Redcurrant sauce for the winter

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. a 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.