Orange-Infused Viburnum Meat Sauce

An interesting sauce for meat and poultry dishes. I have had several branches of viburnum lying around since the fall. I thought for a long time about what I could cook so that the taste of viburnum was not very pronounced, but at the same time gave the dish new shades of taste. I found an interesting recipe for viburnum-orange sauce for meat dishes.
cook time: 20 min
Isla Thatcher
Orange-Infused Viburnum Meat Sauce

Nutrition Facts (per serving)

47
Calories
12g
Carbs

Ingredients (2 portions)

Basic:

Sugar 0.5 tbsp
Cinnamon 0.5 tsp
Oranges 0.5 pc
Kalina 150 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Pick the viburnum from the branches, rinse and boil over medium heat for about 6 minutes.

Step 3

Step 3
Drain the berries in a colander, then rub through a sieve.

Step 4

Step 4
Wash the orange well and cut into pieces along with the peel. The peel can be removed, then the sauce will be less viscous, without a pronounced orange bitterness.

Step 5

Step 5
Combine viburnum, orange, cinnamon.

Step 6

Step 6
Puree with a blender.

Step 7

Step 7
Add sugar, mix.

Additional rubrics

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