Today guys, I would like to share with you my grandma's secret about Cherry Plum. Geographically it can be found in Southeast Europe, British Isles, Western Asia and in some locations of Northern America. Usually it is red or yellow , ripening from July to September.
In my case, it grows near my house and therefore can be easily used for our homestead. It has a lot of vitamins and can be used for making sauces, pies, deserts, sweet drinks etc. There are lots of recipes of cherry plums for winter, the time when your body needs the most vitamins.
Here is my grandma's recipe for sauce which fits very well meat and fish meals.
What we need:
- 2kg of cherry plums;
- 300 ml of water;
- 3 garlic cloves;
- 2-3 table spoons of salt;
- 3-4 table spoons of sugar;
- 1 tea spoon of red hot pepper;
- 1 tea spoon of khmeli suneli.
How to cook:
Wash your cherry plums, put in a saucepan and add some water. Boil it on a medium heat, while stirring it from time to time.
Simmer it for 10-15 minutes until skins have burst and plums are soft.
Put cherry plums into a colander, mash it, squeeze it and press to coarse puree You can add squeezed juice back into puree repeat process. That way you will be maximum efficient and get all juice squeezed.
Get a squeezed juice back into the saucepan, add salt and sugar and simmer for another 30 minutes on a low heat.
Add minced garlic, red hot pepper and khmeli suneli. Simmer for another 15 minutes while stirring.
Sauce is ready :) Enjoy!