Red Currant Sauce with Rosemary and Garlic (for Canning)
An unusual berry sauce that brings fresh flavor to a familiar dish. It's a really tasty, spiced, sweet-and-sour sauce with a smooth texture. Wonderful with any kind of meat. Highly recommended!
Aliyah
Recipe author
Red Currant Sauce with Rosemary and Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
1 g
Fats 0 %
0 g
Carbohydrates 96 %
24 g
95 kcal
GI:
43
/
0
/
57
- Sort the berries, pull them off the stems, rinse, and spread them on a towel to dry. Then put them in a blender. 2. Peel the garlic and add it to the blender. 3. Add the brown sugar, salt, ground black pepper, allspice, paprika, and rosemary. 4. Blend everything until smooth. 5. Add the flour to the mixture and stir until there are no lumps. 6. Pour the contents of the blender into a saucepan, set it over low heat, and bring the berry mixture to a boil. 7. Once the sauce comes to a boil, pour in the vinegar and cook for another 3 minutes. 8. Ladle the boiling sauce into small sterilized jars and seal with sterilized lids. Store the currant sauce in the refrigerator. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Brown Sugar - 394 kcal/100g
- Red currant - 39 kcal/100g
- Allspice - 263 kcal/100g
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