It's not enough just to make a delicious sloe sauce. It still needs to be preserved, and that's what I want to focus on in more detail today. Further in the recipe I will tell you how to roll up the sloe sauce for the winter. Serve it with red meat – a real treat.
Ingredients
- Turn - 1 kg
- Dill - 3 umbrella
- Ground coriander - 5 g
- Ground ginger - 5 g
- Chili pepper - 0.5 pieces
- Cilantro - 10 g
- Mint - 5 g
- Basil - 10 g
- Salt - 10 g
Step-by-step cooking recipe
Put the blackthorn in a saucepan, pour 100 ml of water and cook for half an hour until soft.
10 minutes before the end, add all the dry spices.
Rub the mass through a sieve and add chopped garlic, chili and herbs.
Boil the sauce to the desired thickness and roll it into sterile jars.
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