Sour tastes complement meat dishes very well. A striking example of this is the cherry plum sauce for meat. I cook it with a little sugar to preserve the natural taste of the fruit. I prefer not to add hot pepper.
Ingredients
Step-by-step cooking recipe
Cut the cherry plum in half and peel off the seeds.
Pass cherry plum, parsley, peeled garlic and onion through a meat grinder.
Mix the resulting mass with sugar, butter and boil for 5-7 minutes, stirring frequently.
Rub spices and salt in a mortar.
Pour into the boiling sauce, boil for another 5 minutes and remove from heat. The ready-made cherry plum sauce should be infused for a couple of hours.
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