Gooseberry sauce for winter - recipes

In modern cooking it is quite common and acceptable to make gooseberry sauce. It fits perfectly with any dishes, making them more refined and spicy. Today we will consider with you how to make gooseberry sauce for the winter.

Sauce from gooseberry with garlic for the winter

Ingredients:

Preparation

Dill rinses, shakes, finely chopped with a knife, and garlic is released from the shell. All gooseberries we'll sort out, we'll throw out bad berries, but we'll tear the peduncles off the rest and rinse them well. Then we twist everything through a meat grinder, carefully stir and throw a little sugar and salt to taste. After that, the mixture will be spread over small sterile jars, close with lids and clean for 35 days in the refrigerator. At the end of time, the ready sauce is served to meat, poultry or any side dishes.

Spicy gooseberry sauce for the winter

Ingredients:

Preparation

Gooseberries carefully rinse, cut the tails and send it to the pan. Add the peeled and finely chopped onion, pour the sugar and pour the vinegar. Put the dishes on a small fire and cook the contents, stirring.

Ginger and hot pepper is cleaned, rinsed, crushed and added at will into the sauce. We weigh 10-15 minutes, then we throw spices, salt and taste it. Boil the contents to a thick consistency and lay out the sauce from the green gooseberry for the winter in the prepared jars. Tightly tighten the lids and remove the workpiece in the cellar.

A recipe for gooseberry sauce for the winter

Ingredients:

Preparation

Gooseberries carefully rinse, remove the peduncles and trim neatly tails. Transfer the berry into the enameled small saucepan, drop a little sugar, salt to taste and send the dishes to the fire. We cook until the gooseberries leave enough juice. After we remove all the foam that has risen from the surface, add the chopped hot chili pepper and squeeze the purified garlic through the press. All thoroughly mixed with a wooden spoon, protushim mixture of 10 minutes, stirring until it slightly thickens. Ready-made red gooseberry sauce for winter should be crushed with a blender until a homogeneous consistency is obtained and boiled again on low heat. We will decompose the workpiece into sterile small jars and close it with capron caps. Completely cool the preservation at room temperature, and then re-put in storage in a dark cool place.

Sweet and sour sauce made of gooseberry for the winter

Ingredients:

Preparation

Berries are washed, processed, cut the tails and rub through the strainer so that the skins or seeds are not caught in the prepared sauce. To do this, gooseberry poured into a saucepan, poured water and protushim 10 minutes.

The resulting berry mass is again poured into a pan and weaken for 40 minutes, stirring with a wooden spoon.

In the meantime, we will rinse all the greens, peel the garlic husks and take the seeds from the pepper. All we will dry and grind the blender. We add the ready gruel to the hot sauce, we throw white sugar and salt to taste, and stir for 30 more minutes, and then pack it in small jars and close them tightly with lids.