About this dried cornelian cherry
Kizil, or cornelian cherry, is a wild dogwood fruit rather than a true cherry — small, oblong, and a deep, glossy red. It grows across the Caucasus and has been dried and cooked with there for generations.
The taste is genuinely tangy-sweet, sharper than any stone fruit in the range, closer to a dried sour berry than to a raisin. No sugar added. Sulphur dioxide (E220) is used as a preservative during drying. Contains sulphites.
Eat it on its own, stir it into a compote or yoghurt, or use it the traditional way — reduced into a tart sauce for grilled meat, as Armenian and Caucasian cooking has for centuries.
