Viburnum sauce
Description
The sauce is prepared in just a few minutes. Thick, sweet-and-sour rowanberry sauce is simple and quick to make. If you want to store the sauce for winter, pour it into sterilized jars, cover with lids, and place them into a pot for sterilization. Jars with a volume of 200 ml should be sterilized for 10-15 minutes. Store the sauce in a cool place. The sauce is ready. Keep it in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Prepare the ingredients for making viburnum sauce.
- 2
Step 2
Put the viburnum berries in the freezer for an hour or two to remove the bitterness.
- 3
Step 3
Remove the viburnum berries from the branches.
- 4
Step 4
Pour boiling water over the viburnum berries and let them soak for 5 minutes to soften.
- 5
Step 5
Drain the water and mash the berries into a puree.
- 6
Step 6
The net weight of the puree will be approximately 150-170 grams.
- 7
Step 7
Add sugar to the berry puree.
- 8
Step 8
As well as salt, vegetable oil, and ground red pepper.
- 9
Step 9
Pour the sauce into a small saucepan, bring to a boil and simmer over low heat for 5 minutes until thickened. Let the sauce cool, then pour it into a sauce boat.
- 10
Step 10
The rowanberry sauce is ready. It can be served at the table.