Gooseberry sauce for meat for the winter - 8 delicious recipes with photos step by step

An unusual gooseberry sauce with a sweet and sour taste goes well with meat, complementing your main course with amazing piquancy and freshness, and will become a bright accent on your table. This delicious preparation will surely delight the most demanding connoisseurs of meat dishes. You can prepare such an incredible sauce using different seasonings and herbs, only the amazing, incredible taste will remain unchanged.

Tkemali sauce

Classic Georgian tkemali is prepared from a special kind of plum, our hostesses have found an alternative to the overseas berry. Try this amazing sauce from unripe or sour gooseberries. It is usually served with hot meat and fish dishes and is an excellent spicy addition to kebabs, chicken and cutlets. A lot of herbs and spices in the sauce make it rich and savory.

Cooking time: 90 minutes

Servings: 2 x 450g cans.

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  The berries should be sorted out, leaves, twigs and other debris should be removed.
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  Soak the berries in cold water, immersing the colander with them in water for 15 minutes to soak off adhering debris.
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  Fill a saucepan with 2 liters of clean water, heat it up and put the berries inside. When it boils, simmer over low heat for 7 minutes without adding anything to the water.
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  Place the berries on a sieve and let the liquid drain. (By the way, you can not pour the syrup, but add sugar and get a delicious compote.) Transfer the berries to a blender and chop them in puree.
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  Rub the mashed potatoes through a sieve, and although this process is time consuming - do not neglect it so that the sauce turns out to be tender, homogeneous and without pits and pieces of peel.
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  Divide the heads of garlic into teeth, peel. If the heads are small - take three, if large - two are enough.
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  Pour all loose seasonings, pre-chopped herbs and garlic cloves into a blender.
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  Put the berry puree in a bowl and stir until smooth.
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  Transfer the future sauce to a saucepan, salt to taste (salt should be taken not iodized) and stir. Cook over low heat for 20 minutes, stirring occasionally. The sauce will splash, be careful!
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  In pre-washed and dry cans, dried in the oven, lay out the workpiece and sterilize for 15 minutes, then carefully close, turn over. Store in a cool place after cooling.

Red gooseberry sauce

When sweet jams have been cooked in plenty, and the gooseberry berry is still left, prepare a funky sauce for meat, poultry and kebabs. The sauce will turn out to be spicy, with a pleasant sourness and will certainly delight you in winter.

Ingredients:

• Red gooseberry - 1 kg.
• Garlic - 1 head
• Chili pepper - ½ pc.
• Salt - 0.5 tsp.
• Sugar - 1 tbsp. l.
• Mint (branch) - 1 pc.
• Drinking water - 5 tbsp. l.

Cooking process:

1. Sort the berries, wash, remove the tails and put in a saucepan. Pour water into it and simmer for 10-15 minutes over medium heat until the berries give juice.
2. Place the berries in a colander on a saucepan. Mash them, and let the juice collect in a bowl.
3. Put the container with juice to boil over the fire for 40 minutes. The juice will be reduced by about half.
4. Add washed and dried herbs, chili circles without seeds and partitions to the sauce.Boil for 10-15 minutes so that they fill the dish with their aroma and remove them with a slotted spoon. Boil the sauce, salt and add granulated sugar, stir.
5. While still hot, spread the sauce into sterile jars prepared in advance, screw the lids and cover with a towel until it cools. Store the sauce in a cool place.

Green gooseberry sauce

You can easily prepare a delicious and spicy green berry sauce and a set of simple ingredients at home, following the instructions in the steps with the photo.

Ingredients:

• Gooseberry - 1 kg.
• Apple cider vinegar - 60 ml.
• Garlic - 70 g.
• Greens (parsley leaves, dill, cilantro, basil) - 70 g.
• Salt - 2 tsp
• Sugar - 3.5 tbsp. l.
• Hops-suneli - 30 g.
• Drinking water - 500 ml.

Cooking process:

1. Wash the berries and trim the ponytails with scissors. Dry the berries a little and put in a saucepan, cover with clean water and cook after boiling for 5 minutes. Let cool slightly, strain the berries, do not pour the broth.
2. Rub the berries through a sieve to separate the seeds and skin.
3. Soak the herbs in cold water for 5 minutes, rinse well under running water and grind with a blender.
4. Mix all the ingredients in a saucepan, add granulated sugar, salt and if the mass is thick, add gooseberry broth. You should get the consistency of liquid sour cream.
5. Put the saucepan on the fire; the sauce should simmer for 10 minutes. Watch him constantly, stir. Finally, add vinegar and cook for a minute. The sauce is ready, roll it up in sterilized jars and roll up the lids.
6. You can try the sauce after it has cooled down. Only, there is a possibility that he will not be worth it until winter!

Spicy garlic sauce for meat

The ripeness of the gooseberry is absolutely irrelevant in this recipe. A sauce made from any berry will turn out to be tasty and spicy, and it is quite simple to prepare. At the same time, winter preparation goes well with meat and seafood and will definitely appeal to lovers of spicy food.

Ingredients:

• Gooseberry - 1 kg.
• Basil - 50-100 g.
• Garlic - 150 g.
• Ground black pepper - ½ tsp.
• Chili pepper - 1 pc.
• Vinegar 6% - 2 tbsp l.
• Star anise - 1 pc.
• Salt - 50 g.
• Sugar - 150 g.

Cooking process:

1. Initially, wash the jars and set them to sterilize so that you don't get distracted later.
2. Peel the garlic. Cut the basil branches together with the leaves into 4 pieces. Sort the gooseberries and wash.
3. In a meat grinder, turn the basil and garlic into one container, followed by the gooseberries into another. Choose the grate depending on the desired texture of the sauce.
4. Transfer the mass of berries to a saucepan and boil. Put salt, sugar, pepper and ground star anise in it. Cook over low heat for 10 minutes, stirring occasionally. Transfer the garlic gruel to the basil and vinegar and cook for another 3 minutes.
5. Spread the sauce over the prepared jars, roll up, wrap and leave to cool.

Take out the hot sauce in winter and serve it with your favorite dishes!

Sweet and sour sauce

Let's prepare a sauce from different varieties and colors of gooseberries, add seasonings and get a beautiful color and very rich taste for winter seasoning for meat dishes.

Ingredients:

• Gooseberry - 1 kg.
• Red onion - 400 g.
• Garlic - 1-2 cloves
• Vegetable oil - 1 tbsp. l.
• Water - 60 ml.
• Curry - 2 tsp
• Raisins - 70 g.
• White wine vinegar - 2 tbsp. l.
• Brown sugar - 170 g.
• Salt - 4 tsp
• Ground ginger - ½ tsp.

Cooking process:

1. Remove debris and rinse the berries. In this version, I use different varieties of gooseberries: yellow, red and "yoshta", similar to black currant. You can mix them in any ratio or take one variety.
2. Peel the onion and 1 large clove of garlic, cut into cubes and simmer for 20 minutes in oil mixed with water in a deep bowl. Onions should not be browned. Therefore, if necessary, add a little more water, and cover the dishes with a lid.
3. Add berries, salt and sugar (white is also possible) to the onion and cook, stirring constantly, for 10 minutes. Put raisins, curry and vinegar to the workpiece.Cook for 10 minutes, until the berries are completely cooked and the mixture becomes thick. Try the sauce and balance the flavor with sugar or salt if necessary. the acidity of the berry is impossible to predict.
4. The sauce will turn out to be thick with pieces of rich colored berries. You can make a creamy texture with a blender or leave it that way. Pour it while still hot into sterile, dry jars and roll it up.
5. Serve a sweet and sour addition to any meat dishes, especially chicken sauce. Enjoy your winter with gooseberry rolling!

Gooseberry sauce without cooking

This unique no-boil sauce made from green and slightly unripe gooseberries and garlic won't take long. But, how will he please you in winter in combination with meat dishes. And not only meat, it goes well with fish, and potatoes, and other vegetables. Gooseberry is a healthy and vitamin berry, which is very important in winter.

Ingredients:

• Gooseberry - 700 g.
• Dill - 50 g.
• Garlic - 300 g.
• Greens - 50 g.
• Salt - 1 tbsp l.
• Sugar - 1 tbsp. l.

Cooking process:

1. Prepare the jars by rinsing them well with about 1.5 liters of baking soda. Check the banks for chips and cracks. Sterilize them in any convenient way, such as in the oven, and cover with a towel.
2. Wash the gooseberries and remove the stalks.
3. Peel the garlic, you can pre-soak it for 10 minutes in warm water to make it easier to clean.
4. Wash the greens well, remove the yellowed and dried leaves and branches, and let the liquid drain from it.
5. Grind the berries and herbs through a meat grinder.
6. Add sugar and salt to the sauce, stir well.
7. Divide the prepared sauce into the jars and cover with plastic or screw caps. Store in the refrigerator for up to a year.

Gooseberry and currant sauce

Sauce with Asian notes, berry sweet and sour taste will perfectly decorate meat dishes, while a spoon of summer in a winter plate will always bring a smile and pleasant emotions.

Ingredients:

• Red gooseberry - 1.2 kg.
• Red currant - 0.3 kg
• Hops-suneli - 20 g.
• Peeled garlic - 60 g.
• Ground coriander - 0.5 tbsp l.
• Cayenne chili pepper - 0.5 tsp
• Salt - 3 tsp
• Apple cider vinegar 6% - 90 ml.
• Sugar - 200-250 g.

Cooking process:

1. Sort the berries out of the garbage, rinse and place in a colander for a while. Transfer the berries to a deep bowl, stir, cover and put on a low heat to simmer slowly for about an hour, so that the juice stands out, you do not need to add water.
2. Remove the dishes from the stove and let cool slightly without removing the lid so that the aroma does not disappear. Meanwhile, peel the garlic and run through a press.
3. Grind the berries with an immersion blender to a homogeneous consistency. Put the resulting gruel on the fire, and as soon as it boils, add salt, 1/3 sugar, half of the suneli hops, pepper, coriander, stir and taste after 5 minutes.
4. Add vinegar and garlic, they add acidity to the workpiece, stir and taste after 5 minutes. Most likely, you will want to make the dish a little sweeter. Pour in the remaining sugar, hops-suneli, if you want more spice. Keep on the fire for another 5 minutes, turn off the heat and leave under the lid for 10 minutes.
5. Pour the hot sauce into sterile jars prepared in advance, tighten with boiled lids, turn over and cover with a towel until it cools completely for a day.
6. You can serve this berry sauce on the festive table! You will succeed in surprising the guests for sure, get ready to share the recipe. Bon Appetit!

Gooseberry sauce with cilantro

You can cook such an appetizing sauce from berries of any color, it is only important that it is sour and dense. Fresh seasonings can be replaced with dried herbs and spices.

Ingredients:

• Gooseberry - 800 g.
• Water - 100 ml.
• Marjoram - 10 g.
• Cilantro - 10 g.
• Peppermint (leaves) - 10 g.
• Hot pepper - 1 pc.
• Dill - 1 bunch and 2 umbrellas
• Vinegar 9% - 1 tbsp l.
• Salt - 1 tsp
• Sugar - 1 tsp

Cooking process:

1. Sort out the debris from the berries, put them in a colander and rinse thoroughly.
2. Put them in a saucepan, fill with water and put on fire.When they boil, reduce the heat to low, cover and steam the gooseberries for 30 minutes.
3. Place a sieve on a saucepan and overturn the softened berries on it. Grind it in a convenient way, so you get rid of the seeds and skin, and get a homogeneous pulp and juice.
4. Add mint, marjoram and cilantro to a saucepan. Remove the seeds and partitions from the pepper and add in circles to the workpiece.
5. Purée the contents with a blender until smooth.
6. Put the saucepan on the fire and immediately, as the liquid boils, add sugar, salt and vinegar, stir until the crystals dissolve for 5 minutes. Pour hot sauce into prepared sterile small jars and seal tightly. Cover until cool under a blanket.
7. After cooling completely, the spicy berry sauce can be tasted. Bon Appetit!