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Stone Fruit Jus

A jus adds even more flavor to every sauce. This recipe is characterized by the use of plums and cherries.

Featuring California Cherries, California Prunes and California Wines

Ingredients

	for 2 liters of jus
250 g	california prunes
250 g	dried cherries
1 kg	celeriac
2	bunches celery
1 kg	carrots
500 g	onions
1 kg	shiitake
1 kg	tomatoes
400 g	fennel
2	bunch parsley
250 g	miso paste
1,4 l	red wine
200 ml	port wine
20 l	water
200 ml	soy sauce
20 g	thyme
10 g	coriander seed
5 g	bay leaves
5 g	fennel seed
10 g	pink pepper
5 g	juniper
3	cloves
2 g	pepper

Total cooking time: about 6 hours

Step 1
Wash, peel, chop and roast the vegetables in a big pot.
Step 2
Add spices and miso paste, deglaze with red wine and port wine.
Step 3
Add soy sauce, then add 10 l of water and reduce the liquid to 2 liters. Then add the other 10 l of water and reduce as well.
Step 4
Strain everything through a fine sieve and fill it again into the pot. Add dry fruit and reduce until it binds by itself.
Step 5
Strain everything again through a sieve and fill the jus into bottles.

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