Currant jam sauce for meat. Blackcurrant sauce

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 you can also cook 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 with a meat dish, or preserve 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

Redcurrant is a very tasty and healthy berry. From it you can not only cook the usual jam or make compotes, but also use it for completely different purposes.

Redcurrant sauce for meat is an ideal dressing for beef, poultry, pork, lamb, veal and more. Making it is pretty easy and simple. Moreover, you can prepare such a sauce not only for momentary use, but also for harvesting 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 will need:

• freshly picked red currant - about 2 kg;
• red onion - 1 pc.;
• vinegar red - 1/3 cup;
• light sugar - 1 large spoon;
• garlic clove - 1 clove;
• olive oil- apply at discretion;
• salt - ½ teaspoon (add to taste).

Preparing the Ingredients

How should redcurrant sauce be made? The recipe for this dressing recommends using a large head of red onion. It is finely chopped along with garlic cloves, and then spread in a pan and lightly fried in olive oil.

In the process of cooking vegetables, they must be pressed several times with a spatula to the bottom of the pan. As a result of this exposure, onion and garlic will give their juice, making the sauce more aromatic and tasty. By the way, these components should be stirred regularly so that they do not burn.

After the vegetables are processed, you can safely proceed to the preparation of the berries. Red currants are well cleaned and washed. Then it is transferred to the blender bowl and crushed to a mushy mass. Some cooks additionally skip this product through a sieve. In this case, the currant sauce will turn out to be more uniform and tender.

Dressing preparation process

To make red currant sauce with garlic and onions, berry gruel is added to the fried vegetables and mixed well. After salting the ingredients and flavoring with granulated sugar, they are left to languish over low heat for several minutes. In the process of this processing, the sauce can be covered with a lid.

At the very end of cooking, red wine vinegar is added to the products, and then it is mixed well and simmered until it thickens.

How to serve for dinner?

Redcurrant sauce for meat is served only chilled. Therefore, after the heat treatment of the berries and all other ingredients, they are removed from the stove and left for several hours at room temperature. When the dressing has cooled, it is laid out in a small jar and sent to the refrigerator.

After a while, currant sauce is poured over the entire meat dish and presented to the table along with a slice of bread. This dinner looks rather unusual. One gets the impression that on a plate of meat with jam. However, the taste of this redcurrant sauce is far from sweet. It has a pleasant sourness and garlic aroma.

We make from red currant

For getting spicy dressing meat should be used spicy and fragrant spices. However, in the process of preparing such a sauce, you need to know the measure. Otherwise you will get very spicy dish which will be unusable.

So what products do we need to make spicy sauce from redcurrant to meat? To implement such a simple and available prescription you need to prepare:

• freshly picked red currants - about 2 cups;
• green onion 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.

We process the ingredients

Before making a spicy redcurrant sauce for meat, freshly picked berries are cleaned of debris (twigs and other things), and then put in a colander and washed well. After that, it is dried and strongly shaken off. As for fresh onions, they are washed and finely chopped with a sharp knife.

Making sauce

To prepare currant dressing, the berries are laid out in a saucepan and put on the stove. Adding a little to the dishes balsamic vinegar, the product is stewed for several minutes, and then crushed with a large spoon. After that, butter and fresh green onions are added to the berries. After mixing the components, they are stewed in own juice for several minutes.

As soon as all the currants are boiled, sugar is added to it, sweet paprika, allspice, fresh basil, sea salt, hot pepper chili and other spices. After mixing the components, they are cooked over low heat for about 4-5 minutes.

At the very end, pour into the sauce heavy cream, and also spread the butter and add a little potato starch. After that, all the components are mixed again, covered with a lid and simmered under it for about 5 minutes.

How to present to the dinner table?

Having boiled from red currant, it is removed from the stove and cooled. Next, the dressing is laid out in a gravy boat and served at the table along with a piece of any meat. It should be noted that such a dish has a very pleasant taste. spicy taste and light notes of sourness.

Preparing sauce for the winter

How should I prepare redcurrant sauce for the winter? Recipes for such a dressing may include the use of completely different products. To make red sauce quickly and tasty, you need to purchase the following ingredients:

• freshly picked red currant - about 2 kg;
• ground cinnamon - 1 large spoon;
• table vinegar (it is desirable to use 6%) - 1/3 cup;
• sugar - 2 cups;
• bay leaf, allspice, cloves, sea salt - apply to taste;
• garlic cloves - 4 cloves.

Cooking method

To prepare currant sauce for the winter, all the juice is squeezed out of a freshly picked berry. You can do it different ways. Someone uses a special juicer, and someone puts the berry in a thick gauze and squeezes it 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 immediately added table vinegar, granulated sugar, all prepared spices and ground cinnamon.

All ingredients are thoroughly mixed and put on a small fire. Having brought the base for the sauce to a boil, the temperature is slightly reduced, and the berries continue to cook for about 20-40 minutes. The preparation time for such a dressing depends on what consistency you need the sauce. Someone likes more liquid, and someone - thick.

By the way, after boiling the berries, it is necessary to remove all the resulting foam from it.

As soon as the currant sauce thickens, it is removed from the stove. After thoroughly washing and sterilizing small glass jars, one grated garlic clove is laid out in them, and then hot dressing is poured in.

Having filled all the containers, they are covered with lids and placed in a wide pan, on the bottom of which a towel is laid. Pouring a little water into a large bowl (up to the shoulders of the cans), it is slowly brought to a boil. In this form, currant sauce is sterilized for about 20 minutes. At the end, 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 along with meat product preferably only after 2-3 weeks of exposure.

The sauce is used cold. It is applied to boiled or fried meat and consumed with a slice of bread.

Summing up

Here are a few simple and available ways how to quickly and tasty cook currant sauce at home. Depending on the purpose, such a dressing is done either with or without table vinegar. The first option is ideal for winter harvest. You can store sauce rolled up for the winter for up to four months.

Recently, unsweetened and prepared on the basis of fruits or berries have been especially popular. Among them are preparations from cranberries, red currants, lingonberries, gooseberries, as well as viburnum and many more and many others. Each of them finds its loyal admirers who refuse other sauces in favor of it.

The proposed recipes will especially delight admirers of blackcurrant, since we will prepare the sauce from it.

Blackcurrant sauce for meat - recipe

Ingredients:

• blackcurrant (fresh or frozen) - 190 g;
• peasant butter - 45 g;
• purified water - 95 ml;
• dry red wine - 95 ml;
• granulated sugar - 20 g;
• rock salt - 1 pinch;
• ground black pepper - 1 pinch;
• dried mint - 1 teaspoon.

Cooking

Put the butter in a saucepan, let it melt, then put the granulated sugar and pre-washed currant berries. Pour in purified water and dry red wine, and after boiling with frequent stirring, let the mixture go for five minutes. Now add mint, pepper and a little salt, keep the sauce on fire for another ten seconds, and then remove it from the stove and when the mass has cooled down a bit, we interrupt it with a blender.

We grind the base of the currant sauce through a strainer and let it cool completely and thicken.

Spicy blackcurrant sauce for the winter

Ingredients:

• black currant - 490 g;
• large pod of hot pepper - ½ pc.;
• purified water - 295 ml;
• ground sweet paprika - 10 g;
• granulated sugar - 110 g;
• rock salt - to taste;
• ground coriander- 10 g;
• allspice (peas) - 10 g.

Cooking

Currants for making the sauce must certainly be the most ripe. We sort out the berries, wash them thoroughly and, if necessary, cut off the existing stalks.

Fill the prepared blackcurrant with water and put on the stove. After a full boil, we throw allspice peas into the container. We cook the contents of the vessel for fifteen minutes, and then let it cool slightly and grind through a strainer, separating the skins, seeds and peppercorns.

Add granulated sugar to the resulting currant puree, lay the peeled and finely chopped hot pepper pod, add ground coriander and sweet paprika. We place the mass on fire and boil for fifteen minutes.

After the lapse of time, we pour the blank into dry and sterile vessels, seal it hermetically, let it cool and move it to storage to other blanks.

Sweet and sour blackcurrant sauce - recipe with tomatoes and garlic

Ingredients:

• blackcurrant (fresh or frozen) - 210 g;
• red semi-dry wine- 160 ml;
• - 55 ml;
• garlic cloves - 3 pcs.;
• ripe tomatoes - 200 g;
• granulated sugar - 30 g;
• black and red hot pepper - to taste.

Cooking

To prepare the sauce, we initially need two saucepans or ladles right away. In one of them we spread the sorted and washed currant berries and pour in red semi-dry wine, and in the other washed and cut into pieces tomatoes. Let the contents of both vessels boil and boil with occasional stirring for fifteen minutes. After that, we grind both currants and tomatoes through a strainer, combine both purees in one saucepan, let it boil and boil a little more until the desired texture.

At the end of cooking, add peeled and grated garlic cloves, throw in ground black and hot peppers, pour in granulated sugar, pour in soy sauce, heat the mixture for another minute and remove from the stove. After the sauce has cooled and infused, you can use it to complement your favorite dishes.

From currants, mainly compotes, jelly, jelly, ice cream or cake fillings are prepared. Some do not know that these berries can be cooked incredibly delicious dressing. Blackcurrant sauce for meat will emphasize the taste of any meat. It goes well with pork, chicken or fish.

Usually, the hands no longer reach the preparation of the sauce, but if you are not too lazy and cook it, your household will definitely appreciate it. Tart, with sourness, and with a rich aroma of spices - berry sauce Once you try it, you won't be able to put it down. Its velvety purple color will give the dish a sophisticated look. It is prepared in a matter of minutes, but the result will definitely please you. The dressing must be stored in the refrigerator. If just in a bowl and not closed, then no more than 2-3 days. Some recipes can be stored for longer, up to one month, the main thing is to close hermetically with a lid.

For a variety of taste, garlic, spices, citrus fruits, hot peppers, mint, basil, tomato paste, mustard, wine, vinegar are added to it.

Today we will prepare 4 currant sauce recipes for meat, and which one you like to choose for you. I personally liked each one in its own way because they have a pleasant spice that attracts to itself with its aroma.

Blackcurrant sauce with garlic and tomato paste without cooking

A berry sauce with a pleasant tomato note and spicy garlic sauce that goes well with chicken or pork. It will add juiciness and emphasize the taste of meat. With this dressing, any dish will become festive. Pour it over barbecue, instead of the usual ketchup, and the meat will sparkle in a new way. As for spices, I added ground black pepper for spiciness, you can add other spices if desired. The structure of the dressing turns out to be a little thinner, because we will not succumb to it heat treatment, and all components will be used in fresh. The main thing is to wait until it cools down, then it will become thick, store in the refrigerator for no longer than 3 days.

Ingredients

• Black currant - 1 cup
• Tomato paste - 2 tbsp
• Garlic - 3 cloves
• Sugar - 2 tbsp
• Salt - 2 pinches

Cooking

Rinse the currants under running water, peel the stalks. We put the berries in a blender bowl and squeezed garlic with a garlic press. I squeezed it out so that the garlic was evenly distributed, beat.

Now add tomato paste, salt, sugar, black pepper, beat again. Pour it into a sieve and rub it with a spoon. If you don't mind bits of berries, you can leave it alone. Put the sauce in the refrigerator, it will thicken a little there.

Currant sauce with mint and spices

This sauce is so aromatic and has so many flavors that you will want to try it again and again. Main component, this dressing is dry mint, if you have fresh, then it's even better. It is she who adds a refreshing aroma. It is prepared simply and quickly, so that it can be stored longer, we will quickly cook it on the stove. Do you want to roll up the gas station in jars for the winter, and it will delight you on cold winter evenings.

Ingredients

• Black currant (frozen) - 1 cup
• Dry mint - 1 tsp
• Vada - 0.5 cup
• Butter - 50g.
• Sugar - 2 tbsp
• Black ground pepper - a pinch
• Dried basil - pinch

Cooking

Melt butter in a frying pan, add warm water and sugar, mix well.

Add the berries and cook over medium heat for 15 minutes, the mixture should constantly boil. Do not go far, stir constantly so that it does not burn. Cook it until it reduces in volume and starts to thicken. If you want to prepare the sauce for the winter, boil it for 30 minutes.

We put dried mint, basil, ground black pepper and cook for another 3-5 minutes so that the spices reveal their aroma.

Remove the pan from the heat, pour the mixture into a sieve, and strain with a spoon to remove all the pulp and mint waste. When it cools down, you can serve it to the table. Bon appetit!

Sweet currant sauce with orange

Nice sauce with piquant taste orange, with a sweet touch, incredibly tasty and very suitable for chicken. Of course, you can use it with other types of meat, but it harmonizes best with chicken. You can adjust the sweetness by adding or reducing the amount of sugar.

• Orange - 1 pc.
• Water - 0.5 cups
• Blackcurrant - 1 cup
• Sugar - 2 tbsp
• Black ground pepper - a pinch

Cooking

Rinse the orange under running water and grate the zest on a fine grater. Squeeze juice from citrus.

In a saucepan with a thick bottom, put the berries, sugar, pour water, Orange juice. Cook for 10-15 minutes over medium heat, stirring until the mixture begins to thicken. Add ground black pepper and zest, cook for another 2 minutes.

Remove the pan from the heat, beat with a blender into a homogeneous mixture. Pour into a gravy boat, wait until it cools down and serve.

Spicy blackcurrant sauce

This dressing is for lovers of everything spicy, you need very little of it to give a spicy taste to the dish. For the base, it is better to take semi-sweet wine, but if it is not available, use plain water. Of the spices, it is best suited: paprika, suneli hops, basil, ginger, nutmeg, hot peppers of any variety. Sauce can for a long time stored in the refrigerator. It can be served with vegetables, fish or meat, cheese and even used as salad dressing.

Ingredients

• Red hot pepper - a couple of pieces
• Water or wine - 0.5 cup
• Lemon juice - 1 tsp
• Currant - 1 cup
• Sugar - 1 tbsp
• Dry mint - 1 tsp
• Garlic - 2 cloves

Cooking

If you are using fresh berries Rinse them, remove the footrests and pat dry with a paper towel. Pour the berries with water or wine, put on medium heat, boil for 15 minutes, until the mass decreases.

Add sugar, squeezed garlic, dry mint, a couple of pieces hot pepper, lemon juice, cook for another 5 minutes. I added fresh red pepper, quite a bit, because it is very hot.

Strain it with a sieve, pour it into a container and let the dressing brew. Usually 4-6 hours is enough. Bon appetit!

So, we can conclude that blackcurrant sauce for meat is an incredible find that can replace all store-bought dressings. You can take it with you to a picnic or buffet.

Sauce preparation tips:

1. Choose ripe and fresh berries, this is a guarantee of high-quality dressing. In the cold season, you can use frozen berries, they are just as good.
2. Sweetness or acidity can be adjusted to suit yourself by reducing sugar or lemon juice.
3. The dressing can be strained with a sieve or whipped with a blender. But you need to know when to choose the right option.
4. Be sure to strain the sauce where it is used fresh herbs or dry mint to remove all debris.
5. If you want to prepare the sauce for the winter, boil it for 30 minutes and then roll it into sterilized jars. Store in a cool place.
6. During cooking spice mixture must constantly boil so that the moisture evaporates and begins to thicken.
7. If only berries and small spices were used in the dressing, you can not filter it, but beat it with a blender into a homogeneous mixture.
8. I do not advise adding a lot of water so that the product does not turn out watery.
9. Wait for the dressing to cool and infuse, then it will become thick.

Watch the 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. Preparing currant sauce in a small amount, however, is quite simple. 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 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

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 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. 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 minimal losses keep 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 the mixture 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. crushed 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;

Quarter teaspoon table salt;

half glass drinking water;

Two teaspoons of sugar.

Cooking method:

1. Chop the peeled onion into narrow half rings. IN thick-walled pan warm up 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;

Tablespoon "Peasant" butter;

Three umbrellas of carnation;

Four peas of allspice;

Table. spoon 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 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 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 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 bottled only in sterile jars and closed with boiled metal lids.