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Description
Take 15-16 red velvet apricots allowed to get soft. Remove pits and puree all, placing in large saucepan. Repeat with two firm red-flesh black plums and 4 semi-firm red-flesh plumcots. Take 6 more of the plumcots (the most firm), remove the pits, dice, and add to pan.

Peel and core three ataulfo mangoes, puree, and add to saucepan. Repeat with two more, also adding to food processor 6 tbsp pomegranate juice, 4 tbsp coconut rum, and 4 tbsp Oliver black cherry honey wine. Take one remaining ataulfo mango and a common mango, peel and core both, dice and add to saucepan. Set heat to 7 (medium high) and add 3 tbsp creme de coco, 1 tbsp lavender honey, 1 tbsp concentrated monkfruit sugar (acts as 2), 1 tbsp Zing Stevia-sugar baking blend, 2 tbsp kosher sea salt, 1 tbsp table salt, 1/2 tsp white pepper, and 1 tsp ground marjoram. Stir together and cook for 20 minutes, stirring occasionally. Be certain to scrape bottom, as residue will form there you do not want to burn.

In a medium-small saucepan place approx. half a bag each of one 14.4 oz bag frozen pearl onions, one 1 lb bag frozen crinkle-cut carrots, and one 12 oz bag fresh broccoli florets. Add 2 cups chicken broth and a slash of San-J gluten-free tamari sauce. Set heat to high and stir. When liquid reaches boiling, add 1 cup mixed red, brown and white basmati, and wild rice, stir in, cover, and drop heat to low. Cook for 15-20 minutes.

Chop 1 and 1/3 lbs country style boneless pork ribs into large cubes. Take deep skillet and cover bottom with coconut oil. Place meat in skillet. Wash, halve, and remove stems and seeds from one dozen each common red and Skylar Rae cherries. Place in skillet along with 1 tbsp kosher salt, 1/2 tsp black pepper, and several splashes of the black cherry honey wine. Set heat to medium-high (7) and cook until pork is no longer pink, stirring occasionally.

Once sauce has cooked 20 minutes on 7, drop it to medium (5) for 20 more, than to 3 (medium low) for 20 again. Continue to stir and scrape regularly. Thicken with coconut flour, 5-7 tbsp, and serve over rice and meat.

There's plenty of extra sauce for other meals, and you'll see some more recipes linked below in time. This was a very fruity sauce, nice and tart with a very rich flavor.

This is free of gluten, dairy, eggs, nuts, peanuts, fish, shellfish, tomatoes, canola, mushrooms, and grapes.

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

Red Sun Plum 1
Red Sun Plum 2
Crimson Nebula 2
Orange and Red
Cut Cherries
Criminara, Pork, and Rice 1
Criminara, Pork, and Rice 2
Criminara, Pork, and Rice 3

Another recipe with this sauce: Rich Red Criminara Sauce over Lamb-Pork-Shallot-Plantain Sauce and Pasta

Description
Take 15-16 red velvet apricots allowed to get soft. Remove pits and puree all, placing in large saucepan. Repeat with two firm red-flesh black plums and 4 semi-firm red-flesh plumcots. Take 6 more of the plumcots (the most firm), remove the pits, dice, and add to pan.

Peel and core three ataulfo mangoes, puree, and add to saucepan. Repeat with two more, also adding to food processor 6 tbsp pomegranate juice, 4 tbsp coconut rum, and 4 tbsp Oliver black cherry honey wine. Take one remaining ataulfo mango and a common mango, peel and core both, dice and add to saucepan. Set heat to 7 (medium high) and add 3 tbsp creme de coco, 1 tbsp lavender honey, 1 tbsp concentrated monkfruit sugar (acts as 2), 1 tbsp Zing Stevia-sugar baking blend, 2 tbsp kosher sea salt, 1 tbsp table salt, 1/2 tsp white pepper, and 1 tsp ground marjoram. Stir together and cook for 20 minutes, stirring occasionally. Be certain to scrape bottom, as residue will form there you do not want to burn.

In a medium-small saucepan place approx. half a bag each of one 14.4 oz bag frozen pearl onions, one 1 lb bag frozen crinkle-cut carrots, and one 12 oz bag fresh broccoli florets. Add 2 cups chicken broth and a slash of San-J gluten-free tamari sauce. Set heat to high and stir. When liquid reaches boiling, add 1 cup mixed red, brown and white basmati, and wild rice, stir in, cover, and drop heat to low. Cook for 15-20 minutes.

Chop 1 and 1/3 lbs country style boneless pork ribs into large cubes. Take deep skillet and cover bottom with coconut oil. Place meat in skillet. Wash, halve, and remove stems and seeds from one dozen each common red and Skylar Rae cherries. Place in skillet along with 1 tbsp kosher salt, 1/2 tsp black pepper, and several splashes of the black cherry honey wine. Set heat to medium-high (7) and cook until pork is no longer pink, stirring occasionally.

Once sauce has cooked 20 minutes on 7, drop it to medium (5) for 20 more, than to 3 (medium low) for 20 again. Continue to stir and scrape regularly. Thicken with coconut flour, 5-7 tbsp, and serve over rice and meat.

There's plenty of extra sauce for other meals, and you'll see some more recipes linked below in time. This was a very fruity sauce, nice and tart with a very rich flavor.

This is free of gluten, dairy, eggs, nuts, peanuts, fish, shellfish, tomatoes, canola, mushrooms, and grapes.

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

Red Sun Plum 1
Red Sun Plum 2
Crimson Nebula 2
Orange and Red
Cut Cherries
Criminara, Pork, and Rice 1
Criminara, Pork, and Rice 2
Criminara, Pork, and Rice 3

Another recipe with this sauce: Rich Red Criminara Sauce over Lamb-Pork-Shallot-Plantain Sauce and Pasta