Georgian cuisine treats dogwood with respect. Dogwood makes very tasty sauces with a delicate and pleasant aroma, with a slight tart sourness, which all gourmets really like. Dogwood fruits are so healing that Georgians call it a powerful doctor and make all sorts of delicacies out of it. Along with a huge range of Georgian sauces, dogwood sauce deserves a prominent place along with tkemali sauce and adjika. Summer-autumn is the time when dogwood ripens, and just at this time it is time to harvest it.

For the sauce you will need:

• 700 grams of dogwood;
• Water - half a glass;
• Half a teaspoon of cilantro seeds;
• 1-2 cloves of garlic;
• Dry suneli (a mixture of dried spices);
• Half a teaspoon of capsicum;
• Greens and salt to taste.

The first option for making dogwood sauce:

1. Rub very ripe dogwood through a colander.
2. Add chilled boiled water, chopped cilantro seeds, capsicum, crushed garlic with salt.
3. Pour dry suneli, chopped cilantro and dill greens there and mix everything thoroughly.

Dogwood sauce (second option).

For the sauce you will need:

• 500 grams of dogwood;
• 1-2 cloves of garlic;
• 3-4 sprigs of cilantro;
• Bell pepper;
• Salt.

Second cooking option:

1. Sort the ripe dogwood, rinse, put in a saucepan, fill with water so that the water covers the berries and cook for 10-15 minutes.
2. After that, together with the broth, wipe everything through a sieve.
3. In the resulting puree mass, add crushed coriander greens, capsicum, garlic and salt.
4. Mix everything thoroughly.

By itself, the sauce is considered universal, ideal for poultry, meat and fish dishes, as well as for many salads and side dishes. It can be used both hot and cold. Any dogwood is suitable for the recipe - cultivated or wild. This sauce is also made for long-term storage and hermetically sealed in jars or bottles.

Step 1: prepare the dogwood.

We sort out the dogwood, separate the wrinkled and spoiled fruits. Attention: you do not need to use unripe dogwood to prepare the sauce. We remove the remaining leaves and stalks after harvesting. Then we shift the fruits into a colander and rinse them well under running water. After we transfer the dogwood to the pan and pour water at room temperature into this container so that the liquid slightly covers our ingredient. We put this container on medium heat and cover it with a lid. When the water in the container boils, reduce the heat, half open the lid from the container and cook the dogwood for 15 minutes on a very small fire. Water during cooking of berries should not boil so that they do not burst. After - turn off the burner, and remove the container from the stove. Then we drain the liquid from the pan through a colander into a separate bowl, and transfer the fruits to a clean container and let them cool slightly. After that, we shift the dogwood berries into a sieve and grind well with the help of a tablespoon. There should be little waste - no more than 1/4 volume, therefore, after we have ground the berries, you can still manually sort out the fruits and separate the seeds from them. Attention: bones should not be thrown away, as you can cook delicious compote from them. Then the resulting dogwood puree, together with the liquid remaining after cooking the fruits, is poured into the pan again and put on a small fire. Bring to a boil and cook for more 1-2 minutes. The consistency of the sauce should be such that it is not liquid, but resembles sour cream. After removing the container from the fire and turn off the burner.

Step 2: Prepare the garlic.

We shift the garlic cloves to a cutting board and, pressing on them with the handle of a knife, remove the husk from the vegetable ingredient. Then, with the help of a garlic maker, chop the garlic cloves and transfer them to a separate plate. Attention: If desired, you can mince the garlic with a kitchen knife.

Step 3: prepare dill greens.

Dill greens sorted and washed under running water. Lightly shake off the water and transfer to a cutting board. Using a knife, finely chop our ingredient and transfer to a free bowl.

Step 4: Prepare the cilantro greens.

Fresh young cilantro is great for our sauce, as it not only gives the sauce a specific taste, but also enriches it with vitamin C. We wash the leaves of the ingredient under running water and, after shaking them off the water, transfer them to a cutting board. Using a kitchen knife, finely chop the greens and transfer to a bowl with chopped dill.

Step 5: Prepare Black Peppercorns.

We shift the peppercorns into a mortar and grind it well to a state of homogeneous fine crumbs. Attention: ground black pepper can also be used, but it is better to grind it yourself before preparing the sauce, so it will be much more aromatic.

Step 6: Prepare the dogwood sauce.

In a container for hot dogwood puree, we shift the chopped garlic, dill and cilantro, salt and pepper and, using a tablespoon, mix all the ingredients until smooth. Carefully pour the still hot dogwood sauce into a clean, sterilized glass jar and tightly close the dish with a nylon lid. Attention: so that our seasoning does not ferment, it must be stored in a clean, sterilized glass container. To do this, wash the jar well with baking soda. Then rinse the dishes with warm running water and pour boiling water over it from the kettle. When the sauce has cooled to room temperature, put the jar in the refrigerator.

Step 7: Serve Dogwood Sauce.

Dogwood sauce goes very well with meat and fish. And by itself, spread on pita bread, it is very tasty. Meat for barbecue, marinated in dogwood sauce, will be very tender and tasty. But before serving the sauce to the table, we take it out of the refrigerator and pour it into a small bowl so that it can be enjoyed with various dishes. Good appetite!

If the sauce will be stored for a long time, then garlic does not need to be added to the dressing.

You can add a little wine vinegar to the sauce, this ingredient will help to better preserve the dressing.

You can also store the sauce in clean, sterilized bottles with screw caps. Refueling in such bottles is stored in the refrigerator for a very long time and does not deteriorate.

If you have a blender, then you can chop garlic, parsley and cilantro with this appliance. To do this, just put greens, peeled garlic into the blender container and turn on the appliance for a few seconds. It is better to grind all the ingredients to the state of a mixture with a large fraction, that is, pieces of all components should be distinguishable.

Dogwood sauce should be distinctly sour, spicy and salty at the same time, so you don't need to add sugar to this seasoning.

Dogwood - a tree or shrub from 3 to 6 m high, has a fibrous root system. The distribution area is very wide - Central Asia, the Caucasus and many regions of Russia. The fruits are small, most often of an elongated oval shape, red in color (hence the name, in translation from the Turkic dogwood - “red”). The taste of the fruit is tart, sweet and sour, slightly astringent.

In cooking, the culture is often used to prepare delicious sauces and preparations for the winter. We will talk about such recipes in this article.

Features, benefits and harms

Dogwood is eaten both fresh and processed. Jams, jams, confiture, marmalade are made from berries, juices, compotes, wines are made, sauces are prepared for meat and fish dishes. The pits are processed into a coffee substitute.

Dogwood berries contain many vitamins, organic acids: succinic, malic, citric. In addition, the product contains glucose, fructose, flavonoids, mineral salts, essential oils.

Thanks to such a composition rich in useful substances, dogwood berries contribute to the normalization of blood pressure and the prevention of sclerosis, strengthening the walls of blood vessels. They also help the work of the heart, tone up, fight inflammation. The leaves of this shrub are also brewed for indigestion.

But be careful if you have gastritis with high acidity, a stomach or duodenal ulcer - instead of good, dogwood can bring you discomfort, and even harm. Additionally, this warning applies to people with increased excitability of the nervous system and suffering from sleep disorders. Do not forget about individual intolerance.

Cornel Sauce Recipes

Currently, many recipes for various dogwood sauces are known: both spicy for meat and fish dishes, and sweet. Below are the most popular cooking methods.

Spicy dogwood sauce

Sort and wash the berries. Pour into a saucepan and fill with water so that it covers them. Put the saucepan on the fire and cook for about half an hour. The fruits should soften, but not boil into a pulp, so do not make the fire strong.

Take a large basin or bowl, set a sieve in there. Pour boiled berries into it, and leave the syrup in a saucepan, it will still come in handy. Then grind the dogwood fruits through a sieve, do it in small portions, in several passes. Remove the remaining bones in the sieve. It turned out dogwood "mashed potatoes".

Next, wash the greens, tear it into pieces. This is done so that it does not wrap around the blender blade. Peel the garlic, remove the seeds and stalks from the peppers. Place all ingredients in a blender bowl. Add wine vinegar, salt, coriander, olive oil and sugar to them. Grind the products to the state of a liquid, almost homogeneous slurry.

Add to the water in which the fruits were boiled, green gruel and dogwood "mashed potatoes". Stir the mixture well and put on fire. Cook for a quarter of an hour after boiling.

To spin for the winter, prepare sterile jars with lids. Pour the finished sauce into jars and seal tightly. Turn the jars over, wrap with a warm cloth until cool. After that, the jars do not have to be lowered into the basement or hidden in the closet - dogwood sauce can also be stored in the room.

Caucasian sour and spicy dogwood sauce for meat

Ingredients:

• half a kilo of ripe berries;
• 1 bunch of mint, dill and cilantro;
• 1-2 pieces of hot pepper;
• 1 teaspoon hops-suneli seasoning;
• 4-5 cloves of garlic;
• 1 tablespoon of olive oil;
• salt, sugar, wine vinegar to taste.

Sort the dogwood, remove the tails and leaves, if any. Rinse with cold water. Pour the berries into a saucepan and fill with liquid - so that the fruits hide under it. Boil and cook over low heat for a quarter of an hour.

Rinse and chop greens. Peel the pepper from seeds and tails, garlic - from the husk. Cut into small pieces. Add salt, sugar, suneli hops. If the fruits are sweet, pour in half a tablespoon of wine vinegar. Mix everything.

Take the cooked dogwood out of the water and, using your hands, separate the pulp from the seeds. Discard the seeds, and grind the pulp with a knife to a puree consistency. Add it to the spice mixture, pour in the olive oil. Then pour everything into a saucepan, adding the water in which the fruits were boiled. Boil over low heat for 10 minutes.

Prepare small sterilized jars for the sauce. Pour the boiling mixture into jars and screw on the lids.

Sweet dogwood sauce for the winter

To prepare this type of sauce you need:

• 1.2 kg of ripe dogwood;
• 2 kg of sugar;
• 2 glasses of water;
• citric acid - 1⁄4 teaspoon.

Wash the berries, after removing all the stalks and spoiled fruits. Put in a saucepan and fill with water, cook for a quarter of an hour. Grind the berries through a strainer, removing the seeds and peel of the fruit. Place the resulting mass in a saucepan, add sugar and mix. Cook for 7 minutes over normal heat, without bringing to a boil. The resulting foam must be removed with a spoon.

At the end of cooking, sprinkle the composition with citric acid. You can add vanilla or mint - it depends on your desire. Roll into sterile jars. This dogwood sauce is good to use in winter when preparing a dessert.

simple recipe

You only need 2 kg of ripe fruit, about 5 tablespoons of sugar and 1-2 tablespoons of table salt.

Put a pot of water on the fire. While you prepare the berries, it will just boil. Sort the berries, peel the stalks, rinse with water and pour into a saucepan. Boil them for about a quarter of an hour. Place the fruits in small batches in a colander set over a bowl and mash them with a wooden pestle.

Remove the bones from the crushed pulp of the cooked fruits. Pour the pure mass into an empty saucepan, and put it on a small fire. Boil while stirring with a wooden spoon. This is done in order to remove excess liquid and thicken the sauce. While boiling, add salt and sugar to the sauce. Be careful - the sauce will "spit".

Once the sauce has thickened, turn off the heat and leave to cool. Then pour into jars and put in the refrigerator.

By the way, do not pour out the water from boiling the fruit, but after adding sugar, drink it - this is a ready-made compote.

Georgian dogwood sauce recipe

Components:

• dogwood fruits - 0.5 kg;
• a bunch of green cilantro and dill;
• 1 teaspoon ground coriander and black pepper;
• a pinch of a mixture of peppers;
• 2 heads of garlic;
• some sugar and salt;
• sunflower oil.

Prepare the berries, put in a saucepan and pour in water. Boil for a quarter of an hour. Transfer the boiled fruits to a sieve mounted on a bowl. Do not pour out the broth, it will still come in handy.

Wipe the pulp through a sieve, discard the seeds. Peel the garlic from the husk, then chop together with the herbs. Mix pure pulp with garlic and herbs. For a twist for the winter, add spices, salt, sugar and sunflower oil. Cook for another quarter of an hour, and pour into jars.

Let's take a look at some tips from experienced housewives.

• To prepare sauces, take only ripe berries, as unripe dogwood can spoil the taste of the finished seasoning.
• When closing for the winter, place polyethylene under the metal covers. Many cooks warn that during long-term storage, a black coating forms on the lids due to an acidic environment, and with the help of polyethylene this can be avoided.
• It is better to cook the fruits for a short time - about a quarter of an hour, so they contain more vitamins and other useful substances.
• Use an enamel bowl to cook the sauce.
• When harvesting for the winter, the sauce should be poured into sterilized jars while still hot.

See the next video for how to make dogwood meat sauce.

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 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, you can then 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:

1. Wash the dogwood, place in a saucepan, pour a glass of water and send to the stove.
2. When the water boils, mix the berries and simmer for 15 minutes, stirring constantly.
3. Steamed berries, grind to a homogeneous thick mass in any convenient way.
4. Return the sauce to the fire and add spices: sugar, salt, black pepper.
5. Stir and boil for another 10 minutes.
6. Add the remaining spices: finely chopped cilantro, dill, garlic, passed through a press, and bring to a boil.
7. 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.

Step by step preparation of Georgian dogwood sauce:

1. 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.
2. Peel the garlic, wash the dill and cilantro. Grind food with a blender.
3. Throw the boiled dogwood on a sieve and separate the pulp from the seeds. Do not pour out the decoction.
4. Send the pulp of the berries to a blender with garlic and herbs and turn into a puree.
5. The sauce is ready to serve. You can dilute it with the remaining broth to the desired density.
6. To preserve for the winter, return the sauce to the stove, sprinkle with sugar, coriander and peppers. Stir and heat for 1-2 minutes.
7. Add refined vegetable oil so that the puree does not dry out, and continue cooking for 15-20 minutes.
8. 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

Step-by-step preparation of dogwood sauce for the winter:

1. 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.
2. Throw the steamed berries into a sieve and wipe them with a spatula to make a light and slightly liquid puree.
3. Wash cilantro, dry and chop with a knife.
4. Grind the garlic and coriander until smooth in a mortar. And mix them with dogwood puree.
5. Pour in olive oil and sprinkle with salt.
6. Mix the mass and put on fire.
7. Cook the sauce for 10 minutes over low heat, stirring and avoiding burning.
8. The consistency of the sauce should be like a thick jam.
9. 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

Step by step cooking sauce for dogwood meat:

1. Rinse the dogwood, put it in a saucepan, cover with water and boil.
2. Remove from heat, put on a sieve and rub. Return the puree to the saucepan.
3. Add the garlic passed through the press, spices, salt, sugar. Stir and leave to stand for 10-15 minutes.
4. Kill the tarragon and cilantro with a blender and add to the saucepan with the sauce.
5. Boil over low heat, stirring, until a consistency similar to sour cream. Cooking time will take about 30 minutes.
6. Pour in sunflower oil, mix and pour the sauce into jars. Close them tightly with lids and after cooling, keep in the cellar.

Knowing how to make a delicious dogwood sauce for the winter will help you recycle your biggest crop. The simplicity of the cooking process and an elementary set of products make the sauce accessible to everyone, while the fragrant and tart taste diversifies everyday dishes and the festive table.

Calories: Not specified
Cooking time: Not specified

Dogwood is a wonderful berry - bright, beautiful, with a large bone. Dogwood is successfully used in cooking - jelly, sauce, etc. - Equally tasty and interesting representatives of the berry branch of cooking.

Dogwood sauce recipe is Georgian cuisine at its finest. A completely different flavor that might even take you on a taste journey you've never been before. Dogwood sauce is good with meat, vegetables, fish. This is something new and worth a try.

The taste of the sauce is berry, sweet-sour, spicy. If you love it, you'll love this recipe too.

Composition:
- dogwood 1 kg,
- water 150 ml,
- coriander 1 tsp,
- hops-suneli 1 tsp,
- salt (to taste)
- garlic 5-8 cloves,
- green cilantro or parsley,
- red hot pepper 2 pcs.

Recipe with photo step by step:

In order to make the sauce, you can use both fresh dogwood berries and frozen ones.




Throw the berries into a saucepan and pour water so that the dogwood is completely covered with it. Put on fire and start heating until it begins to boil. Boil the berries.




How much to cook? Focus on the berries themselves. Stir occasionally while cooking. Soon the pulp will begin to separate and turn into a puree with individual berries. Those that turn out to be harder may remain in their original form.
It may also happen that the water boils away, and the berries do not have time to boil well. In this case, add water and continue cooking.




Transfer the berries to a sieve and rub them. That is, armed with a spoon, make different movements: press, stir, etc., so that the pulp separates from the seeds. To be honest, this is the most difficult step in making the sauce. Either a burning desire to make sauce or patience will save here.
There is another way, it seems to me more convenient: manually pull the bones out of the puree, separating the pulp with your fingers if necessary. True, 1 kg of dogwood = many, many seeds.






Collect garlic, parsley or cilantro, hot peppers and spices in a blender and chop. Add cornelian purée and mix again. Put salt and put on fire, boil for 1 minute.




Well, finally, the cooking has come to an end, and dogwood sauce is at your service.
Delicate, beautiful and brightly delicious. Something new on your menu and something out of the ordinary.
World of taste - one more page passed. What will happen tomorrow?