Have you ever wondered what they are made of? Modern technologies allow you to make them literally from nothing! And we can only hope that natural products were used.
It’s a matter of sauce, prepared with your own hands and complete confidence that only what you put in it was used. I suggest you try to make a delicious, healthy spicy dogwood sauce for the winter using our recipe. In general, it will be just a gift for sauce lovers.
The homeland of this spicy seasoning is, of course, the Caucasus, where dogwood grows in abundance. And they also value and treat with trepidation all kinds of herbs, they are definitely present in the daily menu of Caucasians. Perhaps this is the reason for their longevity.
But even if we are not mountain dwellers, we still have the opportunity to prepare excellent dogwood sauce at home. Fortunately, today dogwood can be bought on the market, and there are no problems with a variety of herbs either.
So let's cook!
Ingredients:
- dogwood – 0.5 kg,
- mint – 10-15 leaves,
- ground coriander – 1.5 teaspoons,
- ground chili pepper – 0.5 teaspoon,
- garlic – 2-3 cloves (large),
- cilantro – 2-3 sprigs (optional),
- apple cider vinegar – 1 tablespoon,
- vegetable oil – 1-2 tablespoons,
- sugar and salt - to taste.
For cooking delicious sauce Only ripe berries are suitable. When purchasing, make sure that the dogwood is not too hard. You can even use overripe ones, as long as they are not spoiled.
We sort out the purchased berries and then put them in a colander. Rinse well under running cold water.
Pour some water into a saucepan and let it boil. IN hot water add dogwood berries. We begin to boil them over very low heat. 
In five to ten minutes the berries will become completely soft, which is, in fact, what we needed. We take a fork and check how much the dogwood lends itself to grinding. The pulp should easily fall away from the pit.
Next, we need to separate the pulp from the seeds in any convenient way. We will use a large sieve or do it directly with our hands. It is very important not to miss a single bone. We blend the selected pulp with a blender and obtain a homogeneous, bright dogwood mass. 
Now we prepare the spicy seasoning. Finely chop the mint, pass the garlic through a press, and place in a bowl. Add coriander, hot red pepper, add vegetable oil and Apple vinegar. Stir, add salt and sugar. 
We transfer the spicy seasoning into the dogwood mass. Mix and lightly blend with a blender. We taste and add everything to our own taste. 
Transfer to a saucepan and place on low heat. Boil for 10 minutes and our wonderful dogwood sauce is ready for the winter. 
All that remains is to put it in sterile jars and roll up the lids. 
Very tasty for barbecue and even just spread on bread! I advise you to pay attention to the recipe, perhaps you will also like this option.
Chrysanthemum
Sweet and sour dogwood sauce for meat is ideal for poultry; it not only has a great taste and wonderful aroma, but also retains everything beneficial features dogwood.
This wonderful berry is called the bush of health and the last gift of autumn. And this gift is truly unique. After all, one such berry contains more vitamin C than a whole lemon. And there is more iron and potassium than in pomegranate. People even have a saying: where dogwood grows, doctors are not needed.
Some summer residents carve out a place on their plots to plant this magnificent berry bush. Not everyone has the patience to wait for a big harvest. Some varieties of dogwood begin to bear fruit at 8-10 years. But you shouldn’t be upset - while there are no berries, you can collect leaves from the health bush and add them to tea.
Some people have doubts. After all, dogwood is still southerner. But there's no need to worry. It turns out that he is quite unpretentious, quite frost-resistant, loves sandy soil. And professionals say that dogwood loves people. He likes to be talked to, groomed and watered.
Of course, not everyone is ready to wait so long to taste healthy berries. Yes, this is not required; in September you can buy it at any market.
So, who needs to eat dogwood?
Firstly, for diabetics, dogwood normalizes the functioning of the pancreas and gently lowers blood sugar levels.
Secondly, smokers and residents of large cities. This miracle berry is a panacea for the lungs. Large industrial enterprises, exhaust fumes from numerous cars, smoking, all this has an impact Negative influence on the respiratory system. Dogwood berries help normalize lung function.
In addition, they have a tonic property. In the morning they can easily replace a cup of coffee. 5-6 berries for breakfast will provide you with a boost of energy for the whole day.
However, not every berry has such magical properties, but only those that are picked on time and fully ripe.
How to distinguish a mature dogwood from an unripe one?
The bright red color of the berries indicates that they were picked ahead of time and the dogwood is not yet ripe.
Ripe dogwood is soft to the touch and is not red, but dark red, even more burgundy, in color. If the dogwood flattens when pressed, it is already overripe.
But what can you cook from it? After all, you can’t eat much dogwood fresh. There is a very simple way to make many of your dishes much healthier. Namely, prepare a tasty and healthy sauce. What are we going to do now?
Ingredients
- Ripe dogwood 1 kg.
- Bulb 1 PC.
- Garlic 2 cloves
- Sugar
- Salt
- Fresh herbs
- Spices
25 min. Video recipe Print
A handful of dogwood a day normalizes lung function, lowers sugar levels and invigorates you throughout the day. Just choose burgundy-colored berries that are soft to the touch. This is the kind of dogwood that is the healthiest and most delicious.
Video: How to make dogwood sauce
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Step 1: prepare the dogwood.
We sort through the dogwoods, setting aside the crushed and spoiled fruits separately. Attention: There is no need to use unripe dogwood to prepare the sauce. We remove the leaves and stalks remaining after harvesting. Then we transfer the fruits into a colander and rinse them well under running water. Then we transfer the dogwood into a saucepan and pour water into this container room temperature so that the liquid slightly covers our ingredient. Place this container over medium heat and cover it with a lid. When the water in the container boils, reduce the heat, open the lid of the container halfway and cook the dogwood for 15 minutes over very low heat. The water should not boil while cooking the berries so that they do not burst. Afterwards, turn off the burner and remove the container from the stove. Then 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 this, transfer the dogwood berries into a sieve and grind well using a tablespoon. There should be little waste left - no more than 1/4 volume, so after we have grated the berries, we can still sort through the fruits by hand and separate the seeds from them. Attention: There is no need to throw away the bones, as they can be cooked delicious compote.
Then the resulting dogwood puree, along with the liquid remaining after cooking the fruits, is poured back into the pan and put on low heat. Bring to a boil and cook for another 1-2 minutes. The consistency of the sauce should be such that it is not liquid, but resembles sour cream. Then remove the container from the heat and turn off the burner. Step 2: prepare the garlic.
Place the garlic cloves on a cutting board and, pressing them with the handle of a knife, remove the husks from the vegetable ingredient. Then, using a garlic press, chop the garlic cloves and transfer them to a separate plate. Attention: If desired, you can chop the garlic using a kitchen knife. Step 3: prepare the dill greens.
We sort out the dill greens and rinse them under running water. Lightly shake it off the water and transfer it to a cutting board. Using a knife, finely chop our ingredient and transfer it to a free bowl. Step 4: Prepare the cilantro.
Fresh young cilantro is perfect 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, shaking them off the water, transfer them to a cutting board. Using a kitchen knife, finely chop the greens and place them in a bowl with the chopped dill. Step 5: prepare black peppercorns.
Place the peppercorns in a mortar and grind them well until they form homogeneous fine crumbs. Attention: You can also use ground black pepper, but it is better to grind it yourself before preparing the sauce, so it will be much more flavorful. Step 6: prepare dogwood sauce.
Place chopped garlic, dill and cilantro into a container with hot dogwood puree, add 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 container with a nylon lid. Attention: To prevent our seasoning from fermenting, it must be stored in a clean, sterilized glass container. To do this, wash the jar well baking soda. Then rinse the dishes with warm running water and pour boiling water over them 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. Kebab meat marinated in dogwood sauce will be very tender and tasty. 
But before serving the sauce, we take it out of the refrigerator and pour it into a small bowl so that it can be enjoyed with various dishes. Enjoy your meal! If the sauce will be stored for a long time, then there is no need to add garlic to the dressing.
You can add a little wine vinegar to the sauce; this ingredient will help preserve the dressing better.
You can also store the sauce in clean, sterilized bottles with screw caps. The dressing in such bottles is stored in the refrigerator for a very long time and does not spoil.
If you have a blender, then you can chop garlic, parsley and cilantro using this electrical appliance. To do this, just put the herbs and peeled garlic into a blender container and turn on the electrical appliance for a few seconds. It is better to grind all the ingredients to a mixture with a coarse fraction, that is, pieces of all components should be distinguishable.
The dogwood sauce should be distinctly sour, spicy and salty at the same time, so there is no need to add sugar to this seasoning.
If you happen to see dogwood berries on sale, be sure to buy them and try making sauce from them. Sour, slightly tart dogwood sauce is a real delicacy for meat or fish. The sauce is not only very tasty, but also very healthy, with a beautiful pinkish-red color.
If the berries are not too ripe, add a little sugar and you can add your favorite seasonings. Coriander, cumin (cumin), a mixture of peppers, garlic, cilantro, dill, and parsley go well in the sauce. In general, try it - the sauce is very tasty.
To prepare dogwood sauce for meat (fish), take the products according to the list. Dogwood should be washed under running water.
Pour water over the dogwood so that it lightly covers the berries.
Depending on the variety and ripeness of the berries, boil the dogwood for 10-15 minutes.
Place the berries in a colander and let the dogwood broth cool.
Put on gloves and separate the seeds from the pulp. Transfer the pulp to a blender and discard the seeds. Add chopped cilantro, garlic, coriander seeds (you can use ground ones), salt, pepper, vegetable oil and, if desired, sugar and hot pepper.
Beat the sauce until smooth. Adding dogwood broth little by little, adjust the desired thickness of the sauce.
Serve dogwood sauce with meat or fish. Enjoy!
You can make a delicious and versatile sauce from garden or wild dogwood that goes well with a variety of side dishes, poultry, red meat or fish dishes.
In winter, there is a shortage of fresh vegetables and berries, which contain required amount vitamins to support our body during cold periods. You have a great opportunity to solve this problem in last days summer. We suggest making a quick, wonderful spiced dogwood sauce and storing it for future use. It doesn’t matter at all what kind of dogwood you have – forest or cultivated. The main thing is that it is ripe and soft.
The sauce, according to the recipe of Georgian cuisine, is in perfect harmony with meat and fish dishes, with poultry and vegetable side dishes. You can add this sauce as a seasoning to a barbecue marinade.
Recipe Information
Cuisine: Georgian.
Total cooking time: 45 min.
Number of servings: 0.5 l. .
Ingredients:
- dogwood – 800 g
- hot pepper – 1.5 pcs.
- garlic – 8 cloves
- cilantro – 1/3 bunch
- mint – 1/3 bunch
- dill – 1/3 bunch
- olive oil – 1.5 tbsp.
- coriander peas – 2 tbsp.
- wine vinegar – ¾ tbsp.
- sugar – 1.5 tbsp.
- salt – ¾ tbsp.
Recipe
First you need to prepare ripe red berries for the sauce. Sort dogwood. Remove overripe berries. Remove dogwood tails. Rinse the berries with cold water.
Place the dogwood into the pan. Pour in enough water to completely cover the berries. Bring the liquid in a saucepan to a boil over low heat. Cook dogwood for 20 minutes. At this time, the water should boil gently so that the berries are cooked, but do not turn into puree ahead of time.
Rinse mint, cilantro and dill. Peel the garlic cloves. Remove fruit stems and seeds from hot peppers. Place the prepared ingredients into a blender bowl. Add salt, sugar, coriander and wine vinegar. Beat everything until a mass with large lumps forms.
Pour in the oil. Mix the dressing ingredients again.
Drain the water in which the dogwood was cooked into a separate container. Leave the berries to cool slightly.
Grind the dogwood through a sieve. If there is no sieve, you can simply remove the seeds by hand. Add the resulting berry puree to the spicy herb dressing. Once again, thoroughly blend the ingredients with a blender.
Place the mixture into a saucepan with a thick bottom. Add the water in which the berries were cooked. Stir the sauce with a spatula. Turn on low heat. Bring the mixture to a boil. Cook the sauce for another 15 minutes until it reaches the required consistency (similar in thickness to sour cream).
Cool the finished dogwood sauce. It can be served immediately as an addition to meat, vegetables and fish. Marinades are prepared based on the sauce. It also ideally complements baked goods such as lavash or Uzbek flatbread.
To preserve the sauce for the winter, you need to prepare the dishes. Rinse the glass container and iron lid with soda and water. Then sterilize. Pour the sauce into a dry jar up to the very edge of the neck. Roll up the container with an iron lid or seal it with a screw cap. Allow the sauce to cool under a warm blanket. Then store the jar in the refrigerator. Bon appetit!
