What do you usually cook from the currant - jam, compotes, jams. Have you ever tried to make a sauce from this berry? It will perfectly complement and reveal the taste of meat, shish kebab, fish, chicken, etc. Prepare it and surprise the guests with original and spicy ketchup, which they certainly will not buy in any store.
Redcurrant sauce recipe for meat
Ingredients:
- red ripe currants - 2 kg;
- white sugar - 405 g;
- table vinegar - 205 ml;
- salt - 15 g;
- dried cinnamon - 10 g;
- carnation , laurel leaf - to taste;
- garlic - 10 g.
Preparation
Red currant tear off the twigs, washed, dried and squeezed out of the berries juice. Pour it into a saucepan, add table vinegar, pour out the sugar, throw cinnamon and spices. We mix everything thoroughly and put the dishes on medium fire. Boil the contents, and then reduce the heat and cook until thick, stirring and taking off the foam.
Without wasting any time, we prepare the banks: we wash them, wipe them dry and to the bottom each throws a slab of garlic. We pour out a hot mass, roll and sterilize 10-15 minutes. That's all, red currant sauce for meat is ready for use and long-term storage.
Recipe for mint sauce made from red currant
Ingredients:
- red ripe currants - 205 g;
- white sugar - 20 g;
- water filtered - 20 ml;
- butter - 15 g;
- sweet pepper-7 peas;
- cloves - 5 buds;
- onion - 55 g;
- mint (fresh or dried) - to taste.
Preparation
In the frying pan throw a piece of butter, melt it, pour a little water and pour sugar. As soon as the crystals dissolve, add redcurrant berries and chopped mint with spices. Cover with a lid and simmer the sauce over high heat. Onions are cleaned, chopped very finely, thrown into the sauce and breaded until transparent. After that, gently pour all the mass into the bowl of the blender, beat it to homogeneity, add salt to taste and serve it to the meat.
Sweet and sour red currant sauce
Ingredients:
- red ripe currant -995 g;
- sugar - 490 g;
- cloves - 2 buds;
- cinnamon - pinch;
- spice.
Preparation
Berries tear off the twigs, mixed in a bowl with sugar and leave for 30 minutes. Then we send the dishes to the fire and heat the contents until the sugar dissolves. Gently remove the pan from the fire, add the spices and cool completely. We grind the mass through a sieve and serve the ready sauce to the table.
Red currant sauce with garlic
Ingredients:
- currant red - 990 g;
- sugar 205 g;
- garlic - 15 g;
- onion - 20 g;
- vinegar - 55 ml;
- vegetable oil - 20 ml;
- boiled water - 105 ml;
- dried peppermint - pinch;
- gelatin dry - pinch;
- spice.
Preparation
Berries are washed and beaten with a blender until mashed. Then add the chopped onion, throw sugar and pour warm water. Send the mass to a small fire and cook for 20 minutes. Squeeze the garlic through the press, add the vegetable oil and add all the spices. Boil the mixture for another 30 minutes and at the end of the process, pour in the vinegar. We remove the resulting sauce from the plate, cool it a bit, throw the gelatin, mix and dispense into jars. We close the lids and store the workpiece in the refrigerator.
Hot redcurrant sauce
Ingredients:
- red ripe currants - 990 g;
- spice;
- white sugar - 5 g;
- garlic - 15 g;
- horseradish - to taste;
- nutmeg - pinch;
- basil, mint, coriander - 1 teaspoon.
Preparation
Berries tear off the twigs and pour into the blender. We throw the peeled garlic, horseradish and finely chopped fresh herbs. Whisk the mass until smooth, throw the spices and mix thoroughly. After 20 minutes, lay out the ready berry sauce in small glass jars, plug the lids and put them in the refrigerator.