Cherry Sauce

1. 1

   Remove the pits from the cherries.

   15 min

2. 2

   Wash the cilantro and dill, separating the stems from the leaves. Chop the leaves.

   5 min

3. 3

   Place the cherries in a saucepan and add water. Cover and bring to a boil.

   10 min

4. 4

   Reduce heat and simmer for 20 minutes, until the cherries are soft.

   20 min

5. 5

   Remove the saucepan from the heat and let it cool slightly. Blend the cherries, cilantro, and dill until smooth.

   5 min

6. 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. 7

   Place the saucepan over low heat and bring to a simmer. Cook for 5-10 minutes, until the sauce thickens. (If desired, you can add aspirin as a preservative. In this case, it should be well dissolved in the sauce).

   10 min

8. 8

   Transfer the prepared sauce to sterilized jars and seal tightly.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.