Berry sauces for meat. Red and black currant tkemali sauce

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 pan on the 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.

Red currant is a very popular berry in home canning. Not only very tasty compotes, jams, jellies are made from it, but they are also used as a seasoning, for example, for pickles. Another very interesting recipe for the winter is redcurrant sauce for meat. Rich, sweet and sour, spicy, it goes well with beef tenderloin, roasts, lamb, chicken, duck or meatballs. The consistency of the sauce turns out to be jelly, you can complicate the texture by adding a small amount of whole berries, which will give the sauce a special piquancy and enhance the feeling of freshness.

Ingredients:

• red currant - 1.3 kg
• granulated sugar - 175 g
• salt - ¼ tbsp. spoons
• lemon juice - 25 ml
• dried cloves - 1 teaspoon
• a mixture of peppers (paprika, cayenne, allspice, black) - 1 teaspoon
• cinnamon - 1 tbsp. spoon

How to make redcurrant sauce for the winter

1. We proceed to the red currant - we wash the berry in cold water several times. Let's dry.

2. We sort out, remove from the branches.

3. In a very fine sieve, rub with a wooden pusher into a deep bowl, squeezing out the juice. Transfer the pulp to a separate plate.

4. As a result, we will have one deep bowl of juice and a plate of cake.

5. We put the cake on the fire, heat it up a little. Then we put it in gauze, folded in several layers - squeeze it out to the “dry residue”. Add to the already obtained berry juice, mix with a wooden spoon and measure the amount. This is necessary to calculate sugar, half a serving of sugar is required per serving of juice.

6. Pour the resulting red currant pomace into a deep enameled pan.

7. Put on the stove, heat almost to a boil. Without letting it boil, reduce the fire to 2 indicators. Pour the sugar in parts, mix until completely dissolved.

8. After all the sugar has been added to the sauce, put the salt. Repeat mixing again.

9. Lastly, we lay all the spices: ground cloves, a mixture of peppers and cinnamon. I advise you to add spices in small parts, tasting the spiciness to your taste. By the way, cinnamon is very insidious, it can easily make "lumps". There are two options - either stir intensively, or pour through a sieve and mix.

10. Cook redcurrant jelly sauce for a long time over low heat. Minimum 20 minutes. It is easy to determine, the composition will begin to thicken already in the pan.

11. As soon as the characteristic consistency becomes noticeable, add lemon juice. In many recipes, you can find 9% vinegar, but citric acid is a natural preservative, absolutely harmless. Knead again!

12. For decoration, you can add a few washed red currants on a branch (you can not add if you want uniformity). Dip directly into hot jelly and wait a couple of minutes.

13. We sterilize the jar in the traditional way, preferably in boiling water for 10-15 minutes with a lid. Carefully pour over the jelly. Sprigs of currants are shifted with a slotted spoon.

14. Close the lid or roll up the machine, cool at room temperature. The workpiece can be turned over for a short time. The redcurrant jelly sauce will be ready the next day.

No offense, but generally accepted ketchup and all kinds of tomato-based derivatives, most often served with meat dishes, fade next to the currant sauce. Even cooked at home, the sauce impresses instantly, from the first drop. You remember the tried and tested restaurants. And this one is NOT worse! Bright, rich acidity accepts any spicy and spicy additives - confidently compose your own bouquet, and due to the high content of natural pectin, the liquid is boiled down to a viscous texture without thickeners. Zero starch, zero flour.

Like yoshta, gooseberries and black currants, red is on the list of the most acidic berries. For long-term storage, acid is necessary, acts as a preservative and protects against premature spoilage. If you keep hermetically sealed redcurrant sauce on the shelf of the refrigerator, it will last until February (with trained willpower :). When planning to clean in the pantry, a room with room temperature, pour in 9% table vinegar after cooking.

Cooking time: 45 minutes / Servings: approx. 400 g

Ingredients

• red currant 700 g
• sugar 150 g
• garlic 1/2 pc.
• ginger root 20-30 g
• chili pepper 1/2 pc.
• sea ​​salt 10-15 g
• bay leaf, coriander, allspice, hot peppercorns to taste

How to make redcurrant sauce

Our redcurrant sauce is in the same row as chutney from India, lingonberry sauce for foie gras, Narsharab pomegranate sauce for fish and meat products. Exquisite. It is boiled very quickly, 20-25 minutes, but all the difficulty in preparation - illiquid items must be selected, since rot will initiate fermentation, and harvesting for the winter is not worth it. Drop the twigs plucked directly from the bushes for a while (5 minutes) in cold water. This makes it easier to get rid of small insects, and the leaves will float to the surface.

We pluck each berry. Damaged, crushed, but not rotten, we take into action. Do not worry about integrity, knead anyway. Most importantly, take out the trash. Rinse in a colander under running water, shake off and preferably dry so that the moisture is gone and the brew is as concentrated as possible, only on currant juice.

To speed up the process, I recommend mashing first, then boiling. But vice versa is also possible. We load clean currants into the bowl, immediately throw in the garlic cloves peeled from the husk, several rings of the chili pod (remove the seeds if a non-fiery effect is required), add a small fragment of root ginger. All these flavor enhancers can be easily replaced with dried ground spices, supplemented with your favorite herbs, roots, spices. Puree for a minute or two until smooth. Berries with a thin shell quickly burst and, if necessary, are brought to the desired state with a manual pusher.

Pour into a convenient refractory container, pour in sea salt, granulated sugar, coriander grains, peppercorns, put a bay leaf. Sugar goes a lot. Try it, a lot depends on the variety of currant. Both sugar, salt, and flavorings should saturate the sour berries, but, of course, start from personal preferences.

We bring the composition to a rapid boil, reduce the heat, stir often, removing adhering, thickened stains from the walls. We do not cover, we give a couple of wills. Boil for about 20 minutes. In a wide bowl with a large diameter and at low dosages, the sauce evaporates and thickens quite quickly. Some prefer thinner, others thicker. But don't boil for an hour. I repeat, for storage in a warm room at the end, pour in 9% table vinegar (2-3 tablespoons).

We squeeze through a fine sieve - we fill sterile jars, cork and cool. When hot, the consistency is liquid, after cooling it is gelled. Do not throw away fragrant cake. Use as a marinade, rub over whole chicken, fillets or chops.

After cooling, the redcurrant sauce for meat is ready. Send to the refrigerator or cellar. Bon appetit!

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.

Ingredients:
400 g blackcurrant,
300 ml dry red wine
50 g butter,
2-3 garlic cloves,
30-50 ml spicy tomato sauce,
salt, sugar, ground black pepper - to taste.

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.

Ingredients:
2 stack blackcurrant berries,
1-2 bunches of parsley,
1-2 bunches of green dill,
1-2 heads of garlic,
salt, black ground pepper, sugar - to taste.

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.

Ingredients:
400 g blackcurrant berries,
200 ml dry white wine
150 g butter,
3-4 tbsp Sahara,
a pinch of salt,
mint greens, ground black pepper - to taste.

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.

Ingredients:
250 g blackcurrant,
140 g tomato paste,
3-5 cloves of garlic (its amount is determined empirically and to taste),
1-2 hot peppers
fresh herbs, salt, ground black pepper, spices - to taste.

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.

Ingredients:
700 g blackcurrant,
250 g tomato paste,
⅓ stack. brown sugar
60-80 ml of wine vinegar,
1-5 hot peppers (to taste and desire),
4-5 garlic cloves,
3 tsp ground coriander,
1 tsp allspice peas,
½ h.d. ground pepper mixture
1 tsp salt.

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.

Ingredients:
200 g blackcurrant jam (or currant puree),
1-2 tbsp brown sugar
50 ml port wine
1 orange
1 lemon.

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.

Ingredients:
400 g currants (any),
100 ml dry red wine
100 g sugar
¼ - ½ hot pepper (you can replace ¼ tsp ground pepper),
1 clove bud
1 star anise
1 orange
5-7 mint leaves.

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

Ingredients:
1 stack redcurrant,
2 tbsp Sahara,
1-2 tbsp butter,
5-6 peas of allspice,
5-6 cloves,
1 onion
fresh or dried mint - to taste.

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.

Ingredients:
2 kg red currant,
1 kg of sugar
1 stack 9% vinegar,
1 tsp ground black pepper,
2 tsp ground cloves,
1 tsp allspice ground pepper,
½ tsp ground cinnamon,
salt - to taste.

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.

Ingredients:
1 kg redcurrant,
500 g sugar
2-3 cloves,
½ tsp ground cinnamon,
½ tsp ground allspice,
salt, black ground pepper - to taste.

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

Ingredients:
1.5 kg currants,
1 head of garlic
1 hot pepper
1 tsp pepper mix (or to taste)
½ tbsp salt,
1 tbsp Sahara.

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.

Ingredients:
300 g red currant berries,
1 orange
100 g sugar
50 ml dry white wine
2 tbsp vegetable oil,
2-3 garlic cloves,
a pinch of salt.

Cooking:
Remove the zest from the orange and squeeze out the juice. Combine all ingredients, except zest and garlic, put on fire and bring to a boil. Reduce the heat and simmer for about half an hour under the lid. Then puree with a blender, add the zest and garlic, passed through the press, and cool.

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.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

From currants, mainly compotes, jelly, jelly, ice cream or cake fillings are prepared. Some do not know that these berries can be used to make an incredibly delicious dressing. Blackcurrant sauce for meat will emphasize the taste of any meat. It goes well with pork, chicken or fish.

Usually, the hands no longer reach the preparation of the sauce, but if you are not too lazy and cook it, your household will definitely appreciate it. Tart, with sourness, and with a rich aroma of spices - berry sauce, having tasted it, you will not be able to tear yourself away from it. Its velvety purple color will give the dish a sophisticated look. It is prepared in a matter of minutes, but the result will definitely please you. The dressing must be stored in the refrigerator. If just in a bowl and not closed, then no more than 2-3 days. Some recipes can be stored for longer, up to one month, the main thing is to close hermetically with a lid.

For a variety of taste, garlic, spices, citrus fruits, hot peppers, mint, basil, tomato paste, mustard, wine, vinegar are added to it.

Today we will prepare 4 currant sauce recipes for meat, and which one you like to choose for you. I personally liked each one in its own way because they have a pleasant spice that attracts to itself with its aroma.

Blackcurrant sauce with garlic and tomato paste without cooking

A berry sauce with a pleasant tomato note and spicy garlic sauce that goes well with chicken or pork. It will add juiciness and emphasize the taste of meat. With this dressing, any dish will become festive. Pour it over barbecue, instead of the usual ketchup, and the meat will sparkle in a new way. As for spices, I added ground black pepper for spiciness, you can add other spices if desired. The dressing structure turns out to be a little thinner, because we will not give it heat treatment, and all components will be used fresh. The main thing is to wait until it cools down, then it will become thick, store in the refrigerator for no longer than 3 days.

Ingredients

• Black currant - 1 cup
• Tomato paste - 2 tbsp
• Garlic - 3 cloves
• Sugar - 2 tbsp
• Salt - 2 pinches

Cooking

Rinse the currants under running water, peel the stalks. We put the berries in a blender bowl and squeezed garlic with a garlic press. I squeezed it out so that the garlic was evenly distributed, beat.

Now add tomato paste, salt, sugar, black pepper, beat again. Pour it into a sieve and rub it with a spoon. If you don't mind bits of berries, you can leave it alone. Put the sauce in the refrigerator, it will thicken a little there.

Currant sauce with mint and spices

This sauce is so aromatic and has so many flavors that you will want to try it again and again. The main ingredient in this dressing is dry mint, if you have fresh mint it's even better. It is she who adds a refreshing aroma. It is prepared simply and quickly, so that it can be stored longer, we will quickly cook it on the stove. Do you want to roll up the gas station in jars for the winter, and it will delight you on cold winter evenings.

Ingredients

• Black currant (frozen) - 1 cup
• Dry mint - 1 tsp
• Vada - 0.5 cup
• Butter - 50g.
• Sugar - 2 tbsp
• Black ground pepper - a pinch
• Dried basil - pinch

Cooking

Melt the butter in a frying pan, add warm water and sugar, mix well.

Add the berries and cook over medium heat for 15 minutes, the mixture should constantly boil. Do not go far, stir constantly so that it does not burn. Cook it until it reduces in volume and starts to thicken. If you want to prepare the sauce for the winter, boil it for 30 minutes.

We put dried mint, basil, ground black pepper and cook for another 3-5 minutes so that the spices reveal their aroma.

Remove the pan from the heat, pour the mixture into a sieve, and strain with a spoon to remove all the pulp and mint waste. When it cools down, you can serve it to the table. Bon appetit!

Sweet currant sauce with orange

A pleasant sauce with a spicy orange flavor, with a sweet touch, incredibly tasty and very suitable for chicken. Of course, you can use it with other types of meat, but it harmonizes best with chicken. You can adjust the sweetness by adding or reducing the amount of sugar.

• Orange - 1 pc.
• Water - 0.5 cups
• Blackcurrant - 1 cup
• Sugar - 2 tbsp
• Black ground pepper - a pinch

Cooking

Rinse the orange under running water and grate the zest on a fine grater. Squeeze juice from citrus.

In a saucepan with a thick bottom, put the berries, sugar, pour water, orange juice. Cook for 10-15 minutes over medium heat, stirring until the mixture begins to thicken. Add ground black pepper and zest, cook for another 2 minutes.

Remove the pan from the heat, beat with a blender into a homogeneous mixture. Pour into a gravy boat, wait until it cools down and serve.

Spicy blackcurrant sauce

This dressing is for lovers of everything spicy, you need very little of it to give a spicy taste to the dish. For the base, it is better to take semi-sweet wine, but if it is not available, use plain water. Of the spices, it is best suited: paprika, suneli hops, basil, ginger, nutmeg, hot peppers of any kind. The sauce can be stored in the refrigerator for a long time. It can be served with vegetables, fish or meat, cheese and even used as salad dressing.

Ingredients

• Red hot pepper - a couple of pieces
• Water or wine - 0.5 cup
• Lemon juice - 1 tsp
• Currant - 1 cup
• Sugar - 1 tbsp
• Dry mint - 1 tsp
• Garlic - 2 cloves

Cooking

If using fresh berries, rinse them, remove the running boards, and pat dry with paper towels. Pour the berries with water or wine, put on medium heat, boil for 15 minutes, until the mass decreases.

Add sugar, squeezed garlic, dry mint, a couple of pieces of hot pepper, lemon juice, cook for another 5 minutes. I added fresh red pepper, quite a bit, because it is very hot.

Strain it with a sieve, pour it into a container and let the dressing brew. Usually 4-6 hours is enough. Bon appetit!

So, we can conclude that blackcurrant sauce for meat is an incredible find that can replace all store-bought dressings. You can take it with you to a picnic or buffet.

Sauce preparation tips:

1. Choose ripe and fresh berries, this is a guarantee of high-quality dressing. In the cold season, you can use frozen berries, they are just as good.
2. Sweetness or acidity can be adjusted to suit yourself by reducing sugar or lemon juice.
3. The dressing can be strained with a sieve or whipped with a blender. But you need to know when to choose the right option.
4. Be sure to strain sauces that use fresh herbs or dried mint to remove any debris.
5. If you want to prepare the sauce for the winter, boil it for 30 minutes and then roll it into sterilized jars. Store in a cool place.
6. During cooking, the spicy mixture must constantly boil so that the moisture evaporates and begins to thicken.
7. If only berries and small spices were used in the dressing, you can not filter it, but beat it with a blender into a homogeneous mixture.
8. I do not advise adding a lot of water so that the product does not turn out watery.
9. Wait for the dressing to cool and infuse, then it will become thick.

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