Sauces are made from fruits and berries that are not inferior to vegetable ones. Thanks to the exquisite combination of sour, sweet, spicy and salty tastes, such sauces are even more savory than those made from vegetables, and perfectly set off the taste of meat. It is no coincidence that the cuisines of different European and Eastern countries include sauces made from plums, lingonberries, cranberries, currants. Blackcurrant sauce for meat is just as good as tkemali, and may well replace it. So, if you have harvested a rich blackcurrant crop, do not miss the opportunity to try the sauce from it, besides, it can be harvested for the winter.

Cooking features

The technology for preparing blackcurrant sauce for meat is not too complicated, but knowing some of the subtleties of the hostess will not hurt.

For the sauce, you must use only ripe currants, otherwise the sauce will turn out to be too sour.
Blackcurrant berries have a fairly dense skin. Even if you grind it with a blender, the pieces of the skin that come across in the sauce will make its use not as pleasant as we would like. Therefore, to prepare a sauce with a delicate texture, it will have to be not only chopped with a blender, but also rubbed through a sieve.
Too much sugar should not be added to the currant sauce, as it is too sweet sauce will not the perfect complement to meat. However, it is also not worth reducing the amount of sugar relative to that indicated in the recipe, since in this case the taste of the sauce may become less harmonious, and its shelf life will be greatly reduced.
For the preparation of blackcurrant sauce do not use aluminum utensils and appliances. This material is oxidized upon contact with the berry, the substances formed as a result of this reaction can harm the body. Usually, an enamel bowl 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 their lids. Cans must be sealed tightly. Substances such as salt, sugar, vinegar, pepper are used as preservatives. However, the heat treatment of the sauce itself should not be neglected, even if it seems to you that there are already a lot of such substances in its composition.
Blackcurrants do not need to be cooked for a long time, until the liquid thickens and evaporates. It contains a lot of gelling component, due to which the sauce from it turns out to be thick and without long cooking. So its preparation will not take too much time from the hostess.
A unique bouquet in blackcurrant sauce is created by spices. If you are going to serve this sauce with meat, you should give preference to such spices as black and allspice, coriander and cardamom, dried garlic. You can add and 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 the sauce for the winter.

Classic blackcurrant sauce

fresh or frozen currants - 0.25 l (about 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 the pan with butter, fry it slightly, then pour water and wait until it boils.
Pour the berries into the pan, simmer them for 5 minutes.
Add wine, salt, spices. Continue to simmer covered for another 2-3 minutes.
Let the sauce cool until it is warm, but not cool, and puree with a blender, then strain through a sieve. Now put the sauce in the fridge to set and get 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, it is not subject to longer storage.

Blackcurrant sauce for the winter

Composition (per 0.5 l):

blackcurrant - 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:

Pour the washed currants with sugar, fill with water, put pepper and cook for 15 minutes. Pass through a sieve, removing the pepper.
Finely chop the pepper or chop with a blender, mix with currant puree.
Add salt and spices to the puree, mix. Simmer for another 10-15 minutes until the sauce is thin.

After that, the sauce can be poured into jars and sealed tightly - in this case, it can be left for the winter, stored in a pantry or refrigerator. You can use the sauce right away, just chill 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 juice with water and sugar, pour into a small saucepan.
Bring the juice to a boil, add spices and salt to taste. Simmer until the amount of liquid in the pot is reduced by a third.

If you are using purchased juice, it does not hurt to add half a teaspoon of starch, diluting it with water, otherwise the juice may not thicken. Sauce prepared according to your taste simple recipe, inferior to that made by classical technology, but any housewife can cook it in just 15 minutes, without making any effort. True, such a sauce is not prepared for the winter and it must be eaten at most in 2-3 days.

Blackcurrant sauce with garlic for the winter

Composition (per 1 liter):

blackcurrant - 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, remove the branches. Dry the berries on a towel.
Grind currants with garlic and dill with a blender.
Add salt and spices, stir.
Put in a small saucepan on the fire and cook for 20 minutes.
Arrange in sterilized jars, cork.

After the sauce has cooled, it must be removed in the refrigerator - you can store it all winter, but only in a cool place.

Sweet and sour blackcurrant sauce with tomatoes

blackcurrant - 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. Break the pulp in a blender.
Pass the garlic through a press.
Pour clean and dried blackcurrants with sugar and wine, cook for 10 minutes, then chop with a blender and rub through a sieve.
In a saucepan, mix currants, tomatoes, garlic, soy sauce and spices. Reduce the sauce over low heat by about a third.

If you want to prepare redcurrant sauce with tomatoes for the winter, replace 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. Availability a large number of different recipes allows you to choose the option that you like.

Sweet and sour currant sauce is not only tasty supplement To meat dishes, but also effective remedy to improve digestion. Even an inexperienced culinary specialist will cope with its preparation, and the taste will invariably please with piquancy and sophistication.

Peculiarities

Currant has a rich vitamin and mineral composition. It contains large amounts of vitamins C - it is more in black berry, A (the content in red currant is superior to other varieties), as well as E, D, B.

Among the vital minerals found in the berry, it is worth noting potassium (in terms of its amount, the currant even “overtakes” the banana), magnesium, phosphorus, as well as zinc, copper and others. The sour taste of berries is due to the presence of ascorbic acid and organic acids in the composition. Bright color - anthocyanins, and a strong blackcurrant aroma - essential oils.

Finally, both types of berries contain pectin, alimentary fiber, phytoncides.

Traditionally, jams, jams, compotes are prepared from currants - in a word, sweet drinks and desserts. However, the sweet and sour taste of berries perfectly complements the taste of meat, relieves it of dryness.

The acids, dietary fiber and pectins present in the dish facilitate the process of digestion of rather heavy food - meat. The secretion of the stomach improves, intestinal peristalsis accelerates metabolism and lipid metabolism, which allows you to get rid of unpleasant symptoms that often appear after a heavy feast and heavy food. In a word, currant sauce is a tasty and digestion-friendly meat supplement. It can be submitted to fresh or roll up in banks for the winter.

culinary specialty currant is that it does not tolerate prolonged heat treatment. The less you keep the sauce for meat from these berries on fire, the more tender and healthy it will remain.

The sauce is moderately thick due to the content of pectins, so additional thickeners in the form of flour and, especially, gelatin are not required. For a better manifestation of gelling properties, sugar is added to the berry (it also helps to regulate acidity), and salt is added to fully reveal the tastes of all ingredients.

Preparation

Both fresh and frozen berries are suitable for making the sauce. The degree of its maturity is very important, since the sauce is too sour from unripe currants. Overripe (berries hanging on bushes from 2 weeks) are prone to fermentation, and also lose most of their useful components. If currants are grown with their own hands, then optimal time its collection - immediately after darkening or redness and the next week.

Do not use rotten or cracked berries in the sauce. Despite the fact that they will be frayed, damage to the skin means the presence of pathogenic flora inside the berry.

The berries are usually plucked and frozen on the brushes, however, before preparing the sauce, all sticks, stalks, leaves should be cut off, and the berries should be washed well.

Fresh black berries can be cooked up to 3 days after picking by storing them in the refrigerator. If the currant sauce is prepared from red berries, then it is better to do it immediately after picking, since there are bacteria on its surface that cause fermentation. The longer the berry remains unprocessed, especially when it is warm, the more bacteria multiply.

In addition to preparing currants, you need to choose the right dishes. Due to the high acidity, currants should be cooked in enamel saucepan to avoid oxidation of the sauce. It is convenient to use a saucepan for this - its thick bottom and walls do not allow the sauce to burn. Rubbing and mixing the dish should not be metal, but wooden appliances.

This meat sauce is made from red currants. The berry is combined with aromatic seasoning, which gives it a special richness and delicious aroma. An important point - this recipe uses dried dill. It cannot be replaced with a fresh one. The spiciness can be adjusted by the amount of red pepper in the composition, but it is not recommended to completely exclude it from the recipe - the dish will lose a lot.

Sauce "Aromatic" from red currant:

2 kg of red currant;
1 glass of granulated sugar and boiled water;
2 tablespoons finely chopped dried dill;
3-4 heads of garlic;
2 teaspoons ground coriander;
1 teaspoon hot pepper and salt.

Berries prepared (peeled, washed) in advance are poured with water and boiled for about 10 minutes until the juice begins to appear. After that, the composition is slightly cooled and rubbed through a sieve. It should be so small that only the juice and pulp without stones and skins pass.

After that, the sauce is boiled over very low heat for about 30-40 minutes with the addition of sugar. Gradually, it will begin to thicken, 5-10 minutes before the sauce is removed from the heat, salt. Do not allow the dish to boil, otherwise it may not thicken.

Add the rest of the seasonings, crushed garlic to the mixture and put it on the stove to simmer for another 5-7 minutes.

If the previous sauce is suitable both for fresh consumption and for canning (acids and sugar act as a preservative), then the dish according to the following recipe is best eaten fresh. It contains mint, which has a rather pronounced bright taste, so it is better to adjust the amount yourself. The sauce should not turn into mint, that is, the currant flavor should still dominate.

summer sauce for red currant meat:

a glass of red currant;
1 onion;
a bunch of mint (preferably fresh, but dried is also suitable);
5 peas of black pepper and cloves stars;
2-3 tablespoons of sugar;
tablespoon butter.

In a frying pan, melt the butter by adding a little (about 50 ml) of water to it, then add sugar. Constantly stirring the mixture, you need to ensure that the sugar is completely dissolved in the liquid.

As soon as this happens, washed berries and spices should be sent to the pan. Wait until the composition begins to bubble, then cover with a lid and leave to stew. The fire at this time should be quite strong. Berries should start to burst and release juice.

At this time, add chopped onion to the dish. You can use universal yellow or more delicate white. But it is better to refuse the use of red in this sauce. When the onion becomes transparent, the sauce is removed from the heat and left under the lid for another quarter of an hour. Then it is served or pre-purified with a blender.

Berries go well not only with herbs and spices, but also with some vegetables. For example, the tandem of blackcurrant and tomatoes in the dish according to the following recipe surprises with the harmony of taste and rich color.

For its preparation, tomato paste is used. Better take home cooking, on extreme case boil fresh tomatoes, remove the skin from them and puree, add salt and your favorite spices, sweating on the fire for another 10 minutes.

blackcurrant sauce and tomato paste:

250 g of blackcurrant;
150 g of tomato paste;
a bunch of cilantro or parsley;
2-3 cloves of garlic;
salt, pepper, ground coriander.

The cooking process is extremely simple. You need to grind and beat all the ingredients with a blender. You need to start with greens and garlic, then introduce berries. When the mixture becomes homogeneous, add pasta, salt, spices, then whisk again with a blender. Refrigerate the sauce for an hour before serving.

The following dish is meant to be stored for a long time. If you try it right away, it will not have the best pleasant taste. This is due to the fact that the ingredients do not have time to soak into each other, and the taste of each of them will feel overly sharp.

But it is worth opening a jar of such a sauce after a couple of weeks to make sure of its sophistication and harmony. Due to the presence of vinegar, the composition is stored for 10-12 months in the cellar or refrigerator.

canned sauce:

2 kg of red currant;
1 glass of table vinegar (9%);
1 kg of sugar;
1 teaspoon of black ground and allspice;
half a teaspoon ground cinnamon;
1.5 teaspoons of ground cloves;
a pinch of salt (for a stronger flavor of the sauce).

Berries need to be rubbed through a sieve to obtain a homogeneous slurry without seeds and skins. Heat the resulting composition on fire, add sugar and wait for it to dissolve completely. After that, add all the other ingredients, then, stirring constantly, simmer the sauce over a fire for about an hour. It is important not to let it boil.

Turn off the dish and immediately pour in the vinegar, mix everything thoroughly and roll it into jars hot.

Black currant, unlike red currant, has less acidity and is more neutral in taste. That is why blackcurrant is more suitable for cooking hot sauce. This savory addition goes best with pork.

Spicy sauce:

500 g of blackcurrant;
glass of water;
100 g of sugar;
a pod of hot chili pepper;
a teaspoon of sweet paprika and ground coriander;
ground black pepper and salt to taste.

As already mentioned, most sauces can be served immediately after cooking, or rolled up in jars for the winter. In the latter case, be sure to boil the dish well and for a long time, introduce a sufficient amount of sugar and vinegar, which are preservatives, into its composition.

If the dish is served immediately after cooking or involves storage in the refrigerator for no more than a week, then the amount of vinegar can be reduced or replaced with apple or wine vinegar. This will make the sauce more tender.

If the sauce is immediately served at the table, it must first be cooled. During preservation, the dish is laid out hot in jars. The latter must be sterilized.

At the last stage of canning, the dish does not need to be turned over, since contact of the sour sauce with metal can also lead to oxidation of the dish.

Store the sauce in the refrigerator or cellar. It is convenient to use small containers for this to eat the sauce in 1-2 times. If you subject the sauce to a minimum heat treatment In order to preserve more vitamin C, it is useful to know that it is also destroyed when it comes into contact with air.

This means that the cooked dish must be immediately sealed (roll up with a lid or use a resealable container when cooling).

The dish is usually served in a special dish - a gravy boat, which is placed on the table. Each person pours a dish at his discretion to the meat. You can also serve it in smaller portioned gravy boats, then the dishes are placed for each guest. The hostess pours the sauce into portioned gravy boats, and a large common gravy boat is placed on the table so that you can add sauce from it to portioned dishes.

Finally, if the meat is served on a large tray (for example, a baked and sliced piece), you can immediately pour sauce over it. The best decoration there will be leaves of rosemary, mint or thyme, as well as currant tassels.

Currant sauce can also be used as a marinade composition. It is enough to rub the meat with it (usually a glass of sauce is taken for 1-1.5 kg of meat) and left for several hours, and preferably overnight.

The longer the meat is marinated, the more tender and juicy it will turn out.

For information on how to cook redcurrant sauce for meat, see the following video.

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 a small amount, however, is fairly easy. There are few recipes, but, unfortunately, there are even fewer dishes 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 big amount 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

Sauces from red and black currant can be a great substitute for the usual tomato sauce. They are used both for stewing meat or fish, and when serving a ready-made dish. 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 a sauce prepared for one or two times can not be subjected to heat treatment, then prepared for more long-term storage sure to boil. Mild food preservatives are added to those prepared for the winter ( 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. Strongly sour sauce sweeten, add more vinegar to excessively sweet.

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;

A quarter cup of walnut kernels;

60 ml of lean, odorless oil;

Quarter teaspoon table 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 on low heat, let the butter melt, dip the currants, spices with mint into it and pour everything 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 portioned pieces and top with prepared sauce.

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 of 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 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.

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 big orange;

100 gr. sugar, white;

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

40 ml lean unrefined oil;

A small pinch of table salt;

Three cloves of garlic.

Cooking method:

1. Pour into a saucepan vegetable oil, fill 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 peel and squeezed by a press or chopped on a fine grater 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.

We all hate to change our habits, especially in food. We treat everything new with caution, trying to compare the familiar with the unknown and getting either pleasure or pleasure from it.

or complete rejection of the result of the experiment.

However, curiosity makes us try exotic dishes, and sometimes what was previously a rarity on our table, subsequently firmly registered in the refrigerator on an equal footing with other products.

Now you will not surprise anyone with soy sauce or spicy tkemali, and tomato sauces of the most different types firmly occupied their niche in our diet.

You can also make sauces from berries, unusual, but very tasty! Here you have raspberries, and cherries, and cranberries with lingonberries - choose any and go ahead, create! Now this sauce will be stored in your pantry, delighting lovers of unusual flavor combinations.

And what do you cook from currants? Quickly, offhand, three or four names? Jam, compotes, maybe jams or jellies.
Those who got happiness in the form of a summer cottage and a sea of berry bushes have a richer assortment - currant juice, pickled cucumbers or tomatoes in currant juice, pickled currants… Have you tried currant sauces? Sweet and sour, sometimes tart, and if you add fiery pepper or fragrant vinegar - oh, what deliciousness! No shop ketchup cannot compare.

Currant sauces can be prepared for a specific dish, or you can close it for the winter. Garlic, which is often included in the sauce, not only adds flavor, but is also an excellent preservative. Some recipes call for storing the sauce in the refrigerator without rolling it up with sterile lids, but even in this form, currant sauce can stand for a long time.

Any currant is suitable for making currant sauces.

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.

Michel Roux: Sweet and Unsweetened Sauces

ON A NOTE! If you want a berry sauce made from specific berries, and the ripening season for these berries is over, don't worry!, frozen berries will always help you out.

Blackcurrant sauce with red wine

Ingredients:
400 g blackcurrant, 300 ml dry red wine, 50 g butter, 2-3 garlic cloves, 30-50 ml spicy tomato sauce, salt, sugar, ground black pepper - to taste.

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.

Blackcurrant sauce with herbs

Ingredients:
2 cups of blackcurrant berries, 1-2 bunches of parsley, 1-2 bunches of dill, 1-2 heads of garlic, salt, ground black pepper, sugar - to taste.

Cooking:
Grind the washed and dried berries with a blender. Separately chop the herbs and garlic. Combine berry and green puree, add salt, sugar and pepper to taste.

Blackcurrant sauce with white wine and mint

Ingredients:
400 g blackcurrant berries, 200 ml dry white wine, 150 g butter, 3-4 tbsp. sugar, 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.

Blackcurrant sauce with tomato paste

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

Cooking:
Greens, garlic and hot peppers without partitions and seeds, grind with a blender, add currant berries 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 black currants, 250 g tomato paste, ⅓ cup brown sugar, 60-80 ml wine vinegar, 1-5 hot peppers(to taste and desire), 4-5 cloves of garlic, 3 tsp. ground coriander, 1 tsp allspice peas, ½ tsp ground mixture of peppers, 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.

Blackcurrant sauce with citrus

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 mashed fresh berries. 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. sugar, 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.

Redcurrant sauce for the winter

Ingredients:
2 kg of red currant, 1 kg of sugar, 1 cup of 9% vinegar, 1 tsp. ground black pepper, 2 tsp ground cloves, 1 tsp allspice ground pepper, ½ tsp ground cinnamon, salt - to taste.

Cooking:
Wipe currant berries through a sieve. Pour the berry mass into a saucepan, put on fire, heat, adding sugar, to a boil, but do not boil. Add spices, reduce heat to a minimum and simmer for half an hour, stirring occasionally. Remove from heat, pour in vinegar, pour into sterilized jars and roll up.

Red currant sauce sweet and sour

Ingredients:
1 kg of red currant, 500 g of sugar, 2-3 cloves, ½ tsp. ground cinnamon, ½ tsp ground allspice, salt, ground black pepper - to taste.

Cooking:
Pour the currant berries with sugar and let stand to extract the juice. Put the dishes with the berries on the fire and heat until the sugar dissolves. Remove from heat, add spices and let cool completely. Pass the cooled mass through a sieve.

Whitecurrant sauce with orange

Ingredients:
300 g of red currant berries, 1 orange, 100 g of sugar, 50 ml of dry white wine, 2 tbsp. vegetable oil, 2-3 cloves of garlic, a pinch of salt.

Cooking:
Remove the zest from the orange and squeeze out the juice. Combine all ingredients, except zest and garlic, put on fire and bring to a boil. Reduce the heat and simmer for about half an hour under the lid. Then puree with a blender, add the zest and garlic, passed through the press, and cool.

Apricot sauce for the winter

Applesauce with walnuts for the winter

Ingredients:
1 kg apples, 5-7 pcs. pitted prunes, 50 g walnuts, a pinch of cinnamon, salt, sugar, ground black pepper - to taste.

Cooking:
Pour prunes hot water and let it stand. Chop the walnuts. Cut the apples into quarters, remove the core (or use special device that removes the core in one motion). Put the apples in a saucepan, pour in a little water and simmer for half an hour until boiled. Using a blender, grind the apple mass and rub it through a sieve to remove any remaining skin. Cut the prunes as small as possible, add them to the sauce along with the nuts, salt, pepper, add sugar and spices to taste and boil over low heat for 20-25 minutes. Arrange hot in sterilized jars and roll up. Turn over, wrap.

Cherry sauce for the winter

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Cowberry sauce

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Barberry sauce

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plum sauce

Ingredients:
1 kg plums (or cherry plums), 2 tbsp. chopped green cilantro, 2 tbsp. chopped dill, 2-3 garlic cloves, ¼ tsp. ground hot red pepper, ¼ stack. water, salt, sugar - to taste.

Cooking:

Spicy raspberry sauce

Ingredients:

Cooking:

Spicy strawberry sauce

Ingredients:
1 cup chopped strawberries, 1 hot chili pepper, ¼ tsp. salt, 1 tsp sugar, 1 tsp olive oil.

Cooking:
Grind strawberries and peeled peppers with a blender. Add the rest of the ingredients and stir. Submit this fire sauce with meat or fresh tomatoes.

Spicy raspberry sauce

Ingredients:
500 g raspberries, 2 tbsp. vegetable oil, 1 onion, 2 hot peppers, 2-3 garlic cloves, 120 ml apple cider vinegar, ½ tsp salt, 120 g sugar.

Cooking:
Heat oil, add chopped small cubes onion and sauté until soft, 4-5 minutes. Add pepper and garlic, passed through a press, cover and simmer, stirring, for 5 minutes. Add raspberries and cook until soft, 2-3 minutes. After that, pour in the vinegar, mix, add salt, sugar and bring to a boil. Simmer over medium heat until thickened, 10 minutes.

Cherry sauce with garlic and spices

Ingredients:
2 kg cherries, ½ hot pepper, 150 g garlic, 2 tbsp. salt, 200 g sugar, 2 tbsp. soy sauce, 1 tbsp. dried dill, 1 tbsp. ground coriander.

Cooking:
Remove the pits from the cherries and chop the berries in a blender. Transfer the cherry mass to a saucepan and boil over low heat for 20 minutes. Meanwhile, chop hot peppers and garlic. Add to the sauce, put the rest of the spices, but not immediately, but gradually, so as not to overdo it. Boil for another 30 minutes and arrange in sterilized jars. Roll up.

Cowberry sauce

Ingredients:
2 stack lingonberries, 2 tbsp sugar, ½-⅓ stack. meat broth, salt, ground black pepper, lemon juice - to taste.

Cooking:
Pour lingonberries with hot water and boil for 10 minutes. Drain the broth, chop the lingonberries with a blender, add sugar, salt, pepper and meat broth. Put back on low heat and simmer for 2 minutes. Add lemon juice and ground pepper and set aside.

Gooseberry sauce with white wine

Ingredients:
500 g gooseberries, 1-2 garlic cloves, 1 tbsp. salt, 2 tsp mustard powder, 150 g dry white wine, 150-180 g sugar, 50 g raisins, 150 ml water.

Cooking:
Place all ingredients in a saucepan, bring to a boil, reduce heat and simmer for 40 minutes, stirring occasionally. Using a blender, puree the gooseberry mass and rub through a sieve to get rid of the seeds. If the sauce is not prepared for storage, cool it and serve with fish or chicken meat. To prepare for the winter, heat the sauce to a boil, pour into sterilized jars and immediately roll up. Wrap until cool.

Gooseberry sauce with garlic and herbs

Ingredients:
1 kg green gooseberry, 200 g of dill or parsley, 300 g of garlic, 1 tbsp. salt, 1 tbsp. Sahara.

Cooking:
Grind gooseberries with garlic and herbs using a meat grinder or blender. Add salt and sugar, mix and arrange in clean jars. Store in refrigerator.

Plum Sauce

Ingredients:
150 g prunes, 2 garlic cloves, ¼ tsp. salt, ⅓ tsp hops-suneli, 2-4 walnuts, 1 green apple.

Cooking:
Put the prunes in a saucepan, pour 1 cup of boiling water and boil over medium heat for 5 minutes. Then drain the broth into a separate bowl, leaving about a quarter. Using a blender, chop the prunes along with the broth and wipe through a sieve. If the sauce is too thick, add the decoction. Chop the garlic, crush the nuts, grate the apple on a fine grater or also chop with a blender. Add to the sauce, stir and gradually add the spices. Blend again with a blender.

Barberry sauce

Ingredients:
850-900 g of barberry, 3-4 cloves of garlic, 1 sweet red pepper, salt, fresh herbs (parsley, cilantro, dill, onion) - to taste.

Cooking:
Put the barberry berries in a saucepan with a thick bottom, add a little water and boil for 10-15 minutes after boiling. Then pour the water into a separate bowl, chop the berries with a blender and wipe through a sieve. Combine the berry mass with a decoction, add chopped herbs, salt and Bell pepper, cut into very small cubes, and warm up.

Cranberry and lingonberry sauce with honey

Ingredients:
700 g cranberries, 300 g cranberries, 350-400 g honey, 1 tsp. ground coriander, hot red ground pepper, garlic - to taste.

Cooking:
Grind the washed and dried berries with a blender. Grate the garlic on a fine grater or pass through a press. Mix berry puree with spices, then add honey in small portions, adjusting the taste. Mix well. Store in refrigerator.

plum sauce

Ingredients:
1 kg plums, 2 tbsp. chopped green cilantro, 2 tbsp. chopped dill, 2-3 garlic cloves, ¼ tsp. ground hot red pepper, ¼ stack. water, salt, sugar - to taste.

Cooking:
Remove the pits from the plums, put them in a saucepan, add water, put on fire and bring to a boil. Boil for 10 minutes, stirring, then recline on a sieve and drain the liquid into a separate bowl. Rub the plums through a sieve. Grind the greens, pass the garlic through a press. Add salt and sugar to the plum mass, put on fire, bring to a boil. Add herbs, peppers and garlic, stir and cook for 2 minutes, removing foam. Cool and transfer to clean jars. Store this sauce in the refrigerator.

Tkemali sauce

Ingredients:
1 kg tkemali plums, ¼ stack. water, 1 head of garlic, 2 tbsp. dried dill, 3 tsp ground coriander, 1.5 tsp red ground pepper, 2 tsp dried mint, sugar - to taste.

Cooking:
To prepare this sauce, you can use tkemali plums or cherry plums. But if these varieties are not available, try making sauce from ordinary yellow plums. The volume of plums after cooking is reduced by 4 times. Cut the plums, put them in a saucepan, add water and boil over low heat until the skin softens and the seeds separate. Wipe the resulting mass through a sieve, put it on fire again and cook the puree until the cream thickens, constantly stirring the sauce with a spatula. Or use a slow cooker for this - in the “Extinguishing” mode, boil with the lid open for 4-5 hours. Grind all the spices and spices, add to the hot mass, salt to taste and heat for 5 minutes. Arrange in sterilized jars and roll up immediately. Or simply cool and serve with meat or vegetables.

Apricot sauce for the winter

Peel the ripe apricots, put them in a saucepan and pour in some water. Put on fire and simmer for 20-25 minutes until completely boiled. Grind the apricot mass with a blender, wipe through a sieve, return to the saucepan and add salt, sugar, ground red pepper and a little ground coriander and cloves to taste. The taste should be closer to sweet-spicy. Stir the sauce, bring to a boil again, boil for 15 minutes and pour hot into sterilized jars. Roll up, turn over, wrap up.

Cherry sauce for the winter

Ingredients:
5 liters of pitted cherries, 800-900 g of sugar, 1-1.5 tbsp. salt, red hot ground pepper - to taste.

Cooking:
Put the cherries in a saucepan, add some water and boil over medium heat for 10 minutes. Puree the cherry mass with a blender, wipe through a sieve, return to the pan, add spices and sugar and boil for 20-25 minutes over medium heat, stirring occasionally. Pour the hot sauce into sterilized jars and roll up. Turn over, wrap.

Plum sauce with mustard for chicken

Ingredients:
300 g plums, 1 tbsp. dry mustard, 50 g vegetable oil.

Cooking:
Wash the plums thoroughly, remove the pits and simmer in a little water. Add dry mustard to plums, vegetable oil and beat everything with a mixer or puree with a blender.

Blackcurrant sauce with mustard for chicken

Ingredients:
300 g blackcurrant, 200 g water, 100 g sugar, 1 tbsp. ready mustard.

Cooking: Wash and sort the black currants, fill them with water, add sugar, boil for 5 minutes and rub through a sieve. Add 1 tbsp to hot sauce. mustard and mix well.

Whitecurrant sauce with white wine and almonds for chicken

Ingredients:
500 g of white currant, 100 g of dry white wine, 200 g of water, 100 g of sugar, 50 g of almonds.

Cooking:
Sort and wash the white currants, cover with water, add sugar and cook for 5 minutes after boiling. Pass the finished mass through a sieve, add dry white wine and boil for 5 minutes. Ignite the almond kernels in a dry frying pan, chop and gradually add them to the sauce, stirring constantly. You can adjust the density of the sauce yourself by adding in small portions boiled water. The amount of sugar can be reduced or even completely eliminated. This sauce can be served both cold and hot.

Cranberry sauce for chicken

Ingredients:
400 g cranberries (fresh or frozen), 1 orange, 2 tbsp. honey, 1 red onion, 2 tbsp. olive or sunflower oil.

Cooking:
If you use frozen cranberries to make the sauce, thaw them first, then rinse thoroughly with warm running water, remove the crushed berries. Do the same with fresh cranberries. Squeeze the juice from the orange pulp, remove the zest from the peel with a grater. Finely chop the onion. Heat the oil in a frying pan and fry the onion in it for 5 minutes. Then add cranberries, honey and zest with juice to the onion. Stir thoroughly, reduce the heat, cover the pan with a lid and cook the sauce for 20 minutes. Then turn off the heat, let the sauce cool, pour it into a container and refrigerate for 2 hours. Before serving, garnish the sauce with sprigs of fresh herbs.

Red cranberry, orange and brandy sauce

Required:
350 g fresh or frozen red berries (cranberries, red or black currants, lingonberries, pitted cherries)
1 medium orange
sugar to taste
some inexpensive brandy or cognac
1/2 tsp grated cloves or 10-15 sticks
1/2 tsp grated fresh or dry ginger

Cooking:
To make red berry sauce, rinse the berries and put them in an enamel saucepan in which you will prepare the sauce (I usually make this sauce from cranberries). Frozen berries do not need to be thawed. Grate the orange zest on a fine grater and add it to the berries. Squeeze the juice from this orange and add it to the saucepan too (you can just add 100% Orange juice). Add cloves and ginger. Turn on the burner, after boiling, reduce the heat and slowly cook the sauce until the berries soften (5-10 minutes). Remove the saucepan from the heat and mash the berries a little with a fork. Add sugar to taste and 1-2 tablespoons of brandy or cognac. Stir to dissolve the sugar. After the berry sauce has cooled, put it in the refrigerator for several hours. You can make red sauce a day or two before the holiday feast and keep it in the refrigerator.

Red cranberry, dried apricot and curry sauce

The combination of cranberries, dried apricots and curry in red sauce sounds a little ... unexpected and somehow wrong. At least that's what I thought until I tried this cranberry sauce my friend made and brought us for Thanksgiving. Cranberry sauce with dried apricots and curry turned out to be beautiful, refined and extremely tasty! Let it not bother you unusual combination products, try this amazing red sauce!

Required:
350 g fresh or frozen cranberries(do not defrost)
120 g dried apricots (approx. 18 pieces of medium size)
1 medium orange
1 medium lemon (organic or non-waxed is best)
1 measuring cup (250 ml) sugar
some orange juice

Spices:
2 star anise (star anise)
1 tsp cinnamon
1 tsp ginger powder (or fresh grated)
1 tsp garam masala ( indian mix curry spice)
1/4 tsp salt

Cooking:
Soak and finely chop the dried apricots, peel the zest from the orange and lemon with a special knife or fine grater. Squeeze the juice from the orange and lemon into a measuring cup (250 ml), add the orange juice from the bag to fill the glass.

Place the zest, a glass of citrus juice and all other ingredients in a deep non-stick frying pan, stir and bring to a boil. Lower the heat and simmer the contents of the pan, stirring occasionally, until the cranberries are softened (5-7 minutes). Then all the cranberries can be gently crushed with a fork or spatula, without chopping, just so that the berries crack and juice flows out of them. Let the sauce simmer for a couple more minutes over low heat until it thickens a little. Turn off the sauce and pour it into a beautiful container and let it brew in a cold place for at least a few hours. Serve Red Sauce room temperature to poultry or meat. This wonderful red cranberry sauce with Christmas turkey is especially good.

Sauce for cranberry meat dishes

For cooking, you can use fresh or frozen fruits.

Ingredients:
Lingonberries - 2 cups.
Sugar - 2 tablespoons.
Meat broth - 120 ml.
Salt, black pepper and lemon juice to taste.

Cooking:
Cover cranberries with boiling water and boil for about 10 minutes.
Drain the berries in a colander. When the water drains, grind the lingonberries with a blender.
Transfer the berry puree to a thick-walled pot or pan and add the broth.
Stirring constantly, cook over low heat for about 3 minutes.
At the end of cooking, add salt, lemon juice, pepper and sugar. Remove from heat. Wonderful lingonberry sauce is ready.

Sauce - berry mix

This sauce is suitable for both fish and meat.
Cranberries - 600 gr.
Redcurrant - 300 gr.
Honey - 250 gr.
Coriander - a teaspoon.
Garlic and pepper - focusing on your taste.

A wonderful sauce that does not need to be boiled, berries, garlic, honey - just a vitamin bomb is obtained.
Sort the berries, wash and wipe using a sieve. You can grind with a blender, then the texture of the sauce will not be so smooth, it all depends on your taste.
If honey is candied, it must be dissolved to a liquid state in a water bath and mixed in small portions with berry puree.
Pass the garlic through a press and add to the sauce, focusing on the taste, put red pepper.
Carefully mix the berry sauce and serve this fragrant miracle with a meat dish.

Strawberry raspberry sauce

Ingredients:
Strawberries and raspberries - 300 gr.
Sugar - 4 tbsp. spoons.
Starch - 2 dessert spoons.

Wash the berries and dry.
Put the berries in a bowl and cover with sugar, mix and leave for 30 minutes for the berries to release the juice.
Then gently add starch and mix. Using a blender, turn the berries into a puree.
Place saucepan over low heat. Cook until desired thickness, stirring constantly and removing from heat. The mixture should not boil.
Once the sauce reaches the desired consistency, it is ready.
Great for ice cream, pancakes or other desserts.
If you reduce the amount of sugar, add hot spices and lemon juice with zest, berry sauce will be ideal for meat and fish.

Rosehip sauce

Great for game.

Ingredients:
Butter - 40 g
Flour - 30 g
Rosehip marmalade - 2 tbsp.
Water - 250 ml
Wine white - 100 ml
Lemon juice - to taste
Salt - to taste

Cooking process:
Combine the butter and flour and fry the mixture until light brown. Add water, marmalade and wine. We mix. Add lemon juice, ground lemon zest to the sauce and cook at a low temperature for 10 minutes.

Cranberry-citrus sauce

The sauce goes well with any meat.

Ingredients:
Orange juice - 1000 g
Sugar - sand - 300 g
Orange peel - 40 g
Cranberry or berries s / m - 300 g
Fresh orange, fillet - 300 g
Butter - 200 g

Cooking process:
Pour orange juice into a saucepan. Add cranberries and sugar. Remove the zest from the orange and cut out the fillet (orange pulp without films). Bring the mixture of juice, berries and sugar to a boil. Cook for 5-10 minutes. Then knead the berries with a spoon, add the orange zest and pulp. Bring the sauce to a boil, cook for 2-3 minutes and at the end of cooking put butter in the sauce.

cherry sauce

The sauce is suitable for veal or beef. This sauce is also suitable for fish, especially sea, red.

Ingredients:
Wine "Cabernet" - 100 g
Balsamic vinegar- 5 g
Cherry - 100 g
Sugar - 50 g
Thyme - 2 g

Cooking process:
Combine sugar, cherries, wine, vinegar and thyme in a saucepan. Heat the mixture over low heat and cook for 30 minutes. We cool the finished sauce, pour it into a gravy boat and decorate with a sprig of thyme. The sauce is ready!

Fruit and berry sauce

The sauce goes with the meat.

Ingredients:
Blackcurrant jam - 2 tbsp.
Mustard - 0.5 tsp
Port wine - 1 tbsp.
Lemon - 0.5 pcs
Orange - 0.25 pcs.
Onion - 0.5 pcs.

Cooking process:
Grind blackcurrant jam with mustard, add port wine, lemon and orange juice and rub through a sieve.
Cut the zest of lemon and orange into thin strips, scald and lower for 1 minute in boiling water. We also scald the finely chopped onion.
Cool the zest and onion and mix with the sauce. Pepper can be added if desired.
Serve the sauce with the meat.

"Festive table". Series: Chef's Lessons. From the hosts of the TV program "Ask the Chef"

As you can see meat sauces can be prepared from almost any berry or fruit. A little imagination and a bit of magic, and your dishes will acquire an unusual piquancy.

Bon appetit and new culinary discoveries!

I bring to your attention hot currant sauce recipe for the winter. This preparation can be used as a sauce for meat and fish dishes. be kept this workpiece in the refrigerator for a year or more. I have been making this spicy recipe for over a year now. Sometimes I close, slightly varying the recipe of spices.

You can also add this or that seasoning to this preparation according to your taste. For example, I really like to add a mixture of hops-suneli to currants. This time I did not have this mixture, so I used the seasonings and spices that I had in stock. You can also add salt if you like.

But it must be taken into account that currant sauce with garlic should be pretty salty. Otherwise, the currant may play, and then everything will ferment and turn sour. In addition to the fact that this sauce can be used with meat and fish dishes, it can be added to various recipes.

Stuffed chicken eggs are very tasty if you add a spoonful of hot currants to them on top. Perfectly hot currant is suitable for the liver in any form. If you fry liver chops and serve hot currants to them, you get lovely dish. Try to cook spicy currants according to this recipe, and for sure this preparation will become one of your favorites.

Currant - 1 kg.
Black hot pepper - 2 teaspoons.
Paprika - 1 teaspoon.
Basil - 1 teaspoon.
Nutmeg - 1 teaspoon.
Garlic - 1 medium head.
Dill or any other greens.
Salt to taste.

Spicy currant sauce with garlic - recipe

Prepare currant berries and everything you need. Wash the currants thoroughly and dry on a clean towel.

Place the currants, which were previously washed and dried, in a blender.

Chop all the necessary greens and garlic first with a knife.

Then, chopped garlic and greens, place in a blender to the currants.

Add all the spices to the currants, garlic and herbs. I put curry, nutmeg, basil, hot black pepper in a blender.

I added salt to all the ingredients. This time I made the spicy currant quite salty. This is exactly what I wanted. Sometimes, when I cook this or that dish, then adding hot currants, I simply do not salt the dish. Since there is enough salt with this workpiece.

It remains to grind everything in a blender. This procedure takes literally a matter of minutes. If you do not have a blender, then pass all the ingredients through a meat grinder.