Sauce from Kalina to meat

Meats are often served with various sauces, bought ready or prepared independently, which, of course, is preferable.

At home, meat can be prepared with exquisite original sauces from the fruit of ripe Kalina, they are most suitable for pork or chicken.

The fruit of the viburnum contains many useful substances, namely: vitamins C and P, organic acids, pectin, carotene and tannins. Regular seasonal inclusion in the menu of Kalina improves digestion, the state of the excretory system, the general condition of the body and enhances immunity. Well, in addition, sauces, from the viburnum - it's just delicious, not to mention the wonderful bright color. That is, the dishes, seasoned with kalinovymi sauces, very effectively look on the table.

How to make sauce from a viburnum?

In order to preserve the useful substances contained in the fruit of the viburnum, we will not heat the sauce during cooking, let alone cook.

The taste of ripe fruits of the viburnum is sour-bitter, to give the sauce a more voluminous full-bodied taste and to compensate for the bitterness we add sugar or natural honey.

Ingredients:

Preparation

We'll wash the berries on the brushes and lightly shake them, but we better wait an hour. 2. Let's remember the berries with sugar, so that they let the juice in, add a little water, stir to make the sugar disappear. We will rub the mass through a sieve. What remains is wrapped in a clean double gauze flap and squeezed.

Here, the sauce is ready. This delicious vitamin seasoning is easy to prepare even in field conditions, hunting, for example, or at a picnic. Often in such situations, the viburnum can be plucked straight from the branch (without sieves you can somehow manage).

Hot sauce from Kalina to meat - recipe

This recipe, in some ways, is more complicated than the previous one.

It is assumed that in an acute sauce ingredients such as garlic and hot red pepper should be present. To the flavors and flavors of garlic, viburnum and pepper combined, we include lemon in the sauce.

Ingredients:

Preparation

The fruits of the viburnum can be suppressed and we will rub on the sieve, thus separating the bones from the rest. The remaining in the sieve squeeze through the cheesecloth.

Add to the juice of viburnum, lemon juice, chopped garlic and red pepper. Once again, let's add honey and mix. The density of the sauce can be adjusted by adding water.