Viburnum sauce with orange

Interesting sauce for meat and poultry dishes. Since autumn I have several branches of viburnum. I thought for a long time what to cook so that the taste of viburnum was not very pronounced, but at the same time gave the dish new shades of taste. I found an interesting recipe for kalinovo-orange sauce for meat dishes.

Ksyunchik

Recipe author

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Composition / ingredients

servings:

Viburnum

150

Oranges

0.5

Sugar

0.5

Cinnamon

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 12 g

47 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 20 min

Step 1:
Prepare the ingredients.
Step 2:
Cut the viburnum from the twigs, rinse and boil over medium heat for about 6 minutes,
Step 3:
Throw the berries into a colander, then rub through a sieve.
Step 4:
Rinse the orange well and cut into pieces together with the peel. The peel can be removed, then the sauce will be less viscous, without pronounced orange bitterness.
Step 5:
Combine viburnum, orange, cinnamon.
Step 6:
Beat with a blender into a puree.
Step 7:
Add sugar, mix.