Sauces Recipes

Prepare a quick and simple, but tasty and piquant gooseberry sauce for the winter - recipes in two versions with step-by-step photos, as well as video cooking.

1,5 l

30 minutes

35 kcal

5/5 (6)

I suggest you prepare for the winter gooseberry sauce, which is wonderful for meat, fish, as well as potato and other vegetable dishes. This sauce is simply unique in its simplicity and speed of preparation. Its longest stage is preparation, namely, peeling of garlic and sterilization of cans. The sauce itself is prepared in a matter of minutes and will not seem complicated even to a novice hostess.

Did you know?  Gooseberries are very rich in vitamins and minerals that stimulate immunity, which is especially important in the winter, when we use our preparations. In addition, with the use of gooseberries, metabolic processes are accelerated, blood circulation improves, blood vessels become stronger, hemoglobin level rises, blood sugar level is regulated.

Cold gooseberry sauce with garlic and dill

Kitchen appliances and utensils

• capacity (bowl or pan) of a liter by 3;
• meat grinder;
• tablespoon;

• cotton towel;
• cans and lids to them.

Since this is a cold-prepared sauce, we don’t need a can opener and spinning lids, we will do with ordinary plastic ones. Or, if the cans are threaded under the lid, with appropriate lids to them.

Ingredients

Choose the ingredients

This sauce is best obtained from green gooseberries, even slightly immature. Although there are no strict requirements, you can take the one you have.

Garlic needs a lot, all of it needs to be cleaned, so I would recommend taking heads with large teeth. Greenery  - fresh, without yellowed or spoiled leaves.

Important!  Gooseberries are contraindicated for people with peptic ulcer or diabetes.

Cooking gooseberry sauce with garlic and dill

1. We wash it with soda and carefully rinse several small jars and lids for them under running water so that their total volume is approximately 1.5 liters. Do not forget to check that there are no cracks on the banks, and chips on the necks!
2. We sterilize and cover with a clean towel.

   Did you know? You can sterilize the jars by steam or in the oven, placing them wet on a wire rack, at a temperature of 160 degrees until they dry completely. You can use a microwave for this at a power of 700-800 watts, but do not forget to pour a little water in each jar, about a centimeter. Metal caps are usually sterilized by boiling, plastic ones are simply poured from the inside with boiling water.

3. Gooseberries are well washed under running water, remove the stalk.
   
   
4. We clean the garlic (previously it can be soaked for 10 minutes in warm water, so that the scales better depart).
   
   
5. My greens.
   
   
6. Gooseberries, garlic and herbs are passed through a meat grinder.
   
   
7. Add salt, sugar and mix well.
   
   
   
8. The sauce is ready! It remains to pour it into sterile jars and close the lids.
   
   

Store the sauce in the refrigerator.  In the cold, it can be stored for up to a year. Due to its large quantity, the preservative in it is garlic and its own acid.

Video recipe for making green gooseberry sauce for the winter

In our recipe we used green gooseberries, but the exact same sauce can also be prepared with their pink gooseberries. Cooking just such a sauce is shown in the video.

If you are a supporter of traditional preparations for the winter, I will tell you the recipe for gooseberry sauce, which is only slightly different from the first, and, more commonly, it needs to be cooked.

Hot Gooseberry Sauce Recipe

Time for preparing:  40 minutes.
Output Quantity:  1.5 liters.

Kitchen appliances and utensils

• 3 liter saucepan;
• meat grinder or blender;
• tablespoon;

• cotton towel;
• cans and lids for preservation;
• can key.

Ingredients

• gooseberry - 1 kg;
• garlic - 250 g;
• dill - 200 g (you can take 100 g of dill and parsley or tarragon);

• salt - 1 tablespoon with a slide;
• sugar - 1 tablespoon with a slide;
• vinegar - 1 tablespoon.

Step-by-step preparation of gooseberry sauce

All!  This sauce can already be safely left to be stored for a year, even at room temperature.

Video recipe for cooking gooseberry sauce to cook

To cook gooseberry sauce, which you need to cook, you can also use the video recipe, which details and shows everything about the cooking process.

If you appreciated this sauce, then I can advise you to try and, the recipe of which I will share on another page. In general, I like to experiment and cook salty from sweet, and salty from sweet. So, my family was just delighted with the prepared, the recipe of which the girl shared at work.

How to diversify the recipe for gooseberry sauce

And now let's talk about the nuances of cooking, which can significantly change the look and taste of this simple dish.

If you do not like the presence of seeds and peel in the sauce, you can grind the mass through a sieve, then the sauce will be pasty. If you like to experiment with seasonings, then you can try adding basil greens, ground coriander grains, and ginger to the sauce.  - All these spices will give originality to our blanks, and the same recipe in different versions will sparkle with new flavors.

You can put less garlic, replacing part of it with onions. Fans of spicy can add a little red pepper. So, experimenting, you can get a completely different sauce that tastes like “tkemali sauce, a recipe” that my husband brought to me from his friend-cook.

Again, we take into account that gooseberries can be sour or sweet, and, accordingly, the taste of the sauce obtained from it will be different. If we make preparations from an acidic berry, you can put more sugar, and if the berry is sweet, you need to add more vinegar to keep the sauce with acidity. By the way, for fans of the latter I recommend.

So try, experiment and share with us your secrets of preparations for the winter. by all means tell us about your impressions of gooseberry sauce and share tips if you cook it differently.

In contact with

Gooseberry is a berry in which there are a lot of important vitamins and minerals.

Probably, everyone, at least once in his life, tried jam, which is prepared from this berry.

But such a sauce as gooseberries with garlic, most likely not every housewife tried to cook.

There are several different recipes that will appeal to many gourmets. This sauce goes well with fried meat.

Gooseberries with garlic are called fake. As many have already understood, gooseberries and garlic will be included in his recipe, but there are many recipes, and each one has additional products.

Gooseberry with garlic: recipes

Gooseberry and garlic sauce.

To prepare such a sauce you need:

1) One kilogram of gooseberry (it is better that it is still immature);
  2) Two hundred grams of dill;
  3) Garlic - three hundred grams;
  4) A little salt and sugar.

First you need to wash the dill and let it dry well, then it will not stick to your hands and it will be easier to cut it. Then you need to take the garlic and peel it. The whole gooseberry needs to be sorted out, the bad berries should be discarded, and the rest should be removed from the stalks and the berries should be washed well.

First you need to twist through a meat grinder, then take garlic, and also pass through a meat grinder, with greens you need to do the same. Mix all the ingredients well, add a little salt and sugar to the mass. To replace sugar, you can add natural honey to the resulting mass. After this, mix the mixture again and place the mixture in small jars.

Each jar needs to be covered with baking paper and refrigerated for about forty days.

Fake gooseberry adjika

To make such a sauce you will need the following products:

1) Gooseberry (necessarily green) - three glasses;
  2) Bell pepper (you can use green, red, and yellow) - 1 pc;
  3) Half a chili pepper;
  4) A little garlic for taste, about 2-3 pcs;
  5) Add salt;
  6) Vegetable oil, about 3 large spoons;
  7) Parsley and mint.

First you need to take gooseberry berries, rinse them well and get rid of rotten fruits. You also need to remove all the stalks.

Next, you need to take bell pepper, it must be cleaned of the stem and seeds. It is also necessary to do with chili peppers. These products need to be cut into approximately eight pieces. After that, you need to take the garlic. It must be peeled. Next, you need to take basil and parsley, rinse it and let it dry.

Once the ingredients are prepared, you need to put in a blender and grind to a puree state. Next, add vegetable oil, a little salt and sugar, after pouring greens. If the product is brought to taste, then you need to pour it into small jars, close them and put in the refrigerator or just a dark place for a month and a half. If you wish, you can add some walnuts to this sauce.

This gooseberry adjika is very simple to make, but the taste is just amazing.

Gooseberries with garlic are perfect for meat and fish dishes. Best if these foods are fried.

What you will not meet in modern culinary, moreover, at home. Carrot jam has become quite commonplace, just like gooseberry sauce for the winter does not surprise anyone. Recipes of various delicious sauces, for example, tkemali or with garlic, are becoming very popular among lovers of original dishes. No, why the original, already ordinary, tasty and healthy.

How to make gooseberry sauce for the winter

For this type of workpiece, you can use berries with slight damage or mashed slightly. This is allowed because all the ingredients for the sauce are crushed.

Sometimes the recipe requires an immature gooseberry, as with tkemali sauce. Yes, it’s not at all necessary to prepare it from plums of the same grade, here they don’t grow, and we love the sauce. Gooseberry copes with the replacement.

Some sauces are cooked without heat treatment, some with a minimum. Although most of the usefulnesses are preserved in this way, you only have to store such preparations in the refrigerator.

Gooseberry sauce - recipes for the winter

Sweet and sour gooseberry sauce

For this recipe, you can take half the ripe berries and half greenish, then the taste will be very similar to tkemali.

For the recipe we will need to take:

• Kilo berries
• Two heads of garlic
• One small pod of hot pepper (light)
• A bunch of celery, basil and dill
• Dill umbrella with seeds
• One sheet of horseradish
• Three tablespoons of water
• Teaspoon of salt
• A third of a teaspoon of sugar

How to cook the sauce:

  We need to pass the berries through a sieve so that skins or seeds do not meet in the sauce. To do this, pour the whole washed, clean gooseberry into a saucepan, pour in some water and stew for about ten minutes. Then it is easy and quick to wipe.

The resulting berry mass is returned to the saucepan again, it is good if it is low and wide, so that the evaporation goes faster. We set to cook at a very low temperature, sometimes stirring with a wooden spoon for about 40 minutes.

While the berry sauce is boiled with my whole greens, we clean the garlic, we pull out the seeds from the pepper. We dry everything with a finely chopped blender.

When the sauce is boiled in volume in half, lay the ground herbs and spices, do not forget to sprinkle sugar and salt and cook for another half hour. We pack the finished sauce in small sterile jars. After the contents of the jars have cooled, you can lower them into the cellar.

Gooseberry Adjika

It’s quite adjika, spicy, aromatic, with a barbecue leaves, just have time, add. At first, mine were shocked that I began to make adjika from gooseberries, we thought that my mother started moving completely with her blanks. But now every year they ask to make such a sauce and even collect gooseberries themselves.

All we need will be:

• Kilo of green berries
• 3 heads of garlic, if you have a lot, take two
• One bitter pepper, small pod or half chili
• One bell pepper, fatter
• A bunch of dill and parsley
• Three sprigs of purple basil
• Two tablespoons of vegetable oil, odorless
• Salt to taste

How to cook adjika from gooseberries:

Made adjika from gooseberry berries is very simple. Berries must be washed and tails removed from them, in this recipe we will not wipe through a sieve. After washing, I sprinkle gooseberries and greens on a towel so that everything dries up.

Pepper, both bitter and sweet, is also mine and I clean the seeds, cut into pieces. I chop it along with berries and all seasonings, as well as herbs. If even in the blender you immediately salt everything and add oil, then the salt will quickly disperse and the sauce will turn out homogeneous, it remains only to put it in jars. But store such adjika only in the refrigerator.

Gooseberry tkemali sauce

  We will need to take for the sauce:

• A kilo of gooseberries, green
• A couple of heads of garlic
• One bitter pod of pepper
• A bunch of cilantro, parsley and dill, basil can be tasted
• To taste the salt

How to cook tkemali sauce:

We process gooseberries first. For this sauce, you have to not only wash it, but also remove all the tails. Then, of course, dry and grind, you can in a meat grinder, you can on a blender.

My greens and peppers are also washed and, if desired, chopped or finely chopped. We clean the garlic with a tiny knife. We connect everything and set to cook for about ten minutes. This will be enough for the sauce. Then we put it in jars and close the lids.

In Russia, gooseberries have long been one of the most popular berries. His presence on the table was almost mandatory. And this is not surprising, since gooseberries can be not only fragrant jam or sweet jam, if you beat it correctly and correctly complement its taste, you can get an incredible sauce for meat, fish or a completely unique cold appetizer. And today we will consider all possible cooking options, the main component of which will be gooseberries with garlic. Having tried this tandem only once, you can no longer deny yourself the pleasure of enjoying it at least once more.

Gooseberries with garlic - delicious, original, aromatic!

Recipes

So, today your culinary piggy bank will be replenished with several recipes for dishes based on gooseberries with garlic. We will prepare these products from them various sauces and seasonings. Let's get started!

Cooking seasoning for meat and fish

Prepare the ingredients:

• 310 g of garlic;
• 310 g gooseberries;
• a teaspoon of honey;
• sugar and salt to taste.

Cooking process.

1. We free garlic from the husk, berries from the stalks and sepals, rinse the products in running water.
2. Fruits and vegetables are passed through a meat grinder, after which we additionally grind through a sieve.

   On a note! This technique allows you to get rid of the seeds that are present in the berries of gooseberries. If they do not bother you, then you can not wipe the mass through a sieve.

3. We introduce honey, if necessary, add sugar and salt to taste.
4. Thoroughly mix the seasoning and put it in containers of glass or plastic.
5. We store in the main compartment of the refrigerator.

Recipe from Larisa Rubalskaya

Next in the list of dishes is a gooseberry and garlic recipe from Rubalskaya.
  Prepare the ingredients:

• gooseberry - liter jar;
• garlic - a glass;
• a bunch of green dill.

Cooking process.

1. We clean the garlic cloves, wash the berries and separate the stalks.
2. We pass all the ingredients through a meat grinder and distribute the mixture in jars.
3. You can store this seasoning in the refrigerator under a nylon cover.

Pickle

Prepare the ingredients:

• 300 g of fresh gooseberries;
• 60-70 g of peeled garlic cloves;
• 30-35 peas of black pepper;
• 1 pea of \u200b\u200ballspice;
• 1 sheet of currant;
• 1 clove bud;
• 1 liter of water;
• 2 tablespoons of salt;
• 2.5 tablespoons of sugar;
• 30 ml of 9% table vinegar.

Cooking process.

1. We prepare the main ingredients: we sort out the fruits, rinse under running water and remove the stalks.
2. We put berries and garlic in clean jars with a capacity of 0.5 l.

   Important! Gooseberries and garlic must be taken in a ratio of 5: 2!

3. In each jar put a piece of currant, cloves, pepper.
4. Boil the marinade: pour water into the stewpan, add salt, sugar and bring everything to a boil, pour vinegar. Filter the marinade and fill it with the contents of the cans.
5. Cover and sterilize for about 55-57 minutes.

The original gooseberry and garlic snack is ready! You can store it in the basement and cellar.

Spicy marinade appetizer

Prepare the ingredients:

• fresh gooseberries;
• 2 cloves of garlic;
• fresh mint;
• dill greens;
• horseradish leaf;
• cherry leaf;
• small chili pod;
• 75 ml of 9% table vinegar;
• 45 g of salt.

Cooking process.

1. Gooseberries sorted, cleaned, washed under running water and recline in a colander.
2. At the bottom of a liter jar, lay the leaves of cherry and horseradish, add the herbs of mint, dill, chili and garlic.

   Important! These additional ingredients should not occupy more than 5% of the volume of a liter can!

3. Stack gooseberries.
4. In a stewpan, boil water and fill it with the contents of the can.
5. After five minutes, drain the liquid, repeat the procedure again.
6. Separately, we prepare the marinade: in a saucepan, bring to a boil a liter of water, add salt and vinegar.
7. Pour the berries with the finished marinade and close the jars.

Be sure to cook one of these dishes! The result will amaze you! At first glance, it might seem that these ingredients cannot be combined, but in reality very tasty dishes are obtained. Combine gooseberries with garlic and add new flavors to your casual and festive menu. Be healthy!

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Gooseberry meat sauce for the winter is an excellent addition to poultry, fish and vegetable dishes, since both fresh and canned berries contain phosphorus, manganese, iron, potassium, calcium, polyphenols, as well as vitamins of the PP, A and B. Due to the impressive amount of ascorbic acid, the walls of blood vessels are strengthened and procollagen is formed, which is necessary for the proper functioning of the musculoskeletal system and the health of the skin. The use of gooseberries reduces the risk of anemia in pregnant women caused by iron deficiency, and helps strengthen immunity.

Gooseberry sauce for the winter: recipes

Before making gooseberry sauce, it is necessary to thoroughly rinse the berries, dry and separate from them the remnants of the tails and stalks. Sugar, if desired, can be replaced with natural bee honey. It is recommended to store the finished product in the refrigerator or in a cool place, inaccessible to sunlight. Sweet gooseberry sauce will appreciate the sweet tooth, however, most recipes involve the use of immature berries with a sour taste.

Green gooseberry sauce

The recipe for green gooseberry sauce is incredibly simple, and to prepare it you will need only a meat grinder or blender, as well as the following ingredients:

• 160-220 g of garlic;
• 250 g of fresh dill;
• art. l vinegar
• sugar and salt of 1.5 tbsp. l .;
• 1 kg of immature gooseberries.

The components are carefully ground until they turn into a homogeneous mass, after which they are brought to a boil and kept on low heat for 7-8 minutes. The bite, sugar and salt are added at the final stage of preparation of the sauce, then it is rolled into a glass container and placed in the refrigerator. Additional ingredients are tarragon and tarragon.

Sweet and sour gooseberry sauce with wine

Culinary connoisseurs believe that one of the best additions to meat dishes is sweet and sour sauce. The classic recipe is made from tomato paste, vinegar, soy sauce, orange or lemon juice and sour berries such as cherries and currants. You can make a delicious sauce from immature gooseberries, following the following sequence of actions:

1. First, you need to select good gooseberry berries without defects, rinse them under running water and dry them by carefully laying them on a towel.
2. The consistency of the sauce varies depending on the recipe: some require the addition of whole berries, others require their grinding with preliminary cleaning of seeds.
3. For 1 kg of processed gooseberry add: 1.5-2 heads of garlic, 1 tbsp. l salt, a similar amount of sugar, hot pepper (no more than a pod), celery or dill.
4. If desired, you can diversify the taste palette by adding grated raisins 50-60 g, curry 2 tsp, ground ginger 1/2 tsp to the sauce. and red onions 2-3 pcs.

Garlic should be chopped in a meat grinder along with sour berries, and then put the resulting mass into a small container. A small amount of purified water is added to it, brought to a boil and kept on low heat for 8-12 minutes. At the final stage of preparation of the sauce, add 200 ml of any table wine. In order to roll it up for the winter, sterile banks are required. Spins are stored in a refrigerator, cellar or pantry.

Note!Aluminum containers are not suitable for the preparation of sweet and sour gooseberry sauce, since this metal emits a number of harmful substances during heating. For such tasks, it is preferable to use an enameled container.

Gooseberry sauce with garlic

Spicy gooseberry sauce with garlic is served with meat, fish, vegetables. It is an excellent alternative to adjika or ketchup. To prepare it, the following ingredients will be required:

• 1 kg of unripe gooseberries;
• 2 tsp salts;
• 2 hot chili peppers;
• 200 g of garlic;
• cloves, spices (to taste);
• 200-250 g of sugar.

After washing the berries and separating the stalks and tails from them, it is necessary to place the gooseberries in an enameled container, add sugar and cook until the berries let the juice go. Then, finely chopped chilli pepper and garlic, grated to a homogeneous mass, are added to the resulting mass. The mixture is boiled until a thick consistency is obtained, after which it is again crushed with a blender. When the sauce has cooled, it must be removed in the refrigerator or rolled up in sterile glass jars for the winter.

Advice! In order to prepare gooseberry garlic sauce for the winter, it is not necessary to spend precious warm days. You can just freeze the berries collected shortly before they ripen.

Subject to storage conditions, gooseberries will not deteriorate until next summer, so in winter it will be very simple to please guests and loved ones with freshly prepared sauce.

Tkemali gooseberry sauce

The classic version of Georgian sauce is made from cherry plum (cherry plum spread) with the addition of marsh mint, garlic, spices and herbs. If acid plums were not at hand, and the garden is full of green gooseberries, it can be used to prepare Tkemali. This will require:

1. Rinse and dry 500 g of berries, previously peeled from the stalks and tails.
2. Pass the gooseberries through a sieve to remove seeds.
3. Peel a few cloves of garlic, no more than one head.
4. Grind sour berries, garlic and herbs in a blender: basil, parsley, cilantro.
5. Add 10-15 g suneli hops, 2.5 tsp. salt, a pinch of coriander and 3 tbsp. l Sahara.

In the resulting puree make 15 ml of apple or wine vinegar, 1/2 tsp. agar-agar for a thicker consistency and a pinch of freshly ground black pepper. Tkemali is almost ready, it remains only to boil it for no more than a minute. After cooling, the sauce is rolled up for the winter in a pre-sterilized glass container or eaten. If vinegar essence is used instead of wine vinegar, its amount should not exceed 1/2 tsp. per liter of finished product.

Important! Since ombalo or swamp mint outside of Georgia is difficult to find, the ingredient can be replaced with thyme or lemon balm.

There is also a recipe for making red gooseberry Tkemali for lovers of sweets using adjika purchased in the store and high in sugar (350-400 g per liter).

Gooseberry Adjika

Adjika is a spicy sauce traditional for the Abkhaz-Georgian cuisine, which is prepared from grated tomato, hot and sweet peppers, herbs, spices and garlic. In order to cook adjika from gooseberry, you will need:

• 1 kg of unripe green berries;
• a pinch of coriander;
• 5-10 bitter peppers "Spark" (seeds are previously removed);
• 1.5 tbsp. l salts;
• sugar to taste;
• 250 g of garlic.

Grind the ingredients in a meat grinder, and then add 50 ml of olive oil and a bunch of chopped fresh celery or basil to the resulting mixture. All that remains is to mix thoroughly and distribute the sauce in sterile jars, closing them with lids and placing them in a refrigerator for storage. This recipe, if desired, can be supplemented with grated horseradish, chopped walnuts 50 g per 1 liter of product or sweet bell pepper 150-200 g.

Important! For the preparation of adjika, exclusively green unripe berries are suitable, since in the case of ripe berries, the sauce loses not only its rich taste and aromatic qualities, but also its pungency.

Zvenigorod gooseberry sauce

The recipe for Zvenigorod sauce is as follows: 1 kg of washed and peeled gooseberry sticks and seeds is mixed with 200 g of fresh dill and 250-300 g of chopped garlic. The components are ground in a blender until a homogeneous consistency is obtained. The mixture is placed in enameled or sterile glass containers and covered with parchment paper. It remains to transfer the sauce to the refrigerator, where it will retain useful properties and taste until the end of winter.

Interesting! In order to achieve a thick consistency of Zvenigorod sauce, you can add up to 50 g of starch to the recipe, after thoroughly mixing it to avoid lumps.

Some gourmets prefer to add 180 g of red currant per liter of product and cane sugar to the original recipe.

Conclusion

Gooseberry meat sauce for the winter is an aromatic additive that will decorate any table and emphasize the taste of barbecue, steak, fried fish and many other dishes. Preparing the sauce for the winter is in order to maintain your own body with vitamins, minerals and antioxidants in the cold season.