Due to its sweet and sour taste, gooseberry sauce can be served not only with pork and game, but also complement them with poultry and fish. More details on the varieties of this interesting winter billet, we'll talk in the recipes below.
Sauce from gooseberry to meat - recipe
This basic sauce consists of only four ingredients and can be fed to pork and chicken. Of course, no one forbids diversifying the base with spices to their own taste, especially considering that all tastes within this recipe are already well balanced among themselves.
Ingredients:
- brown sugar - 145 g;
- gooseberry - 1 item;
- pineapple juice - 45 ml;
- lemon juice - 15 ml.
Preparation
If you plan to store the sauce in the pantry throughout the winter, you will first need to sterilize the used container and lid to it. While the banks are on sterilization, take on the sauce itself.
Put the sauté pan on the maximum fire, put in the washed berries and add sugar. Immediately pour in the juice of lemon and pineapple, and then start kneading berries with a fork. After 5 minutes, reduce the fire by half, continue to cook the sauce, scribbling it until the desired consistency is reached (you can whip the contents of the saucepan with a blender!). After a while, screw the fire back in half and continue to simmer the sauce for another 10 minutes. When it thickens to such an extent that it will cover the spoon in a uniform layer, pour the sauce over sterile packaging and roll it.
Sauce for meat from green gooseberry with garlic
This version of the sauce gives Asian notes due to the presence of lime peel, ginger and garlic in the recipe. For easy acuity, you can also add both fresh and dried chili peppers. This sauce is suitable for poultry, fatty fish and pork.
Ingredients:
- gooseberries - 430 g;
- sugar - 95 g;
- a piece of ginger with a thumb;
- garlic - 1 tooth;
- lime peel 1.
Preparation
Before preparing the sauce from gooseberry to meat, peel the berries from the peduncles, and put containers for canning to sterilize with lids.
Put the gooseberry in a saucepan and sprinkle sugar. Immediately afterwards add the chopped garlic, sliced with thin plates of ginger and zest of one lime. Cut the berries with a fork to let the juice out, and then cook for 10 minutes. Try the sauce, if it is not enough sour, add a little lime juice. Pour the blank over the jars and roll them up.
Red gooseberry sauce for meat
Ingredients:
- gooseberries - ½ st .;
- soy sauce - 15 ml;
- sugar - 25 g;
- water - 110 ml;
- a branch of rosemary.
Preparation
Gooseberries put in a saucepan and keep on fire until the berries soften and start to burst. Chop the gooseberries with a fork, add soy, sugar, pour in water and put a sprig of rosemary for flavor. Keep sauce on fire, stirring, until the desired density is obtained, then roll in sterile jars.
This sauce is good with pork and beef fillets.
Sweet and sour sauce for gooseberry meat
Ingredients:
- gooseberries - 230 g;
- a branch of elderberry;
- lemon juice - 10 ml;
- butter - 25 g;
- sugar - 55 g.
Preparation
Melt the butter along with the sugar until the crystals dissolve. Add berries of gooseberries, lemon juice and elderberry, leave the sauce to languish for about 15 minutes. After, the finished sauce can be blended with a blender for greater uniformity, or at once so, slightly heterogeneous, rolled up in sterile jars.