Redcurrant sauce for meat: recipe. Berry sauces for meat Tkemali from black currants for the winter recipes

18.12.2023

What do you cook with currants? Quickly, offhand, three or four items? Jams, compotes, maybe jams or jellies. Those who have the good fortune of a summer cottage and a sea of berry bushes have a richer assortment - currant juice, pickled cucumbers or tomatoes in currant juice, pickled currants... Have you tried currant sauce? Sweet and sour, sometimes tart, and if you add fiery pepper or aromatic vinegar - oh, how delicious! No store-bought ketchup can compare.

Currant sauces can be prepared for a specific dish, or they can be closed for the winter. Garlic, which is often included in the sauce, not only adds flavor, but is also an excellent preservative. Some recipes call for storing the sauce in the refrigerator, without rolling it up with sterile lids, but even in this form, currant sauce can last quite a long time.

Any currant is suitable for making the sauce. Black currants create a purple, aromatic sauce with a more pronounced sweet flavor, which can be easily modified by adding salt, pepper and vinegar. Red currants make a bright scarlet sauce, more sour than sweet, and more suitable for meat. White currants add more tartness to the taste; this sauce will appeal to thrill-seekers.

Ingredients:
400 g black currants,
300 ml dry red wine,
50 g butter,
2-3 cloves of garlic,
30-50 ml spicy tomato sauce,
salt, sugar, ground black pepper - to taste.

Preparation:
Wash the currants, dry them, pour in red wine and put on fire. Boil over medium heat until the volume is reduced by half, rub the mixture through a sieve. Add butter, pressed garlic, salt, sugar and ground pepper. Adjust the taste by adding a spicy tomato sauce like "Chili".

Ingredients:
2 stacks black currant berries,
1-2 bunches of parsley,
1-2 bunches of dill,
1-2 heads of garlic,
salt, ground black pepper, sugar - to taste.

Preparation:
Grind the washed and dried berries using a blender. Separately chop the herbs and garlic. Combine berry and green puree, add salt, sugar and pepper to taste.

Ingredients:
400 g black currant berries,
200 ml dry white wine,
150 g butter,
3-4 tbsp. Sahara,
a pinch of salt,
mint greens, ground black pepper - to taste.

Preparation:
Melt butter in a frying pan, add wine and sugar. Heat, stirring, until the sugar is completely dissolved, add currants and simmer for 10 minutes, stirring. Add mint and pepper. Using an immersion blender, grind the resulting mass until smooth and rub through a sieve.

Ingredients:
250 g black currants,
140 g tomato paste,
3-5 cloves of garlic (its quantity is determined empirically and to taste),
1-2 hot peppers,
fresh herbs, salt, ground black pepper, spices - to taste.

Preparation:
Grind greens, garlic and hot peppers without partitions and seeds using a blender, add currants and beat until smooth. Add tomato paste, salt and pepper, if necessary, add spices to taste (ground coriander, for example), stir and refrigerate for a couple of hours.

Ingredients:
700 g black currants,
250 g tomato paste,
⅓ stack. brown sugar,
60-80 ml wine vinegar,
1-5 hot peppers (to taste and desire),
4-5 cloves of garlic,
3 tsp ground coriander,
1 tsp allspice corns,
½ teaspoon ground pepper mixture,
1 tsp salt.

Preparation:
Using a blender, grind the products until smooth. Tasting the mixture, add vinegar, salt and spices. If it seems too sour, you can add sugar; if the currants are very sweet, add vinegar. Place in the refrigerator overnight to allow the aromas and flavors to blend properly.

Ingredients:
200 g blackcurrant jam (or currant puree),
1-2 tbsp. brown sugar,
50 ml port wine,
1 orange,
1 lemon.

Preparation:
If you don't have currant jam, use fresh berry puree. Remove the zest from the orange and squeeze out the juice. Also squeeze the juice from the lemon. Combine all ingredients and place over medium heat. Heat, stirring, until the sugar is completely dissolved. Adjust the taste by adding salt and sugar.

Blackcurrant sauce with herbs and garlic. Sort out the blackcurrant berries, rinse and dry. Grind in a blender with salt and garlic. Add fresh herbs to taste: parsley, dill, celery, cilantro, basil, thyme, savory, fennel, etc. The greens can be chopped in a blender and mixed with currants, or you can chop them very finely - then the sauce will be uneven. This is how anyone likes it. You can add ground or fresh hot pepper for a spicy kick. Place the finished sauce in dry, clean jars or glass ketchup bottles and store in the refrigerator.

Ingredients:
400 g currants (any),
100 ml dry red wine,
100 g sugar,
¼ - ½ hot pepper (can be replaced with ¼ tsp ground pepper),
1 clove bud,
1 star anise,
1 orange,
5-7 mint leaves.

Preparation:
Remove the zest from the orange and squeeze out the juice. Puree the currants in a blender. Place currant puree, sugar, spices, orange juice and zest in a saucepan and simmer over low heat for 5 minutes. Then add salt, pepper and mint, bring to a boil and blend again with a blender until smooth. The sauce is ready.

Redcurrant and mint sauce

Ingredients:
1 stack red currant,
2 tbsp. Sahara,
1-2 tbsp. butter,
5-6 peas of allspice,
5-6 buds of cloves,
1 onion,
fresh or dried mint - to taste.

Preparation:
Melt the butter in a frying pan, add a little water and sugar. Once the sugar has dissolved, add red currants and spiced mint. Simmer, covered, over high heat until the juices release. Chop the onion as finely as possible, add to the sauce and simmer until transparent. The finished sauce can be pureed with a blender, or you can leave some heterogeneity. Add salt to taste.

Ingredients:
2 kg red currants,
1 kg sugar,
1 stack 9% vinegar,
1 tsp ground black pepper,
2 tsp ground cloves,
1 tsp allspice ground,
½ tsp. ground cinnamon,
salt - to taste.

Preparation:
Rub the currants through a sieve. Pour the berry mixture into a saucepan, place on the fire and heat, adding sugar, until it boils, but do not boil. Add spices, reduce heat to low and simmer for half an hour, stirring occasionally. Remove from heat, pour in vinegar, pour into sterilized jars and seal.

Ingredients:
1 kg red currants,
500 g sugar,
2-3 buds of cloves,
½ tsp. ground cinnamon,
½ tsp. ground allspice,
salt, ground black pepper - to taste.

Preparation:
Cover the currants with sugar and let stand to release the juice. Place the bowl with the berries on the fire and heat until the sugar dissolves. Remove from heat, add spices and let cool completely. Rub the cooled mass through a sieve.

Red or white currant sauce with garlic

Ingredients:
1.5 kg currants,
1 head of garlic,
1 hot pepper,
1 tsp mixture of peppers (or to taste),
½ tbsp. salt,
1 tbsp. Sahara.

Preparation:
Wash the currants, place them in a saucepan, add a little water and simmer under the lid until the skins become soft. Rub through a sieve and add chopped garlic and hot pepper (without seeds and partitions - they give greater spiciness), ground pepper, salt and sugar to the resulting juice. Stir and adjust the taste, adding sugar if the berries are too sour.

Ingredients:
300 g red currants,
1 orange,
100 g sugar,
50 ml dry white wine,
2 tbsp. vegetable oil,
2-3 cloves of garlic,
a pinch of salt.

Preparation:
Remove the zest from the orange and squeeze out the juice. Combine all ingredients except zest and garlic, put on fire and bring to a boil. Reduce heat and simmer for about half an hour under the lid. Then puree with a blender, add zest and garlic, passed through a press, and cool.

Currant sauces perfectly complement the taste of meat, fish and vegetables. Try making currant sauces using one of our recipes and surprise your loved ones and guests. Take a jar of currant sauce for barbecue - instead of the usual ketchup and mayonnaise! - and let your friends try to guess what kind of miracle this is. For children who love French fries, it is better, of course, to prepare sweet and sour sauces, without garlic and fiery pepper, with herbs. Currant sauces are stored well in the refrigerator, this allows you to prepare the sauce without heat treatment, which will especially appeal to raw foodists. But if you are used to harvesting currants on an industrial scale, it is better to use recipes in which the sauce is boiled and rolled into sterile jars.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Red currant is a rather interesting berry. Some people, of course, love it in compotes or raw, but many people find it too sour. However, not everyone knows that red currant sauce for meat is an excellent replacement for ketchup or other tomato sauces. This dish can be prepared either for one time, for freshly baked meat, or for future use, for the winter. Currants are not only a tasty base for many dishes, but also a healthy source of vitamins. This is especially true in winter.

Fragrant sauce: ingredients

To prepare this red currant sauce for meat you will need:

2 kilograms of berries;
1 glass of boiled water;
granulated sugar - 1 glass;
head of garlic;
2 tablespoons of dry dill;
a teaspoon of salt;
1.5 teaspoons ground hot pepper;
two teaspoons of ground coriander.

Just from the list of ingredients it becomes clear that this dish is extremely aromatic. Those who do not want hot sauce can reduce the amount of red pepper, but it is not recommended to completely abandon it in this recipe. It is also necessary to use dry dill; replacing it with a fresh version is not provided. This seasoning should be ground to a powder.

“Aromatic” sauce: preparation

Initially, the berries should be boiled in water to soften them. Then the resulting mass is rubbed through a fairly fine sieve. In the end, only juice and light puree from red currant berries should pass through. This resulting mass will have to be cooked for about an hour, but over low heat, preferably stirring frequently. If it works, the sauce will end up gelatinous. If the mass is brought to a boil, then this effect will be nullified.

At the end of cooking, add all the seasonings and garlic to the sauce, which should be passed through a press. After this, the mixture should be cooked for another ten minutes. From this amount of currant berries, about five hundred grams of product are obtained. Therefore, it is better to roll up red currant sauce for meat in small jars for the winter so that you can quickly eat it. The dishes must first be sterilized. After the sauce is put into jars, they should be allowed to cool in a dark place. However, then it is better to store them in the refrigerator.

Fresh redcurrant sauce for meat: recipe

In order to prepare a fresh and bright sauce from this berry, you need:

1 glass of berries;
a bunch of mint, you can use both fresh and dried;
two tablespoons of granulated sugar;
1 onion, preferably medium size;
5 allspice peas;
5 carnations;
a tablespoon of butter (replacing sunflower oil is not recommended).

It is worth noting that fresh mint gives a brighter taste, so you can take less of it. Also interesting is the fact that this sauce for meat made from frozen red currants will look no worse than from fresh berries. Therefore, you can freeze a small amount of this berry for future use in order to pamper your family with a delicious and fresh sauce made from aromatic fruits in winter.

Making fresh berry sauce

First of all, add butter to a heated frying pan, and add some clean and boiled water. Sugar is then added to this liquid. The mixture should be homogeneous, that is, do not remove it from the heat until the sweet ingredient is completely dissolved in the liquid.

Then the berries and spices are also sent to the frying pan. The mixture can be brought until bubbles form, and then cover with a lid. It should be simmered until the juice appears. At the same time, leave a strong fire under the frying pan.

Finally, add onions to the mixture of berries and spices in the pan. It is better to chop it as finely as possible, but so that it does not turn into puree. When the onion becomes completely transparent, add a little salt to the mixture and leave to brew for five to ten minutes. If desired, onions can be replaced with white ones, as they are more tender. But it is not recommended to replace it with red.

This red currant sauce for meat can be left as is, or you can additionally mash it with a blender. It depends on the taste of the cook. However, many people leave the sauce in the first version, since its heterogeneous structure adds piquancy.

Hot sauce: ingredients

Red currant sauce for meat can be made spicier. For this you will need:

400 grams of currants;
100 ml dry red wine;
half a red pepper pod;
100 grams of granulated sugar;
cloves - 1 piece;
1 orange;
a few fresh mint leaves;
star anise - 1 piece.

This sauce has an interesting taste, sweet, but with a noticeable peppery aftertaste. Another “trick” of this recipe is that you can use not only red, but also black currants. In the latter case, the sauce will be sweeter.

Making hot sauce

To prepare a spicy redcurrant sauce for meat, the berries should be thoroughly ground in a blender. Juice is made from oranges. In this case, the peel is not used, only the pulp of the fruit is used.

Fresh peppers should be washed, seeded and finely chopped. Don't forget about safety! It is best to cut and peel red hot peppers while wearing gloves, and after the procedure, you should thoroughly wash your hands. This will help avoid unpleasant consequences. If you plan to make the sauce as spicy as possible, then you can leave the seeds or not completely get rid of them.

The juice and puree should be poured into a saucepan and mixed. All spices go there, except mint and pepper. Mix everything thoroughly. The whole mass is stewed over low heat. After boiling, simmer for about five more minutes. At the end, pepper and a little salt are added, and finely chopped mint leaves and pepper are also added here. The mixture is stirred one last time, covered with a lid and allowed to brew. The resulting sauce is pureed. It can be served with both meat and poultry.

Sauces that are not inferior to vegetable sauces are made from fruits and berries. Thanks to the exquisite combination of sour, sweet, spicy and salty tastes, such sauces are even more piquant than those made from vegetables, and perfectly complement the taste of meat. It is no coincidence that the cuisines of different European and Eastern countries include sauces made from plums, lingonberries, cranberries, and currants. Blackcurrant sauce goes just as well with meat as tkemali, and can easily replace it. So, if you have collected a rich harvest of black currants, do not miss the opportunity to try the sauce made from it; besides, it can be prepared for the winter.

Cooking features

The technology for preparing blackcurrant sauce for meat is not too complicated, but knowledge of some subtleties will not hurt the housewife.

For the sauce, you must use only ripe currants, otherwise the sauce will be too sour.
Black currant berries have a fairly dense skin. Even if you grind it with a blender, pieces of skin that appear in the sauce will make its use not as pleasant as you would like. Therefore, to prepare a sauce with a delicate consistency, you will have to not only grind it with a blender, but also rub it through a sieve.
You should not add too much sugar to the currant sauce, as an overly sweet sauce will not be an ideal complement to the meat. However, it is also not worth reducing the amount of sugar relative to that specified in the recipe, since in this case the taste of the sauce may become less harmonious, and its shelf life will be greatly reduced.
Aluminum utensils and utensils are not used to prepare blackcurrant sauce. This material oxidizes upon contact with the berry; the substances formed as a result of this reaction can harm the body. Usually an enamel basin and a wooden spoon are used to cook the sauce.
If you want to prepare blackcurrant sauce for the winter, be sure to sterilize the jars and matching lids. The jars must be sealed tightly. Substances such as salt, sugar, vinegar, and pepper are used as preservatives. However, you should not neglect the heat treatment of the sauce itself, even if it seems to you that it already contains a lot of such substances.
Black currants do not need to be cooked for a long time until the liquid thickens and evaporates. It contains a lot of gelling component, which makes the sauce thick and without long cooking. So its preparation will not take too much time from the housewife.
Spices create a unique bouquet in blackcurrant sauce. If you are going to serve this sauce with meat, preference should be given to spices such as black and allspice, coriander and cardamom, and dried garlic. You can also add herbs such as parsley, basil, cilantro, mint, using them fresh or dried.

The technology for preparing blackcurrant sauce for meat depends on the specific recipe. Not all of them allow you to prepare sauce for the winter.

Classic blackcurrant sauce

fresh or frozen currants – 0.25 l (approximately 180 g);
butter – 50 g;
dry red wine – 100 ml;
water – 100 ml;
salt – 5 g;
sugar – 20 g;
spices - to taste.

Cooking method:

Sort, wash and dry the currants.
Melt the butter, pour sugar into a frying pan with butter, fry it lightly, then add water and wait for it to boil.
Add berries to the pan and simmer for 5 minutes.
Add wine, salt, spices. Continue to simmer, covered, for another 2-3 minutes.
Cool the sauce until it is warm but not cool and puree in a blender, then pass through a sieve. Now put the sauce in the refrigerator until it hardens and acquires a jelly-like consistency.

Blackcurrant sauce, prepared according to the classic recipe, is served cold with meat. It can be stored in the refrigerator for no more than a week; it cannot be stored for longer.

Blackcurrant sauce for the winter

Composition (per 0.5 l):

black currant – 0.5 kg;
water – 0.25 l;
sugar – 100 g;
hot capsicum – 1 pc.;
ground coriander and paprika – 10 g each;
allspice – 5 g;
salt - to taste.

Cooking method:

Cover the washed currants with sugar, add water, add pepper and cook for 15 minutes. Rub through a sieve, removing the pepper.
Finely chop the pepper or grind it in a blender, mix with currant puree.
Add salt and spices to the puree and stir. Cook for another 10-15 minutes to ensure the sauce is not runny.

After this, the sauce can be poured into jars and sealed tightly - in this case, it can be left for the winter, stored in the pantry or refrigerator. You can use the sauce immediately by simply cooling it. In this case, it can be kept in the refrigerator for up to two weeks.

Simple blackcurrant sauce

blackcurrant juice (freshly squeezed) – 100 ml;
water – 50 ml;
sugar – 20 g;
spices - to taste.

Cooking method:

Mix the juice with water and sugar and pour into a small saucepan.
Bring the juice to a boil, add spices and salt to taste. Cook until the amount of liquid in the pan is reduced by a third.

If you use store-bought juice, it doesn't hurt to add half a teaspoon of starch, diluting it with water, otherwise the juice may not thicken. The taste of a sauce prepared according to a simple recipe is inferior to that made using classical technology, but any housewife can cook it in literally 15 minutes, without making any effort. True, such a sauce is not prepared for the winter and you need to eat it within 2-3 days at most.

Blackcurrant and garlic sauce for the winter

Composition (per 1 l):

black currant – 1 kg;
garlic – 8 cloves;
salt – 20 g;
fresh dill – 25 g;
ground black pepper – 25 g;
nutmeg – 5 g;
paprika – 5 g;
dried basil – 10 g.

Cooking method:

Wash the currants and remove the branches. Dry the berries by placing them on a towel.
Grind the currants, garlic and dill in a blender.
Add salt and spices, stir.
Place in a small saucepan on the fire and cook for 20 minutes.
Place in sterilized jars and seal.

After the sauce has cooled, you need to put it in the refrigerator - you can store it all winter, but only in a cool place.

Sweet and sour blackcurrant sauce with tomatoes

black currant – 0.2 kg;
semi-dry red wine – 150 ml;
tomatoes – 0.2 kg;
soy sauce – 50 ml;
garlic – 3 cloves;
sugar – 30 g;
ground pepper - to taste.

Cooking method:

After pouring boiling water over the tomatoes, peel them. Beat the pulp in a blender.
Pass the garlic through a press.
Pour clean and dried blackcurrant berries with sugar and pour wine, cook for 10 minutes, then chop with a blender and rub through a sieve.
In a saucepan, combine currants, tomatoes, garlic, soy sauce and spices. Reduce the sauce over low heat by about a third.

If you want to prepare red currant sauce with tomatoes for the winter, replace the wine with wine vinegar (3 percent), and soy sauce with half a teaspoon of rock salt. Store in a cool place.

Blackcurrant sauce goes very well with meat. The presence of a large number of recipes that are different from each other allows you to choose the option that suits you.

Currants have all the right qualities to turn into a thick, savory sauce. Mashed berries will create a homogeneous structure; you won’t have to add any thickeners. No salt is added to spicy berry sauces; they should be sweet and sour. You just need to choose the right proportions of sugar so as not to “kill”, but to balance the natural acidity of the berries. Currant sauce has a certain “specialization”: it is suitable for baked and fried meat. It turns out an amazing combination of flavors. Fish and vegetable dishes are not served with this sauce; they require other berry compositions. But the sauce can be spread on white bread and toasted croutons; some guests are so carried away by emptying the gravy boat that they forget about the main dish of lunch. In this recipe we will prepare a spicy blackcurrant sauce for the winter; it can be stored until next summer, and it is served with a variety of meat dishes.

TIME: 60 min.

Easy

Servings: 10

Ingredients

currants – 500 g,
sugar – 5 tbsp,
water – 300 ml,
hot pepper – 1/2 pcs.,
paprika – 1 tsp,
ground coriander – 1 tsp,
allspice peas – 1 tsp.

Preparation

Currants make the most delicious berry sauce, you just need to take your time and let the berries ripen completely. Unripe berries are covered with dark skin, but remain too sour. And excess sugar is undesirable for hot sauces.
The currants are washed and the “tails” are torn off on both sides.

The berries are placed in a saucepan, filled with water, and allspice peas are added.

Boil the currants for 15 minutes, then grind through a sieve. Allspice is thrown away.

Sugar is added to currant puree.

Hot peppers are cut into small cubes and thrown into the currant mass. Add paprika and coriander.

Boil the sauce for 15 minutes, it will become spicy and thick.
Take a dry, sterilized jar, fill it with hot currant sauce, and screw on the sterile metal lid. There is no need to turn the jar over; it cools in its normal position. The finished sauce can be stored under the same conditions as all other winter preparations.

The sauce can replace ketchup in sausage or meat pizza. Spicy currant seasoning can be poured over pancakes stuffed with meat and mushrooms.

What is usually served in addition to meat dishes or just with meat? Of course, sauce! We offer you a recipe for meat sauce, which is prepared not from tomatoes, as usual, but from black currants. Blackcurrant sauce for meat will definitely not leave you indifferent. It turns out to be unusually aromatic, rich, bright, with a sweet and sour aftertaste and, moreover, goes well with any meat dishes. The currant delicacy is prepared very quickly, literally 15-25 minutes. Once you try it, you will no longer want to serve store-bought ketchup with meat or barbecue.
During the harvest season, use fresh berries for cooking, and in winter, frozen currants are perfect. By the way, according to the principle of this recipe, you can prepare a sauce from any berry and even from sour fruits. This delicacy can be stored in the refrigerator for quite a long time; it can also be frozen for future use and defrosted before serving.

Ingredients

Black currant - 200 g;
Water - 200 ml;
Rock salt - 0.5 tsp;
Granulated sugar - 1 tsp;
Provençal herbs - 0.5 tsp;
Ground black pepper - 0.25 tsp.

Preparation

Any variety of blackcurrant is suitable for making this sauce. The main thing is that the berries are not too sweet. First of all, you need to prepare the currants. They should be carefully sorted, the tails and green branches should be trimmed. Then place the peeled currants in a colander and rinse several times. Shake off excess water and transfer to a saucepan. Pour the required amount of water into the berries (either cold or hot) and place the saucepan on the fire. Bring the contents to a boil and cook over moderate heat for 10-15 minutes until the berries soften.

When the berries are soft, remove the saucepan from the heat and puree its contents using an immersion blender.

Place the pureed berries back into the saucepan. Add the specified amount of salt, Provencal herbs, ground black pepper, chopped garlic. Stir and put on fire. Bring the contents to a boil and simmer over medium heat for up to 10 minutes, stirring the mixture occasionally with a wooden spatula. At this stage, the berry mass must be tasted and, if necessary, adjusted at your discretion. You may want to experiment and add some other spices and herbs. All in your hands. The boiled sauce must be cooled well and stored in the refrigerator. As it cools, the sauce will thicken even more. Adjust the amount of garlic used to your taste. If you like spicy sauces, you can add a little chili pepper.