Cherry Plum Sauce with Garlic and Adjika
Adds a bright, tangy kick to any main dish. Cherry plum sauce (Asyzbal) is served with meat dishes in Abkhazian cuisine. It has a sharp, sour flavor. You can make it to use right away or can it to keep for later.
Daria ☼
Recipe author
Cherry Plum Sauce with Garlic and Adjika
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 %
8 g
31 kcal
GI:
100
/
0
/
0
- Use the ripest red or yellow cherry plums you can find for this recipe. Wash them well, put them in a nonreactive (enameled) pot, and cover with water (the fruit should be just barely submerged). Cook over low heat for fifteen to twenty minutes. Then drain off the water (you can add sugar to it for a quick compote drink) and press the plums through a sieve, separating out the pits. Add one cup of water to the strained pulp and keep reducing it over low heat for forty minutes, stirring now and then so it doesn't scorch. As it cooks, add the adjika, spices, garlic crushed with salt, and mint leaves. The sauce is served cold with meat dishes. Store it in glass or enameled containers. To can it, ladle it hot into sterilized jars and seal the lids right away.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Cherry plum - 27 kcal/100g
- Adjika - 59 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
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