Cherry Chrianteli with Walnuts
Chrianteli is a Georgian sweet-and-sour cherry sauce thickened with crushed walnuts. It is a classic example of Georgian cooking, where berries and fruit go not only into desserts but also into sauces for meat and poultry. The cherries are simmered, pushed through a sieve, then enriched with onion, herbs, and walnuts.
The walnuts are added at the very end, once the sauce is off the heat, to preserve their fresh flavor and creamy texture. Mint or tarragon adds a fresh herbal note that sets off the tartness of the cherries.
Worth knowing: Be sure to push the cherries through a sieve; skins and bits of pit will ruin the smooth texture. Adjust the balance of salt and sugar to the tartness of the berries. Tarragon gives an anise accent, mint a fresher one; choose according to the dish.
Chrianteli is served warm or cold with fried or roasted meat, poultry, and game. The sauce keeps for several days in the refrigerator and thickens nicely.
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Ingredients
Instructions
Put the berries in a pot, crush them lightly with a spoon, cover with water, and cook for 15 minutes.
Push the berries and their liquid through a sieve. Return to the pot and bring to a boil.
Add the finely chopped onion, mint, and salt and sugar to taste. Let simmer for 3-5 minutes.
Remove from the heat and stir in the crushed walnuts. Serve warm or chilled.
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