Red currant is a very tasty and healthy berry. From it you can not only cook the usual jam or make compotes, but also use for completely different purposes.
Red currant sauce for meat is an idealrefueling for beef, poultry, pork, lamb, veal and other. Doing it is quite easy and simple. Moreover, this sauce can be prepared not only for short-term use, but also for harvesting for the winter.
Step-by-step recipe of red currant sauce for meat
Few people know, but there are a great many ways to prepare such a filling. To implement a simple recipe, we need:
- red currant freshly picked - about 2 kg;
- onion red - 1 pc .;
- wine vinegar red - 1/3 cup;
- light sugar - 1 large spoon;
- clove of garlic - 1 slice;
- olive oil - apply at discretion;
- salt - ½ teaspoon (add to taste).
Preparing the ingredients
How to make red currant sauce?The recipe for this dressing recommends using a large red onion. It is finely chopped together with garlic cloves, and then spread in a pan and lightly fried in olive oil.
В процессе приготовления овощей их необходимо Press the spatula to the bottom of the pan several times. As a result of such exposure, onions and garlic will give their juice, making the sauce more fragrant and tasty. By the way, these components should be interfered regularly so that they are not burnt.
After the vegetables are processed, you canfeel free to start preparing the berries. Red currants are well cleaned and washed. Then it is transferred to the blender bowl and crushed to a porridge mass. Some cooks additionally pass this product through a sieve. In this case, the currant sauce will be more uniform and tender.
The process of filling
To make red currant sauce withgarlic and onions, berry gruel is added to the roasted vegetables and mixed well. Salting the ingredients and sprinkling sugar, they are left to simmer over low heat for a few minutes. During this treatment, the sauce can be covered with a lid.
At the very end of the preparation, red wine vinegar is added to the products, and then they mix it well and continue to simmer until it thickens.
How to serve for dinner?
Red currant sauce to meat is served onlychilled. Therefore, after the heat treatment of the berries and all other ingredients, they are removed from the plate and left at room temperature for several hours. When the dressing is cool, it is laid out in a small jar and sent to the refrigerator.
Over time currant saucethey poured the whole meat dish and presented it to the table along with a slice of bread. Such a dinner looks rather unusual. One gets the impression that there is meat with jam on the plate. However, the taste of this red currant sauce is far from sweet. It has a pleasant acidity and garlic flavor.
Making spicy red currant sauce
For a spicy dressing for meat should beuse hot and fragrant spices. However, in the process of making this sauce you need to know the measure. Otherwise, you will get a very spicy dish that will not be consumed.
So what products do we need to make a spicy red currant sauce for meat? To implement such a simple and accessible recipe, you need to prepare:
- freshly picked red currant - about 2 glasses;
- 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.
Перед тем как сделать пикантный соус из красной currants to the meat, freshly picked berries cleaned of debris (twigs and other things), and then spread in a colander and thoroughly washed. After that, it is dried and shaken off. As for fresh onion, it is washed and finely shred with a sharp knife.
Making sauce
For the preparation of currant filling berryspread 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 crumpled with a large spoon. Then add butter and fresh green onions to the berries. After mixing the ingredients, they are stewed in their own juice for several minutes.
Как только вся смородина разварится, к ней add sugar, sweet paprika, allspice, fresh basil, sea salt, hot chili pepper and other spices. After mixing the ingredients, they are cooked on low heat for about 4-5 minutes.
At the very end, heavy cream is poured into the sauce, andalso spread the butter and add a little potato starch. After that, all the components are mixed again, covered with a lid and stewed under it for about 5 minutes.
How to bring to the dinner table?
Сварив кисло-сладкий соус из красной смородины, it is removed from the stove and cooled. Next, the dressing is spread in a saucepan and served to the table along with a piece of any meat. It should be noted that this dish has a very pleasant spicy taste and light notes of sourness.
We prepare the sauce for the winter
How to harvest red saucecurrants for the winter? Recipes for such dressing may include the use of completely different products. To make red sauce quick and tasty, you must purchase the following ingredients:
- freshly picked red currant - about 2 kg;
- ground cinnamon - 1 large spoon;
- Table vinegar (preferably 6%) - 1/3 cup;
- sugar - 2 cups;
- bay leaf, allspice, cloves, sea salt - apply to taste;
- chives - 4 cloves.
Cooking method
Чтобы заготовить смородиновый соус на зиму, из freshly harvested berries squeeze out all the juice. You can do this in different ways. Someone uses a special juicer, and someone puts the berry in dense gauze and squeezes it strongly. 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 immediately added table vinegar, granulated sugar, all the prepared spices and ground cinnamon.
Все ингредиенты тщательно перемешивают и ставят on a small fire. Bringing the base to the sauce to a boil, reduce the temperature a little, and continue to cook the berry for about 20-40 minutes. The preparation time of such a dressing depends on the consistency of the sauce. Someone likes more liquid, and someone - thick.
By the way, after boiling the berries from it, it is necessary to remove all the formed foam.
As soon as the currant sauce thickens, itsremoved from the stove. After having thoroughly washed out and sterilized small glass jars, they put one clove of garlic on it, then pour the hot dressing.
Наполнив все емкости, их прикрывают крышками и put in a wide pan, at the bottom of which lay a towel. Having poured some water into a large bowl (up to the hangers of the cans), it is slowly brought to a boil. In this form, currant sauce is sterilized for about 20 minutes. Finally, it is finally rolled up and turned upside down.
When and how to use?
After the jars with currant saucecompletely cool, they are removed in the pantry or under the floor. It is desirable to consume such a dressing with a meat product only after 2-3 weeks of aging.
The sauce is used cold. It is applied on boiled or fried meat and consumed along with a slice of bread.
Let's sum up the results
Вашему вниманию было представлено несколько 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 the use of table vinegar or without it. The first option is ideal for winter harvesting. Keep the sauce, rolled up for the winter, can be up to four months.
