In the season of red currants necessarily need to make this wonderful sauce for the future.
The result resembles soaked cranberries, but without bitterness - very tender and spicy taste.
For chicken, pork, beef and mutton - just a godsend. Recommend!
Sauce to the meat of red currant "Fantastic"
Ingredients:
2 kg of red currant
1 kg of sugar
1 tbsp. 9% vinegar
2 hours. l. ground cloves
1 h. l. ground cinnamon
1 h. l. black pepper
1 h. l. ground allspice
Preparation:
1. Currants break with brushes, go, wash and dry a little bit.
2. Grind the currants through a meat grinder or in a blender.
3. Then, through a sieve or fine strainer.
4. Squeeze the juice through cheesecloth and cake. Mix.
5. Put a bowl with berries on low heat, and warm until bubbling, then turn down the heat to a minimum.
Should not boil, otherwise - forgiving, pectins, and with them - hope to jelly as a result.
6. Pour the sugar portions of 0.5 cups, with an interval of 5-10 minutes.
7. After the last portion of sugar to add seasoning and pour vinegar.
8. Cook for another 5 minutes.
9. Pour the prepared sauce in hot sterilized jars and roll up.
At the request of the still hot sauce can drain, then he will be free of pieces.
Serve with your favorite meat dishes.
The taste is extraordinary! The feeling of Christmas in any weekday. Verified than once.
Sauce to the meat of red currant "Fantastic" - Variant №2
Ingredients:
2 kg of red currant
1 cup water
1 h. l. salt
1 cup of sugar
1.5 hours. l. paprika
2 hours. l. dried dill
2 hours. l. ground coriander
5 cloves of garlic
Preparation:
1. Currants to sort and wash.
2. Pour the berries glass of water, put on a slow fire and seethe until puree. After about 30-40 minutes of slow-slow boil currant burst starts.
3. Through a sieve into another pan to drain the juice and rub to the same berries. Should remain only a gentle-gentle mash.
4. Again, put the pan on low heat. Uvaria cream mass to the state of not giving the sauce to boil and simmer. Approximately 40-50 minutes.
5. Sterilize small jars or bottles. Covers boil.
6. In the boiled mass add sugar, salt, dill, chili powder, ground coriander, garlic passed through the press.
7. Hold sauce on fire for about 7 minutes, and once expanded in jars.
Roll covers and cool to room temperature.
Store the sauce in the fridge.
The smell - I poluobmoroke! Taste - a very full-bodied, spicy, sweet and sour at the same time very gentle bouquet - just mouthwatering.
Try!
Bon appetit and successful blanks!
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