Sauce recipes

Prepare a quick and easy, but tasty and savory gooseberry sauce for the winter - recipes in two versions with step-by-step photos, as well as a video of preparation.

1.5 l

30 min

35 kcal

5/5 (6)

I suggest you prepare a gooseberry sauce for the winter, which goes well with meat, fish, as well as potato and other vegetable dishes. This sauce is simply unique for its simplicity and speed of preparation. The longest stage is preparation, namely, cleaning the garlic and sterilizing the jars. The sauce itself is prepared in a matter of minutes and will not seem difficult even for a novice housewife.

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

Cold-cooked gooseberry sauce with garlic and dill

Kitchen appliances and utensils

• capacity (bowl or saucepan) 3 liters;
• meat grinder;
• tablespoon;

• cotton towel;
• cans and lids to them.

Since this is a cold-cooked sauce, we do not need a can key and screw caps, we will do with ordinary plastic ones. Or, if the cans are threaded under the lid, with the corresponding lids.

Ingredients

Choosing the ingredients

This sauce is best made from green gooseberries, it can even be slightly unripe... Although there are no strict requirements, you can take the one that you have.

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

Important! Gooseberry is contraindicated for people with peptic ulcer disease or diabetes mellitus.

Cooking gooseberry sauce with garlic and dill

1. We wash it with soda and thoroughly rinse several small jars and lids to 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 jars and no chips on the necks!
2. Sterilize and cover with a clean towel.

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

3. We wash the gooseberries well under running water, remove the stalks.
   
   
4. We clean the garlic (you can pre-soak it for 10 minutes in warm water so that the scales come off better).
   
   
5. My greens.
   
   
6. Pass the gooseberries, garlic and herbs 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 amount, garlic and its own acid act as a preservative.

Video recipe for making green gooseberry sauce for the winter

We used green gooseberries in our recipe, but the same sauce can also be made from pink gooseberries. The preparation of just such a sauce is shown in the video.

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

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;
• tin key.

Ingredients

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

• salt - 1 heaped tablespoon;
• sugar - 1 heaped tablespoon;
• vinegar - 1 tablespoon.

How to make gooseberry sauce step by step

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

Video recipe for making gooseberry sauce that needs to be boiled

To make a gooseberry sauce that needs to be cooked, you can also use the video recipe, which explains and shows everything about the cooking process in detail.

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

How to diversify your gooseberry sauce recipe

Now let's talk about the nuances of cooking that can significantly change the look and taste of this simple dish.

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

You can put less garlic by replacing some of it with onions. Spicy lovers can add a little red pepper. So, experimenting, you can get a completely different sauce, which tastes like tkemali sauce, the recipe of which my husband brought me from his chef friend.

Again, take into account that gooseberries can be sour or sweet, and, accordingly, the taste of the resulting sauce will differ. If we make preparations from sour berries, you can put more sugar, and if the berries are sweet, you need to add more vinegar so that the sauce remains sour. By the way, I recommend the latter for fans.

So try, experiment and share with us your secrets of preparations for the winter. Be sure to share your impressions of the gooseberry sauce and give tips if you cook it differently.

In contact with

Gooseberry is a berry that contains a lot of important vitamins and minerals.

Probably everyone, at least once in his life, has tried the jam that is made from this berry.

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

There are several different recipes that will suit many gourmets. This sauce goes well with grilled meat.

The gooseberry with garlic is called “Fake. As many have already understood, his recipe will include gooseberries and garlic, but there are many recipes, and each has additional products.

Gooseberries with garlic: recipes

Gooseberry sauce with garlic.

To make such a sauce you need:

1) One kilogram of gooseberries (it is better that it is still unripe);
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 must be sorted out, the bad berries must be thrown away, and the stalks must be removed from the rest and the berries must be washed well.

First you need to twist it through a meat grinder, then take the garlic, and also pass it through a meat grinder, you need to do the same with herbs. 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 that, mix the mixture again and put the mixture in small jars.

Cover each jar with baking paper and refrigerate the chamber for about forty days.

Fake gooseberry adjika

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

1) Gooseberries (always 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 pieces;
5) Add salt;
6) Vegetable oil, about 3 large spoons;
7) Parsley and mint.

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

Next, you need to take the bell pepper, it needs to be cleaned of the stalk and seeds. You also need to do with chili peppers. These foods should be cut into about eight pieces. After that, you need to take the garlic. It needs to be peeled. Next, you need to take the basil and parsley, rinse it and let it dry.

As soon as the ingredients are prepared from you need to put in a blender and grind until puree. Next, you need to add vegetable oil, a little salt and sugar, then add herbs. If the product is brought to taste, then it must be poured into small jars, closed and placed 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 prepare, but the taste is amazing.

Gooseberries with garlic go well with meat and fish dishes. It is best if these products are fried.

What you can not find in modern cooking, moreover, at home. It has quite become an ordinary carrot jam, as well as gooseberry sauce for the winter no longer surprises anyone. Recipes for various delicious sauces, for example, tkemali or with garlic, are becoming very popular among lovers of original dishes. No, why are they original, already mundane, tasty and healthy.

How to make gooseberry sauce for the winter

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

Sometimes a recipe requires an unripe gooseberry, like tkemali sauce. Yes, it is not at all necessary to cook it from plums of the same name variety, here they do not grow with us, but we love the sauce. The gooseberry is doing quite well with the replacement.

Some sauces are cooked without heat treatment, some with minimal. Although most of the usefulness is preserved in this way, you only have to store such blanks in the refrigerator.

Gooseberry sauce - recipes for the winter

Sweet and sour sauce for gooseberry meat

For this recipe, you can take half of the ripe berries and half of the greenish ones, then the taste will be very reminiscent of 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 horseradish leaf
• Three tablespoons of water
• A teaspoon of salt
• A third teaspoon of sugar

How we will prepare 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 all the washed, clean gooseberries into a saucepan, pour some water there and extinguish them for ten minutes. Then wipe it off quickly and easily.

Return the resulting berry mass back to the saucepan, it is good if it is low and wide so that 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 boiling down to wash all the greens, peel the garlic, take out the seeds from the pepper. We dry everything and grind it into a puree with a blender.

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

Adjika from gooseberry

It's quite a adjika, spicy, fragrant, leaves with a barbecue, just have time, add. At first, mine were shocked that I began to make adjika from gooseberries, they thought that my mother had completely started with her blanks. But now every year they are asked to make such a sauce, and even gooseberries are harvested themselves.

We all need:

• Kilo of green berries
• 3 heads of garlic, if a lot for you, take two
• One bitter pepper, small pod or half chili
• One Bulgarian 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 gooseberry adjika:

Adjika is made from gooseberry berries very simply. The berries need to be washed and the tails should be cut off from them, in this recipe we will not wipe through a sieve. After washing, I sprinkle the gooseberries and herbs on a towel to dry everything.

The pepper, both bitter and sweet, are also mine, and I clean the seeds, cut them into pieces. I grind it along with berries and all seasonings, as well as herbs. If you add salt to everything in a blender and add oil, the salt will quickly disperse and the sauce will turn out to be homogeneous, you just have to put it in jars. But keep such adjika only in the refrigerator.

Gooseberry tkemali sauce

We will need to take for the sauce:

• Kilo of gooseberry, green
• A couple of heads of garlic
• One bitter pod of pepper
• A bunch of cilantro, parsley and dill, basil to taste
• Salt to taste

How to make tkemali sauce:

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

Greens and peppers are also washed and, if desired, either finely chop or grind. Peel and chop the garlic with a knife. We put everything together and set to cook for ten minutes. This will be enough for the sauce. Then we put it in jars and close the lids.

For a long time, gooseberries have been one of the most popular berries in Russia. 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 just once, you can no longer deny yourself the pleasure of enjoying it at least once more.

Gooseberry with garlic - delicious, original, aromatic!

Recipes

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

Cooking seasoning for meat and fish

Prepare ingredients:

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

Cooking process.

1. We free the garlic from the husk, the berries from the stalks and sepals, rinse the products in running water.
2. We pass the fruits and vegetables 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 gooseberry berries. If they do not bother you, then the mass through a sieve can not be wiped.

3. We introduce honey, if necessary, then add sugar and salt to taste.
4. Stir the seasoning thoroughly and lay it out in glass or plastic containers.
5. Store in the main compartment of the refrigerator.

Recipe from Larisa Rubalskaya

Next on the list is Rubalskaya's gooseberry and garlic recipe.
Prepare ingredients:

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

Cooking process.

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

Marinate

Prepare ingredients:

• 300 g fresh gooseberries;
• 60-70 g of peeled garlic cloves;
• 30-35 peas of black pepper;
• 1 allspice pea;
• 1 currant leaf;
• 1 carnation 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 them under running water and remove the stalks.
2. Put berries and garlic into clean jars with a capacity of 0.5 liters each.

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

3. Put currant leaves, cloves, pepper in each jar.
4. Boil the marinade: pour water into a saucepan, add salt, sugar and bring everything to a boil, pour in vinegar. Filter the marinade and pour the contents of the jars with it.
5. Close the lids and sterilize for about 55-57 minutes.

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

Spicy marinade appetizer

Prepare 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. We sort the gooseberries, clean them, rinse them under running water and put them in a colander.
2. We put cherry and horseradish leaves on the bottom of a liter jar, add mint, dill, chili and garlic.

   Important! These additional ingredients should not exceed 5% of the volume of a liter can!

3. We put the gooseberries.
4. Boil water in a saucepan and fill the contents of the jar with it.
5. After five minutes, we drain the liquid, repeat the procedure again.
6. We prepare the marinade separately: bring a liter of water to a boil in a saucepan, 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 may seem that these ingredients cannot be combined, but in reality, very tasty dishes are obtained. Pair gooseberries with garlic and add new flavors to your daily and holiday menus. Be healthy!

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

Gooseberry sauce for meat 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 PP, A and B. Thanks to the impressive amount of ascorbic acid, the walls of blood vessels are strengthened and procollagen is formed, which is necessary for the full functioning of the musculoskeletal system and the health of the skin. Gooseberry consumption reduces the risk of iron deficiency anemia in pregnant women and helps to strengthen the immune system.

Gooseberry sauce for the winter: recipes

Before making the gooseberry sauce, you must thoroughly rinse the berries, dry them and separate the remnants of the tails and stalks from them. Sugar, if desired, can be replaced with natural bee honey. It is recommended to store the finished product in a refrigerator or a cool place out of reach of sunlight. Red gooseberry sauce will be appreciated by those with a sweet tooth, however, most recipes use unripe berries with a sour flavor.

Green gooseberry sauce

The recipe for green gooseberry sauce is incredibly simple and requires only a meat grinder or blender and the following ingredients:

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

The components are thoroughly crushed 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 making the sauce, then it is rolled up in a glass container and placed in the refrigerator. Additional ingredients are tarragon and tarragon.

Sweet and sour gooseberry sauce with wine

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

1. First, you need to select good gooseberry berries without defects, rinse them under running water and dry, carefully spreading 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 grinding them with preliminary cleaning of seeds.
3. For 1 kg of processed gooseberries add: 1.5-2 heads of garlic, 1 tbsp. l. salt, a similar amount of sugar, hot peppers (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.

Chop the garlic in a meat grinder along with sour berries, and then place the resulting mass in 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 preparing the sauce, add 200 ml of any table wine. In order to roll it up for the winter, you will need sterile jars. The twists are stored in the refrigerator, cellar or pantry.

Note!Aluminum containers are not suitable for making sweet and sour gooseberry sauce, as this metal releases a number of harmful substances during the heating process. For such tasks, it is preferable to use an enamelled container.

Gooseberry sauce with garlic

Spicy gooseberry sauce with garlic is served with meat, fish and vegetable dishes. It is an excellent alternative to adjika or ketchup. To prepare it, you will need the following ingredients:

• 1 kg of unripe gooseberries;
• 2 tsp salt;
• 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 enamel container, add sugar and cook until the berries let juice out. Then finely chopped chili pepper and garlic, grated until smooth, are added to the resulting mass. The mixture is boiled until a thick consistency is obtained, after which it is ground again using a blender. When the sauce has cooled down, it must be refrigerated or rolled up in sterile glass jars for the winter.

Advice! Making gooseberry garlic sauce for the winter doesn’t have to waste precious warm days. You can simply freeze the berries picked shortly before ripening.

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

Tkemali gooseberry sauce

The classic version of the Georgian sauce is made from cherry plum (plum spread) with the addition of swamp mint, garlic, spices and herbs. If there were no sour plums at hand, and the garden plot is full of green gooseberries, it can be used to cook Tkemali. This will require:

1. Rinse and dry 500 g of berries, previously peeled from stems 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 of hops-suneli, 2.5 tsp. salt, a pinch of coriander and 3 tbsp. l. Sahara.

Add 15 ml of apple cider or wine vinegar, 1/2 tsp into the resulting puree. 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 it is difficult to find ombalo or marsh mint outside Georgia, the ingredient can be replaced with thyme or lemon balm.

There is also a recipe for making Tkemali from red gooseberries for sweet lovers using adjika purchased in a store and a high sugar content (350-400 g per liter).

Adjika from gooseberry

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

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

The ingredients are ground in a meat grinder, after which 50 ml of olive oil and a bunch of chopped fresh celery or basil are added to the resulting mixture. It remains to mix everything thoroughly and distribute the sauce over sterile jars, closing them with lids and placing them in the 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! Only green, unripe berries are suitable for preparing adjika, since in the case of using 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 gooseberries, washed and peeled from sticks and seeds, are 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 an enamel or glass sterile container and covered with parchment paper. It remains to transfer the sauce to the refrigerator, where it will retain its beneficial 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 mixing it thoroughly in order 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 sauce for meat for the winter is a fragrant addition that will decorate any table and emphasize the taste of barbecue, steak, fried fish and many other dishes. It is worth preparing the sauce for the winter in order to support your own body with vitamins, minerals and antioxidants during the cold season.