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Cornelian Cherry Sauce

Take your meat dishes up a notch! Round them out with a zesty sauce. This cornelian cherry sauce beautifully sets off meat of any kind—it has a gently tart flavor and a lovely pink color. It pairs just as well with fish as with meat, and it earns its place on a holiday table.

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Dogwood sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 39 % 7 g
Carbohydrates 56 % 10 g
102 kcal
GI: 100 / 0 / 0
    1. So, rinse the cornelian cherries, put them in a pot, and add enough water to cover the berries completely. Set over the heat and cook for 10 minutes from the moment it comes to a boil. Then drain the berries in a colander and let the cooking liquid cool.
    1. Pit the cooked berries and put them in a blender. Rinse the cilantro, chop it with a knife, and add it to the cornelian cherries. Peel the garlic and add it after the cilantro. Season with salt and pepper, pour in the vegetable oil, and blend until completely smooth.
    1. To adjust the flavor, add sugar; to bring the sauce to the right consistency, pour in some of the cooled cooking liquid. Blend again, transfer the sauce to a gravy boat, and serve with meat or fish.
  • Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dogwood - 44  kcal/100g
  • Sea salt - 0  kcal/100g

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