Sort the currants, remove the stems. Rinse thoroughly in a colander. Let the water drain and place the currants in a saucepan. If the currants are frozen, let them thaw completely. Pour in water. Put the pan on the fire. Bring the currants to a boil and add allspice to it. Next, boil the currants over low heat for 10 minutes.
Rub the currants through a fine sieve and place the sauce back into the pan. Add salt, sugar, coriander, finely chopped chili pepper, paprika.
Sauce from black currant stir and simmer over low heat for another 15 minutes, stirring occasionally. The sauce will thicken sufficiently and become pungent taste. Sterilize the jar and lid, pour the hot sauce into it.
Twist the jar. Leave delicious sauce from black currants until completely cooled. There is no need to turn the jar over. Store in a pantry. In winter, this wonderful sauce will remind you of sunny summer with its wonderful taste.
Red currant is a very popular berry in home canning. Not only are they made from it delicious compotes, jams, jellies, but also used as a seasoning, for example, for pickles. Another very interesting recipe for the winter - red currant sauce for meat. Rich, sweet and sour, spicy, it goes perfectly with beef tenderloin, roast, lamb, chicken, duck or meatballs. The consistency of the sauce is jelly-like; you can complicate the texture with the help of an additive Not large quantity whole berries, which will give the sauce a special piquancy and enhance the feeling of freshness.
Ingredients:
- red currant – 1.3 kg
- granulated sugar – 175 g
- salt – ¼ tbsp. spoons
- lemon juice – 25 ml
- dried cloves – 1 teaspoon
- mixture of peppers (paprika, cayenne, allspice, black) – 1 teaspoon
- cinnamon – 1 tbsp. spoon
How to make red currant sauce for the winter
1. Let's start with the red currants - rinse the berries in cold water several times. Let it dry.
2. We sort through and remove from the branches.
3. In a very fine sieve, rub with a wooden masher into a deep bowl, squeezing out the juice. Transfer the pulp to a separate plate.
4. As a result, we will have one deep bowl of juice and a plate of pulp.
5. Place the cake on the fire and warm it up a little. Then we put it in gauze, folded in several layers - squeeze it out until the “dry residue”. Add to the already obtained berry juice, mix with a wooden spoon and measure the amount. This is necessary to calculate sugar; half a serving of sugar is required per serving of juice.
6. Pour the resulting redcurrant juice into a deep enamel pan.
7. Place on the stove and heat until almost boiling. Without allowing it to boil, reduce the heat to 2. Add granulated sugar in parts and stir until completely dissolved.
8. After all the sugar has been added to the sauce, add salt. Repeat stirring again.
9. B last resort add all the spices: ground cloves, a mixture of peppers and cinnamon. I advise you to add spices in small parts, tasting the spiciness to your taste. By the way, cinnamon is very insidious; it can easily make “lumps”. There are two options - either stir vigorously, or pour through a sieve and mix.
10. Cook the red currant jelly sauce for a long time over low heat. Minimum 20 minutes. It’s easy to determine; the composition will begin to thicken already in the pan.
11. As soon as the characteristic consistency becomes noticeable, add lemon juice. In many recipes you can find 9% vinegar, but lemon acid– a natural preservative, absolutely harmless. Knead again!
12. For decoration, you can add a few washed red currants on a branch (you don’t have to add them if you want uniformity). Place it directly into the hot jelly and wait a couple of minutes.
13. Sterilize the jar traditional way, preferably in boiling water for 10-15 minutes with a lid. Carefully pour in the jelly. We transfer the currant branches with a slotted spoon.
14. Close with a lid or roll up with a machine, cool at room temperature. The workpiece can be turned over briefly. The redcurrant jelly sauce will be ready the next day.
Sauces that are not inferior to vegetable sauces are made from fruits and berries. Thanks to the exquisite combination of sour, sweet, spicy and salty tastes, such sauces are even more piquant than those made from vegetables, and perfectly complement the taste of meat. It is no coincidence that the cuisines of different European and eastern countries include sauces made from plums, lingonberries, cranberries, and currants. Blackcurrant sauce goes just as well with meat as tkemali, and can easily replace it. So, if you have collected a rich harvest of black currants, do not miss the opportunity to try the sauce made from it; besides, it can be prepared for the winter.
Cooking features
The technology for preparing blackcurrant sauce for meat is not too complicated, but knowledge of some subtleties will not hurt the housewife.
- For the sauce, you must use only ripe currants, otherwise the sauce will be too sour.
- Black currant berries have a fairly dense skin. Even if you grind it with a blender, pieces of skin that appear in the sauce will make its use not as pleasant as you would like. Therefore, to prepare a sauce with a delicate consistency, you will have to not only grind it with a blender, but also rub it through a sieve.
- You should not add too much sugar to currant sauce, as it will be too sweet sauce will not the perfect complement to meat. However, it is also not worth reducing the amount of sugar relative to that specified in the recipe, since in this case the taste of the sauce may become less harmonious, and its shelf life will be greatly reduced.
- Aluminum utensils and utensils are not used to prepare blackcurrant sauce. This material oxidizes upon contact with the berry; the substances formed as a result of this reaction can harm the body. Usually an enamel basin and a wooden spoon are used to cook the sauce.
- If you want to prepare blackcurrant sauce for the winter, be sure to sterilize the jars and matching lids. The jars must be sealed tightly. Substances such as salt, sugar, vinegar, and pepper are used as preservatives. However, you should not neglect the heat treatment of the sauce itself, even if it seems to you that it already contains a lot of such substances.
- Black currants do not need to be cooked for a long time until the liquid thickens and evaporates. It contains a lot of gelling component, which makes the sauce thick and without long cooking. So its preparation will not take too much time from the housewife.
- Spices create a unique bouquet in blackcurrant sauce. If you are going to serve this sauce with meat, preference should be given to spices such as black and allspice, coriander and cardamom, dried garlic. You can also add spices, such as parsley, basil, cilantro, mint, using them fresh or dried.
The technology for preparing blackcurrant sauce for meat depends on the specific recipe. Not all of them allow you to prepare sauce for the winter.
Classic blackcurrant sauce
- fresh or frozen currants – 0.25 l (approximately 180 g);
- butter– 50 g;
- red dry wine– 100 ml;
- water – 100 ml;
- salt – 5 g;
- sugar – 20 g;
- spices - to taste.
Cooking method:
- Sort, wash and dry the currants.
- Melt the butter, pour sugar into a frying pan with butter, fry it lightly, then add water and wait for it to boil.
- Add berries to the pan and simmer for 5 minutes.
- Add wine, salt, spices. Continue to simmer, covered, for another 2-3 minutes.
- Cool the sauce until it is warm but not cool and puree in a blender, then pass through a sieve. Now put the sauce in the refrigerator until it hardens and acquires a jelly-like consistency.
Blackcurrant sauce prepared according to classic recipe, served cold with meat. It can be stored in the refrigerator for no more than a week, more long-term storage it is not subject to.
Blackcurrant sauce for the winter
Composition (per 0.5 l):
- black currant – 0.5 kg;
- water – 0.25 l;
- sugar – 100 g;
- spicy Bell pepper- 1 PC.;
- ground coriander and paprika – 10 g each;
- allspice – 5 g;
- salt - to taste.
Cooking method:
- Cover the washed currants with sugar, add water, add pepper and cook for 15 minutes. Rub through a sieve, removing the pepper.
- Finely chop the pepper or grind it in a blender, mix with currant puree.
- Add salt and spices to the puree and stir. Cook for another 10-15 minutes to ensure the sauce is not runny.
After this, the sauce can be poured into jars and sealed tightly - in this case, it can be left for the winter, stored in the pantry or refrigerator. You can use the sauce immediately by simply cooling it. In this case, it can be kept in the refrigerator for up to two weeks.
Simple blackcurrant sauce
- blackcurrant juice (freshly squeezed) – 100 ml;
- water – 50 ml;
- sugar – 20 g;
- spices - to taste.
Cooking method:
- Mix the juice with water and sugar and pour into a small saucepan.
- Bring the juice to a boil, add spices and salt to taste. Cook until the amount of liquid in the pan is reduced by a third.
If you are using store bought juice, it doesn’t hurt to add half a teaspoon of starch, diluting it with water, otherwise the juice may not thicken. The taste of sauce prepared according to a simple recipe is inferior to that made according to classical technology, but any housewife can cook it in literally 15 minutes, without making any effort. True, such a sauce is not prepared for the winter and you need to eat it within 2-3 days at most.
Blackcurrant and garlic sauce for the winter
Composition (per 1 l):
- black currant – 1 kg;
- garlic – 8 cloves;
- salt – 20 g;
- fresh dill – 25 g;
- black ground pepper– 25 g;
- nutmeg – 5 g;
- paprika – 5 g;
- dried basil – 10 g.
Cooking method:
- Wash the currants and remove the branches. Dry the berries by placing them on a towel.
- Grind the currants, garlic and dill in a blender.
- Add salt and spices, stir.
- Place in a small saucepan on the fire and cook for 20 minutes.
- Place in sterilized jars and seal.
After the sauce has cooled, you need to put it in the refrigerator - you can store it all winter, but only in a cool place.
Sweet and sour blackcurrant sauce with tomatoes
- black currant – 0.2 kg;
- red semi-dry wine– 150 ml;
- tomatoes – 0.2 kg;
- soy sauce– 50 ml;
- garlic – 3 cloves;
- sugar – 30 g;
- ground pepper - to taste.
Cooking method:
- After pouring boiling water over the tomatoes, peel them. Beat the pulp in a blender.
- Pass the garlic through a press.
- Pour clean and dried blackcurrant berries with sugar and pour wine, cook for 10 minutes, then chop with a blender and rub through a sieve.
- In a saucepan, combine currants, tomatoes, garlic, soy sauce and spices. Reduce the sauce over low heat by about a third.
If you want to prepare red currant sauce with tomatoes for the winter, replace the wine with wine vinegar (3 percent), and soy sauce with half a teaspoon rock salt. Store in a cool place.
Blackcurrant sauce goes very well with meat. The presence of a large number of recipes that are different from each other allows you to choose the option that suits you.
Red currants are very tasty and healthy berry. You can not only cook with it usual jam or make compotes, but also use them for completely different purposes.
Redcurrant sauce for meat is an ideal dressing for beef, poultry, pork, lamb, veal and more. It's quite easy and simple to do. Moreover, such a sauce can be prepared not only for immediate consumption, but also for storing for the winter.
Step-by-step recipe for meat
Few people know, but there are a great many ways to prepare such a dressing. For implementation simple recipe we need:
- freshly picked red currants - about 2 kg;
- red onion - 1 pc.;
- vinegar red - 1/3 cup;
- light sugar - 1 large spoon;
- garlic clove - 1 clove;
- olive oil - use at discretion;
- salt - ½ teaspoon (add to taste).
Preparing the ingredients
How should you make redcurrant sauce? The recipe for this dressing recommends using a large head of red onions. It is finely chopped along with the garlic cloves, and then placed in a frying pan and lightly fried in olive oil.
While cooking vegetables, press them several times with a spatula to the bottom of the pan. As a result of this effect, onions and garlic will release their juice, making the sauce more aromatic and tasty. By the way, these components should be stirred regularly to prevent them from burning.
After the vegetables have been processed, you can safely begin preparing the berries. Red currants are well cleaned and washed. Then it is transferred to a blender bowl and crushed to a mushy mass. Some cooks additionally pass this product through a sieve. In this case, the currant sauce will be more homogeneous and tender.
Dressing preparation process
To make red currant sauce with garlic and onions, add berry pulp to the fried vegetables and mix them well. After salting the ingredients and seasoning them with granulated sugar, they are left to simmer over low heat for several minutes. During this processing, the sauce can be covered with a lid.
At the very end of cooking, add red wine vinegar to the food, then mix it thoroughly and continue to simmer until it thickens.
How to serve for lunch?
Red currant sauce for meat is served only chilled. Therefore after heat treatment Remove the berries and all other ingredients from the stove and leave them at room temperature for several hours. When the dressing has cooled, put it in a small jar and put it in the refrigerator.
After time, currant sauce is poured over everything meat dish and present it to the table along with a slice of bread. This lunch looks quite unusual. One gets the impression that there is meat with jam on the plate. However, the taste of this red currant sauce is far from sweet. He has pleasant sourness and garlic aroma.
Made from red currants
To obtain a piquant dressing for meat, use hot and aromatic spices. However, in the process of preparing such a sauce, you need to know when to stop. Otherwise you will get very spicy dish, which will be impossible to use.
So what products will we need to make spicy sauce from red currants to meat? To implement such a simple and available recipe you need to prepare:
- freshly picked red currants - about 2 cups;
- green onions fresh - a few feathers;
- balsamic vinegar - 1/3 cup;
- sugar - 1 large spoon;
- sweet paprika, allspice, fresh basil, sea salt, chili pepper and others spicy spices- apply to taste;
- butter - about 50 g;
- cream - 50 ml;
- potato starch - 1 dessert spoon.
Processing the ingredients
Before making a spicy redcurrant sauce for meat, the freshly picked berries are cleaned of debris (twigs and other things), and then placed in a colander and washed thoroughly. After this, it is dried and shaken off vigorously. Concerning fresh onions, then wash it and finely chop it with a sharp knife.
Making the sauce
To prepare currant dressing, place the berries in a saucepan and place on the stove. Add a little to the dishes balsamic vinegar, the product is simmered for several minutes and then mashed with a large spoon. After this, butter and fresh green onions are added to the berries. After mixing the ingredients, simmer them in own juice for several minutes.
As soon as all the currants are boiled, add sugar, sweet paprika, allspice, fresh basil, sea salt, hot pepper chili and other spices. After mixing the ingredients, cook them over low heat for about 4-5 minutes.
At the very end, add to the sauce heavy cream, and also lay out the butter and add a little potato starch. After this, all the ingredients are mixed again, covered with a lid and simmered under it for about 5 minutes.
How to present it to the dinner table?
Having cooked red currants, remove them from the stove and cool. Next, the dressing is placed in a gravy boat and served to the table along with a piece of any meat. It should be noted that this dish has a very pleasant spicy taste and light notes of sourness.
Preparing sauce for the winter
How should you prepare redcurrant sauce for the winter? Recipes for such dressing may involve the use of completely different products. To make red sauce quickly and tasty, you need to purchase the following ingredients:
- freshly picked red currants - about 2 kg;
- ground cinnamon - 1 large spoon;
- table vinegar (it is advisable to use 6%) - 1/3 cup;
- sugar - 2 cups;
- bay leaf, allspice, cloves, sea salt - use to taste;
- garlic cloves - 4 cloves.
Cooking method
To prepare currant sauce for the winter, squeeze out all the juice from freshly picked berries. You can do this different ways. Some people use a special juicer, while others put the berries in thick gauze and squeeze them hard. In any case, from 2 kg of currants you should get about 4-5 glasses of juice. It is poured into a small saucepan, and then table vinegar, granulated sugar, all the prepared spices and ground cinnamon are immediately added.
All ingredients are thoroughly mixed and placed on low heat. Having brought the base for the sauce to a boil, reduce the temperature slightly, and continue to cook the berries for about 20-40 minutes. The cooking time for this dressing depends on what consistency you want the sauce. Some people like it more liquid, while others like it thicker.
By the way, after boiling the berries, you should definitely remove all the foam that has formed.
As soon as the currant sauce thickens, remove it from the stove. After thoroughly washing and sterilizing small glass jars, place one grated clove of garlic in them, and then pour in the hot dressing.
Having filled all the containers, cover them with lids and place them in a wide saucepan with a towel placed on the bottom. Pour a little water into a large bowl (up to the hangers of the jars) and slowly bring it to a boil. In this form, currant sauce is sterilized for about 20 minutes. Finally, it is finally rolled up and turned upside down.
When and how to use?
After the jars of currant sauce have cooled completely, they are put away in the pantry or under the floor. Use this dressing together with meat product preferably only after 2-3 weeks of aging.
The sauce is used cold. It is applied to boiled or fried meat and consumed with a slice of bread.
Let's sum it up
We have presented to your attention several simple and affordable ways to quickly and tasty cook currant sauce at home. Depending on the purpose, such filling is done either using table vinegar, or without it. The first option is ideal for winter harvesting. The sauce, sealed for the winter, can be stored for up to four months.
