Cherry plum with garlic and adjika

The fruits of red or yellow cherry plum for this culinary recipe should be taken the ripest. Wash them thoroughly, put them in an enameled dish and fill with water (the fruits should be slightly covered with water). Cook for fifteen to twenty minutes on low heat. Then drain the water (you can add granulated sugar to it and you will get compote) and rub the cherry plum through a sieve, separating the bones. Add one glass of water to the mashed mass and continue to boil over low heat for forty minutes. Do not forget to stir the sauce periodically so that it does not burn. During cooking, add adjika, spices, crushed garlic with salt and marsh mint leaves.The sauce is served cold with meat dishes. Glass or enameled dishes are used for storage. If you want to preserve the sauce, then you need to decompose it hot into sterilized jars and immediately tighten the lids.