For many years, it was believed that gooseberries were intended solely for making sweet jam or jam. However, berries can be used for other purposes. Gooseberry sauce has a very unusual taste. It, like tkemali, can be served on the table with meat, pasta, potatoes and fish. From gooseberry, a rather sharp seasoning is obtained, which has an original taste. You can store the finished sauce in winter in hermetically sealed containers. So, how to make gooseberry sauce for the winter?
Classic recipe
To make gooseberry sauce, you will need:
- Gooseberry berries - from 3 to 3.5 kilograms.
- Salt - 50 grams.
- Sugar - 100 grams.
- Ground pepper - two teaspoons.
- Suneli hops - two teaspoons.
- Head of garlic.
- Vinegar and vegetable oil - 40 grams each.
Berry preparation
So how to make gooseberry sauce ? The recipes for this dish are different. Classic can be cooked at home. To begin with, you should prepare the berries. Gooseberries must be thoroughly washed. In this case, you need to remove all garbage and spoiled berries. Ponytails can be left.
Prepared gooseberry fruits should be transferred to a deep container and put on fire. It is also worth adding a glass of clean water. Otherwise, the contents of the pan will begin to burn. Boil the berries should be on low heat until completely softened. If the gooseberry is fully ripe, then it will take about 10 minutes.
Cooking process
To get the gooseberry sauce, you must carefully boil the berries. The fruits should become soft. After cooking, the berries should be crushed using a blender. The result should be mashed potatoes. In the resulting mass, you need to add salt, and then sugar. The amount of the latter component depends on personal preference and gooseberry variety. After the salt and sugar are completely dissolved, fragrant spices should be introduced into the composition. If you want a hot sauce, you can add a little red pepper to it.
After adding all the components, the composition must be re-heated over low heat. The sauce should be stewed for 10 minutes. In conclusion, vinegar, as well as vegetable oil, should be added to the mass. The composition must be thoroughly mixed. Gooseberry sauce is ready for meat. If desired, it can be rolled up. To do this, the mass should be laid out in sterilized jars and tightly closed with metal lids. Tanks should be covered with a blanket. When the jars have cooled, you can rearrange them in a cool place.
Ginger, raisin and onion sauce
Gooseberry sauce can be prepared in several ways. In this case, for cooking you will need:
- Gooseberry berries - 1 kilogram.
- Red onions - 400 grams.
- A clove of garlic.
- A tablespoon of vegetable oil.
- 60 milliliters of water.
- Brown sugar - 170 grams.
- Ground ginger - ½ teaspoon.
- Curry - two teaspoons.
- White wine vinegar - 2 tablespoons.
- 70 grams of raisins, preferably seedless.
- 4 teaspoons of salt.
Cooking steps
To begin with, it is worth preparing the fruits of gooseberries. Berries must be washed and peeled well. They should be placed in a colander so that the glass is excess liquid. Onions and garlic should be peeled and finely chopped. Place a small container on the fire. It should pour water and vegetable oil. In the preheated mixture, put the garlic and red onions. Stew vegetables for 20 minutes. In this case, it is worth monitoring the condition of the onion. It should not be fried. If necessary, a little more water can be added to the container.
Gooseberries, sugar and salt should be added to the vegetables. Stew the composition for about 10 minutes. If there is no brown sugar, then you can use white. After the specified time, add ginger, curry, raisins and vinegar to the sauce. Stew the mixture for another 10 minutes. As a result, the mass should become thick. At this point, try the sauce. This will balance its taste by adding salt, sugar or spices.
Final stage
Gooseberry sauce is almost ready for meat. The result is a thick mass in which there are pieces of berries. This sauce has a unique sweet and sour taste. The finished product can be laid out in jars and sealed. Tanks and caps should be pre-sterilized.
If desired, grind the mass with a blender. Thanks to this, the structure of the sauce will become more uniform. Roll up the mass immediately is not worth it. After grinding in a blender, the sauce must be heated again. Only then can the product be poured into pre-sterilized jars and hermetically sealed with lids.
The finished product should be stored in a cool place. It can be a refrigerator shelf or a cellar. You do not need to heat the sauce before serving. Just pour it into a suitable container. If necessary, the sauce can be used to decorate meat and fish dishes. The product combines well with pasta and potatoes.