Sauces are pleasant additions to main dishes. They provide an opportunity to tint the taste of food, to make it more saturated, bright, unique. Sauces help improve the appearance of the food, create a rich palette of colors on the table, give the most ordinary lunch or dinner an exquisite festive flavor.
Sauces for poultry
Poultry meat, like no other, needs gravy and sauces. Piquant, spicy, sour or sweet and sour, they add tenderness, juiciness to hot, boiled or baked meat, help the body absorb it better. Turkey sauce is very indicative in this regard. Cooking has become a good national tradition with the Americans, and then gained popularity around the world. But no matter how fattened, fresh and well-baked a bird may be, without a suitable sauce it will not seem so delicious to us.
Berry sauce is especially popular for meat of this variety
. We will consider some recipes in this article. And, first of all, red currant turkey sauce. Cooking it is very easy. Along the way, we note that, in addition to currants, cranberries, lingonberries, plums and other berries with a pronounced sourness are suitable. Of course, you can buy ready-made, but we offer you to make turkey sauce yourself, guided by our tips and tricks.
Currant Recipe
What you need: 350-400 g of currant, 130-150 g of sugar, peel of 1 medium-sized orange and juice from its half. And 1.5-2 tablespoons of brandy or brandy. Prepare the berries first. Wash thoroughly, sort and tear off the twigs, let it drain in water, then transfer them to an enamel pan and fill with sugar. Of the main ingredients in the turkey sauce, as you understand,
orange juice is added
. Wash the fruit, wipe and rub the peel on the smallest grater. Cut the citrus in half and squeeze the juice. Strain it through cheesecloth so that no seeds fall. Then add to the currant. And put a teaspoon of zest in the turkey sauce. Now put the pan on the stove, let the contents boil, and then cook over low heat for about 15 minutes, stirring all the time. When some of the liquid has evaporated, and the berries are boiled somewhat, the dish is almost ready. It remains only to pour in alcohol, which will enhance the aroma of food, and remove the pan from the stove. If you want to make the filling consistency uniform, grind the currants with a blender. When the
turkey sauce
, the recipe of which you learned, cools down, and the bird itself is baked, you can serve the dish to the table. Triumph is guaranteed to you!
Cranberry Sauce - General
This meat dressing is as easy to prepare as the previous one. The northern berry from which it is made is very healthy, juicy, with a rich sweet and sour taste. Therefore, sometimes it turns out a little liquidy cranberry sauce for turkey. The recipe recommends in this case either boil the product, or add a little flour or starch to the dish to thicken. You can diversify your taste by adding lemon juice, pepper, salt, cloves and other spices to the dressing. If you like to bite berries in sauce - do not chop them. If you want a dish with a uniform consistency - pass the cranberries through a meat grinder or blender or simply wipe through a sieve.
How to make cranberry sauce
To make a dressing, you will need 0.5 kilograms of berries, a half or a little more than a glass of sugar, 2 medium onions, about a glass of apple or grape vinegar, optionally a little cinnamon, salt, pepper, ground coriander, chopped 2 cloves of garlic and a glass of water. Chop the onion finely. Prepare the berries. Combine both products, fill with water, place on a stove and boil. Then over low heat, under the lid, simmer for 10 minutes. Beat the mass with a mixer or blender, pour in spices, sugar and salt, pour in vinegar. Stew the mass until it is mashed. If necessary, thicken with flour. Cool the prepared sauce and serve to the meat!
Tomato sauce
Delicious turkey in
tomato sauce. You can cook it from such products: 5-6 large fleshy and ripe tomatoes, 2-3 bell peppers, 2 large onions, a few cloves of garlic, to taste salt, sugar, pepper, ground coriander, vegetable oil. Chop the onion, put in a deep frying pan or cast-iron, pour oil and simmer until golden brown. Pour the tomatoes over boiling water, remove the peel, chop finely. When the onion is fried, add the tomatoes to it, then the peppers sliced in strips. While stirring, simmer the mass until the sauce acquires the necessary density and ceases to be watery. Salt, pepper, pour spices. If necessary, add sugar to the tomato. At the end, put chopped garlic and remove the pan from the heat. This sauce can be served with meat, both cold and hot. The taste in both cases will be just amazing!