Gooseberry sauce for meat for winter homemade

Step-by-step cooking

1. Step 1:

   

   We will prepare all the ingredients necessary for cooking. From the specified amount, 0.5 liters of ready-made gooseberry sauce for meat will come out. From green gooseberries, the seasoning will turn out more sour and tart, from red gooseberries it will come out more tender, but both options will suit the meat. Hops-suneli spices will make it suitable for meat.

2. Step 2:

   

   Prepare gooseberries, sort them out, rinse them under running water and dry them. If you have patience and cut off the stigmas and tails of the berries, it will be even better. For these purposes, ordinary nail scissors are well suited.

3. Step 3:

   

   Put the prepared gooseberries in a saucepan. Add 2-3 tablespoons of water. We leave it overnight or at least for 3-4 hours in a cool place.

4. Step 4:

   

   Cans for seasoning intended for long-term storage, it is better to wash with soda and sterilize. The lids are sterilized by 10-minute boiling.

5. Step 5:

   

   Put the pan with gooseberries on a quiet fire. Simmer the berries over low heat until they become soft (about 10 minutes).

7. Step 6:

   

   The sauce can be made from whole gooseberry fruits or berries passed through a meat grinder. If, after grinding with a meat grinder or blender, the berry mass is additionally wiped through a sieve, the consistency of the sauce will be more tender and smooth, because there will be no bones in it. I just interrupted the contents of the pan with an immersion blender.

8. Step 7:

   

   Pour sugar and salt into the gooseberry puree. Never use fine or iodized salt for cooking canned food. It is better to use large ordinary salt or special salt for pickling vegetables. Cook the sauce until the bulk products dissolve.

9. Step 8:

   

   Add the suneli hops and garlic passed through the press, cook the sauce for another 10 minutes.

10. Step 9:

    

    Pour oil and vinegar into the gooseberry sauce, mix.

11. Step 10:

    

    We distribute the prepared jars and close them tightly with metal lids. It is necessary to close the sauce hermetically, for this purpose only metal covers of the "twist-off" type or for rolling with a special key are suitable.