Redcurrant sauce for meat: recipe. Redcurrant sauce recipe with photo Prepare blackcurrant sauce

Redcurrant is a very tasty and healthy berry. From it you can not only cook the usual jam or make compotes, but also use it for completely different purposes.

Redcurrant sauce for meat is an ideal dressing for beef, poultry, pork, lamb, veal and more. Making it is pretty easy and simple. Moreover, you can prepare such a sauce not only for momentary use, but also for harvesting for the winter.

Step by step recipe for meat

Few people know, but there are a great many ways to prepare such a dressing. To implement a simple recipe, we need:

• freshly picked red currant - about 2 kg;
• red onion - 1 pc.;
• red wine vinegar - 1/3 cup;
• light sugar - 1 large spoon;
• garlic clove - 1 clove;
• olive oil - use at discretion;
• salt - ½ teaspoon (add to taste).

Preparing the Ingredients

How should redcurrant sauce be made? The recipe for this dressing recommends using a large head of red onion. It is finely chopped along with garlic cloves, and then spread in a pan and lightly fried in olive oil.

In the process of cooking vegetables, they must be pressed several times with a spatula to the bottom of the pan. As a result of this exposure, onion and garlic will give their juice, making the sauce more aromatic and tasty. By the way, these components should be stirred regularly so that they do not burn.

After the vegetables are processed, you can safely proceed to the preparation of the berries. Red currants are well cleaned and washed. Then it is transferred to the blender bowl and crushed to a mushy mass. Some cooks additionally pass this product through a sieve. In this case, the currant sauce will turn out to be more uniform and tender.

Dressing preparation process

To make red currant sauce with garlic and onions, berry gruel is added to the fried vegetables and mixed well. After salting the ingredients and flavoring with granulated sugar, they are left to languish over low heat for several minutes. In the process of this processing, the sauce can be covered with a lid.

At the very end of cooking, red wine vinegar is added to the products, and then it is mixed well and simmered until it thickens.

How to serve for dinner?

Redcurrant sauce for meat is served only chilled. Therefore, after heat treatment, the berries and all other ingredients are removed from the stove and left at room temperature for several hours. When the dressing has cooled, it is laid out in a small jar and sent to the refrigerator.

After a while, currant sauce is poured over the entire meat dish and presented to the table along with a slice of bread. This dinner looks rather unusual. One gets the impression that on a plate of meat with jam. However, the taste of this redcurrant sauce is far from sweet. It has a pleasant sourness and garlic aroma.

We make from red currant

To get a spicy dressing for meat, you should use hot and fragrant spices. However, in the process of preparing such a sauce, you need to know the measure. Otherwise, you will get a very spicy dish that will be impossible to eat.

So what products do we need to make a spicy redcurrant sauce for meat? To implement such a simple and affordable recipe, you need to prepare:

• freshly picked red currants - about 2 cups;
• fresh green onions - a few feathers;
• balsamic vinegar - 1/3 cup;
• sugar - 1 large spoon;
• sweet paprika, allspice, fresh basil, sea salt, chili pepper and other spicy spices - apply to taste;
• butter - about 50 g;
• cream - 50 ml;
• potato starch - 1 dessert spoon.

We process the ingredients

Before making a spicy redcurrant sauce for meat, freshly picked berries are cleaned of debris (twigs and other things), and then put in a colander and washed well. After that, it is dried and strongly shaken off. As for fresh onions, they are washed and finely chopped with a sharp knife.

Making sauce

To prepare currant dressing, the berries are laid out in a saucepan and put on the stove. After adding a little balsamic vinegar to the dishes, the product is stewed for several minutes, and then crushed with a large spoon. After that, butter and fresh green onions are added to the berries. After mixing the components, they are stewed in their own juice for several minutes.

As soon as all the currants are boiled, sugar, sweet paprika, allspice, fresh basil, sea salt, hot chili pepper and other spices are added to it. After mixing the components, they are cooked over low heat for about 4-5 minutes.

At the very end, heavy cream is poured into the sauce, and butter is also spread and a little potato starch is added. After that, all the components are mixed again, covered with a lid and simmered under it for about 5 minutes.

How to present to the dinner table?

Having boiled from red currant, it is removed from the stove and cooled. Next, the dressing is laid out in a gravy boat and served at the table along with a piece of any meat. It should be noted that such a dish has a very pleasant spicy taste and slight notes of sourness.

Preparing sauce for the winter

How should I prepare redcurrant sauce for the winter? Recipes for such a dressing may involve the use of completely different products. To make red sauce quickly and tasty, you need to purchase the following ingredients:

• freshly picked red currant - about 2 kg;
• ground cinnamon - 1 large spoon;
• table vinegar (it is desirable to use 6%) - 1/3 cup;
• sugar - 2 cups;
• bay leaf, allspice, cloves, sea salt - apply to taste;
• garlic cloves - 4 cloves.

Cooking method

To prepare currant sauce for the winter, all the juice is squeezed out of a freshly picked berry. You can do this in different ways. Someone uses a special juicer, and someone puts the berry in a thick gauze and squeezes it hard. In any case, from 2 kg of currants you should get about 4-5 glasses of juice. It is poured into a small saucepan, and then table vinegar, granulated sugar, all prepared spices and ground cinnamon are immediately added.

All ingredients are thoroughly mixed and put on a small fire. Having brought the base for the sauce to a boil, the temperature is slightly reduced, and the berries continue to cook for about 20-40 minutes. The preparation time for such a dressing depends on what consistency you need the sauce. Someone likes more liquid, and someone - thick.

By the way, after boiling the berries, it is necessary to remove all the resulting foam from it.

As soon as the currant sauce thickens, it is removed from the stove. After thoroughly washing and sterilizing small glass jars, one grated garlic clove is laid out in them, and then hot dressing is poured in.

Having filled all the containers, they are covered with lids and placed in a wide pan, on the bottom of which a towel is laid. Pouring a little water into a large bowl (up to the shoulders of the cans), it is slowly brought to a boil. In this form, currant sauce is sterilized for about 20 minutes. At the end, it is finally rolled up and turned upside down.

When and how to use?

After the jars of currant sauce have cooled completely, they are put away in the pantry or under the floor. It is advisable to use such a dressing along with a meat product only after 2-3 weeks of aging.

The sauce is used cold. It is applied to boiled or fried meat and consumed with a slice of bread.

Summing up

Your attention was presented to several simple and affordable ways of how to quickly and tasty cook currant sauce at home. Depending on the purpose, such a dressing is done either with or without table vinegar. The first option is ideal for winter harvesting. You can store sauce rolled up for the winter for up to four months.

Recently, unsweetened and prepared on the basis of fruits or berries have been especially popular. Among them are preparations from cranberries, red currants, lingonberries, gooseberries, as well as viburnum and many more and many others. Each of them finds its loyal admirers who refuse other sauces in favor of it.

The proposed recipes will especially delight admirers of blackcurrant, since we will prepare the sauce from it.

Blackcurrant sauce for meat - recipe

Ingredients:

• blackcurrant (fresh or frozen) - 190 g;
• peasant butter - 45 g;
• purified water - 95 ml;
• dry red wine - 95 ml;
• granulated sugar - 20 g;
• rock salt - 1 pinch;
• ground black pepper - 1 pinch;
• dried mint - 1 teaspoon.

Cooking

Put the butter in a saucepan, let it melt, then put the granulated sugar and pre-washed currant berries. Pour in purified water and dry red wine, and after boiling with frequent stirring, let the mixture go for five minutes. Now add mint, pepper and a little salt, keep the sauce on fire for another ten seconds, and then remove it from the stove and when the mass has cooled down a bit, we interrupt it with a blender.

We grind the base of the currant sauce through a strainer and let it cool completely and thicken.

Spicy blackcurrant sauce for the winter

Ingredients:

• black currant - 490 g;
• large pod of hot pepper - ½ pc.;
• purified water - 295 ml;
• ground sweet paprika - 10 g;
• granulated sugar - 110 g;
• rock salt - to taste;
• ground coriander - 10 g;
• allspice (peas) - 10 g.

Cooking

Currants for making the sauce must certainly be the most ripe. We sort out the berries, wash them thoroughly and, if necessary, cut off the existing stalks.

Fill the prepared blackcurrant with water and put on the stove. After a full boil, we throw allspice peas into the container. We cook the contents of the vessel for fifteen minutes, and then let it cool slightly and grind through a strainer, separating the skins, seeds and peppercorns.

Add granulated sugar to the resulting currant puree, lay the peeled and finely chopped hot pepper pod, add ground coriander and sweet paprika. We place the mass on fire and boil for fifteen minutes.

After the lapse of time, we pour the blank into dry and sterile vessels, seal it hermetically, let it cool and move it to storage to other blanks.

Sweet and sour blackcurrant sauce - recipe with tomatoes and garlic

Ingredients:

• blackcurrant (fresh or frozen) - 210 g;
• red semi-dry wine - 160 ml;
• - 55 ml;
• garlic cloves - 3 pcs.;
• ripe tomatoes - 200 g;
• granulated sugar - 30 g;
• black and red hot pepper - to taste.

Cooking

To prepare the sauce, we initially need two saucepans or ladles right away. In one of them we spread the sorted and washed currant berries and pour in red semi-dry wine, and in the other washed and cut into pieces tomatoes. Let the contents of both vessels boil and boil with occasional stirring for fifteen minutes. After that, we grind both currants and tomatoes through a strainer, combine both purees in one saucepan, let it boil and boil a little more until the desired texture.

At the end of cooking, add peeled and grated garlic cloves, throw in ground black and hot peppers, add granulated sugar, pour in soy sauce, heat the mixture for another minute and remove from the stove. After the sauce has cooled and infused, you can use it to complement your favorite dishes.

Sweet and sour currant sauce is not only a delicious addition to meat dishes, but also an effective tool for improving digestion. Even an inexperienced culinary specialist will cope with its preparation, and the taste will invariably please with piquancy and sophistication.

Peculiarities

Currant has a rich vitamin and mineral composition. It contains large amounts of vitamins C - it is more in black berry, A (the content in red currant is superior to other varieties), as well as E, D, B.

Among the vital minerals found in the berry, it is worth noting potassium (in terms of its amount, the currant even “overtakes” the banana), magnesium, phosphorus, as well as zinc, copper and others. The sour taste of berries is due to the presence of ascorbic acid and organic acids in the composition. Bright color - anthocyanins, and a strong blackcurrant aroma - essential oils.

Finally, both types of berries contain pectin, dietary fiber, and phytoncides.

Traditionally, jams, jams, compotes are prepared from currants - in a word, sweet drinks and desserts. However, the sweet and sour taste of berries perfectly complements the taste of meat, relieves it of dryness.

The acids, dietary fiber and pectins present in the dish facilitate the process of digestion of rather heavy food - meat. The secretion of the stomach improves, intestinal peristalsis accelerates metabolism and lipid metabolism, which allows you to get rid of unpleasant symptoms that often appear after a heavy feast and heavy food. In a word, currant sauce is a tasty and digestion-friendly meat supplement. It can be served fresh or rolled up in jars for the winter.

The culinary feature of the currant is that it does not tolerate prolonged heat treatment. The less you keep the sauce for meat from these berries on fire, the more tender and healthy it will remain.

The sauce is moderately thick due to the content of pectins, so additional thickeners in the form of flour and, especially, gelatin are not required. For a better manifestation of gelling properties, sugar is added to the berry (it also helps to regulate acidity), and salt is added to fully reveal the tastes of all ingredients.

Preparation

Both fresh and frozen berries are suitable for making the sauce. The degree of its maturity is very important, since the sauce is too sour from unripe currants. Overripe (berries hanging on bushes from 2 weeks) are prone to fermentation, and also lose most of their useful components. If the currant is grown by hand, then the optimal time for its collection is immediately after darkening or redness and the next week.

Do not use rotten or cracked berries in the sauce. Despite the fact that they will be frayed, damage to the skin means the presence of pathogenic flora inside the berry.

The berries are usually plucked and frozen on the brushes, however, before preparing the sauce, all sticks, stalks, leaves should be cut off, and the berries should be washed well.

Fresh black berries can be cooked up to 3 days after picking by storing them in the refrigerator. If the currant sauce is prepared from red berries, then it is better to do it immediately after picking, since there are bacteria on its surface that cause fermentation. The longer the berry remains unprocessed, especially when it is warm, the more bacteria multiply.

In addition to preparing currants, you need to choose the right dishes. Due to the high acidity, currants should be cooked in an enamel pot to avoid acidification of the sauce. It is convenient to use a saucepan for this - its thick bottom and walls do not allow the sauce to burn. Rubbing and mixing the dish should not be metal, but wooden appliances.

This meat sauce is made from red currants. The berry is combined with aromatic seasoning, which gives it a special richness and delicious aroma. An important point - this recipe uses dried dill. It cannot be replaced with a fresh one. The spiciness can be adjusted by the amount of red pepper in the composition, but it is not recommended to completely exclude it from the recipe - the dish will lose a lot.

Sauce "Aromatic" from red currant:

• 2 kg of red currant;
• 1 glass of granulated sugar and boiled water;
• 2 tablespoons finely chopped dried dill;
• 3-4 heads of garlic;
• 2 teaspoons ground coriander;
• 1 teaspoon hot pepper and salt.

Berries prepared (peeled, washed) in advance are poured with water and boiled for about 10 minutes until the juice begins to appear. After that, the composition is slightly cooled and rubbed through a sieve. It should be so small that only the juice and pulp without stones and skins pass.

After that, the sauce is boiled over very low heat for about 30-40 minutes with the addition of sugar. Gradually, it will begin to thicken, 5-10 minutes before the sauce is removed from the heat, salt. Do not allow the dish to boil, otherwise it may not thicken.

Add the rest of the seasonings, crushed garlic to the mixture and put it on the stove to simmer for another 5-7 minutes.

If the previous sauce is suitable both for fresh consumption and for canning (acids and sugar act as a preservative), then the dish according to the following recipe is best eaten fresh. It contains mint, which has a rather pronounced bright taste, so it is better to adjust the amount yourself. The sauce should not turn into mint, that is, the currant flavor should still dominate.

Summer sauce for redcurrant meat:

• a glass of red currant;
• 1 onion;
• a bunch of mint (preferably fresh, but dried is also suitable);
• 5 peas of black pepper and cloves stars;
• 2-3 tablespoons of sugar;
• a tablespoon of butter.

In a frying pan, melt the butter by adding a little (about 50 ml) of water to it, then add sugar. Constantly stirring the mixture, you need to ensure that the sugar is completely dissolved in the liquid.

As soon as this happens, washed berries and spices should be sent to the pan. Wait until the composition begins to bubble, then cover with a lid and leave to stew. The fire at this time should be quite strong. Berries should start to burst and release juice.

At this time, add chopped onion to the dish. You can use universal yellow or more delicate white. But it is better to refuse the use of red in this sauce. When the onion becomes transparent, the sauce is removed from the heat and left under the lid for another quarter of an hour. Then it is served or pre-purified with a blender.

Berries go well not only with herbs and spices, but also with some vegetables. For example, the tandem of blackcurrant and tomatoes in the dish according to the following recipe surprises with the harmony of taste and rich color.

For its preparation, tomato paste is used. It is better to take home-made, in extreme cases, boil fresh tomatoes, peel them and puree them, add salt and your favorite spices, then simmer for another 10 minutes on the fire.

Blackcurrant and Tomato Paste Sauce:

• 250 g of blackcurrant;
• 150 g of tomato paste;
• a bunch of cilantro or parsley;
• 2-3 cloves of garlic;
• salt, pepper, ground coriander.

The cooking process is extremely simple. You need to grind and beat all the ingredients with a blender. You need to start with greens and garlic, then introduce berries. When the mixture becomes homogeneous, add pasta, salt, spices, then whisk again with a blender. Refrigerate the sauce for an hour before serving.

The following dish is meant to be stored for a long time. If you try it right away, it will not have the most pleasant taste. This is due to the fact that the ingredients do not have time to soak into each other, and the taste of each of them will feel overly sharp.

But it is worth opening a jar of such a sauce after a couple of weeks to make sure of its sophistication and harmony. Due to the presence of vinegar, the composition is stored for 10-12 months in the cellar or refrigerator.

canned sauce:

• 2 kg of red currant;
• 1 glass of table vinegar (9%);
• 1 kg of sugar;
• 1 teaspoon of black ground and allspice;
• half a teaspoon of ground cinnamon;
• 1.5 teaspoons of ground cloves;
• a pinch of salt (for a stronger flavor of the sauce).

Berries need to be rubbed through a sieve to obtain a homogeneous slurry without seeds and skins. Heat the resulting composition on fire, add sugar and wait for it to dissolve completely. After that, add all the other ingredients, then, stirring constantly, simmer the sauce over a fire for about an hour. It is important not to let it boil.

Turn off the dish and immediately pour in the vinegar, mix everything thoroughly and roll it into jars hot.

Black currant, unlike red currant, has less acidity and is more neutral in taste. That is why blackcurrant is more suitable for making hot sauce. This savory addition goes best with pork.

Spicy sauce:

• 500 g of blackcurrant;
• glass of water;
• 100 g of sugar;
• a pod of hot chili pepper;
• a teaspoon of sweet paprika and ground coriander;
• ground black pepper and salt to taste.

Pour currants with water and simmer until soft, then grind through a sieve. Return the resulting juice and puree to the fire, add sugar and boil until it is completely dissolved. Remove the chili from the film and seeds, finely chop, add to the sauce, add spices and cook for another 5-7 minutes.

The sauce can be additionally whipped with a blender to chop the pepper. Although a slight heterogeneity of ingredients brings new flavor notes to the dish, adding piquancy to it.

As already mentioned, most sauces can be served immediately after cooking, or rolled up in jars for the winter. In the latter case, be sure to boil the dish well and for a long time, introduce a sufficient amount of sugar and vinegar, which are preservatives, into its composition.

If the dish is served immediately after cooking or involves storage in the refrigerator for no more than a week, then the amount of vinegar can be reduced or replaced with apple or wine vinegar. This will make the sauce more tender.

If the sauce is immediately served at the table, it must first be cooled. During preservation, the dish is laid out hot in jars. The latter must be sterilized.

At the last stage of canning, the dish does not need to be turned over, since contact of the sour sauce with metal can also lead to oxidation of the dish.

Store the sauce in the refrigerator or cellar. It is convenient to use small containers for this to eat the sauce in 1-2 times. If you're undercooking the sauce to retain more vitamin C, it's good to know that exposure to air also destroys it.

This means that the cooked dish must be immediately sealed (roll up with a lid or use a resealable container when cooling).

The dish is usually served in a special dish - a gravy boat, which is placed on the table. Each person pours a dish at his discretion to the meat. You can also serve it in smaller portioned gravy boats, then the dishes are placed for each guest. The hostess pours the sauce into portioned gravy boats, and a large common gravy boat is placed on the table so that you can add sauce from it to portioned dishes.

Finally, if the meat is served on a large tray (for example, a baked and sliced ​​piece), you can immediately pour sauce over it. The best decoration will be rosemary, mint or thyme leaves, as well as currant tassels.

Currant sauce can also be used as a marinade composition. It is enough to rub the meat with it (usually a glass of sauce is taken for 1-1.5 kg of meat) and left for several hours, and preferably overnight.

The longer the meat is marinated, the more tender and juicy it will turn out.

For information on how to cook redcurrant sauce for meat, see the following video.

Currant has all the necessary qualities to turn into a thick savory sauce. Pureed berries will create a homogeneous structure, you do not have to add any thickeners. Salt is not put in spicy berry sauces, they should be sweet and sour. It is only necessary to choose the right proportions of sugar so as not to "kill", but to balance the natural acid of the berries. Currant sauce has a certain "specialization": it is suitable for baked and fried meat. It makes for an amazing combination of flavors. Fish and vegetable dishes are not served with this sauce; they require other berry compositions. But the sauce can be spread on white bread and dried croutons, some guests are so addicted to emptying the gravy boat that they forget about the main course of the dinner. In this recipe, we will prepare a hot blackcurrant sauce for the winter, it can be stored until next summer, and it is served with a variety of meat dishes.

TIME: 60 min.

Easy

Servings: 10

Ingredients

• currant - 500 g,
• sugar - 5 tablespoons,
• water - 300 ml,
• hot pepper - 1/2 pc.,
• paprika - 1 tsp,
• ground coriander - 1 tsp,
• sweet pea pepper - 1 tsp

Cooking

Currants make the most delicious berry sauce, you just need to take your time, let the berries ripen completely. Unripe berries are covered with dark skin, but remain too sour. And excess sugar is undesirable for hot sauces.
Currants are washed, “tails” are torn off on both sides.


The berries are put in a saucepan, poured with water, peas of allspice are added.


Currants are boiled for 15 minutes, then rubbed through a sieve. Discard allspice.

Sugar is added to currant puree.


Hot pepper is cut into small cubes, thrown into the currant mass. Add paprika and coriander.


The sauce is boiled for 15 minutes, it will become spicy and thick.
They take a dry sterilized jar, fill it with hot currant sauce, screw on a sterile metal lid. You do not need to turn the jar over, it cools down in its usual position. The finished sauce can be stored under the same conditions as all other winter preparations.


Sauce can replace ketchup in sausage or meat pizza. Spicy currant seasoning can be poured over pancakes stuffed with meat and mushrooms.

Berry sauces with their wonderful taste and aroma perfectly complement meat dishes. I propose to cook delicious blackcurrant meat sauce. This sauce pleasantly combines light sweetness, piquant sourness and wonderful berry flavor. During the cooking process, absolutely all vitamins are preserved in it, since this sauce is made without cooking. I like to serve this sauce not only with meat, but also with cheese or warm homemade bread. I recommend to try!

Ingredients

To prepare the blackcurrant sauce for meat, you will need:
blackcurrant - 250-300 g;
garlic - 1 clove;
salt - to taste (I added 0.5 tsp);
sugar - 1.5-2 tsp;
seasoning for barbecue - 1 tsp;
parsley - 7 branches;
purple basil - 5 sprigs.

Cooking steps

To prepare the sauce, I needed these ingredients. Rinse the blackcurrant, put it in a colander so that the water is glass. Peel the garlic from the peel, rinse the greens.

Blend the blackcurrants, garlic, parsley, basil, salt, sugar and kebab seasoning with an immersion blender until smooth.

Since the berries are juicy, it is better to grind them in a tall glass or a liter jar.

Very tasty, fragrant blackcurrant sauce is ready. It comes out of medium thickness. The sauce can be served immediately. It can be stored in the refrigerator in a closed container for no more than 3 days.

Just a couple of minutes and you have a delicious and healthy blackcurrant sauce for meat.