits a little and sort out the fruits with your hands, separating the bones. It is important that not a single bone gets into the dogwood sauce.
Chop greens, garlic, hot pepper
- Chop the cornel pulp very finely with a knife, almost to the state of mashed potatoes. Mix dogwood puree with spicy dressing, add 1 tbsp. l. olive oil.
Cornel pulp very finely chopped with a knife
- After that, pour the entire mixture into a saucepan, add the liquid remaining after cooking the dogwood, and bring to a boil. The consistency of dogwood sauce should be such that the sauce itself does not pour, i.e. was not liquid, and it was not necessary to cut it with a knife. In terms of density, it should resemble thick homemade sour cream. Cook dogwood sauce over low heat for 10 minutes.
Cook dogwood sauce over low heat
- Prepare small jars for dogwood sauce, sterilize them with boiling water.
- Pour another boiling dogwood sauce into jars, to the very top and close the lid. It is very convenient to use small - 100 gr jars with screw caps.
Dogwood sauce goes well with meat and fish dishes. It can be prepared with fruits, herbs or spices.
Dogwood sauce has a rich taste and aroma.
- Servings: 2
- Preparation time: 30 minutes
- Cooking time: 15 minutes
dogwood and plum sauce recipe
The aromatic additive has a sweet and sour taste and a pleasant aroma.
- Cut the fruit in half, mix them with sugar and salt.
- Pour the food with water and cook them until the liquid has evaporated by half.
- Pass the sauce through a sieve, wipe the berries. Boil the workpiece again and cook it over low heat for 5-7 minutes.
Cool the supplement and serve it to the table.
How to make dogwood sauce with tarragon
The tart taste of this additive goes well with barbecue and baked vegetables.
Ingredients:
- dogwood - 1 kg;
- water - 2 l;
- tarragon - 1 bunch;
- cilantro - 1 bunch;
- salt - 30 g;
- sugar - 30 g;
- garlic - 3 cloves;
- adjika - 7 g;
- uchi-tsuneli - 5 g;
- coriander - 5 g.
- Pour the dogwood with water, bring the liquid to a boil.
- Wipe the berries through a sieve, mix the puree with the broth. Add minced garlic, salt, spices and sugar. Leave the workpiece for 15 minutes.
- Grind the greens with a blender, mix it with the rest of the products.
- Return the saucepan to the heat and simmer the sauce over medium heat for 30 minutes. When the treat becomes thick, pour it into sterilized jars and close the dishes with lids.
Store the supplement in a cool place.
Dogwood Sauce with Hot Peppers and Garlic
A spicy treat can be served at the table with dumplings or aspic.
Ingredients:
- dogwood - 1 kg;
- hot pepper - 3 pcs.;
- garlic - 10 pcs.;
- sugar - 60 g;
- olive oil - 60 g;
- coriander - 60 g;
- mint - 0.5 bunch;
- dill - 0.5 bunch;
- cilantro - 0.5 bunch;
- wine vinegar - 30 g;
- salt - 30 g.
- Pour the berries with water and cook them for 30 minutes over medium heat.
- Put the chopped pepper, garlic and chopped herbs into the blender bowl. Pour in the oil and beat the ingredients.
- Grind the dogwood and mix it with the spicy dressing.
- Add a decoction to the products, boil the sauce and cook it over low heat for 15 minutes.
- Pour the treat into a sterilized jar and roll up.
Store the workpiece in the refrigerator or cellar.
Dogwood Sauce with Tomatoes
Sweet and sour additive tastes like classic tkemali.
Ingredients:
- dogwood - 500 g;
- apple juice - 100 ml;
- tomatoes - 100 g;
- hot pepper - 1 pc.;
- sugar - 90 g;
- red wine vinegar - 50 ml;
- salt - 30 g;
- hops-suneli - 30 g;
- garlic - 3 cloves.
- Pour the juice over the berries and boil them for 10 minutes.
- Rub the dogwood and tomatoes through a sieve.
- Grind garlic and pepper, mix them with mashed potatoes.
- Boil the sauce, pour vinegar into it, put sugar, salt and spices. Boil the treat for 20 minutes.
- Pour the sauce into sterilized bottles and roll up.
Store blanks in the refrigerator.
Sauces can be made from fresh or frozen berries.
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