Ingredient – Cornel

Every good housewife has at least a can of cornel compote, confiture or at least a jam kept for winter. Cornel consisting of a bunch of vitamins has also a delicious sour taste and smell which you'll feel from kilometers away. Cornel is a forest fruit of two colors – red and yellow.


It usually comes in color red in Caucasus and if trusting hunters, it's the best ingredients when cooking poultry. Sour-sweet aroma of cornel especially suits to the goose or duck meals. The most popular dish of this kind is a duck with cornel. Enjoy its special recipe provided below: 

Throw thinly sliced duck meat into the water-filled pot and boil on a low fire. Skim the foam while boiling. Add 500gr sliced onion, 3 stems of parsley and coriander; sprinkle some salt and add a tea-cup of stone-free cornel. It gives the whole new aroma to the soup, which you'll love.

We have one more easy and tasty thing out of cornel – it's a cornel sauce.

Throw some cornel, 3-4 cloves of garlic together with some ground red pepper, thinly sliced dill and celery, boiled water and let it sit for 10 minutes. Then drain the mixture, add some salt to the liquid, 1 teaspoon of vinegar, 1 teaspoon of sugar, bring to a simmer and can it. The sauce goes especially well with poultry and fish.