Blackcurrant sauces for the winter recipes

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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.