For more than a decade, cutlets and chops have been eaten along with ketchup, mayonnaise, mustard or adjika. But sometimes you want something new. If you want to diversify your menu, start with the sauce. Prepared not from tomatoes, but from gooseberries, it will make the most familiar meat dish unusual and very tasty. Let's look at three interesting recipes.

Gooseberry preparation

Sauces are quick and easy to prepare. The most difficult and tedious process is the preparation of the berries. The required amount of gooseberries must be collected from the bushes or bought. Then each berry must be cleaned of tails, twigs and leaves.

Peeled berries should be rinsed well with cold water and dried. For all three recipes, gooseberries are prepared the same way.

Did you know? If you eat 100-120 g of these berries daily, then in 2-3 months you can significantly lower the level of cholesterol in the blood..

Recipe 1

This recipe is made with green and very sour gooseberries. The cooking method is very simple.

Kitchen utensils and appliances

For green sauce, you need the following tools:

• container for stirring the sauce (saucepan or bowl);
• meat grinder;
• sterilized glass jars (half-liter can be used);
• sterilized plastic jar lids.

Foods needed to make green meat gravy:

• 700 g green gooseberries with a very sour astringent taste;
• 300 g garlic, peeled and washed;
• 50 g fresh dill;
• 50 g fresh cilantro or parsley;
• sugar to taste.

Did you know? The French were the first to add gooseberries to soups and sauces back in the 16th century..

Step by step recipe

Recipe 2

This sweet and sour gooseberry dressing is prepared in a slow cooker. It can be served with meat and fish.

Kitchen utensils and appliances

This sauce assumes the presence of:

• multicooker;
• devices for a multicooker: shovels and spoons;
• containers for serving dishes on the table (saucers).

A lot of ingredients are needed to make the meat gravy tasty:

• gooseberry (1 kg);
• onions (400 g);
• bulgarian pepper (1 pc.);
• garlic (1 clove);
• vegetable oil (2 tablespoons);
• water (40 ml);
• sugar (150 g);
• ground ginger (half a teaspoon) or any other spices to taste;
• vinegar 6% (2 tablespoons);
• salt to taste;
• cognac (1 tbsp. spoon).

Step by step recipe

1. Chop the onion, pepper and garlic.
2. We send all products and spices to the multicooker.
3. We select the "jam" mode, set the timer for 30 minutes.
4. If desired, interrupt the sauce with a blender.
5. Add greens to the finished dish, pour it into a sauce bowl and serve.

Recipe 3

This is a variant of tkemali sauce. Classic Georgian tkemali is made from very sour plums of the same name. We will cook it from gooseberries, and it will be no less tasty.

Kitchen utensils and appliances

• Saucepan for berry puree.
• Fine strainer or colander.
• A saucepan.
• Blender.
• Spatula, spoon.
• Glass jar for storage.

• Gooseberry puree (0.5 l).
• Mint, marjoram, cilantro (leaves and flowers).
• Hot peppers to taste.
• Garlic (3 cloves).
• Sugar (1 tsp).

Important! The longer the berries are on the fire, the less nutrients will remain in them..

Step by step recipe

1. We make mashed potatoes. Pour the berries into a saucepan, pour water so that it covers the bottom. Bring to a boil and cook covered for 30-40 minutes. Grind the finished mass through a sieve or colander.
2. Pour leaves and flowers, pepper and garlic into a saucepan with mashed potatoes.
3. Using a blender, bring the mixture to a homogeneous consistency.
4. We put on fire and bring to a boil.
5. Add sugar, stir, remove from heat.
6. Pour the finished tkemali into a jar for storage or into a sauce bowl for serving.

What else can be added

As you can see from these recipes, gooseberry sauce will acquire new flavoring colors if, in addition to the main ingredients (berries and garlic), additional components are added to it:

• spices ( , );
• vegetables (, and

Gooseberries are a wonderful, tasty and healthy berry, we are used to eating it fresh, cooking compotes, jelly, jams, preserves from it ... But let's try to cook a spicy gooseberry seasoning with garlic for the winter (and not only for the winter). An amazing combination, I agree! But it turns out, contrary to expectations, very tasty!

So, follow me, curious hostesses! Gooseberries, garlic and dill are all we need. Also, salt and sugar, which we add to taste, since gooseberries come in different sweetness.

Peel the garlic, rinse and chop the dill.

Wash the gooseberries, remove the stalks.

Put the gooseberries, garlic and dill in a blender. Let's scroll for 1-2 minutes.

Salt a little and add 0.5 tsp. Sahara.

We will also punch the mixture for half a minute with a blender, try it. I added another 1 tsp. Sahara. It all depends on the sweetness of the gooseberry and your preference.

Let's scroll through everything again, literally a minute, so that all tastes are mixed. Here's a seasoning we got.

Fragrant, tasty, spicy gooseberry and garlic seasoning will delight you with its taste, color, and aroma! I could not resist and tried at first just with bread ...

And then with meat))) The excellent taste of gooseberry and garlic seasoning goes well with meat. Give it a try!

Place the seasoning in clean (sterilized) small jars.

For storage, cover the jars with baking paper, tie and store in the refrigerator. In this form, the seasoning is stored for about a month. For long storage, screw the jars with boiled lids.

Enjoy your meal! Cook for health!

Step-by-step recipes for making gooseberry sauce for the winter: classic, simple and tasty, "Tkemali" from gooseberries, with garlic and dill, sweet and sour, with wine and raisins, herbs

Evaluation
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

1 gr.

2 gr.

Carbohydrates

68 kcal

Option 1: The classic recipe for gooseberry sauce for meat for the winter

If you did not suspect that you can make a sauce from gooseberries - believe me, it is simply amazing. It goes perfectly with meat and more. And how many different options exist, and do not count. We propose to consider the most refined and proven recipes for a delicious gooseberry sauce for the winter. Let's start with the classics. By the way, do not forget that only green gooseberries are used for making the sauce.

Ingredients:

• three and a half kg of gooseberries;
• fifty grams of coarse salt;
• one hundred grams of sugar;
• two teaspoons of black pepper hammer;
• two tea lodges hops-suneli;
• head of garlic;
• forty ml of vinegar 9%;
• forty ml of sunflower oil.

Step-by-step recipe for gooseberry sauce for meat for the winter

To begin with, we sort out the gooseberries, rinse and remove the litter and twigs with leaves. Spread out on a kitchen towel or clean cloth, let dry slightly.

Place the gooseberries in a bowl, pour in a glass of cold water and leave overnight.

The next day, put a bowl or pot of gooseberries on fire. Cook over low heat until the berries are soft. This takes about ten minutes.

So, the gooseberries have become very soft, let them cool a little, and then punch them with a hand blender until they are puree.

Put granulated sugar and salt in it, stir with a spoon until dissolved.

Add black pepper and suneli hops. If you want to make the finished sauce spicier, you can add a little red pepper. True, it is not in the classic gooseberry sauce.

Remove the husks from the head of garlic, disassemble it into cloves and peel each one. Pass through a press and add to the sauce.

We put to languish on medium heat. We boil it for about ten minutes, then pour in the vinegar and vegetable oil. Remove from heat and stir.

Divide into sterile jars and cover with lids. Place the jars upside down on the blanket and let cool.

We remove the gooseberry sauce for storage.

Option 2: A quick recipe for gooseberry sauce for meat for the winter

A simple and quick recipe for a delicious sauce that will pleasantly complement meat or a side dish. Minimum ingredients and amazing taste.

Ingredients:

• a kilogram of gooseberries;
• one hundred grams of sugar;
• fifteen grams of salt;
• two cloves of garlic.

How to quickly prepare gooseberry sauce for meat for the winter

Rinse and sort through the gooseberries thoroughly. Pass through a blender.

Combine gooseberry puree with sugar, salt and crushed garlic. You can add your favorite greens if you like. Just chop it very finely with a knife.

Place the gooseberry sauce base on the stove. Heat to a low boil and immediately place in jars.

It is best to use a half liter container.

Place the jars in a large saucepan, cover with water and bring to a boil. We simmer for twenty minutes and carefully take it out - it was sterilization.

Close the lids tightly, place the jars upside down on the floor and cover with a blanket. When the gooseberry sauce has cooled down for the winter, put it in the cellar.

Option 3: Gooseberry sauce for the winter "Tkemali"

Here is a proven delicious recipe for gooseberry Tkemali sauce. A spicy sauce with a rich taste will appeal to lovers of hot spices and dressings.

Ingredients:

• a kilogram of green gooseberries;
• two heads of garlic;
• hot pepper pod;
• a bunch of cilantro, parsley and dill;
• three to four sprigs of basil;
• salt to taste.

Step by step recipe

Remove all tails, litter, sort out and rinse the gooseberries thoroughly. Spread it out on a clean cloth - let it dry.

When the gooseberries are dry, beat them with a hand blender until puree. You can also twist it through a meat grinder, as you like.

Wash green and pepper. You can grind them in a blender and just chop very finely with a knife.

Peel the garlic, cut it finely with a knife. You can also grate it on a fine grater or fold the cloves into a blender bowl and grind. After all, we have a lot of garlic, you get a homogeneous aromatic mass.

Combine everything in one container, put on the stove. Boil for ten minutes after boiling and arrange in sterile small jars.

Close the lids and prepare for long storage by insisting until cool under the covers.

Option 4: Gooseberry sauce for meat for the winter with garlic and dill

Delicious green gooseberry, dill and garlic sauce with sugar. As they say, all ingenious is simple. It would seem that the usual set of ingredients, but what an interesting and piquant taste. Perfect sauce for meat.

Ingredients:

• half kg of gooseberries;
• one hundred grams of garlic;
• hot chili;
• a bunch of dill;
• teahouse of salt lies;
• one hundred and fifty grams of sugar.

How to cook

Sort out the gooseberries. Remove all tails, leaves and the slightest rubbish. Rinse and dry in a convenient way.

We twist the whole gooseberry through a meat grinder or turn it into mashed potatoes with an immersion blender.

Transfer to an enamel pot, add salt and sugar. Put on the stove and turn on low heat, bring to a boil.

At the same time, peel the garlic, pass it through a press or rub it on a fine grater. Wash the dill, cut it into small pieces with a knife.

When the gooseberry sauce boils, add the garlic and dill to it. Simmer over low heat until the thickening we need.

Pour into small jars, roll up the lids and cover with a blanket. When everything cools down, we put it in a closet or pantry.

Option 5: Sweet and sour gooseberry sauce for the winter

This sauce is suitable not only for meat dishes, but also for fish or any side dish. The proportions are calculated so that a pleasant sweet and sour taste is obtained.

Ingredients:

• a kilogram of gooseberries;
• two heads of garlic;
• pod of hot pepper;
• a bunch of dill, basil, celery;
• horseradish leaf;
• one table of sugar lies;
• one table of salt lies.

Step by step recipe

We sort out the berries, rinse and dry. Peel the garlic completely and disassemble it into cloves.

We pass the garlic together with the gooseberries through a meat grinder or put in a common container and puree with an immersion blender.

Transfer to a saucepan, add a couple of tablespoons of water, chopped herbs. Chop hot peppers and put in the same container. Let's not forget about salt and sugar.

Stir and place on medium heat. After the sauce starts to simmer, boil it for about twenty minutes, stirring with a spatula.

Then we immediately lay out on prepared small-volume jars. Close the lids tightly and cover with a blanket.

After cooling, we put it in the cellar.

Option 6: Gooseberry sauce for the winter with wine and raisins

An interesting and spicy sauce that will complement any meat dish. For example, it can be added to homemade boiled pork or served with baked meat.

Ingredients:

• a kilogram of gooseberries;
• head of garlic;
• one table of mustard lies;
• two hundred ml of table wine;
• two hundred ml of water;
• one table of salt beds;
• one hundred and fifty grams of sugar;
• fifty grams of raisins.

How to cook

As usual, we sort and wash the gooseberries. When it dries a little, pass it through a meat grinder and fold it into an enamel pot.

Rinse the raisins and sprinkle with them. Add granulated sugar, specified amount of water. Turn on the stove and bring to a boil.

Cook for fifteen minutes and add very finely chopped garlic, salt and mustard. Cook for another five minutes.

Pour in the wine, stir everything with a spatula and simmer for five minutes.

Immediately distribute into half-liter jars, roll up and let cool under a blanket. Store in a cool and dark place.

Option 7: Winter gooseberry sauce with herbs

Spicy herbs can be used, in principle, any to your taste. The main thing is to observe the proportions so that everything works out as intended. But we take any dark gooseberry.

Ingredients:

• a kilogram of dark gooseberries;
• two hundred grams of garlic;
• two hot peppers;
• one table of salt beds;
• fifty gr hammer of walnuts;
• fifty grams of spicy herbs.

Step by step recipe

Wash and sort the gooseberries and mince them. You can also punch with a hand blender.

We disassemble the garlic into cloves, peel and chop it very finely. You can also pass it through a press or grate it on a fine grater.

Add to the gooseberry.

Chop the hot pepper very finely with a knife, immediately send it to the general container. Add salt and chopped walnuts.

Heat the sauce over low heat. Boil for ten minutes and add dry herbs. We simmer everything, stirring for ten minutes.

Divide the cooked gooseberry sauce into small sterile jars, close the lids tightly.

Wrap something warm and let cool. Store the sauce in a cool place.

What can you 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.

For this type of workpieces, 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.

For this recipe, you can take half ripe berries and half greenish, 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
• Teaspoon of salt
• A third teaspoon of sugar

How will we 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 it is easy and quick to wipe it off.

We 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 mashed potatoes 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 pack ready-made sauce in small sterile jars. After the contents of the jars have cooled, you can lower them into the cellar.

It's quite a adjika, spicy, fragrant, leaves with a kebab, 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 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 out the seeds, cut them into pieces. I grind it together 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 store such adjika only in the refrigerator.

We will need to take for the sauce:

• Kilo of gooseberry, green
• A couple of heads of garlic
• One bitter pepper pod
• 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.

Have you ever tried meat with berry sauce? A fragrant, sweet and sour, spicy gravy will make the taste of roast, kebab or leg of lamb richer and more interesting. It is simply impossible to remain indifferent! Such sauces are prepared from currant, cherry plum and plum, but gooseberry sauce occupies a special place in cooking. They love it for its beautiful color, light aroma and piquant aftertaste with unusual fresh notes.

How to make gooseberry sauce? In fact, nothing is easier. Even a novice hostess can easily cope with the task. So, judge for yourself.

Grind the washed and dried gooseberries with a blender. In half a liter of the resulting puree, add a teaspoon of coriander grains, grated in a mortar, 3 large cloves of garlic, passed through a press, and 1 dessert spoon of vinegar. Salt and pepper the mass to your liking. It's also a good idea to add a small bunch of finely chopped basil. Mix well.

Serve gooseberry sauce to kebabs or any other meat. Eat with great pleasure!

Scroll a pound of gooseberries through a meat grinder along with 200 g of hot red pepper, 50 g of any spicy herbs and 300 g of garlic. Add 50 g of salt and the same amount of crushed walnuts. Mix.

Spicy gooseberry sauce is able to please everyone who loves it hot, perfectly combined with fresh bread and hot dishes.

A kilogram of gooseberries and 200 g of fragrant dill are taken, washed, excess water is dried. Peeled 300 g of garlic.

All components are crushed in a meat grinder, mixed. The sauce is poured into small cans. The necks of the dishes are covered with parchment paper, and the seasoning is sent to the refrigerator for storage.

Advice. For this recipe, prepare a green gooseberry sauce, then it will be amazingly beautiful, as if emerald in appearance.

They say that this gooseberry sauce is from Larisa Rubalskaya herself, and she, as you know, is not only a famous poet, but also a wonderful hostess.

Mix sugar with starch and gently dilute with strained juice, put on low heat, stirring so that there are no lumps. Bring to an active boil. Remove the sauce from the stove, add the prepared whole berries. Taste and add sugar if necessary.

Pour 1 kg of washed gooseberries with a small amount of water, cook until soft and grind through a coarse sieve. Add 1 dessert spoon of coarse salt, 100 ml of apple cider vinegar, a teaspoon of allspice and 1 glass of sugar to the berry puree. Put on fire, boil for 4 minutes. Sweet and sour gooseberry sauce is ready, it remains to arrange it in sterile jars and seal it tightly.

Traditional tkemal sauce is made from a certain variety of plums, but with regular plums it is too sweet. But skilful hostesses found a way out, preparing Tkemali's favorite sauce from garden gooseberries.

• granulated sugar - 2 tablespoons;
• salt - 1 tablespoon;
• cilantro, thyme and dill - in a small bunch;
• garlic - 2 cloves;
• red hot pepper - ½ pod;
• ground coriander - 0.5 teaspoon.

Wash the gooseberries, heat in a saucepan. When softened, rub through a sieve. Throw out the cake. Add salt, granulated sugar and boil for 7 minutes. Add garlic, peppers, herbs in bunches and coriander squeezed through a press. Boil. Pour in vinegar essence at the rate of 0.5 teaspoon per 1 liter of sauce. Remove the herbs and peppers, boil for just a minute and pour into sterile jars, roll up.

It should be borne in mind that red gooseberry tkemal sauce is especially loved by men. Still, it's so delicious!

In 1 kg of red sour gooseberry puree add a small jar of Adjika store seasoning and 600 g of sugar. Stir, boil for 15 minutes, then cool. Add 400 g of minced garlic. Stir and place in jars. Do not sterilize, keep cold. Salt to taste before serving.

As you can see, gooseberry sauce is easy to make using the suggested recipes. In addition, you can immediately cook tender meat with an unusual sauce.

Grate 1 kg of veal or young beef with salt. Make shallow cuts on the surface of the meat with a sharp knife.

Pour 2 tablespoons of melted butter or olive oil into the bottom of the stewpan, lay the meat, spreading 1 cup of gooseberries on top (you can use frozen in winter). Then the stewpan must be placed in a very preheated oven and let the meat brown thoroughly, pouring over the protruding juice from time to time.

After an hour, mix 100 ml of white semi-dry wine with 1 glass of meat broth (you can from cubes) and juice of 1 lemon, pour into a saucepan and simmer for another 20 minutes.

Place the prepared roast on a dish and pour over the sauce remaining in the saucepan. Garnish with fresh gooseberries.

Fill 2/3 cup with gooseberries, add red currants or frozen cranberries to the top. Grind the berries with 1 teaspoon of sugar.

Grate the prepared duck carcass inside and outside with salt and allspice, first fill with berries, and push the slices of sour hard apples into the remaining place. Place the carcass in a deep baking sheet with the back facing down, sprinkle with water.

Bake in the oven until golden brown, often pouring over broth with melted fat. Serve with mashed potatoes or crumbly buckwheat porridge.

In conclusion, we quote the words of the aforementioned Larisa Rubalskaya: "Food is real creativity!" So create fun with our delicious recipes.

Video recipe for a wonderful dish with gooseberry sauce:

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