Recipes for making red currant sauce for the winter
The hostesses traditionally make preserves from currant berries. I propose to move away from tradition and make a red currant sauce for the winter. For production, you can use various types of berries growing in the country. Berries of red and black currants gell better, and we will use them in our recipes. You can also prepare various blanks from white currants.
Red currant sauce for the winter
We collect currants from a bush or take frozen ones from the refrigerator. We sort out fresh berries from twigs and other debris, rinse, throw them on a sieve. After the water has completely drained from the berries, grind them in a blender. We don't need bones and remnants of the skin, so we take a fine sieve and grind and weigh the berry mass.
Weight is needed to determine the rate of sugar. Sugar needs exactly half of the weight received. If you got 2 kg of puree, then sugar is needed 1 kg.
We will cook the currant sauce in an enamel saucepan. Bring the berry mass over low heat to almost a boil, after which we begin to pour sugar into it. The mass can easily burn, to prevent this, it must be stirred continuously. When the sugar is dissolved, add 1/4 teaspoon of salt.
To make the taste richer, add spices:
- a mixture of peppers;
- ground cinnamon;
- dry, chopped cloves.
We take all the spices for preparation to taste, Pour in a little, taste it. After 20 minutes of cooking, the mass should thicken, at this time pour lemon juice (25 ml) into it.
Lemon juice is a great preservative. We wash small jars, sterilize them for reliability and pour hot sauce into them. We take the cooled cans for storage. Meat gravy contains vitamin C and is very useful in winter.
Spicy black currant sauce
A spicy homemade blackcurrant sauce will go well with pork chop. You need 500 g of ripe berries. Ripeness is important.
Cooked hot black currant sauce for the winter from unripe hearths will turn out to be too sour.
Pour a glass of water into a saucepan and pour out the cleanly washed and sorted fruits. You need to boil them a little so that they give juice, then pour in 100 g of sugar and put 1 pod of hot pepper. The softened fruits are easily rubbed through a sieve. Chop hot peppers with a knife, add to the resulting mass.
Pour spices into the mashed pasta of your choice. I'm putting:
- 10 g of paprika and coriander.
- Allspice - 5 g.
I boil the workpiece for about 15-20 minutes. Pour the finished sauce into small jars. Banks in advance, I will sterilize. The workpiece can be stored both in the refrigerator and in the country house in the cellar.
Cooking tkemali sauce from red currant
For tkemali sauce, you will need 2 kg of washed, sorted out red, ripe currant berries. Boil them in a little water (250 ml) and rub them through a colander with small holes.
The resulting mass will have a very delicate consistency. It needs to be boiled well over low heat. It will take about an hour to cook, stirring the chopped berries all the time. Add 0.5 tbsp to the pan. l salt and sugar 6 tbsp. l.
Garlic will give a sharp taste to the seasoning, for cooking we take it 30 g. Peel the garlic from the scales and chop it in a garlic press. Dry dill (10 g), ground hot pepper (10 g) will be added. Boil the sauce with herbs and garlic for 10 minutes. Place it only in clean, sterile jars. Use sealed covers.
Red currant ketchup for the winter in one hour
We will cook red currant ketchup quickly. The recipe is very simple. We take 1000 g of red currants, rinse them, dry them, grind them through a fine mesh sieve. We throw away the cake. Add spices to the berry sauce:
- Paprika.
- Allspice.
- Black pepper.
- Cinnamon.
- Carnation.
- Salt.
In addition, you need to add 350 g of sugar there, pour 1 tablespoon of vegetable oil and table vinegar. We measure the volume of the resulting puree. We calculate the required amount of potato starch from the volume. It needs 1/5 of the resulting volume of berry puree. Stir again and cook for 15 minutes. Ready ketchup remains packaged in clean cans (bottles). You can decorate any meat dishes with currant ketchup.
Adjika for the winter from red currant
What a shashlik without adjika. Let's prepare moderately spicy adjika from red currants. We select and wash 250 g. All berries must be ripe. The color of ripe berries is ruby red. Pour clean berries into a large salad bowl, press with a pestle until gruel forms.
We take a thick-walled red bell pepper, clean it from seeds, remove all partitions. Pepper need 150 g. Take chili pepper (without seeds and partitions) and 4 cloves of garlic for the sharpness. Put everything in a blender bowl, grind it.
The berry mass needs to be wiped, take a fine sieve for this. We send the resulting puree to a blender. Add a tablespoon of sugar and a teaspoon of salt, chili on the tip of a knife. Grind all components with a blender, pour the resulting puree into a saucepan, cook for 7 minutes. Adjika is ready. It remains to pour it into sterilized jars and sterilize them for 10 minutes. In winter, it is better to store adjika in the refrigerator, because it is without vinegar. Recipes for red currant sauces for the winter will come in handy for any housewife.
