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Dish · From Bladwijzer

Cornelian cherry sauce for roast meat

Name: Cornelian cherry sauce for roast meat
Total time: 50 min
Yield: ± 500 ml
Ingredients: 500 g very ripe cornelian cherries; 1 onion, finely chopped; 2 garlic cloves, crushed; 150 ml water; 3 tablespoons cider vinegar; 80 g soft brown sugar; 1 teaspoon salt; 1 teaspoon ground coriander; 1 pinch of chilli flakes; 2 tablespoons finely chopped fresh mint or dill

Updated on 9 October 2026

Makes: ± 500 ml
Time: 50 min
From: Cornelian cherry

Ingredients

500 g very ripe cornelian cherries
1 onion, finely chopped
2 garlic cloves, crushed
150 ml water
3 tablespoons cider vinegar
80 g soft brown sugar
1 teaspoon salt
1 teaspoon ground coriander
1 pinch of chilli flakes
2 tablespoons finely chopped fresh mint or dill

Method

Only use very ripe, deep red, soft cornelian cherries: unripe fruit is very astringent. Rinse them and remove the stalks.
Simmer the cherries with the onion and water for 15–20 minutes, until they fall apart.
Rub everything through a sieve or food mill. The stones stay behind; check that there are none in the purée.
Return the purée to the pan with the garlic, vinegar, sugar, salt, coriander and chilli flakes.
Simmer gently for 15–20 minutes until thick, stirring regularly, as it catches easily.
Stir in the fresh herbs and taste: add more salt, sugar or vinegar if needed.
Pour the hot sauce into clean, sterilised jars, seal and leave to cool.

Storing: In the fridge for 3 weeks; in the freezer for 6 months. Delicious with roast meat, poultry, game, grilled cheese or in a wrap.