Cherry Sauce
Cherry sauce is a delicious and aromatic sauce that pairs especially well with meat dishes. It is easy to prepare, and using fresh cherries during the summer season will give you amazing results. Keep refrigerated at 4°C or below and use within 3 days, or freeze promptly for longer storage. This is not a shelf-stable canning recipe.
Ingredients
- water200 ml
Instructions
8 steps- 1
Remove the pits from the cherries.
15 min
- 2
Wash the cilantro and dill, separating the stems from the leaves. Chop the leaves.
5 min
- 3
Place the cherries in a saucepan and add water. Cover and bring to a boil.
10 min
- 4
Reduce heat and simmer for 20 minutes, until the cherries are soft.
20 min
- 5
Remove the saucepan from the heat and let it cool slightly. Blend the cherries, cilantro, and dill until smooth.
5 min
- 6
Transfer the mixture to a saucepan, add garlic, dried coriander, dried dill, pennyroyal (if using), ground red pepper, and salt. Mix well.
2 min
- 7
Return the saucepan to low heat and simmer for 5 - 10 minutes, until the sauce thickens.
10 min
- 8
Divide the cooked sauce into clean shallow containers and refrigerate promptly at 4°C or below to cool quickly. Do not leave it at room temperature for more than 2 hours (1 hour above 32°C). Use within 3 days or freeze promptly in small portions. This recipe is not for shelf-stable canning; do not add aspirin.
Nutrition
1 serving ≈ 238 g
Nutrition values are estimates. - means data is unavailable.
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