Thick and light redcurrant sauces for meat and fish. Making currant sauce: spicy, nutty, citrusy

Recently, unsweetened ones and those prepared with fruits or berries have become especially popular. Among them are preparations from cranberries, red currants, lingonberries, gooseberries, as well as viburnum and many, many others. Each of them finds its loyal admirers who refuse other sauces in its favor.

The proposed recipes will especially please fans of black currants, since we will be preparing the sauce from them.

Blackcurrant sauce for meat - recipe

Ingredients:

black currants (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.

Preparation

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

Grind the currant sauce base through a strainer and let it cool completely and thicken.

Spicy blackcurrant sauce for the winter

Ingredients:

black currant – 490 g;
large pod hot pepper– ½ pcs.;
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.

Preparation

The currants for preparing the sauce must certainly be the ripest. We sort the berries, wash them thoroughly and, if necessary, tear off the existing stalks.

Fill the prepared blackcurrants with water and place on the stove. After boiling completely, add allspice peas into the container. Boil the contents of the vessel for fifteen minutes, then let it cool slightly and grind through a strainer, separating the skins, seeds and peppercorns.

Add granulated sugar to the resulting currant puree, add peeled and finely chopped hot pepper, add ground coriander and sweet paprika. Place the mixture on the fire and simmer for fifteen minutes.

After time, pour the workpiece into dry and sterile vessels, seal it tightly, let it cool and move it to storage with other workpieces.

Sweet and sour blackcurrant sauce - recipe with tomatoes and garlic

Ingredients:

black currants (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.

Preparation

To prepare the sauce, we will initially need two saucepans or ladles. In one of them we put the sorted and washed currants 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 this, grind both the currants and the tomatoes through a strainer, combine both purees in one saucepan, let it boil and cook a little more until the desired texture.

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

Sweet and sour currant sauce is not only a tasty addition to meat dishes, but also effective remedy to improve digestion. Even an inexperienced cook can handle its preparation, and the taste will invariably delight you with its piquancy and sophistication.

Peculiarities

Currants have a rich vitamin and mineral composition. It contains large quantities vitamins C - there is more of it in black berries, A (the content in red currants is higher than 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, currants even “overtake” bananas), magnesium, phosphorus, as well as zinc, copper and others. The sour taste of the berries is due to the presence of ascorbic acid and organic acids. Bright color- anthocyanins, and the strong blackcurrant aroma - essential oils.

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

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

The acids, dietary fiber and pectins present in the dish facilitate the process of digesting rather heavy food - meat. The secretion of the stomach improves, intestinal motility accelerates metabolism and lipid metabolism, which allows you to get rid of the unpleasant symptoms that often appear after a heavy feast and heavy food. In a word, currant sauce is a tasty and digestive addition to meat. It can be served in fresh or roll into jars for the winter.

Culinary feature The advantage of currants is that they do not tolerate prolonged heat treatment. The less you keep the sauce for meat from these berries on the fire, the more tender and healthy it will remain.

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

Preparation

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

Rotten or cracked-skinned berries should not be used in the sauce. Despite the fact that they will grind, damage to the skin means the presence of pathogenic flora inside the berry.

The berries are usually picked and frozen on bunches, but before preparing the sauce, all sticks, stalks, and leaves should be torn off and the berries should be washed well.

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

In addition to preparing the currants, you need to choose the right dishes. Due to their high acidity, currants should be cooked in enamel pan 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. The dish should be ground and mixed not with metal, but with wooden utensils.

This meat sauce is made from red currants. Berry goes with aromatic seasoning, which gives it a special richness and delicious aroma. Important point– This recipe uses dried dill. It is not possible to replace it 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.

“Fragrant” red currant sauce:

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

Pre-prepared (peeled, washed) berries are poured with water and boiled for about 10 minutes until juice begins to appear. After this, the composition is cooled slightly and ground through a sieve. It should be so small that only the juice and pulp, without seeds or skin, pass through.

After this, 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, add salt. Do not allow the dish to boil, otherwise it may not thicken.

Add the rest of the seasonings and 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 are preservatives), then the dish is next recipe It's best to eat fresh. It contains mint, which has a rather pronounced bright taste, so it’s better to regulate the quantity yourself. The sauce should not turn into mint, that is, the taste of currants should still dominate.

Summer sauce for red currant meat:

a glass of red currants;
1 onion;
a bunch of mint (preferably fresh, but dried will also work);
5 peas each of black pepper and clove stars;
2-3 tablespoons of sugar;
a tablespoon of butter.

Melt the butter in a frying pan, add a little (about 50 ml) water, 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, the washed berries and spices should be sent to the frying pan. Wait until the mixture starts to bubble, then cover with a lid and leave to simmer. The fire should be quite strong at this time. The berries should begin 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 avoid using red in this sauce. When the onion becomes transparent, remove the sauce from the heat and leave covered for another quarter of an hour. It is then served or pre-puréed using a blender.

Berries go well not only with herbs and spices, but also with some vegetables. For example, the tandem of black currants and tomatoes in the following recipe surprises with its harmonious taste and rich color.

For its preparation it is used tomato paste. It's better to take homemade, as a last resort, boil fresh tomatoes, peel them and puree them, add salt and your favorite spices, simmer for another 10 minutes.

Blackcurrant and tomato paste sauce:

250 g black currants;
150 g 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 in a blender. You need to start with herbs and garlic, then add berries. When the mixture becomes homogeneous, add paste, salt, spices, then beat again with a blender. Refrigerate the sauce for an hour before serving.

Next dish intended for storage for long term. If you try it right away, it will not have the best good taste. This is due to the fact that the ingredients will not have time to become saturated with each other, and the taste of each of them will be felt overly sharp.

But it’s worth opening a jar of this sauce after a couple of weeks to be convinced of its sophistication and harmony. Thanks to the presence of vinegar, the composition is stored for 10-12 months in the cellar or refrigerator.

Canned sauce:

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

The berries need to be ground through a sieve to obtain a homogeneous pulp without seeds or skin. Heat the resulting composition over a fire, add sugar and wait until it is completely dissolved. After this, add all the other ingredients, then, stirring constantly, simmer the sauce on the 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 while hot.

Black currants, unlike red currants, have less acid and a more neutral taste. This is why black currants are more suitable for making hot sauce. This savory addition goes best with pork.

Hot sauce:

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

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

If the dish is served immediately after cooking or requires 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 taste more delicate.

If the sauce is served immediately, it must be pre-cooled. When canning, the dish is placed into jars while hot. The latter must be sterilized.

On last stage canning, the dish does not need to be turned over, because upon contact sour sauce With metal, oxidation of the dish can also occur.

The sauce should be stored in the refrigerator or cellar. It is convenient to use small containers for this so that you can eat the sauce in 1-2 times. If you expose the sauce to minimal heat treatment To preserve more vitamin C, it is useful to know that when exposed to air, it is also destroyed.

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

The dish is usually served in a special vessel - a gravy boat, which is placed on the table. Everyone pours a dish at their own discretion to accompany the meat. You can also serve it in smaller portioned gravy boats, then the dishes are placed for each guest. The housewife pours the sauce into portioned gravy boats, and a large communal gravy boat is placed on the table so that the sauce can be added to the portioned dishes.

Finally, if the meat is served on a large tray (such as baked and sliced), you can pour the sauce over it immediately. 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 leave for several hours, or better yet, overnight.

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

To learn how to prepare red currant sauce for meat, see the following video.

Currants have all the necessary qualities to turn into thick spicy sauce. Mashed berries will create a homogeneous structure; you won’t have to add any thickeners. No salt is added to spicy berry sauces; they should be sweet and sour. You just need to choose the right proportions of sugar so as not to “kill”, but to balance the natural acidity of the berries. Currant sauce has a certain “specialization”: it is suitable for baked and fried meat. It turns out an amazing combination of flavors. Fish and vegetable dishes They are not served with this sauce; they require other berry compositions. But the sauce can be spread on white bread and dried croutons, some guests are so carried away by emptying the gravy boat that they forget about the main dish of dinner. In this recipe we will prepare a spicy blackcurrant sauce for the winter; it can be stored until next summer, and it is served with a variety of meat dishes.

Taste Info Sauces for the winter / Sauces

Ingredients

currants – 500 g,
sugar – 5 tbsp,
water – 300 ml,
hot pepper – 1/2 pcs.,
paprika – 1 tsp,
ground coriander – 1 tsp,
allspice peas – 1 tsp.

How to make canned homemade blackcurrant sauce for the winter

Currants make the most delicious berry sauce, you just need to take your time and let the berries ripen completely. Unripe berries are covered with dark skin, but remain too sour. And excess sugar is undesirable for hot sauces.
The currants are washed and the “tails” are torn off on both sides.

The berries are placed in a saucepan, filled with water, and allspice peas are added.

Boil the currants for 15 minutes, then grind through a sieve. Allspice is thrown away.

Sugar is added to currant puree.

Hot peppers are cut into small cubes and thrown into the currant mass. Add paprika and coriander.

Boil the sauce for 15 minutes, it will become spicy and thick.
Take a dry, sterilized jar and fill it with hot currant sauce, screw up the sterile metal cover. There is no need to turn the jar over; it cools in its normal position. Ready sauce can be stored under the same conditions as all others winter preparations.

The sauce can replace ketchup in sausage or meat pizza. Spicy currant seasoning can be poured over pancakes, stuffed with meat and mushrooms.

Berry sauces for your own great taste and complement the aroma perfectly meat dishes. I suggest you prepare a delicious blackcurrant sauce for meat. This sauce combines nicely light sweetness, piquant sourness and wonderful berry aroma. During the cooking process, absolutely all vitamins are preserved in it, since this sauce is made without cooking. I like to serve this sauce not only with meat, but also with cheese or warm homemade bread. I recommend trying it!

Ingredients

To prepare blackcurrant sauce for meat you will need:
black currant - 250-300 g;
garlic - 1 clove;
salt - to taste (I added 0.5 tsp);
sugar - 1.5-2 tsp;
barbecue seasoning - 1 tsp;
parsley - 7 sprigs;
purple basil - 5 sprigs.

Cooking steps

To prepare the sauce, I needed these ingredients: Rinse the blackcurrants and place in a colander to drain. Peel the garlic and rinse the greens.

Using an immersion blender, puree the blackcurrants, garlic, parsley, basil, salt, sugar and barbecue seasoning until smooth.

Since the berries are juicy, it is better to chop them in a tall glass or liter jar.

Very tasty, aromatic blackcurrant sauce is ready. It comes out medium thick. The sauce can be served immediately. It can be stored in the refrigerator in a closed container for no more than 3 days.

Just a couple of minutes and you have a delicious and healthy sauce from black currants to meat.

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 for low heat 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. This winter wonderful sauce its wonderful taste will remind you of sunny summer.