Cooking berry spicy sauce for future use with meat dishes. We take red currants as a basis. Its saturated acid easily accepts any spicy additives, resulting in an excellent sauce. Due to the high content of natural pectin in the berry, the mass is boiled down to a viscous texture without any thickening agents - starch or flour. Red currant acid acts as a preservative, protecting the workpiece from damage.
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Ingredients:
Red currant - 700 gr.
Sugar - 150 gr.
Garlic - 0.5 pcs.
Chili pepper - 0.5 pcs.
Salt - 10 gr.
Bay leaf - 1 pc.
Coriander - 1 tablespoon
Allspice - 3 pcs.
Step by step recipe:
To cook red currant sauce for the winter, take all the foods on the list. Also prepare the container for storage. For a given amount of berries, a small 300 ml jar is suitable.
Dip the currants together with the twigs into cold water so that all the debris floats to the surface. Then tear off the berries from the branches, simultaneously checking all specimens. We do not use rotten currants, it will lead to the fermentation of the sauce.
Transfer the selected berries to a colander, pour over several times with running water. Then remove the moisture to make the sauce more concentrated.
Prepare additional components. Cut the chili into circles. If you want a hot sauce, the pepper seeds can be left on, otherwise they are best removed. Separate the garlic from the husk.
Place currants, garlic and pepper in a blender container. Kill everything until you get a homogeneous mass. If the bowl of your blender is not very large, then grind in parts, throwing in small portions.
Pour the homogeneous mixture into a saucepan, put on fire. After boiling, reduce the heat to a minimum, as the sauce splashes heavily when boiling. Pour in sugar and salt, throw in allspice and bay leaf.
Simmer the sauce for about 20 minutes, add ground coriander towards the end. You do not need to cover with a lid, the steam should escape.
Remove the mixture from heat, cool, grind through a fine sieve, getting rid of the grains. You should have a smooth sauce. Return it to the fire, boil for another 10 minutes, stirring frequently to avoid sticking to the bottom. If you are going to store it in a warm room, you can add 1 tbsp. vinegar (optional).
Spread the hot red currant sauce over sterile jars, seal them with sterile lids.
Cool and send to the cellar.
Enjoy your meal!
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