Have you ever wondered what can be prepared from berries, except for jam, fruit drink or compote? Hackneyed recipes are already a little fed up, and should the berries be used somehow? Here's an alternative to jam - berry sauce, which will complement the meat dishes and delicious desserts. Moreover, the finished creation can be rolled up for the winter and used as intended at the right time.
Cranberry Sauce
Cranberries in the number of useful properties takes first place among berries. But not everyone likes her sour taste (fresh). Therefore, you can prepare berry sauce, the recipe of which is presented below.
Take:
- 300 grams of fresh or frozen cranberries;
- 200 ml of water;
- 5-6 tablespoons of sugar;
- a quarter teaspoon of salt;
- 30 grams of butter.
And prepare:
- The berries are poured with water, salt, sugar is added. All mix and put on the stove.
- When the mixture boils, reduce the heat, cover and simmer for 20 minutes.
- When the mass becomes thick, they try to taste it without removing it from the stove: it may be necessary to add salt or add sugar.
- Also, without removing the saucepan from the stove, put in a berry sauce a piece of oil, with a whisk, beat it with a total mass.
- Now the sauce is ready. It remains to remove it from the stove and allow to cool.
Cranberry sauce is ideal for meat steaks.
Cherry sauce
Cherry berry sauce recipe is suitable for juicy beef and poultry dishes. For example, a baked duck with a cherry top - well, just a dream, and not just the hostess.
Ingredients:
- 300 grams of cherries;
- a tablespoon of sugar and starch;
- 400 ml of water;
- 20 grams of greens - parsley or cilantro is suitable;
- 2 tsp cognac or vodka;
- ground pepper and salt to taste.
Cooking:
- Cherry berries are washed and then "halved", thereby freeing them from the seeds.
- The prepared berry is laid out in a saucepan and brought to a boil.
- As soon as the contents of the pan begin to boil, sugar is laid out on it. Reduce the fire and extinguish the cherry, while kneading its flesh with a fork.
- The greens are washed and finely chopped.
- While stewing the cherries, starch is diluted in water in a bowl, and then strong alcohol is added.
- Add greens to the saucepan, cover and simmer for a couple of minutes, no more.
- On this cooking can be stopped. Once the sauce has cooled, it is served as an additive to meat dishes.
For such a sauce, it is better to take sour berries. The taste of the sauce will turn out to be sweet and sour, which is perfect for succulent meat.
Tkemali - plum treat
Georgian tkemali sauce is prepared from plums. It turns out so tasty that some people eat it with spoons right from the can.
Tkemali is prepared from the following ingredients:
- a kilogram of plum or cherry plum;
- hot pepper pod;
- 50 grams of sugar;
- 3 garlic cloves;
- 50 grams of dry or fresh cilantro;
- salt to taste;
- several branches of dill;
- ground coriander - 1 tsp.
How to do:
- Plums are sorted and washed, dried with paper towels.
- Bones are taken out of the fruits, and the berries themselves are twisted in a meat grinder or ground in a blender.
- Season with salt, sugar and put in a pan, cook on the stove for 8 minutes.
- Garlic, pepper, herbs, spices are ground in a blender or in the same meat grinder.
- Prepared ingredients are laid in boiling plum sauce, mix well and cook all together for 2 minutes.
- Then take a sample. At this stage of cooking, it is best to adjust the taste of tkemali: add salt or sugar, pungency, etc.
- This berry sauce for the winter is ideal. It is hot laid out on the banks, tightly rolled up with tin lids.
- All remaining tkemali sauce can be eaten immediately after it has cooled to room temperature.
Tkemali is a universal sauce that is not able to spoil any dish. And for barbecue, this supplement is better than purchased ketchup.
Currant Sauce
How to prepare berry sauce for meat using currants and strong alcohol? First, pick the berries (200 grams), and then on the list:
- 50 ml of brandy;
- 2 tbsp. l soy sauce;
- 200 grams of sugar;
- 4 garlic cloves;
- a teaspoon of acute adjika;
- a bunch of cilantro.
Cooking:
- Washed and sampled berries are poured into a stewpan or saucepan with a thick bottom.
- Next cognac and sugar are added. With such contents, the pan is sent to the burner.
- Bring to a boil and, without reducing a strong fire, boil for 5 minutes.
- After that, remove the pan from the stove, and beat the contents of the pan with a blender to a puree state.
- While the mashed potatoes cool, chopped garlic and adjika are added to it.
- Pour in soy sauce.
- Re-set the sauce to boil (5 minutes). Then remove and cool.
- It is better if currant sauce is infused for a day in the refrigerator. When serving, add a pinch of chopped cilantro to the sauce.
This berry sauce for the winter can be laid out on sterilized jars and rolled up with boiled lids.
Gooseberry chutney
Gooseberry chutney - berry sauce, which is combined with meat, poultry and fish. The combination is great, so try it.
We will need:
- a pound of fresh gooseberry;
- 170 grams of brown sugar;
- 170 ml of water;
- 1 onion;
- a teaspoon of fresh ginger;
- chili pepper - 1 pod;
- 150 ml of any vinegar;
- a pinch of salt;
- a handful of red and black currants to give color.
- Berries are washed and dried. Cut each berry in half.
- Peel and chop the onion into small cubes.
- Pepper, previously cleaned of seeds, cut into thin circles.
- Ginger root is grated so that a teaspoon is obtained.
- Gooseberries and onions are poured with water and sent to boil until soft.
- As soon as the gooseberry is softer, all other ingredients are added to the container where it is cooked.
- They simmer over low heat until the sauce thickens.
- Cool down the chutney. If desired, you can beat it with a blender.
- Gooseberry sauce can be served as soon as it cools. Or you can roll it for the winter.
Lingonberry for sauce
If you want to give the cooked meat refinement not only externally, but also to your taste - prepare lingonberry sauce for it. Of what:
- half a kilogram of lingonberry;
- 250 ml of water;
- 150 grams of sugar;
- 5 grams of starch (corn or potato);
- 100 ml of dry white wine;
- a pinch of ground cries.
Cooking:
- Lingonberries sorted out, washed and stacked in a pan.
- Half a glass of water is poured there and heated on a stove until the berries begin to burst.
- After this, the berries are removed from the stove, cooled and rubbed through a sieve. The resulting puree is returned in the same pan to the stove.
- Mashed potatoes are boiled with cinnamon and sugar until the latter is completely dissolved.
- Pour wine. Boil until the volume of sauce is reduced by 3 times. Remember to stir the brew.
- Starch is dissolved in water and added to the sauce. Cook for another 5 minutes, and then remove from heat and cool.
Spicy strawberry
Strawberry sauce with hot pepper is an amazing combination that will brighten the taste of many meat dishes.
Take:
- 100 grams of fresh sweet strawberries (sour also will do);
- half tsp strawberry jam;
- 1 small pod of pepper;
- clove of garlic;
- 3 tbsp. l lemon juice;
- several branches of cilantro;
- 2 tbsp. l soy sauce;
- freshly ground pepper to taste.
And cook:
- Strawberries are washed and mashed. If desired, mashed potatoes can be optionally passed through a sieve to get rid of the seeds.
- Lemon juice, jam, soy sauce, ground pepper are added to the strawberry puree.
- Peppers are cleaned of seeds, turned into slurry.
- Cilantro is crushed and added to pepper. The whole mixture is sent to strawberry puree.
- Then chop the garlic and add to the strawberry puree. Mixed.
Boil the sauce is not necessary. Therefore, it is consumed immediately after preparation.
Finally
Photos with recipes of berry sauces presented in the article do not convey the entire taste and aroma of the considered food additives. Do you want dishes like in a restaurant? Then cook from the berries not jam, but sauces for meat.