Currant sauce for meat, recipe with photo

Nobody likes to change their habits, especially in food. We treat new dishes with caution, trying to find the perfect combination of ingredients and flavors that will be acceptable to us.
But the curiosity of all of us pushes us to experiments and tasting various outlandish dishes. Many products were previously unavailable, but are now firmly rooted on our shelves.
Now no one is surprised by such a sauce as teriyaki or spicy sweet and sour satsibeli, and the variety of tomato sauces is dizzying.
Delicious sauces can also be made from berries: sweet, tart and spicy! Suitable blackberries, raspberries, lingonberries, cranberries. By the way, see the recipe for sweet and sour cranberry meat sauce. Cranberries are highly acidic yet healthy and are often used in meat dishes, salads, and desserts to add sourness.
Have you heard of currant sauce? Probably not! Our grandmothers and mothers prepared only jam and compotes from this wonderful berry. And for those who have summer cottages and grow berry bushes, the choice is richer - this is juice from ripe currants, and all kinds of variations of pickled vegetables with the addition of this berry. But the sauce is just fantastic, sweetish with a slight tart aftertaste. None of the store-bought sauces and ketchups can compare with it.

You can cook currant sauces for a holiday with a meat dish, or preserve for the winter. The composition of the sauce necessarily includes garlic, it will not only set off the taste and add aroma, but also play the role of a natural preservative. You can store the sauce in refrigerators without closing it with sterilized lids, however, even in this state, currant sauce will last for quite a long period, delighting you with its taste.

Ingredients:

• 200 g of black or red currant;
• 150 ml dry red wine;
• 1 tbsp soy sauce;
• 2 cloves of garlic;
• 1 tbsp tomato paste;
• 1 tbsp Sahara;
• 0.5 tsp black ground pepper;
• 0.5 paprika.

Recipe for currant sauce for meat