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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 gdried plum
250 gdried cherries
1 kgceleriac
2bunches celery
1 kgcarrots
500 gonions
1 kgshiitake
1 kgtomatoes
400 gfennel
2bunch parsley
250 gmiso paste
1,4 lred wine
200 mlport wine
20 lwater
200 mlsoy sauce
20 gthyme
10 gcoriander seed
5 gbay leaves
5 gfennel seed
10 gpink pepper
5 gjuniper
3cloves
2 gpepper

Total cooking time: about 6 hours

  1. Step 1

    Wash, peel, chop and roast the vegetables in a big pot.

  2. Step 2

    Add spices and miso paste, deglaze with red wine and port wine.

  3. 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.

  4. 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.

  5. Step 5

    Strain everything again through a sieve and fill the jus into bottles.

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