Mango-Cherry Criminara

Peel and dice six ataulfo mangoes and place in large saucepan.  Puree 1 lb frozen red tart cherries in two batches, each time with 2 tbsp water.  Puree 12 oz frozen dark sweet cherries in two batches, each time with 2 tbsp water and 2 tbsp gold rum.  Place in saucepan.  Set heat to 7 (medium high) and stir together, cooking for 15 minutes.  Grate one ugli fruit into pan.  Add 2 tbsp kosher salt, 2 tbsp oregano, 1/2 tsp ground savory, 1/2 tsp black pepper, 1/2 tsp ground marjoram, 1/2 marjoram leaf, 1/2 celery salt, 3 tbsp coconut oil, 3 tbsp basswood honey, and 3 tbsp mead (we used some of a local mead we were given to try, tasty, but we don't know the name yet).  Stir together and cook another 15 minutes.  Drop heat to 5 (medium) and cook another 30 minutes, stirring occasionally.  Drop to 3 then (medium low) and cook another 30-45 minutes.

While sauce is on 3, juice ugli fruit into medium-large saucepan.  Repeat with one meyer lemon and two blood oranges.  Peel and dice 12 oz shallots and place in medium-large saucepan.  Set heat to 7 (medium high) and chop 2 large pork steaks (about 2 lbs) into large chunks. Add to saucepan.  Add 3 tbsp of the mead, 1 tbsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground ground savory, and 1 tbsp minced garlic.  Stir together and cook until pork is no longer pink.  

Meanwhile, after the last 30-45 minutes, stir 1 cup wild blueberries, 2 cups water, 1 tbsp sweet basil, and 1 tsp baking soda.  Stir together, raise heat back to 5 (medium), cook for 30 minutes.

Stir 1 lb each frozen crinkle cut carrots and chopped kale in with pork and cook for 20 minutes.

Stir 1 tbsp coconut flour at a time into fruit sauce until reaching desired thickness, likely 5-7 in this case.

I had mine over egg noodles while Rachel had a mix of corn penne and rotini.  The very bottom picture is a dish made using the last of the sauce, where we mixed it with rice and veggies and had it along side some chicken.  Aside from my pasta, this dish is free of gluten, dairy, nuts, peanuts, eggs, beef, tomatoes, peppers, grapes, fish, shellfish, canola, and mushrooms.

  Criminara Countdown 2016This is my sixth year running I've made something I call my Criminara sauce.  I can only make it during a few weeks in the months of May and June, as it requires access to black velvet apricots, which are shipped in to our local Hy-Vee from California.  They were a special draw when the store first opened, and I look forward eagerly to their arrival ever since.
I call it 'Criminara' because of its strong resemblence in appearance to marinara sauce, and its strong, crimson coloration.  My wife, Rachel, has become deathly allergic to tomatoes since having her appendix removed some six years ago now, and this is one of many methods I've devised to make fruit-based pasta sauces for her.  I often use other stone fruits (nectarines, plums, cherries, apricots, and peaches) with mangoes for other sauces, but I only get to make two or three batches of Criminara a year.
When I make Criminara, I tend to make enough for two to three meals, stretching it as best I can; I'll ofte