Red and black currant tkemali sauce. Blackcurrant sauce for meat

It has a pleasant sweet and sour taste and at the same time is a delicious vitamin seasoning for many meat dishes and not only. It is prepared without heat treatment and therefore contains all the useful and valuable substances of its ingredients in full, without losing anything during the cooking process.

Any currant is suitable for making the sauce. From black currant you get purple fragrant sauce with a more pronounced sweet aftertaste, which, however, is easily changed by adding salt, pepper and vinegar. Red currants make a bright scarlet sauce, more sour than sweet, and more suitable for meat. white currant gives more astringency in taste, this sauce will appeal to thrill-seekers.

Classic redcurrant sauce

Our redcurrant sauce is in the same row as Indian chutney, lingonberry sauce to foie gras, pomegranate sauce Narsharab for fish and meat products. Exquisite. It is boiled very quickly, 20-25 minutes, but all the difficulty in preparation - illiquid items must be selected, since rot will initiate fermentation, and harvesting for the winter is not worth it.

Ingredients:

red currant 700 g
sugar 150 g
garlic 1/2 pc.
ginger root 20-30 g
chili pepper 1/2 pc.
sea salt 10-15 g
Bay leaf, coriander, allspice, hot peppers peas to taste

Cooking method:

Drop the twigs plucked directly from the bushes for a while (5 minutes) in cold water. This makes it easier to get rid of small insects, and the leaves will float to the surface.
We pluck each berry. Damaged, crushed, but not rotten, we take into action. Do not worry about integrity, knead anyway.
Most importantly, take out the trash. Rinse in a colander under running water, shake off and preferably dry so that the moisture is gone and the brew is as concentrated as possible, only on currant juice.
To speed up the process, I recommend mashing first, then boiling. But vice versa is also possible. We load clean currants into the bowl, immediately throw in the garlic cloves peeled from the husk, several rings of the chili pod (remove the seeds if a non-fiery effect is required), add a small fragment of root ginger.
All these flavor enhancers can be easily replaced with dried ground spices, supplemented with your favorite herbs, roots, spices.
Puree for a minute or two until smooth. Berries with a thin shell quickly burst and, if necessary, are brought to the desired state with a manual pusher.
Pour into a convenient refractory container, pour sea salt, granulated sugar, coriander grains, peppercorns, put a bay leaf. Sugar goes a lot.
Try it, a lot depends on the variety of currant. Both sugar, salt, and flavorings should saturate the sour berries, but, of course, start from personal preferences.
We bring the composition to a rapid boil, reduce the heat, stir often, removing adhering, thickened stains from the walls. We do not cover, we give a couple of wills. Boil for 20 minutes.
In a wide bowl with a large diameter and at low dosages, the sauce evaporates and thickens quite quickly. Some prefer thinner, others thicker. But don't boil for an hour.
I repeat, for storage in a warm room, pour in at the end table vinegar 9% (2-3 tablespoons).
We squeeze through a fine sieve - we fill sterile jars, cork and cool. When hot, the consistency is liquid, after cooling it is gelled.
Do not throw away fragrant cake. Use as a marinade, rub over whole chicken, fillets or chops.
After cooling, the redcurrant sauce for meat is ready. Send to the refrigerator or cellar.

Ingredients:

Red currant - 100 g
Water - ½-st.
Onion - ½- pcs.
Butter - 25 g
Salt - to taste
Cherry leaves - 3 pcs.
Mint leaves - 2 pcs.
Allspice - 4 pcs.
Carnation - 2 pcs.

Cooking:

Heat water, add sugar and butter.
When everything is dissolved, put mint, currants and spices.
Stew the mass until the currant gives juice.
Do not close the pan with a lid, but add fire.
At this time, finely chop onion, cherry and mint leaves.
Add to sauce and simmer.
The sauce should thicken and the onion should soften.
Cook under a closed lid, and salt at the end of cooking.

Currant meat sauce

Ingredients:

400 g blackcurrant,
300 ml dry red wine
50 g butter,
2-3 garlic cloves,
30-50 ml spicy tomato sauce,
salt,
sugar,

Cooking:

Rinse currant berries, dry, pour red wine and put on fire.
Boil over medium heat until the volume is reduced by half, wipe the mass through a sieve.
Add butter, crushed garlic, salt, sugar and ground pepper.
Adjust the taste by adding a spicy chili-type tomato sauce

Sweet and sour currant sauce

Ingredients:

400 g blackcurrant berries,
200 ml dry white wine
150 g butter,
3-4 tbsp Sahara,
a pinch of salt,
mint greens,
ground black pepper - to taste.

Cooking:

Melt butter in a pan, add wine and sugar.
Heat, stirring, until sugar is completely dissolved, add currant berries and simmer for 10 minutes, stirring.
Add mint and pepper.
With an immersion blender, grind the resulting mass until smooth and rub through a sieve.

Sauce with tomato paste and currant

Ingredients:

250 g blackcurrant,
140 g tomato paste,
3-5 cloves of garlic (its amount is determined empirically and to taste),
1-2 hot peppers
fresh greens,
salt,
ground black pepper,
spices - to taste.

Cooking:

Grind greens, garlic and hot peppers without partitions and seeds with a blender, add currants and beat until smooth.
Add tomato paste, salt, pepper, if necessary, add spices to taste (ground coriander, for example), mix and refrigerate for a couple of hours.

Spicy blackcurrant sauce

Ingredients:

700 g blackcurrant,
250 g tomato paste,
⅓ cup brown sugar
60-80 ml of wine vinegar,
1-5 hot peppers(according to taste and desire),
4-5 garlic cloves,
3 tsp ground coriander,
1 tsp allspice peas,
½ h.d. ground pepper mixture
1 tsp salt.

Cooking:

Using a blender, grind the products until smooth.
Tasting the mass, add vinegar, salt and spices.
If it seems too sour, you can add sugar, if the currant is very sweet, add vinegar.
Refrigerate overnight for the aromas and flavors to blend well.

Sweet and sour blackcurrant sauce

Ingredients:

200 g blackcurrant jam (or currant puree),
1-2 tbsp brown sugar
50 ml port wine
1 orange
1 lemon.

Cooking:

If you do not have currant jam, use fresh berry puree.
Remove the zest from the orange and squeeze out the juice.
Also squeeze the juice from a lemon.
Combine all ingredients and place over medium heat.
Heat, stirring, until the sugar is completely dissolved.
Adjust the taste by adding salt and sugar.

Red currant sauce with mint

Ingredients:

1 cup redcurrant,
2 tbsp Sahara,
1-2 tbsp butter,
5-6 peas of allspice,
5-6 cloves,
1 onion
fresh or dried mint - to taste.

Cooking:

Melt the butter in a frying pan, add some water and sugar.
Once the sugar has dissolved, stir in the red currants and spice mint.
Simmer under a lid over high heat until the juice stands out.
Cut the onion as small as possible, add to the sauce and simmer until transparent.
The finished sauce can be pureed with a blender, or you can leave some heterogeneity.
Add salt to taste.

This non-trivial mint redcurrant sauce recipe can be a great excuse to play the “what is it made of” game with your loved ones or friends.

Required Ingredients:

red currant - 1 tbsp
mint (fresh or dried) - to taste
sugar - 2 tbsp. l.
allspice - 5-6 peas
onion - 1 pc.
cloves - 5-6 buds
butter - 1-2 tbsp. l.

Cooking method:

let's start preparing our mysterious redcurrant sauce by melting the butter in a pan, adding sugar and a little water to it;
when the sugar is completely dissolved, pour the berries, spices and mint into the mixture. We cover the pan and bring the mass over high heat until the juice is released;
now add finely chopped onion to the future sauce and continue the stewing process until it becomes transparent;
the finished dressing can be further crushed in a blender, or you can leave it as it is - a little heterogeneous. And at this stage, salt.

Currant meat sauce

There is one more original way cooking sauce for currant meat - spicy, spicy and extremely tasty. At the same time, it will be equally appetizing with both black currant and red currant.

Required Ingredients:

currant berries - 400 g
hot pepper - ¼-½ pod (or ¼ tsp ground pepper)
wine (dry red) - 100 ml
cloves - 1 bud
sugar - 100 g
fresh mint - 5-7 leaves
star anise - 1 star
orange - 1 pc.

Cooking method:

prepare berries and citrus: make puree from currants in a blender, remove zest from orange and get juice;
put in a saucepan currant puree, zest, sugar, Orange juice, spices and boil for a minimum of 5 minutes;
now we salt our hot currant sauce, pepper, add mint and wait until the mass boils;
After that, we blend everything until a homogeneous state.

Red currant sauce for meat

Ingredients:

Red currant - 1 kg.,
Water - half a liter,
Cinnamon - 1 teaspoon,
Sugar - 4 tbsp. a spoon,
Salt - 1 teaspoon,
Potato starch - 1 tbsp. a spoon,
Balsamic vinegar - 2 tbsp. spoons

Cooking method:

Put the red currant in a colander. Rinse under cold water.
Separate the berries from the branches. Place the red currants in a bowl. Fill with water.
Put on slow fire. After boiling, lower the heat.
Stirring occasionally, boil the berries for about 20 minutes. During this time, the berries will boil and release the juice. Additionally, you can crush the berry mass with a pusher.
To prepare the redcurrant sauce, it is necessary to separate the skins from the berry puree with juice. To do this, we use a sieve. We filter the berry mass in small portions through a sieve, crushing it with a spoon.
Put the resulting cake in a separate bowl. From it, if desired, you can then cook compote.
Add 100 ml to the resulting berry puree. water.
Put on a slow fire. After the redcurrant puree boils, add the potato starch.
Stir the redcurrant sauce at this stage of cooking quickly so that there are no lumps. After about a minute, you will see that the sauce has thickened.
Pour sugar (you can take powdered sugar). Add salt to taste. You can take a little more than indicated in the recipe.
For extra and richer flavor, add the powder.
Pour in the balsamic vinegar.
Boil the sauce for another 5 minutes. Sauce for redcurrant meat is ready.
After it has cooled, it can be served on the table with meat.
In addition, such a redcurrant sauce can be prepared for the winter.
To do this, it is poured hot into sterilized jars and closed with sterilized seaming lids or screw caps.

Sweet and sour redcurrant sauce is one of several sauces that I definitely prepare every summer for the winter. At my sauces different tastes and shades, and different purposes. I don't use it every day, but when you need a strong, sharp sweet and sour accent, a dash of sauce can do a lot. I usually prepare several small jars. This is enough for me for a whole year.

Ingredients:

Red currant - 1.3 kg (with twigs) or 1 liter of pitted juice
Sugar - 500 grams
Salt - 1 teaspoon
Black peppercorns - 2 pcs
Allspice - 2 pcs
Carnation - 2 pcs
Cinnamon - 0.25 tsp
Red currant vinegar (or apple) 6% - 5 tbsp. spoons

Cooking method:

Clean the collected berries from leaves and debris and wash in a colander with cold water in several stages.
Lower the colander with berries into boiling water for half a minute. Take out the colander and let the water drain.
Transfer the colander with berries to the pan in which the sauce will be cooked. Rub the berries through a wide sieve comfortable spoon in several steps.
With red currants, this is easy. I got about 1 liter of juice from 1.3 kg of berries with twigs.
Place a saucepan with juice over medium heat and add sugar and salt to it. Stir until sugar is completely dissolved
Add spices: black and allspice, cloves and cinnamon.
Once the sauce starts to boil, reduce the heat to the lowest possible. Cook the sauce without letting it boil for about 20 minutes.
Turn off the fire, pour your sauce into homemade vinegar of red currant and mix.
Immediately pour the finished redcurrant sauce into sterilized glass bottles, close with screw caps and wrap the bottles with the sauce with a towel. Leave until completely cool.
Store redcurrant sauce in a dark place at room temperature.

Red currant sauce for meat and fish

Ingredients:

one kg. red, ripe currants;
2 gr. black pepper;
100 ml table 9% vinegar;
5 gr. ground cloves;
two gr. chopped allspice;
boiled salt, varieties "Extra" - 0.5 tsp;
half a kilo of granulated sugar;
five cloves of garlic.

Cooking method:

Sort the berries first. Remove rubbish and green twigs. Transfer to a colander, rinse well under the tap and pat dry.
After that, grind on a rare metal sieve. You should get about 700 ml of puree.
Pour the berry mass into a small enamel saucepan and boil. Pour sugar, all spices and spices into boiling puree.
After the sugar is well dispersed, add the crushed garlic and taste the sauce. Sweeten or season with your choice of spices, if needed.
Reduce the heat to medium and, stirring constantly, boil for another 20 minutes. You can cook longer, it all depends on the desired density.
Pour the boiling mass into clean glass containers, cover with boiled nylon lids and cool to ambient temperature.
After that, store the cold jars in the refrigerator.

Currant sauce for baked meat

Ingredients:

half a glass of red currant;
a tablespoon of "Peasant" butter;
three umbrellas of carnation;
four peas of allspice;
table. a spoonful of white sugar;
a small pinch of dried mint leaves (you can fresh);
onion head;
three leaves of red currant and cherry.

Cooking method:

Remove the berries from the branches and wash well under the tap.
Dilute granulated sugar with 120 ml of drinking, preferably boiled water.
In a frying pan over low heat, let the butter melt, dip the currants, spices with mint into it and pour everything sugar syrup.
Simmer with a slight boil under the lid until the berry releases juice.
Add chopped onion as finely as possible and chopped currant leaves in the same way.
Continue to simmer with the lid loosely closed until the mass begins to noticeably thicken and the onion pieces soften.
Cut the meat cooked in the oven into portioned pieces and top with prepared sauce.

Redcurrant sauce for the winter

Ingredients:

two kilos of red currants;
large onion;
a third of a glass of white wine vinegar;
two tablespoons of pure olive oil;
a large spoonful of sugar;
half tsp boiled salt;
large clove of garlic.

Cooking method:

Chop the garlic and onion with a heavy knife as finely as possible and dip into the preheated pan olive oil. You should not fry too much, it is necessary that the vegetables only give their aroma and juice.
Therefore, cook for no more than one and a half minutes, constantly stirring and lightly pressing with a spatula to the bottom of the pan. Then remove from the stove and set aside.
Rinse the berries separated from the twigs well and beat with a blender in a puree. If you want to get a more uniform and delicate consistency of the sauce, additionally after grinding, grind through a sieve.
After that, pour the puree to the fried onion with garlic. Sweeten, add salt to your taste, and simmer over low heat for about five minutes.
Pour into sauce wine vinegar and continue to cook, stirring, until you reach the desired density.
Pour hot sauce into sterile jars and close with sterile lids. Turn the containers upside down and soak, covered with a thick cloth, until completely cooled.
Sauce is poured over meat dishes, using it instead of ketchup.

Redcurrant sauce with citrus

Ingredients:

fresh red currant - 300 gr.;
one big orange;
100 gr. sugar, white;
"Rkatsiteli", "Aligote" or similar wine - 50 ml;
40 ml lean unrefined oil;
a small pinch table salt;
three cloves of garlic.

Cooking method:

Pour into saucepan vegetable oil, fill in the sorted currants.
Add sugar, wine and salt.
Scrape the zest from the orange into a separate bowl, cut the pulp of the fruit in half and squeeze the juice out of it well. Strain and add to berries.
Bring the mass in a saucepan to a boil over low heat. Then lower the heat and simmer for half an hour under a closed lid.
Cool the sauce slightly and puree with a blender.
Add orange peel and squeezed by a press or chopped on a fine grater garlic.
Mix well and chill completely. Serve with meat.

Delicious currant sauce for the winter

Ingredients:

2 kg. red currant
1 kg. Sahara
1 cup 9% vinegar
2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp ground allspice

Cooking method:

Rinse the currant thoroughly, remove the remnants of twigs or leaves. Rub the berry through a colander. Squeeze the resulting juice and cake through cheesecloth into a saucepan. Read more:
Put the saucepan on fire. At the first bubbles, reduce the heat to a minimum! The sauce should not boil, because there will be no vitamins left in it, and, most importantly, it will harden badly in the end.
Pour sugar one glass at a time in 5 minutes. After all the sugar has boiled, add spices and vinegar. Keep on fire for another 5 minutes.

Spicy redcurrant sauce

Redcurrant sauce recipes for the winter allow you to add a wide variety of spices to get different taste sensations. It is prepared in minutes, without the use of heat treatment.

Ingredients:

1 kg of ripe currants;
salt to taste;
2 teaspoons of freshly ground hot pepper;
1 teaspoon each of sugar, fresh basil, mint, cilantro.

Cooking method:

For spiciness, add a few cloves of garlic and 1 teaspoon of nutmeg to the recipe.
Separate the berries from the twigs, sort, rinse, dry and pour into a blender.
Grind the garlic, finely chop the washed and dried greens.
All also send to a blender, after which the mixture is finely chopped.
Pour the prepared spices into the crushed mixture and mix it thoroughly.
After a quarter of an hour, put the finished sauce into small glass containers, cork with lids and send for storage in the refrigerator.

No offense, but generally accepted ketchup and all kinds of tomato-based derivatives, most often served with meat dishes, pale next to the currant sauce. Even cooked at home, the sauce impresses instantly, from the first drop. You remember the tried and tested restaurants. And this one is NOT worse! Bright, rich sourness accepts any spicy and spicy additives - confidently compose your own bouquet, and at the expense high content natural pectin liquid is boiled down to a viscous texture without thickeners. Zero starch, zero flour.

Like yoshta, gooseberries and black currants, red is on the list of the most acidic berries. For long-term storage acid is necessary, acts as a preservative and protects against premature spoilage. If you keep hermetically sealed redcurrant sauce on the shelf of the refrigerator, it will last until February (with trained willpower :). When planning to clean in the pantry, a room with room temperature, after cooking, pour in table vinegar 9%.

Cooking time: 45 minutes / Servings: approx. 400 g

Ingredients

red currant 700 g
sugar 150 g
garlic 1/2 pc.
ginger root 20-30 g
chili pepper 1/2 pc.
sea salt 10-15 g
bay leaf, coriander, allspice, hot peppercorns to taste

How to make redcurrant sauce

Our redcurrant sauce is in the same row as chutney from India, lingonberry sauce for foie gras, Narsharab pomegranate sauce for fish and meat products. Exquisite. It is boiled very quickly, 20-25 minutes, but all the difficulty in preparation - illiquid items must be selected, since rot will initiate fermentation, and harvesting for the winter is not worth it. Drop the twigs plucked directly from the bushes for a while (5 minutes) in cold water. This makes it easier to get rid of small insects, and the leaves will float to the surface.

We pluck each berry. Damaged, crushed, but not rotten, we take into action. Do not worry about integrity, knead anyway. Most importantly, take out the trash. Rinse in a colander under running water, shake off and preferably dry so that the moisture is gone and the brew is as concentrated as possible, only on currant juice.

To speed up the process, I recommend mashing first, then boiling. But vice versa is also possible. We load clean currants into the bowl, immediately throw in the garlic cloves peeled from the husk, several rings of the chili pod (remove the seeds if a non-fiery effect is required), add a small fragment of root ginger. All these flavor enhancers can be easily replaced with dried ground spices, supplemented with your favorite herbs, roots, spices. Puree for a minute or two until smooth. Berries with a thin shell quickly burst and, if necessary, are brought to the desired state with a manual pusher.

Pour into a convenient refractory container, pour in sea salt, granulated sugar, coriander grains, peppercorns, put a bay leaf. Sugar goes a lot. Try it, a lot depends on the variety of currant. Both sugar, salt, and flavorings should saturate the sour berries, but, of course, start from personal preferences.

We bring the composition to a rapid boil, reduce the heat, stir often, removing adhering, thickened stains from the walls. We do not cover, we give a couple of wills. Boil for about 20 minutes. In a wide bowl with a large diameter and at low dosages, the sauce evaporates and thickens quite quickly. Some prefer thinner, others thicker. But don't boil for an hour. I repeat, for storage in a warm room at the end, pour in 9% table vinegar (2-3 tablespoons).

We squeeze through a fine sieve - we fill sterile jars, cork and cool. When hot, the consistency is liquid, after cooling it is gelled. Do not throw away fragrant cake. Use as a marinade, rub over whole chicken, fillets or chops.

After cooling, the redcurrant sauce for meat is ready. Send to the refrigerator or cellar. Enjoy your meal!

Currant sauces are noticeably inferior in popularity to tomato sauces, although it is worth trying them and wondering why? And everything is tritely simple - currants for mass production are low-tech berries, difficult to grow, harvest, and cook. Much more often you can find blanks from it in your home pantry than on a store shelf.

And at home, only jams or preserves are usually stored. Prepare currant sauce in in large numbers, however, is fairly easy. There are few recipes, but, unfortunately, more fewer meals in which they are used. This question is the easiest one. Currant sauces can be replaced with pomegranate sauces in any meat dishes. He does not like this sauce except to coexist with a very large quantity garlic, although here it's all a matter of personal taste. For example, fatty boiled brisket, stuffed with garlic cloves, under currant watering is simply delicious.

Currant sauces - general principles of preparation

Red and black currant sauces can be a great substitute for the usual tomato sauce. They are used both for stewing meat or fish, and when serving already ready meal. They can be liquid or thick, such as Blackcurrant Butter Sauce.

The berries must be separated from the green tassels, the rubbish is selected and washed thoroughly. After that, they are well dried on a towel or colander, and only after that a sauce is prepared from them.

Currants, along with other ingredients, are thoroughly mashed with a blender, after which they follow according to the described recipe. If you need more gentle sauce, mashed potatoes are additionally ground on a rare metal sieve.

If the sauce, prepared for one or two times, can not be exposed heat treatment, then prepared for longer storage must be boiled. Soft fruits are added to those prepared for the winter. food preservatives(table vinegar or lemon juice). Do not be afraid of this word, ordinary table salt is also a preservative, with judicious use of acid and salt are harmless. But they allow, with minimal losses, to save for a very long time healthy foods.

Spicy currant sauce for meat

Ingredients:

Blackcurrant - 750 gr.;

70 ml of wine vinegar;

Tomato paste - 250 gr.;

One third of a glass of granulated sugar (brown);

Three large cloves of garlic;

Half a teaspoon of a mixture of ground peppers;

Crushed coriander in a mortar - 3 tsp.

Cooking method:

1. Pick the berries from the branches, select the extra rubbish and pinch off all the tails with scissors. Rinse the berries and place on a clean cloth.

2. Transfer dry berries to a small bowl, add tomato paste, granulated sugar, chopped garlic, spices and spices.

3. Puree the berries with any food processor or blender. Add some vinegar and take a sample. Sweeten a strongly sour sauce, add more vinegar to an overly sweet one.

4. Transfer the currant meat sauce to a glass container and put it in the refrigerator for the night.

5. This sauce can be served with any kind of oven-baked meat.

Red currant sauce for meat and fish dishes

Ingredients:

One kg. red, ripe currants;

2 gr. black pepper;

100 ml table 9% vinegar;

5 gr. ground cloves;

Two gr. chopped allspice;

Evaporated salt, varieties "Extra" - 0.5 tsp;

Half a kilo of granulated sugar;

Five cloves of garlic.

Cooking method:

1. First sort the berries. Remove rubbish and green twigs. Transfer to a colander, rinse well under the tap and pat dry.

2. After that, grind on a rare metal sieve. You should get about 700 ml of puree.

3. Pour the berry mass into a small enamel saucepan and boil. Pour sugar, all spices and spices into boiling puree.

4. After the sugar is well dispersed, add the garlic squeezed by the press and taste the sauce. Sweeten or season with your choice of spices, if needed.

5. Reduce the heat to medium and, stirring constantly, boil for another 20 minutes. You can cook longer, it all depends on the desired density.

6. Pour the boiling mass into clean glass containers, cover with boiled nylon lids and cool to ambient temperature.

7. After that, store the cold jars in the refrigerator.

Currant sauce with nuts for fried fish

Ingredients for 350 grams of fish:

Large bulb;

50 gr. blackcurrant;

Quarter cup of kernels walnut;

60 ml of lean, odorless oil;

A quarter teaspoon of boiled salt;

Half a glass of drinking water;

Two teaspoons of sugar.

Cooking method:

1. Chop the peeled onion into narrow half rings. Heat up in a heavy skillet vegetable fat and spread the onion all over its bottom.

2. Sprinkle with a thin layer of sugar and fry over low heat until softened and light brownish.

3. Move the onion to a bowl. Add clean and dry currants to it. Pour the walnut kernels chopped on a coffee grinder or blender. Pour in water, season with spices, beat well with a blender and add salt. In unnecessarily thick sauce add some more water.

4. Cut the fish into pieces 3 cm thick and fry until cooked in vegetable oil. It is not necessary to salt and bread the fish before frying.

5. Pour, without being too zealous, pieces of fish with blackcurrant sauce, cover and simmer for 10 minutes.

6. Turn off the stove, and let the dish stand for about five minutes.

Currant sauce for meat baked in the oven

Ingredients:

Half a glass of red currant;

A tablespoon of "Peasant" butter;

Three umbrellas of carnation;

Four peas of allspice;

Table. a spoonful of white sugar;

A small pinch of dried mint leaves (you can fresh);

onion head;

Three leaves of red currant and cherry.

Cooking method:

1. Remove the berries from the branches and wash well under the tap.

2. Dilute granulated sugar with 120 ml of drinking, preferably boiled water.

3. In a frying pan over low heat, let the butter melt, dip the currants, spices with mint into it and pour everything with sugar syrup.

4. Stew with a slight boil under the lid until the berry releases juice.

5. Add chopped onion as finely as possible and chopped currant leaves in the same way. Continue to simmer with the lid loosely closed until the mass begins to noticeably thicken and the onion pieces soften.

6. Cut the meat cooked in the oven into portions and pour the prepared sauce on top.

Unusual currant sauce for meat - "Blackcurrant butter sauce"

Ingredients:

100 gr. softened natural oil(72% fat);

70 gr. blackcurrant;

Large lemon;

Three sprigs of fresh savory;

Two sprigs of thyme.

Cooking method:

1. Rub slightly softened butter until smooth.

2. Scrape the lemon zest into it on a fine grater.

3. Add savory and thyme leaves chopped with a knife. Season with salt and pepper to your liking and mix well.

4. Thoroughly mash the berries with a fork and grind the mass through a metal sieve.

5. Combine the puree with the oil mixture and mix thoroughly until smooth.

6. Pour the resulting berry mass into a small bag, shape it into a thick sausage and put it in freezer for two hours.

7. Frozen butter sauce cut into rings 0.8 cm thick and immediately place on the meat cooked in the oven or grill.

Blackcurrant sauce with lemon for poultry

Ingredients:

150 grams of "Traditional" butter;

A small head of lettuce;

50 gr. carrots;

Two tablespoons of sugar (or less);

One leaf of lavrushka;

80 gr. baking white flour;

700 ml meat broth(you can water);

50 gr. celery

200 ml "Cabernet";

A glass of blackcurrant (without twigs);

One small lemon;

100 gr. seedless raisins.

Cooking method:

1. On a medium grater, grate the carrot, finely chop the onion.

2. Rinse the currants, dry a little and grind through a rare sieve. You need about a quarter cup of blackcurrant puree. Add sugar to it and stir.

3. Pour boiling water over the raisins and soak in it for ten minutes. Drain the liquid, dry the berries.

4. Dip the chopped vegetables in a well-heated oil in a pan. Add the parsley and sauté the vegetables over low heat until lightly translucent.

5. Pour in the flour, in a thin stream, stir in the wine diluted in the broth. Boil and continue cooking over low heat for a quarter of an hour with a slight boil.

6. Then pour into hot sauce berry puree. Squeeze the juice from the lemon and strain the sauce.

8. Serve hot with poultry or game.

Redcurrant sauce for the winter

Ingredients:

Two kilos of red currants;

Large bulb;

One third of a glass of white wine vinegar;

Two tablespoons of pure olive oil;

A large spoonful of sugar;

Half tsp boiled salt;

large slice garlic.

Cooking method:

1. Chop the garlic and onion as finely as possible with a heavy knife and dip into the olive oil heated in a pan. You should not fry too much, it is necessary that the vegetables only give their aroma and juice. Therefore, cook for no more than one and a half minutes, constantly stirring and lightly pressing with a spatula to the bottom of the pan. Then remove from the stove and set aside.

2. Rinse the berries separated from the branches well and mash with a blender in a puree. If you want to get a more uniform and delicate consistency of the sauce, additionally after grinding, grind through a sieve.

3. After that, pour the puree to the onion fried with garlic. Sweeten, add salt to your taste, and simmer over low heat for about five minutes.

4. Pour wine vinegar into the sauce and, stirring, continue cooking until you achieve the desired thickness.

5. Pour hot sauce into sterile jars and close with sterile lids. Turn the containers upside down and soak, covered with a thick cloth, until completely cooled.

6. Sauce is poured over meat dishes, using it instead of ketchup.

Redcurrant sauce with citrus

Ingredients:

Fresh red currant - 300 gr.;

One large orange;

100 gr. sugar, white;

"Rkatsiteli", "Aligote" or similar wine - 50 ml;

40 ml of lean unrefined oil;

A small pinch of table salt;

Three cloves of garlic.

Cooking method:

1. Pour vegetable oil into the saucepan, pour in the sorted currants.

2. Add granulated sugar, wine and salt.

3. Scrape the zest from the orange into a separate bowl, cut the fruit pulp in half and squeeze the juice out of it well. Strain and add to berries.

4. On low heat, bring the mass in a saucepan to a boil. Then lower the heat and simmer for half an hour under a closed lid.

5. Cool the sauce slightly and puree with a blender.

6. Add orange zest and pressed or finely chopped garlic.

7. Stir well and cool completely. Serve with meat.

Currant Sauces - Cooking Tricks and Useful Tips

Currant sauces can be prepared not only during the ripening season of such berries. Fresh currants in any recipe can always be replaced with frozen ones.

Freshly frozen currants for boiling sauces are not thawed. If the berries need to be crushed before cooking, then they are thawed in advance, and the juice released during this is used in the preparation of sauces.

Sauces prepared for the winter are poured only into sterile jars and closed with boiled metal lids.

Nobody likes to change their habits, especially in food. We treat new dishes with caution, trying to find perfect combination ingredients and flavors that will be acceptable to us.
But the curiosity of all of us pushes us to experiments and tasting various outlandish dishes. Many products were previously unavailable, but are now firmly rooted on our shelves.
Now no one is surprised by such a sauce as teriyaki or spicy sweet and sour satsibeli, but from the variety tomato sauces the head is going around.
Delicious sauces can also be made from berries: sweet, tart and spicy! Suitable blackberries, raspberries, lingonberries, cranberries. By the way, the recipe sweet and sour sauce from cranberries to meat, see . Cranberries are very acidic, but useful berry, and is often used in meat dishes, salads, and desserts to add sourness.
Have you heard of currant sauce? Probably not! Our grandmothers and mothers prepared only jam and compotes from this wonderful berry. And for those who have summer cottages and grow berry bushes, the choice is richer - this is juice from ripe currants, and all sorts of variations of pickled vegetables with the addition of this berry. But the sauce is just fantastic, sweetish with a slight tart aftertaste. Neither of store-bought sauces and ketchup is incomparable to it.

You can cook currant sauces for a holiday meat dish, or canned for the winter. The composition of the sauce necessarily includes garlic, it will not only set off the taste and add flavor, but also play the role of a natural preservative. You can store the sauce in refrigerators and without closing it with sterilized lids, however, even in this state, currant sauce will last for quite a long period, delighting you with its taste.

Ingredients:

200 g of black or red currant;
150 ml dry red wine;
1 tbsp soy sauce;
2 cloves of garlic;
1 tbsp tomato paste;
1 tbsp Sahara;
0.5 tsp black ground pepper;
0.5 paprika.

Recipe for currant sauce for meat

1. To prepare the sauce, you will need blackcurrants. If it's not the season, you can buy frozen berries in the supermarket, as I did. Rinse under running water cold water, sort through and, if necessary, remove the tails. Pour the currants into a saucepan with high sides or a small saucepan. Adding red dry wine, soy sauce, garlic, tomato paste, sugar, ground black pepper and paprika. We put on fire.

2. Boil over medium heat for several minutes, approximately 5-10 (the mass will decrease in volume). Reduce the heat and let the mixture simmer a little more. Bring the sauce to a boil. Remove from the fire, let it cool and cool down.

3. The sauce is ready to use. Enjoy your meal!

Sort currants, clean from tails. Rinse well in a colander. Let the water drain and place the currants in a saucepan. If the currant is frozen, let it thaw completely. Pour in water. Put the pan on the fire. Bring currants to a boil and add allspice peas to it. Next, boil the currants on low heat for 10 minutes.

Rub the currants through a fine sieve, put the sauce back into the pan. Add salt, sugar, coriander, finely chopped chili pepper, paprika.

Mix the blackcurrant sauce and simmer it over low heat for another 15 minutes, stirring occasionally. The sauce will thicken enough and take on spicy taste. Sterilize the jar and lid, pour hot sauce into it.

Spin the jar. Leave delicious sauce from blackcurrant until completely cooled. You don't need to flip the jar. Store in a closet. In winter, this wonderful sauce with its wonderful taste will remind you of a sunny summer.