Delicious cornel sauce for the winter

Autumn generously presents us with fragrant fruits and ripe vegetables, valuable nuts and bright berries. Dogwood is a typical product of this time of year. The berries are rich red with a tart taste, reminiscent of a mixture of cranberries and cherries, ripen in September. It's time to start harvesting for the winter. In the article we will tell you about how quickly and without much expense to prepare sauce from dogwood for the winter. Recipes are simple both in performance and in the ingredient composition.

About the berry

Dogwood is known to man since ancient times, mention of it is found in the Bible and the legends of Ancient Rome. A friendly harvest of berries ripens in September-October. According to the old parable, the more dogwood on the bush, the harsher the winter will be.

This plant (shrubs or small trees up to 8 m high) of southern latitudes, its vegetation period lasts 250 days, so growing is difficult in cold regions. In the Caucasus, the Kuban and in the Crimea, the dogwood grows freely, including in the wild on forest edges, undergrowth, in thickets of bushes. Habitual for all berries have a rich red-ruby color. However, the breeders also brought out new varieties, more adapted, with fruits of unusual deep amber, almost white and scarlet shades. There were also hybrids, adapted to a cooler climate.

The value of berries is confirmed by the fact that it has long been used in traditional medicine of China to maintain male health and treat kidneys. For food use fresh fruit, as well as cooked jam, pastilles, compotes, jam, spicy seasonings, alcoholic beverages. We suggest you to prepare a sweet and / or hot dogwood sauce for the winter, which will not only preserve useful substances, but will also give a new original taste to your dishes.

What is its use?

The reason for the high popularity of dogwood in cooking is the valuable properties of its berries. They have a pronounced astringent, anti-inflammatory, diuretic, bactericidal and choleretic effect. Decoction of berries strengthens the body, tones up and enhances immunity. Women are especially useful fat-burning properties dogwood. In order to improve the work of the digestive tract, one should use fresh berries. They stimulate lipid metabolism and promote the elimination of various toxins from the body. Did you know that cosmonauts and seafarers are preparing a special paste (jelly) from cornel berries? Even in the longest business trips, this allows you to keep a tube full of all the necessary vitamins of natural origin.

However, people with chronic constipation, high acidity, insomnia and nervous excitability should limit the use of cornel berries to a minimum.

In addition to fruits, folk medicine actively uses leaves, roots, and bark of the plant.

Hot sauce from dogwood for the winter - prescription number 1

Spicy sauce from dogwood is easy to prepare, the ingredients are available and for sure there is every mistress. Such a preparation for the winter will allow you at any time to please loved ones and guests with a flavorful seasoning for meat dishes cooked in the oven or on the grill. The number of ingredients is based on four servings.

So, you need: a kilogram of ripe cornel berries, a large head of garlic, 1 teaspoon ground parsley, hot red pepper, seasoning hops-suneli and olive oil, one small bunch of fresh green coriander and salt to taste (0.5-1 h. L.).

Next is a step-by-step recipe for the cornel sauce for the winter. The process is quite simple, and a beginner can cook it. Before starting the cooking directly, prepare all necessary kitchen utensils, food and sterilized cans beforehand.

Step 1

Mature cornel berries are thoroughly rinsed under running water and covered in a container with a thick bottom. This can be cast iron or wok frying pan. Gradually heat the berries on a small fire for ten minutes, constantly stirring with a wooden spatula or spoon and slightly while primitive. The process continues until the cornel brew becomes a liquid boiling mass.

Rip off the berries in a sieve with a fine mesh and circular movements of the spatula or spoon to wipe them. You should get a light, slightly liquid mashed potatoes. Wastes - bones and peels - can be used to make compote or mors.

Step 2

Your dogwood sauce for winter will be tastier and smoother if you add spices and fresh herbs to it. Cilantro rinse and dry, then finely chop with a knife. Garlic and grilled in a dry frying pan coriander grind to homogeneity in a mortar, gradually adding chopped greens. Mix the spicy dressing with the cornel sauce, add olive oil and salt.

After you carefully mix the mass, put it on the fire again, if necessary, add some water. Hot sauce should be cooked for about 10 minutes on very low heat, constantly mixing with a spatula and avoiding scorching. Pay attention to the consistency. Sauce from cornel for meat for the winter should not be too liquid and do not drain a thin trickle from a spoon. It rather resembles a thick jam.

Step 3

Glass jars (volume at your discretion, it is best to take small - 0,3-0,5 l) sterilize. Hot sauce accurately decomposed in a container and rolled up with lids or use tightly closed containers. If you do not plan to store cans in the cellar or cellar, then it is possible to use screw caps. Then it is enough to put them in the refrigerator.

Sauce from dogwood for the winter, step by step with the photo presented to you now, is perfectly preserved. Serve it chilled to meat or fish dishes, fresh pita bread or toasted toast, and you can try to use it as a marinade for shish kebab. Jars with aromatic sauce will not take up much space in the refrigerator, you can even cook half the portion, because the consumption of an acute product is not so great.

Recipe for corn sauce for winter (with photo) original

Sauces are the finishing touches to the dish, be it fish, meat or dessert. They emphasize its taste, giving a lot of shades to the fragrance. We suggest you try one more amazingly tasty filling from dogwood. Its composition is elementary simple, and the cooking process is very fast. One nuance - the sauce before serving should be infused for at least two weeks.

For its preparation, you need: 200-300 grams of cornel, garlic, a teaspoon of dried and chopped mint, 100-150 ml of olive oil, 20 ml of grape vinegar, 0.5 teaspoon of sugar and salt.

How to cook

Ripe goose berries are washed in running water and dried on a towel from excess moisture. Remove the bones from the fruit. You can use the appliance for a cherry or a plain glass. Place the berries under the bottom and lightly press, and then easily get the stone. Cornel fill in a jar, which can then be closed tightly with a lid. This is necessary for tightness and better safety. After all, the dogwood sauce is harvested for the winter - a very tasty extra product for meat, allowing to add spiciness to the dish.

On top of the dogwood in a jar put garlic, chopped thin slices, crushed dry mint, half a teaspoon of sugar and salt, 20 ml of grape vinegar, and then pour the mixture with extra virgin olive oil. Close the jar with a lid and lightly shake it several times to mix all the ingredients. For 2-3 weeks place the sauce from the meat corn (for the winter) in the fridge, all its components must soak with juices and taste each other, infuse. This is very convenient, because it can be prepared in advance, before any celebration or holiday, and at the right time just get it and submit it to meat and fish. Just like the sauce prepared according to the previous recipe, it can be used as a marinade.

Sweet sauce - recipe number 3

Sweet cornel sauce for winter is easy to prepare. The recipe is much like the first, but it differs in ingredients. In fact, it is jam, but only more liquid in consistency. It is good to serve with ice cream, fill muffins or muffins, water a souffle, etc.

We offer you an original and traditional Turkish recipe. Where, how not in Turkey, do they know what is the use in sweets? To make a sweet sauce from a cornel, you will need: 1.2-1.3 kg of berries (the yield of the product will be about a kilogram), 2 kg of granulated sugar, two cups of boiled water and ¼ tsp. Citric acid (a natural preservative).

Cooking process

Kizil rinse and put into thick-walled dishes, add 2 cups of water. Cook the berries on low heat for 15-20 minutes, until they are soft. Then allow the mass to cool, place in a sieve with small cells and thoroughly wipe the consistency of mashed potatoes. Periodically remove skins and bones. In the end, you should get a homogeneous liquid mass. The average yield by weight is on average one kilogram. This sauce from dogwood for the winter should not be too thick.

Pour the sauce back into thick-walled dishes, add sugar and carefully mix with a wooden spatula or spoon. Cook on medium-power fire for 5-7 minutes, not allowing the mass to boil. When foam appears, remove it with a spoon. Before the end of cooking, add citric acid. It prevents the crystallization of sugar in the sauce and retains its magnificent natural color. At the same time, if you want, you can add your favorite spices, for example, a vanilla pod, as well as fragrant herbs - mint, lemon balm.

Preparing for storage

While the sauce is hot, gently spread it over the jars (previously sterilized) and roll them with lids. It will be wonderful if the heat in them persists for as long as possible. So wrap the jars in a warm blanket and leave it at room temperature until it cools completely. Then put it in the cellar or in the refrigerator. Prepared sweet sauce from dogwood is summer, sealed with a jar. It is fragrant and bright, it reminds of the warm sun and gives a unique taste to your dishes.

Conclusion

Knowing how to make a dogwood sauce for the winter, you can easily cope with even the biggest harvest and at the same time do not limit yourself to traditional jam, jam or compote. Simplicity of the process and an elementary set of ingredients make it accessible to everyone. A tart and aromatic taste diversifies the daily and festive table.