The combination of sweet and sour fruit sauce and aromatic fried or baked meat will not leave anyone indifferent. In addition, currants are a source of vitamins and antioxidants, therefore, a currant sauce to meat will make food more useful.
Sauce without heat treatment
The sauce for black currant meat can be prepared in different ways, recipes depend on your inspiration, availability of ingredients and time. We offer a very simple recipe for veal sauce.
Ingredients:
- berries plucked without twigs and leaves - 1 glass;
- garlic - 1 piece (large);
- parsley, dill, coriander - 1 medium bunch;
- black pepper ground in a mill - to taste;
- brown sugar - 1 teaspoon;
- red fortified wine, for example, Cahors - 2 tbsp. spoons.
Preparation
Carefully wash and sort out the berries, so that they do not get caught and damaged. We discuss and place with salt, sugar, chopped herbs and garlic in a blender. We punch the mass until a smooth mashed potatoes are obtained. Season with freshly ground pepper and wine (without it you can, in principle, do without if you do not drink alcohol). Mix and put into the socket. Currant sauce is ready for meat, the recipe will appeal to fans of unusual cooking.
Canning
If a lot of currants, you can cook sauce from currant to meat and roll it for the winter.
Ingredients:
- currant red ripe - 3 kg;
- white domestic sugar - 3-4 glasses without a slide;
- black pepper and fragrant ground in a mill - ΒΌ tsp;
- vinegar 9% white or apple - 100 ml;
- table salt without additives or iodized salt - 1 tbsp. a spoon;
- cinnamon powder (powder) - 1 teaspoon;
- cloves - to taste.
Preparation
Redcurrant sauce for meat is prepared differently, the recipe provides for cooking, which somewhat reduces the usefulness of the finished product, but for the winter the sauce otherwise will not roll. So, washed and dried currant we pass through a meat grinder, or we press with a mallet to make mashed potatoes, or we process with a blender, we rub through a sieve, because we do not need bones. Add the vinegar, pepper, sugar, cinnamon and cloves, grinded in a mortar and salt. Cook, stirring, about half an hour - during this time the sauce will thicken. We lay out in sterilized jars and roll up.