Red currant sauce - 6 recipes for winter sauce for meat

A spicy sauce popular in many European countries is made from red currants. A real restaurant addition to meat is easy to make at home with the possibility of long-term storage. Check out 6 of the brightest winter ideas with a step-by-step process.

Red currant sauce for meat for the winter

The aromatic sauce of their red currants perfectly complements homemade meat dishes. Make a simple recipe for a rich treat that's perfect for long-term storage over the winter.

Cooking time: 30 minutes

Cooking time: 20 minutes

Servings - 400 gr.

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  We clean the berries from the branches, rinse them and immerse them in a saucepan. Pour one tablespoon of water into the product.
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  Bring the currants to a boil and then cook for another 5 minutes.
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  Grind the contents with a blender.
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  Add sugar to the same mass. Stir the food and cook over low heat until the dry ingredient is completely dissolved.
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  Then add cinnamon with ground black pepper.
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  Pour in vinegar. Stir the mixture and remove it from the heat.
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  Pour the hot berry mass into a clean and dry glass container. We cover it with a lid.
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  Berry sauce for meat is ready. Can be stored!

Delicious red currant sauce without cooking

The quick and easy way to make a flavored redcurrant sauce is without boiling. Bright in taste and spicy treats can be prepared for the winter and served with meat dishes.

Cooking time: 20 minutes

Cooking time: 10 minutes

Servings - 200 gr.

Ingredients:

• Red currant - 200 gr.
• Wine vinegar - 1 tsp
• Shallots - 1 pc.
• Ginger - 20 gr.
• Garlic - 2 cloves.
• Salt to taste.
• Sugar to taste.

Cooking process:

1. We will prepare the necessary products. We sort out the red currants and gently rinse them under water.
2. Next, scald the berries in a small amount of boiling water.
3. We spread the prepared product on a metal sieve and carefully grind it to a fine state.
4. Finely chop the shallots and garlic cloves, rub the ginger. We fry the food for a couple of minutes. Add salt and sugar to them.
5. Combine the roast with the berry mass and fill it all with wine vinegar. Stir the ingredients and put them in a scalded jar. Ready!

How to make sweet and sour red currant sauce?

A rich sweet and sour sauce can be made with red currants. The treat is ideal for serving meat dishes. The product is especially popular when cooking barbecue. Try a delicious winter harvest recipe.

Cooking time: 35 minutes

Cooking time: 25 minutes

Servings - 1500 gr ..

Ingredients:

• Red currant - 2 kg.
• Sugar - 1 kg.
• Bay leaves - 5 pcs.
• Carnation - 4 pcs.
• Chili pepper - 2 pcs.
• Ground black pepper - 0.5 tsp
• Black peppercorns - 1 tsp
• Mustard seeds - 1 tablespoon
• Hops-suneli - 1 tsp
• Turmeric - 1 tsp
• Paprika - 1 tablespoon
• Ground ginger - 1 tablespoon
• Ground cinnamon - 0.5 tsp
• Salt - 1 tablespoon

Cooking process:

1. We sort out the red currants and rinse thoroughly under water.
2. Then we spread the prepared berries on a towel. Let them dry completely.
3. Next, we pass the product through a meat grinder. We immerse the resulting gruel in a saucepan.
4. We add sugar to the berry mixture.Bring the mass to a boil and cook it until the dry product is completely dissolved.
5. We immerse in the hot contents all the remaining spices according to the list.
6. Stir and cook over low heat for about 10 minutes.
7. Turn off the stove. Grind the resulting mixture with a metal sieve.
8. The result is a liquid, homogeneous sauce.
9. Bring it to a boil again. After that, we immediately remove it from the stove.
10. The aromatic hot sauce can be poured into jars and stored.

Unmatched red currant sauce with garlic

An incredibly tasty, aromatic and spicy homemade sauce can be made with red currants and garlic. This bright treat is suitable for winter preparations and will be an excellent company for meat dishes.

Cooking time: 20 minutes

Cooking time: 10 minutes

Servings - 200 gr.

Ingredients:

• Red currant - 700 gr.
• Sugar - 5 tablespoons
• Salt - 1 tsp
• Chili pepper - 0.5 pcs.
• Garlic - 0.5 pcs.
• Bay leaf - 1 pc.
• Ground black pepper - to taste.

Cooking process:

1. Diligently sort out the red currants and rinse them under water. Let the product dry.
2. We send the ingredient to the blender along with the peeled garlic cloves and chili peppers. Grinding the contents.
3. Put the ground mass in a saucepan. Add salt, sugar and other spices here. Boil the contents and simmer it over low heat for about 20 minutes. Stir occasionally.
4. We remove the hot product from the stove and grind it using a fine sieve.
5. The aromatic red currant and garlic sauce is ready. We immerse it in a clean and dry jar. Can be stored.

Red currant Cumberland sauce for meat

The savory red currant Cumberland table sauce is easy to prepare in your kitchen and also ready for the winter. Saturated in taste and aromatic treats are usually served with meat dishes. Try it!

Cooking time: 35 minutes

Cooking time: 20 minutes

Servings - 400 gr.

Ingredients:

• Red currant - 100 gr.
• Red currant jelly - 100 gr.
• Port wine - 180 ml.
• Honey - 2 tsp
• Starch - 3 tsp
• Ground black pepper - to taste.
• Salt - 0.5 tsp

Cooking process:

1. Pour the required amount of port into a saucepan or stewpan.
2. Immerse ready-made red berry jelly into the drink.
3. Add some honey here.
4. We supplement the mass with starch. Stir the mixture and heat it on the stove.
5. We send washed red currants to the hot mass. We continue to mix the contents until a thick homogeneous composition. Add salt and pepper at the end.
6. The hot, aromatic Cumberland sauce is ready. It can be transferred to scalded glassware, covered and stored.

Red currant sauce with ginger in jars for the winter

Rich in flavor and aromatic, red currant sauce can be prepared for long-term storage. Homemade treats will diversify your table and complement many of your favorite dishes.

Cooking time: 30 minutes

Cooking time: 20 minutes

Servings - 200 gr.

Ingredients:

• Red currant - 200 gr.
• Ginger - 40 gr.
• Shallots - 1 pc.
• Water - 180 ml.

Cooking process:

1. Peel the shallots and finely chop, and rub the ginger root on a fine grater.
2. We send products to the stewpan. We also add pre-selected and washed berries to them. Fill the contents with water.
3. We bring the mass of red currants and spices to a boil, and then cook for another 15 minutes over low heat. Stir occasionally.
4. Then grind the hot mixture with an immersion blender or grind with a fine sieve.
5. A fragrant berry and ginger treat is ready. Pour the sauce into a jar, close the lid and store.