1 Cup Oil
1 Chopped Carrot
1 Stick Celery
1 Sliced Onion
Minced Clove Garlic
2 Bay Leaves
Fresh Thyme
1 tblspn. Crushed Coriander Seeds
1 Cup Apple Juice
Salt
Pepper. | Heat the oil and add the carrot, celery and onion and cook for 5 minutes. Add garlic, bay leaves, chopped herb, coriander seed and apple juice and simmer for 15 minutes, then cool. In a small pan dissolve 2 tablespoons red-currant jelly. Add a cup of bottled stoned cherries and a little of their juice, a pinch of pepper, a dessertspoonful of powdered coriander seeds, a teaspoonful of cider vinegar and simmer for 5 minutes. Press the cooled vegetable sauce. Heat through for 5 minutes. Serve with any vegetables or lentil dish that has no other sauce. |
