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Sunset Sweet Criminara Sauce

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Take 11 fully ripe sunset honey lemon plums; when fully ripe, they turn from yellow to a rich mottled reddish tone.  Core and puree 8, core and dice 3, place all in a medium-large sauce pan.  Peel and puree two ataulfo mangoes, peeling and dicing a third and adding to pan.  Add to food processor 1/4 cup Oliver strawberry mead, 3/4 cup pomegranate juice, and one chopped banana.  Run and add to saucepan along with 1 tbsp concentrated monkfruit sugar, 2 tbsp kosher salt, 2 tbsp paprika, 1 cup light coconut milk, and 1/2 tsp black pepper.  Stir and seat heat to 7  (medium high) for 15 minutes.  Drop heat to 5 (medium high) and cook for another 30.

Meanwhile, defrost 1 lb ground turkey and peel and dice one each medium red and yellow onions.  Place onions in large saucepan with liberal amount of light-tasting olive oil and cook on high, stirring often until starting to brown and turn translucent.  Add turkey, 1 tbsp kosher salt, 1 tbsp Garlic-and-Italian-Herbs, and 1 tbsp dried chives.  Cook until meat is browned and drop heat to 5 (medium).  Stir in two 14.5 oz cans of sliced carrots, one 15 oz can blueberries in light syrup (drained), and 1 lb frozen chopped kale.  Cook another 15-20 minutes.

While meat is cooking down, stir 1/2 tbsp (1.5 tsp) baking soda and 2 tbsp sweet basil into sauce, dropping heat to 3 (medium-low).  You may need to remove pan from heat temporarily to control bubbling up, but swift stirring and letting the reaction play out should eventually take care of the fizzing.  Return to heat for another 15-20 minutes.  Thicken as desired with coconut flour (typically 3-5 tbsp) stirred in rapidly.

I had mine over some nice German Spaetzle (Swabian egg noodles), while Rachel had hers over gluten-free corn-based Pasta d'oro Lasagne corte.  This was a quite sweet sauce, tasty and rich and still a bit liquid, so better had in smaller amounts.  As usual, I have plenty left over for future recipes.

My noodles of course have egg and wheat in them, but go with rice or corn pasta like my wife and this is free of gluten, dairy, nuts, peanuts, egg, beef, tomatoes, peppers, mushrooms, canola, sunflower, fish, and shellfish.

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
 Ripe Sunset Honey Lemon Plum 1 by Windthin Sliced Ataulfo Mango by Windthin 
Corn Lasagne Corte 2 by Windthin Sunset Sweet Criminara Sauce by Windthin Sunset Sweet Criminara Sauce on Spaetzle by Windthin 
Ripe Sunset Honey Lemon Plum 2
Corn Lasagne Corte 1 
Image size
1200x15807px 3.06 MB
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