Recently, berry sauces are becoming more popular, replacing classic ketchups. Particularly good are these blanks for meat, especially for baked poultry or fish. And you can prepare them both immediately before consumption, and for long-term storage for the winter. The second option we will consider in more detail and offer recipes for the preparation of red currant sauce.
Sweet and sour redcurrant sauce with garlic for the winter - recipe
Ingredients:
- Red currant - 440 g;
- garlic teeth - 3 pcs .;
- basil (twigs) - 3-4 pieces;
- granulated sugar - 20-30 g;
- salt stone - 30-45 g;
- freshly ground black pepper and chili - to taste.
Preparation
The red currant for sauce is selected ripe, we remove it from the pedicels and, together with the peeled garlic teeth and washed and dried branches of basil, we pass through a meat grinder or we interrupt with a blender. With this treatment, currant bones will be present in the sauce. If desired, you can get rid of them by preparing berry puree separately. To do this, grind the currant and grind it through a strainer. For a better separation of the pulp, it is possible to heat the twisted mass to a boil, and only then proceed to get rid of the pits.
Place the sauce in a saucepan or saucepan, season with salt, sugar and two kinds of pepper, let it boil, and boil with moderate boiling for three minutes. It remains only to pour the ready hot sauce on previously sterilized jars, cork with cooked lids and after cooling to put on the shelf of the refrigerator for storage.
Sweet and sour redcurrant sauce with garlic for the winter - recipe
Ingredients:
- currant red - 995 g;
- vinegar (9%) - 110 ml;
- salt stone not iodized - to taste;
- granulated sugar - 490 g;
- salt stone - 30-45 g;
- cinnamon powder - ½ tsp;
- cloves ground - 10 g;
- freshly ground black pepper and fragrant - for ½ tsp.
Preparation
Prepare this sauce is extremely simple. From the ripe currant berries squeeze the juice, after holding them for several seconds in the microwave. We place the berry mass on the plate and heat it until the initial signs of boiling appear. Immediately reduce heat and pour a glass of sugar. Stir continuously the contents of the vessel and heat for about five minutes, after which add the remaining sugar and cook the sauce as much as it does. Now bring the preform to taste with salt, add all the spices and vinegar, heat for a couple of minutes and then dispense into sterile vessels. After capping, we place the blanks with covers down under a warm blanket or blanket for slow cooling and self-sterilization.
How to cook a hot tomato sauce with red currant for the winter?
Ingredients:
- red currant - 340 g;
- tomatoes - 520 g;
- garlic teeth - 4-5 pcs .;
- olive or sunflower without flavor oil - 85 ml;
- granulated sugar - 60 g;
- salt stone - 20 g;
- balsamic vinegar - 35 ml;
- sweet pepper (pea) - 6 pcs .;
- starch - 10 g;
- chili pepper (ground) - 5 g or to taste;
- freshly ground black pepper - 5 g or to taste.
Preparation
It is very interesting to taste and spicy sauce of red currant and tomato. For its preparation, ripe fleshy tomatoes are mine, cut into pieces and put into a pan or saucepan. Warm the tomato mass to a boil and boil for about ten minutes, after which we rub over the strainer, separating useless grains and skins. We wash the red currant, we get rid of the pedicels if necessary and put them into the microwave for a few seconds. After that, squeeze the juice from the berries and pour it into tomato puree. We place the workpiece on fire and cook with barely noticeable signs of boiling with periodic stirring for half an hour. Now add salt, sugar, sweet pepper (pea), black and chili (ground), pour in the oil and boil the sauce for another twenty minutes. After that, we add purified and squeezed garlic chives through the press, pour in the vinegar, stand on the fire for a minute, and then if necessary, if the density of the billet is insufficient, we introduce starch. It must first be diluted in small portions of water. Warm up the sauce until thick and immediately dispensed in advance prepared sterile containers. We seal the jars tightly and wrap them for slow cooling and self-sterilization.