Viburnum sauce for meat

Sauces type Ingredients

Kalina - 200 ml of berry juice,

juniper (fruit) - 10 g of ground fruit.

Cooking method

Rinse the viburnum berries, sort out, squeeze the juice out of them.

Grind dried juniper fruits in any way.

Add ground juniper fruits to the viburnum juice, bring the mixture to a boil, and then cool.

Note

Viburnum berries always have a bitter taste. To get rid of it, you need to put it in the freezer until it is completely frozen. After thawing, the bitterness should go away.

Viburnum sauce can be called universal, as it goes well with meat, poultry, croutons, fish, and salads.