Redcurrant sauce for meat

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Let's prepare the ingredients. For the sauce you need ripe, whole, but not overripe or fermented red currants. We separate the berries from the tassels, remove debris, leaves, rotten and damaged berries, because they can begin the fermentation process in the finished product. We wash the berries, place them in a colander, and let the water drain completely.

2. STEP 2

   

   Place the berries in a bowl and puree them with a hand masher or blender.

3. STEP 3

   

   Peel the garlic cloves and finely chop them with a knife or pass them through a press. Garlic is an excellent preservative, so there is no need to sterilize this preparation; it will be perfectly stored in the refrigerator or other cool place for quite a long time. If the sauce will be stored in a warm place, then you need to add table vinegar.

4. STEP 4

   

   Transfer the berry puree into a saucepan. Add sugar, salt, dry crushed ginger root powder, finely chopped garlic clove, ground coriander, a few black peppercorns, allspice and bay leaf. According to your taste preferences, you can change the amount of sugar, making the sauce sweeter or more sour.

5. STEP 5

   

   Place the container on the fire and simmer for 20 minutes over low heat. The sauce should thicken slightly. There is no need to cook it longer, otherwise all the beneficial substances will be lost and the sauce will become too thick. Once cooled, the sauce will become thick and jelly-like. To make the sauce more uniform in consistency, you can strain it through a sieve, separating the cake. You can leave the sauce with berry pulp; in principle, this does not affect the taste of the dish, it only changes the appearance of the sauce.

6. STEP 6

   

   Place the sauce in pre-prepared jars: washed with soda solution and sterilized using one of the usual and proven methods: in a water bath, in the microwave or oven. We roll up the lids, let the workpiece cool at room temperature and put it away for storage for the winter. Red currant sauce for meat for the winter is ready. Bon appetit!

Comments on the recipe

LuSey

27.12.2023

5

I haven’t tried red currant sauce for meat, I think it will be delicious! But cherry sauce is an ideal addition to meat dishes!

Victoria

27.12.2023

4.5

Hello! And if the seaming is stored in a warm place, then approximately how much 6% homemade vinegar is needed for a half liter jar?

Lika

27.12.2023

4.8

Very tasty sauce! Thanks for the recipe.

Darinka

27.12.2023

5

I'll definitely try it this season! The taste should be just right, sourness and a little sweetness.... It reminds me very much of pepper jam for meat.

Ariashka2010

27.12.2023

4.7

The sauce was very tasty. I made it for 24 servings, and my relatives immediately took 200g jars at a time. Now I will do more. Thanks for the recipe. And then all the compotes and jam. And here it’s so delicious

TATYNA

27.12.2023

5

I did everything as written in the recipe and didn’t change anything. It turned out great! This was my first time making a sauce like this. Of course, I took a sample. I really liked it, the sauce came out just right. In my opinion, there are no difficulties in the recipe; the main thing is to sterilize everything thoroughly so that it is stored well. Now I’m waiting for winter to delight my loved ones with new meat dishes with an unusual sauce!

Marie I

27.12.2023

4.7

Tell me, please, how did you separate the seeds from the berries?