Frozen blackcurrant sauce with garlic. Plum sauce with mustard for chicken

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 sauce? Sweet and sour, sometimes tart, and if you add fiery pepper or fragrant vinegar- oh, what a treat! 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 the sauce. From black currant you get purple fragrant sauce with a more pronounced sweet aftertaste, which, however, is easily changed by adding salt, pepper and vinegar. Red currants make a bright scarlet sauce, more sour than sweet, and more suitable for meat. white currant gives more astringency in taste, this sauce will appeal to thrill-seekers.

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.

Ingredients:
2 stack blackcurrant berries,
1-2 bunches of parsley,
1-2 bunches of green dill,
1-2 heads of garlic,
salt, black ground 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.

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

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

Ingredients:
250 g blackcurrant,
140 g tomato paste,
3-5 cloves of garlic (its amount is determined empirically and to taste),
1-2 hot peppers
fresh 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.

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

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

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 put on medium fire. Heat, stirring, until the sugar is completely dissolved. Adjust the taste by adding salt and sugar.

Blackcurrant sauce with herbs and garlic. Sort blackcurrant berries, rinse and dry. Grind in a blender with salt and garlic. Add fresh herbs to taste: parsley, dill, celery, cilantro, basil, thyme, savory, fennel, etc. Greens can be chopped in a blender and mixed with currants, or they can be cut very finely - then the sauce will be heterogeneous. This is how anyone likes it. You can add ground or fresh hot peppers for a spicy flavor. ready sauce spread over dry clean banks or glass bottles from under the ketchup and store in the refrigerator.

Ingredients:
400 g currants (any),
100 ml dry red wine
100 g sugar
¼ - ½ hot pepper (you can replace ¼ tsp ground pepper),
1 clove bud
1 star anise
1 orange
5-7 mint leaves.

Cooking:
Remove the zest from the orange and squeeze out the juice. Puree currants in a blender. Put the currant puree, sugar, spices, orange juice and zest in a saucepan and boil over low heat for 5 minutes. Then add salt, pepper and mint, bring to a boil and grind again with a blender until smooth. The sauce is ready.

Red currant sauce with mint

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

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

Ingredients:
2 kg red currant,
1 kg of sugar
1 stack 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.

Ingredients:
1 kg redcurrant,
500 g sugar
2-3 cloves,
½ tsp ground cinnamon,
½ tsp ground allspice,
salt, black ground 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.

Red or white currant sauce with garlic

Ingredients:
1.5 kg currants,
1 head of garlic
1 hot pepper
1 tsp pepper mix (or to taste)
½ tbsp salt,
1 tbsp Sahara.

Cooking:
Rinse the currant berries, put them in a saucepan, add a little water and evaporate under the lid to make the skin soft. Wipe through a sieve and add chopped garlic and hot pepper (without seeds and partitions - they give great spiciness), ground pepper, salt and sugar to the resulting juice. Stir and adjust the taste by adding sugar if the berries are too tart.

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

Currant sauces perfectly complement the taste of meat, fish and vegetables. Try to cook currant sauces according to one of our recipes, surprise your loved ones and guests. Take a jar of currant sauce for barbecue - instead of the usual ketchup and mayonnaise! - and let friends try to guess what kind of miracle it is. For children who love french fries, it is better, of course, to cook sweet and sour sauces without garlic and fire pepper, with herbs. Currant sauces are well stored in the refrigerator, this allows you to prepare the sauce without heat treatment, which will especially appeal to raw foodists. But if you are used to harvesting currants on an industrial scale, it is better to use recipes in which the sauce is boiled and rolled into sterile jars.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

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

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

Ingredients

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

How to make redcurrant sauce

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

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

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

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

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

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

After cooling, the redcurrant sauce for meat is ready. Send to the refrigerator or cellar. Bon appetit!

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 spicy taste 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 using fresh berries, rinse them, remove the running boards, and pat dry with paper towels. 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, just a little, 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:

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.
Sweetness or acidity can be adjusted to suit yourself by reducing sugar or lemon juice.
The dressing can be strained with a sieve or whipped with a blender. But you need to know when to choose the right option.
Be sure to strain sauces that use fresh herbs or dried mint to remove any debris.
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.
During cooking spice mixture must constantly boil so that the moisture evaporates and begins to thicken.
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.
I do not advise adding a lot of water so that the product does not turn out watery.
Wait for the dressing to cool and infuse, then it will become thick.

Watch the video:

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 store-bought ketchup can compare.

Any currant is suitable for making currant sauces.

From blackcurrant you will get a purple aromatic 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 of blackcurrant, 300 ml of dry red wine, 50 g of butter, 2-3 cloves of garlic, 30-50 ml of 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:
Grind greens, garlic and hot peppers without partitions and seeds with a blender, add currants and beat until smooth. Add tomato paste, salt, pepper, if necessary, add spices to taste (ground coriander, for example), mix and refrigerate for a couple of hours.

Spicy blackcurrant sauce

Ingredients:
700 g 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 garlic cloves, 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 fresh berry puree. Remove the zest from the orange and squeeze out the juice. Also squeeze the juice from a lemon. Combine all ingredients and place over medium heat. Heat, stirring, until the sugar is completely dissolved. Adjust the taste by adding salt and sugar.

Red currant sauce with mint

Ingredients:
1 cup redcurrant, 2 tbsp. 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. Serve this fiery 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 diced onion and sauté for 4-5 minutes until soft. 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 suneli hops, 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 herbs 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. IN hot sauce add 1 tbsp. mustard and mix well.

Whitecurrant sauce with white wine and almonds for chicken

Ingredients:
500 g white currant, 100 g dry white wine, 200 g water, 100 g sugar, 50 g almond nuts.

Cooking:
Sort and wash the white currants, cover with water, add sugar and cook for 5 minutes after boiling. Finished mass rub through a sieve, add white dry 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 place them in an enamel saucepan in which you will prepare the sauce (I usually make this sauce with 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 festive 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 one. Cranberry Sauce that 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 special knife or a 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 frying pan with non-stick coating, 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.
IN thick-walled pan or a frying pan, shift the berry puree 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 vitamin bomb it turns out.
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.
Mix the berry sauce carefully and serve it fragrant miracle to 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 desired consistency, he's ready.
Great for ice cream, pancakes or other desserts.
If you reduce the amount of sugar, enter 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 orange peel 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!

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. cook currant sauce in a small amount, however, quite uncomplicated. 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 the sauce prepared for one or two times can not be subjected to heat treatment, then the sauce prepared for longer storage must be boiled. Soft fruits are added to those prepared for the winter. food preservatives(table vinegar or lemon juice). Do not be afraid of this word, ordinary table salt is also a preservative, with judicious use of acid and salt are harmless. But they allow 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. chopped allspice;

Evaporated salt, varieties "Extra" - 0.5 tsp;

Half a kilo of granulated sugar;

Five cloves of garlic.

Cooking method:

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

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

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

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

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

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

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

Currant sauce with nuts for fried fish

Ingredients for 350 grams of fish:

Large bulb;

50 gr. blackcurrant;

Quarter cup of kernels walnut;

60 ml of lean, odorless oil;

Quarter teaspoon table salt;

half glass 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. 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 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 gentle boil.

6. Then pour the berry puree into the hot sauce. 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 into the sauce vinegar and continue to cook, stirring, until you reach the desired density.

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 zest and pressed or finely chopped garlic.

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

Currant Sauces - Cooking Tricks and Useful Tips

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

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

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