Ingredients
12 servingsCherries1 kg
Garlic3 clove
Coriander1 bunch
Foreign seasoning0.5 tsp
Dried coriander0.5 tsp
Red hot chilli pepper1 pcs
Sugar2 tsp
Saltto taste
Preparation
1
Place the peeled cherries in a saucepan, lightly crush them by hand or with a blender (but not as a complete puree, but so that small pieces remain). Put on low heat and boil for 10 minutes, until thickened and the juice is halved. Chop the garlic, fresh coriander and pepper together or blend. Add chopped herbs, garlic, pepper, dried spices, sugar and salt to the cherry mass, mix well and boil for another 3-5 minutes, over low heat and set aside. This sauce is ideally suited with roast beef ribs, pig meat and poultry.
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