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This 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 and perfect for the fruit season. You can find a detailed cornelian cherry sauce recipe with the exact quantities and step-by-step instructions below.
Select very ripe fruit
Very ripe cornelian cherries that are already dark red in color are best for this recipe. They cook quickly, which is perfect for a sauce. They also taste sweet rather than sour. This means you don’t need to add much sugar.
Season cornelian cherry sauce to taste
You can season the cornelian cherry sauce with spices and herbs of your choice, similar to the vegan gravy or the mushroom stroganoff. Adjust the amount of sugar and salt to taste. If you don’t like the freshness of the mint leaves in the sauce, you can leave them out.
Adjust the consistency
Depending on how long you cook the cornelian cherries in the vegetable stock, more or less liquid will evaporate. This determines the consistency of your sauce. You can then dilute it with more vegetable stock to your preference when blending. My cornelian cherry sauce had a creamy consistency.
With pasta, potatoes and co.
The cornelian cherry sauce goes perfectly with pasta, as well as the cauliflower sauce. It makes a great tasty change from the classic tomato sauce.
You can also serve the fruity sauce with boiled potatoes. It tastes delicious with the vegan pelmeni or gnocchi too. Try it with the oatmeal patties, the kidney bean fritters or the lentil patties.
This cornelian cherry sauce is
- very fruity,
- sweet sour,
- spicy,
- hot,
- with a refreshing mint note,
- delicious,
- vegan,
- healthy,
- bright red,
- quick and easy to make,
- ideal with pasta, potatoes and vegan patties.
How to make cornelian cherry sauce: tips and tricks
- Very ripe cornelian cherries are best for this recipe.
- 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.
Did you make the cornelian cherry sauce using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Cornelian cherry sauce
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.
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