Gooseberry billets for the winter, sweet or savory, taste great. In combination with an interesting emerald color and useful properties, this berry is able to forever enchant lovers of unusual conservation. Such a preparation for the winter from gooseberries, like royal jam, is one of the most common, but at the same time complex and time-consuming. But gooseberry jam, jelly and jam - much easier to prepare, but no less tasty. They can be cooked even by a novice cook. Chutney from this berry will be a great addition to fatty meat, chicken wings, grilled dishes, baked pork.
Unsweetened winter gooseberry blank
Chutney is an unusual name for our ear. This is an oriental (Indian) seasoning in the form of sauce, very spicy and piquant. It is served with meat and fish, combined with basic sauces (for example, bechamel), added to pies, spread on sandwiches, and cheese dishes complement it.
If at first chutney was prepared from fruits that grow in Southeast Asia (mango, coconut), then with increasing popularity they began to make it from many other fruits and vegetables. The highlight of this sauce is that it must combine several flavoring accents at the same time, for example, sweetness and acid. This is a real work of culinary art, the creation of which will require knowledge of the properties of products.
Avocados, tomatoes, eggplant, melons, horseradish, cabbage, beans, quince, apples and pears are suitable for chutney. And also spices - ginger, pepper, nutmeg, garlic, curry. The sauce can be prepared both once, and as a workpiece. It is important that it has a slightly heterogeneous consistency and contains pieces of whole fruits or vegetables. Another important subtlety is that chutney must be infused for a couple of days to achieve the best taste and aroma.
Harvesting from gooseberries for the winter is the best time for exploring this exotic sauce. We start preparing the berries - first cut the ponytails with a knife or kitchen scissors. Rinse gooseberries. It will take about one and a half kilograms. In addition to emerald berries, you need five hundred grams of onions, a small grated root of ginger, a glass of six percent apple cider vinegar, a head of garlic and a quarter teaspoon of red hot pepper. Gooseberries and chopped onions put in a pan with a thick bottom, pour half a kilogram of sugar.
Chop the garlic finely. Add to the pan along with ginger, pepper and vinegar. Salt and cook for two and a half hours - the mass should become homogeneous. Place in an airtight container for storage.
Sweet preparation for the winter of gooseberries (red)
For this jam you will need a kilogram of berries, 1300 grams of granulated sugar and two glasses of water. Pour the liquid into the enameled stewpan, boil. Pour sugar in the same place and boil the syrup. Put peeled berry in it. Cook for fifteen minutes, removing the foam with a slotted spoon. Without cooling, strain through a colander, pour into prepared sterilized jars. Cover with clean gauze and cool now.