Cornelian cherry sauce
The cornelian cherry sauce tastes incredibly fruity, sweet sour, special. Peppermint leaves give it a slightly refreshing note. You can serve this bright red sauce with pasta, potatoes and vegan fritters. It is very easy to prepare with this recipe and perfect for the fruit season.
Servings 4
Ingredients
- 500 g cornelian cherries very ripe
- 150 ml vegetable stock
- 1/2 - 1 tbsp sugar
- 1/2 - 1 tsp salt
- 1 clove of garlic
- 10 mint leaves
- 1 small piece of chili pepper
- 1/2 tsp coriander powder
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 tsp white wine vinegar
Instructions
- Place cornelian cherries, sugar, salt and vegetable stock in a saucepan, bring to the boil and simmer for approx. 10 minutes, stirring occasionally, until the cornelian cherries soften and some of the flesh separates from the stone.
- Pass the cornelian cherry mixture through a sieve to remove the stones.
- Peel garlic and cut it into coarse pieces.
- Place the fine cornelian cherry mixture, the garlic pieces, mint leaves, chilli pepper, coriander powder, vegetable oil and white wine vinegar in a blender and mix until smooth.
- Pour the cornelian cherry sauce into a clean container, season again with spices, sugar and salt if necessary and serve.
Notes
- Season the sauce with spices of your choice.
- Adjust the amount of sugar to taste, depending on how sweet your cornelian cherries are, among other things.
- You can thin the sauce with vegetable stock when blending if its consistency is too thick.
- The fruity sauce tastes delicious with pasta, potatoes and vegan patties.
- Note the detailed tips and tricks for making the cornelian cherry sauce at the top of the article.