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Red currant meat sauce for winter

Red Currant Sauce for Meat (Winter Preserve)

An elegant, pleasantly sweet-tart sauce for meat to put up for winter! Made at home and canned for the cold months, this red currant sauce lets you dress up meat dishes all year long. It shakes up your usual menu and gives ordinary meat a fresh, unexpected, and welcome flavor. On top of being delicious, it's better for you than anything from the store, because it's made entirely from natural ingredients and never gets a long cook—so it holds on to as many of the vitamins from those ingredients as possible.

Snezhana

Recipe author

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

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. For this sauce you want ripe, intact red currants—nothing overripe or starting to ferment. Pull the berries off their stems and pick out any debris, leaves, and bruised or rotten berries, since those can set off fermentation in the finished sauce. Rinse the berries, drain them in a colander, and let all the water run off.
Step 2:

Put the berries in a bowl and mash them into a purée with a hand masher or a blender.
Step 3:

Peel the garlic clove and either mince it finely with a knife or run it through a press. Garlic is a great natural preservative, so there's no need to process this preserve—it keeps just fine in the fridge or another cool spot for quite a while. If you plan to store the sauce somewhere warm, stir in some white vinegar.
Step 4:

Transfer the berry purée to a saucepan. Add the sugar, salt, ground dried ginger, the minced garlic clove, ground coriander, a few black peppercorns, the allspice, and the bay leaf. Adjust the sugar to your taste—use more or less to make the sauce sweeter or tarter.
Step 5:

Set the pan over low heat and let it cook down for 20 minutes. The sauce should thicken slightly. Don't cook it any longer, or you'll cook out the good stuff and the sauce will get too thick. Once it cools, it firms up to a jelly-like consistency. For a smoother sauce, strain it through a sieve to leave the pulp behind. You can also leave the pulp in—it doesn't really change the flavor, only the look of the sauce.
Step 6:

Spoon the sauce into jars you've prepped ahead—washed with a baking soda solution and sterilized however you like best: in a water bath, in the microwave, or in the oven. Seal with the lids, let the jars cool to room temperature, and store them away for winter. Your red currant sauce for meat is ready. Enjoy!