Cranberry sauce for meat

Simple, quick to prepare and perfect for meat dishes! To reveal the whole taste of a meat dish, and to make its presentation especially festive, it is necessary to serve sauce to the meat. The best for a meat dish is cranberry sauce. Sweet and sour sauce with a pleasant bitterness perfectly complements and reveals the taste of meat. Currently, you can find sauces for every taste on store shelves. However, the sauce prepared at home does not compare with the finished one. The sauce prepared just before serving will be fresher, more fragrant, more natural and, of course, tastier.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Cranberries

150

Water

Sugar

Potato starch

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 14 g

53 kcal

GI: 23 / 0 / 77

Step-by-step cooking

Cooking time: 10 min

Step 1:
Prepare the ingredients. A simple cranberry sauce for meat requires a minimum of products: cranberries, sugar, water and starch. For the sauce, you can use not only fresh, but also frozen cranberries, harvested independently in advance or purchased in a store. The main thing is that it should be well ripe, otherwise the sauce will turn out to be bitter (from unripe), but not overripe, the berries should be whole.
Step 2:
Cranberry berries are well washed, we remove the crumpled and spoiled berries, we throw them into a colander or paper towel so that the water runs off and the berries dry out.
Step 3:
Put cranberries in a saucepan. You can not use aluminum dishes for cooking cranberry sauce, otherwise oxidation from berry juice will occur. Pour half a glass of cold clean water into a saucepan with cranberries. Turn on the fire, add a couple of tablespoons of sugar.
Step 4:
In the remaining water, we dilute potato starch. The sauce can be prepared without adding starch, but then the cranberry berries will have to be boiled longer so that the sauce thickens, but in this case all the useful substances contained in cranberries will be lost.
Step 5:
When the mixture boils and the berries begin to burst, pour in a thin stream of starch solution, immediately stirring the sauce with a spoon. Simmer the sauce for about 3 minutes, during which time the sauce will boil and thicken. Then turn off the fire, let the mass cool down a little. With a blender or a wooden push, we grind the mass until smooth. Let the sauce cool at room temperature and put it in the refrigerator for half an hour.
Step 6:
Cranberry sauce will become thick after cooling, and its taste will be saturated. If desired, when preparing cranberry sauce, you can add various seasonings, who likes a spicy taste can add hot pepper. those who like aromatic sauces can diversify the taste of the sauce by adding cinnamon, cloves or nutmeg. The sauce for the meat is ready. We serve it to the table. Bon appetit!