Spicy blackcurrant sauce for the winter. Recipe for spicy sauce for the winter from blackcurrant with tomatoes

Currant has all the necessary qualities to turn into a thick savory sauce. Pureed berries will create a homogeneous structure, you do not have to add any thickeners. Salt is not put in spicy berry sauces, they should be sweet and sour. It is only necessary to choose the right proportions of sugar so as not to "kill", but to balance the natural acid of the berries. Currant sauce has a certain "specialization": it is suitable for baked and fried meat. It makes for an amazing combination of flavors. Fish and vegetable dishes are not served with this sauce; they require other berry compositions. But the sauce can be spread on white bread and dried croutons, some guests are so fond of emptying the gravy boat that they forget about the main course of the dinner. In this recipe, we will prepare a hot blackcurrant sauce for the winter, it can be stored until next summer, and it is served with a variety of meat dishes.

How to make canned homemade blackcurrant sauce for the winter

Currants make the most delicious berry sauce, you just need to take your time, let the berries ripen completely. Unripe berries are covered with dark skin, but remain too sour. And excess sugar is undesirable for hot sauces.
Currants are washed, “tails” are torn off on both sides.

The berries are put in a saucepan, poured with water, peas of allspice are added.

Currants are boiled for 15 minutes, then rubbed through a sieve. Discard allspice.

Sugar is added to currant puree.

Hot pepper is cut into small cubes, thrown into the currant mass. Add paprika and coriander.

The sauce is boiled for 15 minutes, it will become spicy and thick.
They take a dry sterilized jar, fill it with hot currant sauce, screw on a sterile metal lid. You do not need to turn the jar over, it cools down in its usual position. The finished sauce can be stored under the same conditions as all other winter preparations.

Sauce can replace ketchup in sausage or meat pizza. Spicy currant seasoning can be poured over pancakes stuffed with meat and mushrooms.

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Blackcurrant sauce for the winter

I suggest you prepare an excellent blackcurrant sauce for the winter. This delicious sour-spicy-sweet sauce can be used with meat dishes, pancakes stuffed with meat, you can grease the pizza base with it instead of ketchup. Stored well in a city apartment. From this amount of products you get 250 grams of delicious sauce.

Ingredients

Cooking steps

Sort currants, clean from tails. Rinse well in a colander. Let the water drain and place the currants in a saucepan. If the currant is frozen, let it thaw completely. Pour in water. Put the pot on fire. Bring currants to a boil and add allspice peas to it. Next, boil the currants on low heat for 10 minutes.

Rub the currants through a fine sieve, put the sauce back into the pan. Add salt, sugar, coriander, finely chopped chili pepper, paprika.

Mix the blackcurrant sauce and simmer it over low heat for another 15 minutes, stirring occasionally. The sauce will thicken enough and take on a spicy flavor. Sterilize the jar and lid, pour hot sauce into it.

Spin the jar. Leave the delicious blackcurrant sauce to cool completely. You don't need to flip the jar. Store in a closet. In winter, this wonderful sauce with its wonderful taste will remind you of a sunny summer.

What is usually served in addition to meat dishes or just meat? Of course, the sauce! We offer you a recipe for meat sauce, which is prepared not from tomatoes, as usual, but from blackcurrant berries. Blackcurrant sauce for meat will definitely not leave you indifferent. It turns out to be unusually fragrant, rich, bright, with a sweet and sour aftertaste and, moreover, goes well with any meat dishes. The currant delicacy is prepared very quickly, literally 15-25 minutes. Having tried it once, you will no longer want to serve store-bought ketchup with meat or barbecue.
In the harvest season, use fresh berries for cooking, and in winter, frozen currants are also perfect. By the way, according to the principle of this recipe, you can make a sauce from any berry and even from sour fruits. Such a delicacy is stored in the refrigerator for a long time, it can also be frozen for future use and thawed before serving.

• Black currant - 200 g;
• Water - 200 ml;
• Rock salt - 0.5 tsp;
• Sugar - 1 tsp;
• Provence herbs - 0.5 tsp;
• Ground black pepper - 0.25 tsp



How to cook blackcurrant sauce for meat

Any variety of black currant is suitable for making this sauce. The main thing is that the berries are not too sweet. First of all, you need to prepare currant berries. They should be carefully sorted out, cut off the tails and green branches. Then place the peeled currants in a colander and rinse several times. Shake off excess water and transfer to a saucepan. Pour the required amount of water to the berries (both cold and hot) and send the saucepan to the fire. Bring the contents to a boil and cook over moderate heat for 10-15 minutes, until the berries soften.



When the berries are soft, remove the saucepan from the heat and grind its contents with an immersion blender.





Put the mashed berries back into the saucepan. Add the indicated amount of salt, herbs de Provence, ground black pepper, minced garlic. Mix and send to the fire. Bring the contents to a boil and simmer over medium heat for up to 10 minutes, stirring occasionally with a wooden spatula. At this stage, the berry mass must be tasted and, if necessary, adjusted to your liking. You may want to experiment and add some other spices and herbs. All in your hands. The boiled sauce must be cooled well and stored in the refrigerator. As it cools, the sauce will thicken even more. Adjust the amount of garlic you use to your taste. If you are a spicy sauce lover, you can add some chili peppers.



Currant sauce for meat is ready. Pour it into a gravy boat and serve.



Surprise your family and guests with such an unusual and memorable addition to meat dishes. Bon appetit and successful experiments!

Blackcurrant sauce for meat

Sauces are made from fruits and berries that are not inferior to vegetable ones. Thanks to the exquisite combination of sour, sweet, spicy and salty tastes, such sauces are even more savory than those made from vegetables, and perfectly set off the taste of meat. It is no coincidence that the cuisines of various European and Eastern countries include sauces made from plums, lingonberries, cranberries, and currants. Blackcurrant sauce for meat is just as good as tkemali, and may well replace it. So, if you have harvested a rich blackcurrant crop, do not miss the opportunity to try the sauce from it, besides, it can be harvested for the winter.

Cooking features

The technology for preparing blackcurrant sauce for meat is not too complicated, but knowing some of the subtleties of the hostess will not hurt.

• For the sauce, you must use only ripe currants, otherwise the sauce will turn out to be too sour.
• Blackcurrant berries have a fairly dense skin. Even if you grind it with a blender, the pieces of the skin that come across in the sauce will make its use not as pleasant as we would like. Therefore, to prepare a sauce with a delicate texture, it will have to be not only chopped with a blender, but also rubbed through a sieve.
• Too much sugar should not be added to the currant sauce, as an overly sweet sauce will not be an ideal addition to the meat. However, it is also not worth reducing the amount of sugar relative to that indicated in the recipe, since in this case the taste of the sauce may become less harmonious, and its shelf life will be greatly reduced.
• For the preparation of blackcurrant sauce do not use aluminum utensils and appliances. This material is oxidized upon contact with the berry, the substances formed as a result of this reaction can harm the body. Usually, an enamel bowl and a wooden spoon are used to cook the sauce.
• If you want to prepare blackcurrant sauce for the winter, be sure to sterilize the jars and their lids. Cans must be sealed tightly. Substances such as salt, sugar, vinegar, pepper are used as preservatives. However, the heat treatment of the sauce itself should not be neglected, even if it seems to you that there are already a lot of such substances in its composition.
• Blackcurrants do not need to be cooked for a long time, until the liquid thickens and evaporates. It contains a lot of gelling component, due to which the sauce from it turns out to be thick and without long cooking. So its preparation will not take too much time from the hostess.
• A unique bouquet in blackcurrant sauce is created by spices. If you are going to serve this sauce with meat, you should give preference to such spices as black and allspice, coriander and cardamom, dried garlic. You can also add herbs such as parsley, basil, cilantro, mint, using them fresh or dried.

The technology for preparing blackcurrant sauce for meat depends on the specific recipe. Not all of them allow you to prepare the sauce for the winter.

Classic blackcurrant sauce

• fresh or frozen currants - 0.25 l (about 180 g);
• butter - 50 g;
• red dry wine - 100 ml;
• water - 100 ml;
• salt - 5 g;
• sugar - 20 g;
• Sort, wash and dry the currants.
• Melt the butter, pour sugar into the pan with butter, fry it slightly, then pour water and wait until it boils.
• Pour the berries into the pan, simmer them for 5 minutes.
• Add wine, salt, spices. Continue to simmer covered for another 2-3 minutes.
• Let the sauce cool until it is warm, but not cool, and puree with a blender, then strain through a sieve. Now put the sauce in the fridge to set and get a jelly-like consistency.

Blackcurrant sauce, prepared according to a classic recipe, is served cold with meat. It can be stored in the refrigerator for no more than a week, it is not subject to longer storage.

• blackcurrant - 0.5 kg;
• water - 0.25 l;
• sugar - 100 g;
• hot capsicum - 1 pc.;
• ground coriander and paprika - 10 g each;
• allspice - 5 g;
• salt - to taste.
• Pour the washed currants with sugar, fill with water, put pepper and cook for 15 minutes. Pass through a sieve, removing the pepper.
• Finely chop the pepper or chop with a blender, mix with currant puree.
• Add salt and spices to the puree, mix. Simmer for another 10-15 minutes until the sauce is thin.

After that, the sauce can be poured into jars and sealed tightly - in this case, it can be left for the winter, stored in a pantry or refrigerator. You can use the sauce right away, just chill it. In this case, it can be kept in the refrigerator for up to two weeks.

Simple Blackcurrant Sauce

• blackcurrant juice (freshly squeezed) - 100 ml;
• water - 50 ml;
• spices - to taste.
• Mix juice with water and sugar, pour into a small saucepan.
• Bring the juice to a boil, add spices and salt to taste. Simmer until the amount of liquid in the pot is reduced by a third.

If you're using store bought juice, it's a good idea to add half a teaspoon of cornstarch and dilute it with water, otherwise the juice may not thicken. According to its taste, the sauce prepared according to a simple recipe is inferior to that made according to the classical technology, but any housewife can cook it in just 15 minutes, without making any effort. True, such a sauce is not prepared for the winter and it must be eaten at most in 2-3 days.

Blackcurrant sauce with garlic for the winter

• blackcurrant - 1 kg;
• garlic - 8 cloves;
• salt - 20 g;
• fresh dill - 25 g;
• ground black pepper - 25 g;
• nutmeg - 5 g;
• paprika - 5 g;
• dried basil - 10 g.
• Wash the currants, remove the branches. Dry the berries on a towel.
• Grind currants with garlic and dill with a blender.
• Add salt and spices, stir.
• Put in a small saucepan on the fire and cook for 20 minutes.
• Arrange in sterilized jars, cork.

After the sauce has cooled, it must be removed in the refrigerator - you can store it all winter, but only in a cool place.

Sweet and sour blackcurrant sauce with tomatoes

• blackcurrant - 0.2 kg;
• red semi-dry wine - 150 ml;
• tomatoes - 0.2 kg;
• soy sauce - 50 ml;
• garlic - 3 cloves;
• sugar - 30 g;
• ground pepper - to taste.
• After pouring boiling water over the tomatoes, peel them. Break the pulp in a blender.
• Pass the garlic through a press.
• Pour clean and dried blackcurrants with sugar and wine, cook for 10 minutes, then chop with a blender and rub through a sieve.
• In a saucepan, mix currants, tomatoes, garlic, soy sauce and spices. Reduce the sauce over low heat by about a third.

If you want to prepare a redcurrant sauce with tomatoes for the winter, replace the wine with wine vinegar (3 percent), and soy sauce with half a teaspoon of rock salt. Store in a cool place.

Blackcurrant sauce goes very well with meat. The presence of a large number of different recipes allows you to choose the option that you like.

Currant sauces

What do you cook from currants? Quickly, offhand, three or four names? Jam, compotes, maybe jams or jellies. Those who got happiness in the form of a summer cottage and a sea of ​​berry bushes have a richer assortment - currant juice, pickled cucumbers or tomatoes in currant juice, pickled currants ... Have you tried currant sauce? Sweet and sour, sometimes tart, and if you add fiery pepper or fragrant vinegar - oh, what deliciousness! No store-bought ketchup can compare.

Currant sauces can be prepared for a specific dish, or you can close it for the winter. Garlic, which is often included in the sauce, not only adds flavor, but is also an excellent preservative. Some recipes call for storing the sauce in the refrigerator without rolling it up with sterile lids, but even in this form, currant sauce can stand for a long time.

Any currant is suitable for making the sauce. From blackcurrant you will get a purple aromatic sauce with a more pronounced sweet aftertaste, which, however, is easily changed by adding salt, pepper and vinegar. Red currants make a bright scarlet sauce, more sour than sweet, and more suitable for meat. White currant gives more astringency in taste, this sauce will appeal to thrill-seekers.

Blackcurrant sauce with red wine

Cooking:
Rinse currant berries, dry, pour red wine and put on fire. Boil over medium heat until the volume is reduced by half, wipe the mass through a sieve. Add butter, crushed garlic, salt, sugar and ground pepper. Adjust the taste by adding a spicy chili-type tomato sauce.

Blackcurrant sauce with herbs

Cooking:
Grind the washed and dried berries with a blender. Separately chop the herbs and garlic. Combine berry and green puree, add salt, sugar and pepper to taste.

Blackcurrant sauce with white wine and mint

Cooking:
Melt butter in a pan, add wine and sugar. Heat, stirring, until sugar is completely dissolved, add currant berries and simmer for 10 minutes, stirring. Add mint and pepper. With an immersion blender, grind the resulting mass until smooth and rub through a sieve.

Blackcurrant sauce with tomato paste

Cooking:
Grind greens, garlic and hot peppers without partitions and seeds with a blender, add currants and beat until smooth. Add tomato paste, salt, pepper, if necessary, add spices to taste (ground coriander, for example), mix and refrigerate for a couple of hours.

Spicy blackcurrant sauce

Cooking:
Using a blender, grind the products until smooth. Tasting the mass, add vinegar, salt and spices. If it seems too sour, you can add sugar, if the currant is very sweet, add vinegar. Refrigerate overnight for the aromas and flavors to blend well.

Blackcurrant sauce with citrus

Cooking:
If you do not have currant jam, use fresh berry puree. Remove the zest from the orange and squeeze out the juice. Also squeeze the juice from a lemon. Combine all ingredients and place over medium heat. Heat, stirring, until the sugar is completely dissolved. Adjust the taste by adding salt and sugar.

Blackcurrant sauce with herbs and garlic. Sort blackcurrant berries, rinse and dry. Grind in a blender with salt and garlic. Add fresh herbs to taste: parsley, dill, celery, cilantro, basil, thyme, savory, fennel, etc. Greens can be chopped in a blender and mixed with currants, or they can be cut very finely - then the sauce will be heterogeneous. This is how anyone likes it. You can add ground or fresh hot peppers for a spicy flavor. Arrange the finished sauce in dry, clean jars or glass ketchup bottles and store in the refrigerator.

Spicy currant sauce

Cooking:
Remove the zest from the orange and squeeze out the juice. Puree currants in a blender. Put the currant puree, sugar, spices, orange juice and zest in a saucepan and boil over low heat for 5 minutes. Then add salt, pepper and mint, bring to a boil and grind again with a blender until smooth. The sauce is ready.

Red currant sauce with mint

Cooking:
Melt the butter in a frying pan, add some water and sugar. Once the sugar has dissolved, stir in the red currants and spice mint. Simmer under a lid over high heat until the juice stands out. Cut the onion as small as possible, add to the sauce and simmer until transparent. The finished sauce can be pureed with a blender, or you can leave some heterogeneity. Add salt to taste.

Redcurrant sauce for the winter

Cooking:
Wipe currant berries through a sieve. Pour the berry mass into a saucepan, put on fire, heat, adding sugar, to a boil, but do not boil. Add spices, reduce heat to a minimum and simmer for half an hour, stirring occasionally. Remove from heat, pour in vinegar, pour into sterilized jars and roll up.

Red currant sauce sweet and sour

Cooking:
Pour the currant berries with sugar and let stand to extract the juice. Put the dishes with the berries on the fire and heat until the sugar dissolves. Remove from heat, add spices and let cool completely. Pass the cooled mass through a sieve.

Red or white currant sauce with garlic

Cooking:
Rinse the currant berries, put them in a saucepan, add a little water and evaporate under the lid to make the skin soft. Wipe through a sieve and add chopped garlic and hot pepper (without seeds and partitions - they give great spiciness), ground pepper, salt and sugar to the resulting juice. Stir and adjust the taste by adding sugar if the berries are too tart.

Whitecurrant sauce with orange

Currant sauces perfectly complement the taste of meat, fish and vegetables. Try to cook currant sauces according to one of our recipes, surprise your loved ones and guests. Take a jar of currant sauce for barbecue - instead of the usual ketchup and mayonnaise! - and let friends try to guess what kind of miracle it is. For children who love french fries, it is better, of course, to cook sweet and sour sauces, without garlic and fiery pepper, with herbs. Currant sauces are well stored in the refrigerator, this allows you to prepare the sauce without heat treatment, which will especially appeal to raw foodists. But if you are used to harvesting currants on an industrial scale, it is better to use recipes in which the sauce is boiled and rolled into sterile jars.

What is usually served in addition to meat dishes or just meat? Of course, the sauce! We offer you a recipe for meat sauce, which is prepared not from tomatoes, as usual, but from blackcurrant berries. Blackcurrant sauce for meat will definitely not leave you indifferent. It turns out to be unusually fragrant, rich, bright, with a sweet and sour aftertaste and, moreover, goes well with any meat dishes. The currant delicacy is prepared very quickly, literally 15-25 minutes. Having tried it once, you will no longer want to serve store-bought ketchup with meat or barbecue.
In the harvest season, use fresh berries for cooking, and in winter, frozen currants are also perfect. By the way, according to the principle of this recipe, you can make a sauce from any berry and even from sour fruits. Such a delicacy is stored in the refrigerator for a long time, it can also be frozen for future use and thawed before serving.

Taste Info Sauces

Ingredients

• Black currant - 200 g;
• Water - 200 ml;
• Rock salt - 0.5 tsp;
• Sugar - 1 tsp;
• Provence herbs - 0.5 tsp;
• Ground black pepper - 0.25 tsp

How to cook blackcurrant sauce for meat

Any variety of black currant is suitable for making this sauce. The main thing is that the berries are not too sweet. First of all, you need to prepare currant berries. They should be carefully sorted out, cut off the tails and green branches. Then place the peeled currants in a colander and rinse several times. Shake off excess water and transfer to a saucepan. Pour the required amount of water to the berries (both cold and hot) and send the saucepan to the fire. Bring the contents to a boil and cook over moderate heat for 10-15 minutes, until the berries soften.

When the berries are soft, remove the saucepan from the heat and grind its contents with an immersion blender.

Put the mashed berries back into the saucepan. Add the indicated amount of salt, herbs de Provence, ground black pepper, minced garlic. Mix and send to the fire. Bring the contents to a boil and simmer over medium heat for up to 10 minutes, stirring occasionally with a wooden spatula. At this stage, the berry mass must be tasted and, if necessary, adjusted to your liking. You may want to experiment and add some other spices and herbs. All in your hands. The boiled sauce must be cooled well and stored in the refrigerator. As it cools, the sauce will thicken even more. Adjust the amount of garlic you use to your taste. If you are a spicy sauce lover, you can add some chili peppers.

Currant sauce for meat is ready. Pour it into a gravy boat and serve.

Surprise your family and guests with such an unusual and memorable addition to meat dishes. Bon appetit and successful experiments!

Recently, unsweetened and prepared on the basis of fruits or berries have been especially popular. Among them are preparations from cranberries, red currants, lingonberries, gooseberries, as well as viburnum and many more and many others. Each of them finds its loyal admirers who refuse other sauces in favor of it.

The proposed recipes will especially delight admirers of blackcurrant, since we will prepare the sauce from it.

Blackcurrant sauce for meat - recipe

Ingredients:

• blackcurrant (fresh or frozen) - 190 g;
• peasant butter - 45 g;
• purified water - 95 ml;
• dry red wine - 95 ml;
• granulated sugar - 20 g;
• rock salt - 1 pinch;
• ground black pepper - 1 pinch;
• dried mint - 1 teaspoon.

Cooking

We spread the butter in a saucepan, let it melt, after which we lay the granulated sugar and pre-washed currant berries. Pour in purified water and dry red wine, and after boiling with frequent stirring, let the mixture go for five minutes. Now add mint, pepper and a little salt, keep the sauce on fire for another ten seconds, and then remove it from the stove and when the mass has cooled down a bit, we interrupt it with a blender.

We grind the base of the currant sauce through a strainer and let it cool completely and thicken.

Spicy blackcurrant sauce for the winter

Ingredients:

• black currant - 490 g;
• large pod of hot pepper - ½ pc.;
• purified water - 295 ml;
• ground sweet paprika - 10 g;
• granulated sugar - 110 g;
• rock salt - to taste;
• ground coriander - 10 g;
• allspice (peas) - 10 g.

Cooking

Currants for making the sauce must certainly be the most ripe. We sort out the berries, wash them thoroughly and, if necessary, cut off the existing stalks.

Fill the prepared blackcurrant with water and put on the stove. After a full boil, we throw allspice peas into the container. We cook the contents of the vessel for fifteen minutes, and then let it cool slightly and grind through a strainer, separating the skins, seeds and peppercorns.

Add granulated sugar to the resulting currant puree, lay the peeled and finely chopped hot pepper pod, add ground coriander and sweet paprika. We place the mass on fire and boil for fifteen minutes.

After the lapse of time, we pour the blank into dry and sterile vessels, seal it hermetically, let it cool and move it to storage to other blanks.

Sweet and sour blackcurrant sauce - recipe with tomatoes and garlic

Ingredients:

• blackcurrant (fresh or frozen) - 210 g;
• red semi-dry wine - 160 ml;
• - 55 ml;
• garlic cloves - 3 pcs.;
• ripe tomatoes - 200 g;
• granulated sugar - 30 g;
• black and red hot pepper - to taste.

Cooking

To prepare the sauce, we initially need two saucepans or ladles right away. In one of them we spread the sorted and washed currant berries and pour in red semi-dry wine, and in the other washed and cut into pieces tomatoes. Let the contents of both vessels boil and boil with occasional stirring for fifteen minutes. After that, we grind both currants and tomatoes through a strainer, combine both purees in one saucepan, let it boil and boil a little more until the desired texture.

At the end of cooking, add peeled and grated garlic cloves, throw in ground black and hot peppers, add granulated sugar, pour in soy sauce, heat the mixture for another minute and remove from the stove. After the sauce has cooled and infused, you can use it to complement your favorite dishes.

Sweet and sour currant sauce is not only a delicious addition to meat dishes, but also an effective tool for improving digestion. Even an inexperienced culinary specialist will cope with its preparation, and the taste will invariably please with piquancy and sophistication.

Peculiarities

Currant has a rich vitamin and mineral composition. It contains large amounts of vitamins C - it is more in black berry, A (the content in red currant is superior to other varieties), as well as E, D, B.

Among the vital minerals found in the berry, it is worth noting potassium (in terms of its amount, the currant even “overtakes” the banana), magnesium, phosphorus, as well as zinc, copper and others. The sour taste of berries is due to the presence of ascorbic acid and organic acids in the composition. Bright color - anthocyanins, and a strong blackcurrant aroma - essential oils.

Finally, both types of berries contain pectin, dietary fiber, and phytoncides.

Traditionally, jams, jams, compotes are prepared from currants - in a word, sweet drinks and desserts. However, the sweet and sour taste of berries perfectly complements the taste of meat, relieves it of dryness.

The acids, dietary fiber and pectins present in the dish facilitate the process of digestion of rather heavy food - meat. The secretion of the stomach improves, intestinal peristalsis accelerates metabolism and lipid metabolism, which allows you to get rid of unpleasant symptoms that often appear after a heavy feast and heavy food. In a word, currant sauce is a tasty and digestion-friendly meat supplement. It can be served fresh or rolled up in jars for the winter.

The culinary feature of the currant is that it does not tolerate prolonged heat treatment. The less you keep the sauce for meat from these berries on fire, the more tender and healthy it will remain.

The sauce is moderately thick due to the content of pectins, so additional thickeners in the form of flour and, especially, gelatin are not required. For a better manifestation of gelling properties, sugar is added to the berry (it also helps to regulate acidity), and salt is added to fully reveal the tastes of all ingredients.

Preparation

Both fresh and frozen berries are suitable for making the sauce. The degree of its maturity is very important, since the sauce is too sour from unripe currants. Overripe (berries hanging on bushes from 2 weeks) are prone to fermentation, and also lose most of their useful components. If the currant is grown by hand, then the optimal time for its collection is immediately after darkening or redness and the next week.

Do not use rotten or cracked berries in the sauce. Despite the fact that they will be frayed, damage to the skin means the presence of pathogenic flora inside the berry.

The berries are usually plucked and frozen on the brushes, however, before preparing the sauce, all sticks, stalks, leaves should be cut off, and the berries should be washed well.

Fresh black berries can be cooked up to 3 days after picking by storing them in the refrigerator. If the currant sauce is prepared from red berries, then it is better to do it immediately after picking, since there are bacteria on its surface that cause fermentation. The longer the berry remains unprocessed, especially when it is warm, the more bacteria multiply.

In addition to preparing currants, you need to choose the right dishes. Due to the high acidity, currants should be cooked in an enamel pot to avoid acidification of the sauce. It is convenient to use a saucepan for this - its thick bottom and walls do not allow the sauce to burn. Rubbing and mixing the dish should not be metal, but wooden appliances.

This meat sauce is made from red currants. The berry is combined with aromatic seasoning, which gives it a special richness and delicious aroma. An important point - this recipe uses dried dill. It cannot be replaced with a fresh one. The spiciness can be adjusted by the amount of red pepper in the composition, but it is not recommended to completely exclude it from the recipe - the dish will lose a lot.

Sauce "Aromatic" from red currant:

• 2 kg of red currant;
• 1 glass of granulated sugar and boiled water;
• 2 tablespoons finely chopped dried dill;
• 3-4 heads of garlic;
• 2 teaspoons ground coriander;
• 1 teaspoon hot pepper and salt.

Berries prepared (peeled, washed) in advance are poured with water and boiled for about 10 minutes until the juice begins to appear. After that, the composition is slightly cooled and rubbed through a sieve. It should be so small that only the juice and pulp without stones and skins pass.

After that, the sauce is boiled over very low heat for about 30-40 minutes with the addition of sugar. Gradually, it will begin to thicken, 5-10 minutes before the sauce is removed from the heat, salt. Do not allow the dish to boil, otherwise it may not thicken.

Add the rest of the seasonings, crushed garlic to the mixture and put it on the stove to simmer for another 5-7 minutes.

If the previous sauce is suitable both for fresh consumption and for canning (acids and sugar act as a preservative), then the dish according to the following recipe is best eaten fresh. It contains mint, which has a rather pronounced bright taste, so it is better to adjust the amount yourself. The sauce should not turn into mint, that is, the currant flavor should still dominate.

Summer sauce for red currant meat:

• a glass of red currant;
• 1 onion;
• a bunch of mint (preferably fresh, but dried is also suitable);
• 5 peas of black pepper and cloves stars;
• 2-3 tablespoons of sugar;
• a tablespoon of butter.

In a frying pan, melt the butter by adding a little (about 50 ml) of water to it, then add sugar. Constantly stirring the mixture, you need to ensure that the sugar is completely dissolved in the liquid.

As soon as this happens, washed berries and spices should be sent to the pan. Wait until the composition begins to bubble, then cover with a lid and leave to stew. The fire at this time should be quite strong. Berries should start to burst and release juice.

At this time, add chopped onion to the dish. You can use universal yellow or more delicate white. But it is better to refuse the use of red in this sauce. When the onion becomes transparent, the sauce is removed from the heat and left under the lid for another quarter of an hour. Then it is served or pre-purified with a blender.

Berries go well not only with herbs and spices, but also with some vegetables. For example, the tandem of blackcurrant and tomatoes in the dish according to the following recipe surprises with the harmony of taste and rich color.

For its preparation, tomato paste is used. It is better to take home-made, in extreme cases, boil fresh tomatoes, peel them and puree them, add salt and your favorite spices, then simmer for another 10 minutes on the fire.

Blackcurrant and Tomato Paste Sauce:

• 250 g of blackcurrant;
• 150 g of tomato paste;
• a bunch of cilantro or parsley;
• 2-3 cloves of garlic;
• salt, pepper, ground coriander.

The cooking process is extremely simple. You need to grind and beat all the ingredients with a blender. You need to start with greens and garlic, then introduce berries. When the mixture becomes homogeneous, add pasta, salt, spices, then whisk again with a blender. Refrigerate the sauce for an hour before serving.

The following dish is meant to be stored for a long time. If you try it right away, it will not have the most pleasant taste. This is due to the fact that the ingredients do not have time to soak into each other, and the taste of each of them will feel overly sharp.

But it is worth opening a jar of such a sauce after a couple of weeks to make sure of its sophistication and harmony. Due to the presence of vinegar, the composition is stored for 10-12 months in the cellar or refrigerator.

canned sauce:

• 2 kg of red currant;
• 1 glass of table vinegar (9%);
• 1 kg of sugar;
• 1 teaspoon of black ground and allspice;
• half a teaspoon of ground cinnamon;
• 1.5 teaspoons of ground cloves;
• a pinch of salt (for a stronger flavor of the sauce).

Berries need to be rubbed through a sieve to obtain a homogeneous slurry without seeds and skins. Heat the resulting composition on fire, add sugar and wait for it to dissolve completely. After that, add all the other ingredients, then, stirring constantly, simmer the sauce over a fire for about an hour. It is important not to let it boil.

Turn off the dish and immediately pour in the vinegar, mix everything thoroughly and roll it into jars hot.

Black currant, unlike red currant, has less acidity and is more neutral in taste. That is why blackcurrant is more suitable for making hot sauce. This savory addition goes best with pork.

Spicy sauce:

• 500 g of blackcurrant;
• glass of water;
• 100 g of sugar;
• a pod of hot chili pepper;
• a teaspoon of sweet paprika and ground coriander;
• ground black pepper and salt to taste.

As already mentioned, most sauces can be served immediately after cooking, or rolled up in jars for the winter. In the latter case, be sure to boil the dish well and for a long time, introduce a sufficient amount of sugar and vinegar, which are preservatives, into its composition.

If the dish is served immediately after cooking or involves storage in the refrigerator for no more than a week, then the amount of vinegar can be reduced or replaced with apple or wine vinegar. This will make the sauce more tender.

If the sauce is immediately served at the table, it must first be cooled. During preservation, the dish is laid out hot in jars. The latter must be sterilized.

At the last stage of canning, the dish does not need to be turned over, since contact of the sour sauce with metal can also lead to oxidation of the dish.

Store the sauce in the refrigerator or cellar. It is convenient to use small containers for this to eat the sauce in 1-2 times. If you're undercooking the sauce to retain more vitamin C, it's good to know that exposure to air also destroys it.

This means that the cooked dish must be immediately sealed (roll up with a lid or use a resealable container when cooling).

The dish is usually served in a special dish - a gravy boat, which is placed on the table. Each person pours a dish at his discretion to the meat. You can also serve it in smaller portioned gravy boats, then the dishes are placed for each guest. The hostess pours the sauce into portioned gravy boats, and a large common gravy boat is placed on the table so that you can add sauce from it to portioned dishes.

Finally, if the meat is served on a large tray (for example, a baked and sliced ​​piece), you can immediately pour sauce over it. The best decoration will be rosemary, mint or thyme leaves, as well as currant tassels.

Currant sauce can also be used as a marinade composition. It is enough to rub the meat with it (usually a glass of sauce is taken for 1-1.5 kg of meat) and left for several hours, and preferably overnight.

The longer the meat is marinated, the more tender and juicy it will turn out.

For information on how to cook redcurrant sauce for meat, see the following video.