Red currant is a very tasty and healthy berry. From it you can not only cook the usual jam or make compotes, but also use for completely different purposes.
Redcurrant sauce for meat is an ideal dressing for beef, poultry, pork, lamb, veal and other things. Making it pretty easy and simple. Moreover, you can cook such a sauce not only for instant consumption, but also for preparation for the winter.
Step by step recipe for red currant sauce for meat
Few people know, but there are a great many ways to prepare such a dressing. To implement a simple recipe, we need:
- freshly picked red currants - about 2 kg;
- red onions - 1 pc.;
- red wine vinegar - 1/3 cup;
- light sugar - 1 large spoon;
- clove of garlic - 1 clove;
- olive oil - apply at discretion;
- salt - ½ teaspoon (add to taste).
We prepare the ingredients
How to make redcurrant sauce? The recipe for this dressing recommends using a large head of red onion. It is finely chopped together with cloves of garlic, and then spread in a pan and lightly fried in olive oil.
In the process of cooking vegetables, they must be pressed several times with a spatula to the bottom of the pan. As a result of such exposure, onions and garlic will give their juice, making the sauce more aromatic and tasty. By the way, these components should be mixed regularly so that they do not burn.
After the vegetables are processed, you can safely proceed to the preparation of berries. Red currants are well cleaned and washed. Then it is transferred to a blender bowl and crushed to a mushy mass. Some cooks additionally pass this product through a sieve. In this case, the currant sauce will turn out to be more uniform and tender.
Refueling process
To make redcurrant sauce with garlic and onions, berry gruel is added to the fried vegetables and mixed well. Salting the ingredients and flavored with granulated sugar, they are left to simmer on low heat for several minutes. During this treatment, the sauce can be covered.
At the very end of cooking, red wine vinegar is added to the products, and then they are thoroughly mixed and continue to simmer until it thickens.
How to serve for dinner?
Redcurrant sauce for meat is served only in a chilled state. Therefore, after heat treatment of the berries and all other ingredients, they are removed from the stove and left at room temperature for several hours. When the gas station cools down, put it in a small jar and send it to the refrigerator.
As time passes, the whole meat dish is poured with currant sauce and presented to the table with a slice of bread. This dinner looks rather unusual. One gets the impression that on a plate is meat with jam. However, the taste of such a sauce of red currant is far from sweet. It has a pleasant acidity and garlic flavor.
Making spicy redcurrant sauce
To get a spicy dressing for meat, you should use spicy and aromatic spices. However, in the process of preparing such a sauce, you must know the measure. Otherwise, you will get a very spicy dish that will be impossible to eat.
So what foods do we need to make a spicy redcurrant sauce for meat? To implement such a simple and affordable recipe, you need to prepare:
- freshly picked red currants - about 2 glasses;
- fresh green onions - a few feathers;
- balsamic vinegar - 1/3 cup;
- sugar - 1 large spoon;
- sweet paprika, allspice, fresh basil, sea salt, chili pepper and other spicy spices - apply to taste;
- butter - about 50 g;
- cream - 50 ml;
- potato starch - 1 dessert spoon.
We process the ingredients
Before making a spicy sauce of red currant to meat, freshly picked berries are cleaned of debris (twigs and other things), and then laid out in a colander and washed thoroughly. After that, it is dried and shaken off. As for fresh onions, it is washed and finely chopped with a sharp knife.
Make the sauce
To prepare currant dressing, the berries are laid out in a saucepan and put on the stove. After adding a little balsamic vinegar to the dishes, the product is stewed for several minutes, and then crushed with a large spoon. After that, butter and fresh green onions are added to the berries. After mixing the components, they are stewed in their own juice for several minutes.
As soon as the whole currant is boiled, sugar, sweet pepper, sweet pepper, fresh basil, sea salt, hot chili pepper and other spices are added to it. After mixing the components, they are cooked on low heat for about 4-5 minutes.
Fat cream is poured into the sauce at the very end, as well as butter and a little potato starch. After that, all the components are mixed again, covered with a lid and stewed under it for about 5 minutes.
How to present to the dining table?
Having cooked the sweet and sour redcurrant sauce , it is removed from the stove and cooled. Next, the dressing is laid out in a saucepan and served to the table along with a piece of any meat. It should be noted that such a dish has a very pleasant pungent taste and light notes of sourness.
We prepare the sauce for the winter
How to make redcurrant sauce for the winter? Recipes for this dressing may involve the use of completely different products. To make red sauce quickly and tasty, you need to purchase the following ingredients:
- freshly picked red currants - about 2 kg;
- ground cinnamon - 1 large spoon;
- table vinegar (preferably 6%) - 1/3 cup;
- sugar - 2 glasses;
- bay leaf, allspice, cloves, sea salt - apply to taste;
- cloves of garlic - 4 cloves.
Cooking method
To prepare currant sauce for the winter, all juice is squeezed from a freshly picked berry. There are many ways to do this. Someone uses a special juicer, and someone puts the berry in a dense gauze and squeezes it hard. In any case, from 2 kg of currants you should get about 4-5 glasses of juice. It is poured into a small saucepan, and then immediately add table vinegar, granulated sugar, all prepared spices and ground cinnamon.
All ingredients are thoroughly mixed and put on low heat. Bringing the base for the sauce to a boil, the temperature is slightly reduced, and the berries continue to boil for about 20-40 minutes. The preparation time for such a dressing depends on the consistency of the sauce you need. Someone loves more liquid, and someone - thicker.
By the way, after boiling the berries, it is imperative to remove all the resulting foam from it.
As soon as the currant sauce thickens, it is removed from the stove. After thoroughly washing and sterilizing small glass jars, one grated garlic clove is placed in them, and then hot dressing is poured.
After filling all the containers, they are covered with lids and placed in a wide pan, on the bottom of which they lay a towel. Pouring a little water into the large dishes (to the shoulders of the cans), it is slowly brought to a boil. In this form, currant sauce is sterilized for about 20 minutes. In conclusion, it is finally rolled up and turned upside down.
When and how to use?
After the jars with currant sauce are completely cooled, they are cleaned in the pantry or under the floor. It is advisable to use such a dressing with a meat product only after 2-3 weeks of aging.
The sauce is used cold. It is applied to boiled or fried meat and consumed with a slice of bread.
To summarize
Several simple and affordable ways of how to quickly and tasty cook currant sauce at home were presented to your attention. Depending on the purpose, such dressing is done either using table vinegar or without it. The first option is ideal for winter harvesting. You can store the sauce rolled up for the winter for up to four months.