Red currant meat sauce for winter

Refined, with a pleasant sweet and sour taste, sauce for meat for the winter! Red currant sauce, cooked at home for the winter, allows you to use it in the preparation of meat dishes throughout the year. This dressing helps to diversify the usual menu, gives a new, unusual and pleasant taste to ordinary meat dishes. In addition to the fact that this sauce is very tasty, it is also useful, unlike store-bought products, because it consists entirely of natural products, is not subjected to prolonged heat treatment during cooking, which allows it to retain the maximum amount of vitamins from the ingredients of the sauce.

Snezhana

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Red Currant

300

Sugar

Salt

Garlic

Ginger Powder

Ground coriander

Allspice

Peppercorns

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 0 % 0 g

Carbohydrates 97 % 28 g

111 kcal

GI: 38 / 0 / 62

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients. For the sauce, ripe, whole, but not overripe and not fermented red currant berries are needed. We separate the berries from the brushes, remove garbage, leaves, rotten and damaged berries, because they can start the fermentation process in the finished product. Wash the berries, throw them into a colander, let the water drain completely.
Step 2:
Put the berries in a bowl and rub them with a hand pusher or a blender in a puree.
Step 3:
Garlic cloves are cleaned from the husk and finely chopped with a knife or passed through a press. Garlic is an excellent preservative, so you do not need to sterilize such a blank, it will be perfectly stored in the refrigerator or in another cool place for quite a long time. If the sauce is stored in a warm place, then you need to add table vinegar.
Step 4:
We put the berry puree in a saucepan. Add sugar, salt, dry powder of crushed ginger root, finely chopped garlic clove, ground coriander, a few peas of black pepper, allspice and bay leaf. According to your taste preferences, you can change the amount of sugar, making the sauce sweeter or more sour.
Step 5:
Put the container on the fire and boil for 20 minutes on low heat. The sauce should thicken slightly. You do not need to cook it longer, otherwise all the useful substances will be lost, and the sauce will become too thick. After cooling, the sauce will become thick, similar to jelly. To make the sauce more homogeneous in consistency, it can be filtered through a sieve, separating the cake. You can leave the sauce with berry cake, in principle, it does not affect the taste of the dish, it only changes the appearance of the sauce.
Step 6:
We lay out the sauce in pre-prepared jars: washed with soda solution and sterilized in one of the usual and proven ways: in a water bath, in a microwave or oven. We roll up the lids, let the workpiece cool at room temperature and put it away for storage for the winter. Red currant sauce is ready for meat for the winter. Bon appetit!