Seasoning for meat dishes 2 kg of gooseberries, 400 g of dill, 600 g of garlic. Unripe gooseberries, garlic and dill through a meat grinder, mix and put in a jar. Keep in the refrigerator. Cooking time -

Seasoning for vegetable and meat dishes. Fresh leaves, as well as flowers of nasturtium mine and finely chopped. Mix with red currants, grated through a sieve. In the resulting mass, add crushed garlic, salt to taste and your favorite vegetable oil (see section Seasonings, without

To dumplings and other meat dishes margarine - 2 tbsp. l flour - 2 tbsp. l beef broth - 1/2 liter of dry mustard - 1-2 tbsp. l sour cream egg yolk - 1 tbsp. l juice of 1 lemon salt, sugar, parsley, dill. Melt margarine, add flour and heat it in

Seasonings for fish and meat dishes Dried herbs and root vegetables and grind separately in a coffee grinder. If you observe the following proportions, you can get a universal seasoning such as "Vegeta". The prepared mixture does not lose its taste and aroma throughout the year.

Sauces for meat dishes Hot sauces LIGHT MAIN SAUCE 2 tablespoons of margarine or butter, 2 tablespoons of flour, 1/2 liter of liquid, 2 tablespoons of cream or sour cream, salt, (1 teaspoon of butter). Melt margarine or butter, fry, not yet

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 involve the addition of whole berries, while others require their grinding with preliminary cleaning of the 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 sweet lovers 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.

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.

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.

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.

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.

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.

For many years, it was believed that gooseberries were intended solely for making sweet jam or jam. However, berries can be used for other purposes. Gooseberry sauce has a very unusual taste. It, like tkemali, can be served on the table with meat, pasta, potatoes and fish. From gooseberry, a rather sharp seasoning is obtained, which has an original taste. You can store the finished sauce in winter in hermetically sealed containers. So, how to make gooseberry sauce for the winter?

Classic recipe

To make gooseberry sauce, you will need:

1. Gooseberry berries - from 3 to 3.5 kilograms.
2. Salt - 50 grams.
3. Sugar - 100 grams.
4. Ground pepper - two teaspoons.
5. Suneli hops - two teaspoons.
6. Head of garlic.
7. Vinegar and vegetable oil - 40 grams each.

Berry preparation

So, how to make sauce from this dish are different. Classic can be cooked at home. To begin with, you should prepare the berries. Gooseberries must be thoroughly washed. In this case, you need to remove all garbage and spoiled berries. Ponytails can be left.

Prepared gooseberry fruits should be transferred to a deep container and put on fire. It is also worth adding a glass of clean water. Otherwise, the contents of the pan will begin to burn. Boil the berries on low heat until completely softened. If the gooseberry is fully ripe, then it will take about 10 minutes.

Cooking process

To get the gooseberry sauce, you must carefully boil the berries. The fruits should become soft. After cooking, the berries should be crushed using a blender. The result should be mashed potatoes. In the resulting mass, you need to add salt, and then sugar. The amount of the latter component depends on personal preferences. After the salt and sugar are completely dissolved, aromatic spices should be added to the composition. If you want a hot sauce, you can add a little red pepper to it.

After adding all the components, the composition must be heated again over low heat. The sauce should be stewed for 10 minutes. In conclusion, vinegar, as well as vegetable oil, should be added to the mass. The composition must be thoroughly mixed. Gooseberry sauce is ready for meat. If desired, it can be rolled up. To do this, the mass should be laid out in sterilized jars and tightly closed with metal lids. Tanks should be covered with a blanket. When the banks have cooled, you can rearrange them in a cool place.

Ginger, raisin and onion sauce

Gooseberry sauce can be prepared in several ways. In this case, for cooking you will need:

1. Gooseberry berries - 1 kilogram.
2. Red onions - 400 grams.
3. A clove of garlic.
4. A tablespoon of vegetable oil.
5. 60 milliliters of water.
6. Brown sugar - 170 grams.
7. Ground ginger - ½ teaspoon.
8. Curry - two teaspoons.
9. White wine vinegar - 2 tablespoons.
10. 70 grams of raisins, preferably seedless.
11. 4 teaspoons of salt.

Cooking steps

To begin with, it is worth preparing the fruits of gooseberries. Berries must be washed and peeled well. They should be placed in a colander so that the glass is excess liquid. Onions and garlic should be peeled and finely chopped. Place a small container on the fire. It should pour water and vegetable oil. Add the garlic to the preheated mixture and stew the vegetables for 20 minutes. In this case, it is worth monitoring the condition of the onion. It should not be fried. If necessary, a little more water can be added to the container.

Gooseberries, sugar and salt should be added to the vegetables. Stew the composition should be about 10 minutes. If not, then you can use white. After the specified time, add ginger, curry, raisins and vinegar to the sauce. Stew the mixture for another 10 minutes. As a result, the mass should become thick. At this point, try the sauce. This will balance its taste by adding salt, sugar or spices.

Final stage

Gooseberry sauce is almost ready for meat. The result is a thick mass in which there are pieces of berries. This sauce has a unique sweet and sour taste. The finished product can be laid out in jars and sealed. Tanks and caps should be pre-sterilized.

If desired, grind the mass with a blender. Thanks to this, the structure of the sauce will become more uniform. Roll up the mass immediately is not worth it. After grinding in a blender, the sauce must be heated again. Only then can the product be poured into pre-sterilized jars and hermetically sealed with lids.

The finished product should be stored in a cool place. This may be a refrigerator shelf or a cellar. You do not need to heat the sauce before serving. Just pour it into a suitable container. If necessary, the sauce can be used to decorate meat and fish dishes. The product combines well with pasta and potatoes.