Sort the currants, peel off the tails. Rinse thoroughly in a colander. Let the water drain and place the currants in a saucepan. If the currants are frozen, let them defrost completely. Pour in water and put the pot on fire. Bring the currants to a boil and add allspice and peas to it. Next, boil the currants over 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 and paprika.

Stir the black currant sauce and simmer it over low heat for another 15 minutes, stirring occasionally. The sauce will thicken enough and taste spicy. Sterilize the jar and lid, pour hot sauce into it.

Tighten the jar. Leave the delicious blackcurrant sauce until it cools completely. You do not need to turn the can over. Store in a closet. In winter, this wonderful sauce will remind you of a sunny summer with its wonderful taste.

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 experiment, and tasting various outlandish dishes. Many products were not available before, but are now firmly rooted in 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 makes your head spin.
Delicious sauces can also be made from berries: sweet, tart and spicy! Blackberries, raspberries, lingonberries, cranberries will do. By the way, see the recipe for sweet and sour cranberry sauce for meat. Cranberries are very acidic but healthy and are often used in meat dishes, salads and desserts to add sourness.
Have you heard about 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 berry bushes grow, the choice is richer - it is juice from ripe currants, and all kinds of variations of pickling vegetables with the addition of this berry. But the sauce is fantastic, sweetish with a slight tart aftertaste. None of the store-bought sauces and ketchups are incomparable.

You can prepare currant sauces for a holiday for a meat dish, or preserve for the winter. The sauce must include garlic, it will not only set off the taste and give 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, the currant sauce will stand for a rather long period, delighting you with its taste.

Ingredients:

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

Currant sauce recipe for meat

No offense, but generally accepted ketchup and all kinds of tomato-based derivatives, most often served with meat dishes, fade away next to currant sauce. Even when cooked at home, the sauce is instantly impressive from the first drop. You remember the tried and tested restaurants. And this one is NOT worse! Bright, rich acidity accepts any spicy and spicy additives - confidently make your own bouquet, and due to the high content of natural pectin, the liquid is boiled down to a viscous texture without thickeners. Zero starch, zero flour.

Like yoshta, gooseberries and black currants, red is on the list of the most sour berries. For long-term storage, acid is necessary, acts as a preservative and protects against premature deterioration. If you keep the hermetically rolled redcurrant sauce on the refrigerator shelf, it will last until February (with trained willpower :). When planning to put it in the pantry, a room with room temperature, after cooking, pour in 9% table vinegar.

Cooking time: 45 minutes / Servings: approx. 400 g

Ingredients

• red currant 700 g
• sugar 150 g
• garlic 1/2 pc.
• ginger root 20-30 g
• chili pepper 1/2 pc.
• sea \u200b\u200bsalt 10-15 g
• bay leaf, coriander, allspice, hot peppercorns to taste

How to make red currant sauce

Our red currant sauce is in the same range as chutney from India, lingonberry sauce for foie gras, Narsharab pomegranate sauce for fish and meat products. Refined. It is brewed very quickly, about 20-25 minutes, but the whole difficulty in preparation is that the illiquid stock must be taken away, since the rot will initiate fermentation, and preparation for the winter is not worth it. Dip the twigs plucked directly from the bushes for a while (5 minutes) in cold water. This makes it easier to get rid of small insects, and the leaves will float to the surface.

We pluck each berry. We take the damaged, crushed, but not rotten ones into action. You shouldn't worry about integrity, knead it anyway. The main thing is to remove the trash. We rinse it in a colander under running water, shake it off and preferably dry it so that the moisture leaves and the brew is as concentrated as possible, only on currant juice.

To speed up the process, I recommend kneading it first, then boiling it. But the opposite is also possible. We load the pure currants into the bowl, immediately throw in the peeled chives, several rings of the chili pod (we remove the seeds if a non-fiery effect is required), add a small fragment of root ginger. All these flavor enhancers can be easily replaced with dried ground spices, supplemented with your favorite herbs, roots, spices. Purée for a minute or two until a liquid smoothie gruel. Berries with a thin shell burst quickly and, if necessary, are brought to the desired state with a hand pusher.

Pour into a convenient refractory container, add sea salt, granulated sugar, coriander grains, peppercorns, put bay leaf. Sugar takes a lot. Try it, a lot depends on the type of currant. Sugar, salt and flavors should saturate sour berries to their fullest, but, of course, proceed from personal preference.

We bring the composition to a violent boil, reduce the heating, stir frequently, removing the adhering, thickened spots from the walls. We do not cover, we give a couple of freedom. We boil for about 20 minutes. In a wide dish with a large diameter and at low dosages, the sauce evaporates and thickens rather quickly. Some prefer thinner, others thicker. But don't boil for an hour. I repeat, for storage in a warm room, at the end, pour in table vinegar 9% (2-3 tbsp. L.).

We squeeze through a fine sieve - we fill sterile jars, seal and cool. When hot, the consistency is liquid, after cooling it is gelatinous. Do not throw away the fragrant cake. Use as a marinade, grate whole chicken, fillets or chops.

After cooling, the red currant sauce is ready for the meat. Send it to the refrigerator or cellar. Enjoy your meal!

Currant sauces are noticeably inferior in popularity to tomato sauces, although it is worth trying them and one wonders why? And everything is banally simple - currants for mass production are low-tech berries, difficult to grow, and in harvesting, and in preparation. Much more often you can find blanks from it in the home pantry than on the store shelf.

And at home, only jams or preserves are usually kept. Making a small amount of currant sauce, however, is quite simple. There are few recipes, but unfortunately there are even fewer dishes in which they are used. This question is the simplest one. Currant sauces can be substituted for pomegranate sauces in any meat dishes. He doesn’t like this sauce, except to coexist with a very large amount of garlic, although here it’s all a matter of personal taste. For example, a fat boiled brisket stuffed with garlic cloves under currant watering is simply delicious.

Currant sauces - general cooking principles

Red and black currant sauces can be a great substitute for the usual tomato sauce. They are used both for stewing meat or fish, and when serving a ready-made dish. They can be thin or thick, such as Blackcurrant Butter Sauce.

The berries must be separated from the green brushes, the litter is selected and washed thoroughly. After that, they are well dried on a towel or colander, and only after that the sauce is prepared from them.

Currants, along with other components, are thoroughly mixed with a blender in mashed potatoes, and then followed according to the described recipe. If you need to get a more delicate sauce, grind the mashed potatoes additionally on a rare metal sieve.

If the sauce, cooked for one or two times, can not be heat treated, then prepared for longer storage must be boiled. Mild food preservatives (table vinegar or lemon juice) are added to those harvested for the winter. Do not be intimidated by this word, ordinary table salt is also a preservative, with reasonable use of acids and salt are harmless. But they allow you to keep very useful products for a long time with minimal losses.

Spicy currant sauce for meat

Ingredients:

Black currant - 750 gr.;

70 ml of wine vinegar;

Tomato paste - 250 gr.;

A third of a glass of granulated sugar (brown);

Three large cloves of garlic;

Half a teaspoon of ground pepper mixture;

Coriander pounded in a mortar - 3 tsp

Cooking method:

1. Take the berries from the branches, select the excess litter and pinch off all the tails with scissors. Rinse the berries and place them on a clean cloth.

2. Transfer the dried berries to a small bowl, add tomato paste, granulated sugar, chopped garlic, spices and herbs.

3. Beat the berries into mashed potatoes with any kitchen processor or blender. Add some of the vinegar and remove the sample. Sweeten the strongly sour sauce, add more vinegar to the overly sweet sauce.

4. Transfer the currant sauce for meat to a glass container and place in the refrigerator compartment overnight.

5. This sauce can be served with any kind of oven-baked meat.

Red currant sauce for meat and fish dishes

Ingredients:

One kg. red, ripe currant;

2 gr. black pepper;

100 ml of 9% table vinegar;

5 gr. ground cloves;

Two gr. chopped allspice;

Evaporated salt, grade "Extra" - 0.5 tsp;

A pound of granulated sugar;

Five cloves of garlic.

Cooking method:

1. First sort the berries. Remove dirt and green twigs. Transfer to a colander, rinse well under the tap and pat dry.

2. Then grind on a fine metal sieve. You should make about 700 ml puree.

3. Pour the berry mixture into a small enamel saucepan and boil. Pour sugar, all the spices and herbs into the boiling puree.

4. After the sugar is well dispersed, add the pressed garlic and taste the sauce. Sweeten or season with a selection of spices as needed.

5. Reduce heat to medium and, stirring constantly, simmer for another 20 minutes. You can cook it longer, it all depends on the desired density.

6. Pour the boiling mass into clean glass containers, cover with boiled nylon lids and cool to ambient temperature.

7. Afterwards, store the cold jars in the refrigerator.

Currant sauce with nuts for fried fish

Ingredients for 350 grams of fish:

Large onion;

50 gr. black currant;

A quarter cup of walnut kernels;

60 ml lean, odorless oil;

A quarter teaspoon of evaporated table salt;

Half a glass of drinking water;

Two teaspoons of sugar.

Cooking method:

1. Chop the peeled onion into narrow half rings. In a thick-walled skillet, heat the vegetable fat and spread the onions all over the bottom.

2. Sprinkle with a thin layer of sugar and fry over low heat until softened and light brownish.

3. Transfer the onion to a bowl. Add clean and dry currants to it. Fill in the walnut kernels chopped on a coffee grinder or blender. Pour in water, season with spices, beat well with a blender and salt. Add a little more water to the overly thick sauce.

4. Cut the fish into 3 cm thick pieces and fry in vegetable oil until tender. There is no need to salt and bread the fish before frying.

5. Pour, not too zealous, the fish pieces with blackcurrant sauce, cover and simmer for 10 minutes.

6. Turn off the stove and let the dish stand for about five minutes.

Currant sauce for oven-baked meat

Ingredients:

Half a glass of red currants;

A tablespoon of "Peasant" butter;

Three carnation umbrellas;

Four peas of allspice;

Table. a spoonful of white sugar;

A small pinch of dried mint leaves (fresh can be used);

Onion head;

Three leaves of red currant and cherry.

Cooking method:

1. Remove the berries from the branches and rinse well under the tap.

2. Dissolve granulated sugar with 120 ml of drinking, preferably boiled water.

3. In a frying pan on low heat, let the butter melt, dip the currants, spices with mint into it and pour over the sugar syrup.

4. Simmer with a low boil under the lid until the juice starts to drain.

5. Add chopped onions and chopped currant leaves in the same way as possible. Continue simmering with the lid loosely closed until the mixture begins to thicken noticeably and the onion pieces soften.

6. Cut the meat cooked in the oven into portions and pour over the cooked sauce.

Unusual currant sauce for meat - "Blackcurrant butter sauce"

Ingredients:

100 g softened natural oil (72% fat);

70 gr. black currant;

Large lemon;

Three sprigs of fresh savory;

Two sprigs of thyme.

Cooking method:

1. Grind slightly softened butter until smooth.

2. Scrape the lemon zest into it on a fine grater.

3. Add the chopped savory and thyme leaves. Season with salt, pepper and stir the creamy mixture well.

4. Thoroughly mash the berries with a fork and rub the mixture through a metal sieve.

5. Combine the puree with the oil mixture and mix thoroughly until smooth.

6. Pour the resulting berry mass into a small bag, shape into a thick sausage and put in the freezer for two hours.

7. Cut the frozen butter sauce into 0.8 cm thick slices and immediately place on top of the oven-grilled meat.

Black currant sauce with lemon for poultry

Ingredients:

150 grams of "Traditional" butter;

A small head of lettuce onions;

50 gr. carrots;

Two tablespoons of sugar (less);

One leaf of lavrushka;

80 gr. baking white flour;

700 ml of meat broth (water can be used);

50 gr. celery;

200 ml Cabernet;

A glass of black currant (without twigs);

One small lemon;

100 g seedless raisins.

Cooking method:

1. On a medium grater, grate the carrot, finely chop the onion.

2. Rinse the currants, dry a little and grind through a thin sieve. You need about a quarter cup of blackcurrant puree. Add sugar to it and stir.

3. Pour the raisins with boiling water and keep in it for ten minutes. Drain the liquid, dry the berries.

4. Dip chopped vegetables in oil well heated in a pan. Add lavrushka and save vegetables over low heat until light translucent.

5. Add flour, add in a thin stream, stirring, the wine diluted in broth. Boil and continue cooking over low heat for a quarter of an hour with a gentle simmer.

6. Then pour the berry puree into the hot sauce. Squeeze the juice out of the lemon and strain the sauce.

8. Serve hot with poultry or game.

Red currant sauce for the winter

Ingredients:

Two kilos of red currant;

Large onion;

A third of a glass of light wine vinegar;

Two tablespoons of pure olive oil;

A large spoonful of sugar;

Half tsp evaporated salt;

A large clove of garlic.

Cooking method:

1. Chop the garlic and onion with a heavy knife as fine as possible and dip in the olive oil heated in a pan. Do not fry too much, the vegetables only need to give off their aroma and juice. Therefore, cook for no more than one and a half minutes, constantly stirring and lightly pressing with a spatula to the bottom of the pan. Then remove from the stove and set aside.

2. Rinse the berries separated from the twigs and beat with a blender in mashed potatoes. If you want to get a more uniform and tender consistency of the sauce, additionally after chopping, grind through a sieve.

3. Then pour the puree over the garlic-fried onion. Sweeten, add salt to your liking, and simmer for five minutes over low heat.

4. Pour vinegar into the sauce and, stirring occasionally, continue cooking until you achieve the desired thickness.

5. Pour hot sauce into sterile jars and close with sterile lids. Turn the containers upside down and stand, covered with a thick cloth, until they cool completely.

6. Pour sauce over meat dishes, using it instead of ketchup.

Red currant sauce with citrus

Ingredients:

Fresh red currants - 300 gr.;

One large orange;

100 g sugar, white;

"Rkatsiteli", "Aligote" or similar wine - 50 ml;

40 ml of lean unrefined oil;

A small pinch of table salt;

Three cloves of garlic.

Cooking method:

1. Pour vegetable oil into a saucepan, add sorted currants.

2. Add granulated sugar, wine and salt.

3. Scrape the zest from the orange into a separate bowl, cut the pulp in half and squeeze the juice out of it well. Strain and add to the berries.

4. Bring the mixture in a saucepan to a boil over low heat. Then lower the heat and simmer for half an hour under a closed lid.

5. Chill the sauce slightly and beat with a blender to puree.

6. Add orange zest and garlic, pressed or finely grated.

7. Stir well and refrigerate completely. Serve with meat.

Currant sauces - cooking tricks and tips

Currant sauces can be prepared not only during the ripening season of such berries. Fresh currants in any recipe can always be replaced with frozen ones.

Do not defrost freshly frozen currants for boiling sauces. If the berries need to be chopped before cooking, then they are thawed in advance, and the juice released during this is used in the preparation of sauces.

The sauces prepared for the winter are poured only into sterile jars and closed with boiled metal lids.