soup

What types of redcurrant sauces are there?

Sauces made from this scarlet berry are made thick and jelly-like to decorate the finished dish or liquid to soak meat. For barbecue, a marinade is made from it; for meat and fish dishes, salt and spices are added to the sauce; for desserts, a sauce is made by adding cinnamon and vanilla. You can cook it carefully so that the berries do not burst from boiling. Or you can squeeze the juice and make jelly. For the winter, it’s good to prepare several recipes for different occasions. This inexpensive and very healthy berry will help brighten up winter days if dishes made from it are regular guests on your table.

How to make redcurrant sauce

The process of preparing this delicious dish takes very little time. In order for the sauce for currant meat to turn out as in the photo, you need to take into account some nuances:

You cannot use aluminum cookware for this dish because the substances contained in the main component form harmful compounds when interacting with metal.
You can take not only fresh, but also frozen berries (they are also rich in vitamins and pectins). In this case, you need to perform gradual defrosting by placing the container first in the refrigerator and then defrosting at room temperature.
Before preparing the sauce, the berries are crushed to release the juice. You can first boil the whole currants and only then grind them using a blender and rub them through a sieve.
If you plan to prepare gravy for the winter, you will need clean glass jars with metal lids.

To the meat

There are several different recipes for gravy that will help complement meat dishes. You can serve sweet and sour sauce with types of meat such as lamb, rabbit, pork, veal. It is advisable to use the classic version, which does not use hot ingredients or spices. Fresh herbs - onions, parsley, basil, cilantro, dill - will highlight the meat taste.

To the fish

If you want to surprise your guests, it is recommended to serve redcurrant sauce with fish, adding seasonings such as ginger, paprika or curry. Experienced chefs claim that these spices go well with fish dishes. Curry needs to be added little by little, on the edge of a knife; the spice can change not only the taste, but also the color of the dish. A sauce with the addition of citrus zest or pulp is also suitable for fish.

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To the bird

The taste of the bird itself is not so rich, so a sweet and sour addition will improve the dish and make it more piquant. Currant sauce for meat is suitable for appetizers of turkey, quail, guinea fowl or chicken. Alternatively, choose a nutty or spicy sweet and sour currant sauce with mint flavor.

Memory of Summer

You can prepare redcurrant sauce for the winter. The recipes offered below are suitable both for serving directly from the heat and for long-term storage.

Basically, the juice is first made by separating the seeds. You can add different seasonings to the juice. The principle is this: all fresh herbs are then removed by straining, but dry ones can be left as is.

In order not to confuse the jars with the contents, it is good to prepare stickers with inscriptions in advance. After all, they are very similar in color and consistency. Who would love a piece of casserole drenched in hot sauce? Or fruit drink – salty and spicy? To avoid such troubles, the sticker should be glued immediately after rolling the lid.

"Cumberland" - red currant sauce for meat. Step-by-step recipe with photos

This is a thick jelly puree. A conservative recipe, any introduction of innovations into it kills the taste of real “Cumberland”. The famous recipe for red currant sauce was born in Hannover. It received its name from its author, a court cook, in honor of the English Duke of Cumberland, who was then in the city. This is a meat classic, served with steak or roast beef. The recipe is contained in the book “English Kitchen” of 1904. The famous “king of chefs” Auguste Escoffier contributed to its popularization.

Detailed instructions:

Step #1. First, take lemon and orange. We remove the zest (it’s needed for flavor), but it’s all about quantity. Remove four shavings from a medium lemon with a vegetable peeler, and three from an orange. The chips are about the length of a finger. While the zest is being cut into strips, water is heated on the stove to process it. In hot water the zest will lose its bitterness.

Step #2. Squeeze the juice from lemon and orange, place in a saucepan, adding half a tablespoon of sugar and boil to a thick syrup. You can do this with high heat, monitoring the process.

Step #3. Finely chop a piece of ginger the size of a plum, add to the contents of the saucepan and continue boiling.

Step #4. When the sauce becomes thicker, add port wine (from half a glass to one third).

Step #5. After a minute, the main ingredient, red currant jelly (glass), is added. Jelly should not contain gelatin. If you don’t have homemade jelly, you can buy frozen berries and make puree with sugar.

Step #6. Now you have a good consistency, reduce the heat and add a level teaspoon of mustard. Regular mustard from a jar. Take a whisk and stir until thickened. The sweet redcurrant sauce is then poured into a separate bowl to cool.

Step #7. The zest is removed from the water and dried. It is added until the sauce has cooled. Pour into a gravy boat and sprinkle with fresh chopped parsley.

The sauce will thicken further as it cools. It is used cold for ham and meat. It keeps well in the refrigerator. Some people prepare redcurrant sauce for the winter by adding vinegar to it and putting it in small jars, but the taste will not be the same. It is better to rub it through a sieve when removing it from the heat and place it in small jars, then sterilize for ten minutes before sealing. And citrus fruits can be added before serving. Just be sure to reheat this redcurrant sauce first! It’s not for nothing that the step-by-step recipe dictates adding zest while it’s hot. So she will give away her entire bouquet.

Classic redcurrant sauce recipe

Compound:

red currants – 2 kg;
sugar – 0.25 kg;
salt – 5 g;
lemon juice – 40 ml;
cloves – 5 pcs.;
pepper mixture – 5 g;
ground cinnamon – 10 g.

Cooking method:

Wash and sort the currants, remove the berries from the branches. Dry by sprinkling on a towel.
Chop the cloves and mix with the rest of the spices.
Grind the currants through a sieve. Heat the cake and squeeze through cheesecloth directly into currant juice.
Pour the currant juice into an enamel pan and place it on the fire. When the juice begins to boil, reduce the heat.
Add sugar in small portions and stir, dissolving it all in the currant juice. Add salt and stir.
Stirring or whisking vigorously, add the spices. If the sauce is not whisked at this time, lumps may form. If they do appear, you will have to rub the sauce through a sieve again and only then continue cooking.
Cook the sauce for 20 minutes, stirring it with a wooden spatula.
Wash the lemon and squeeze the juice out of it. Remove the seeds from the juice, pour the juice into the pan with the sauce, stir.
Add a handful of whole currants to the sauce - they will make it even more beautiful and appetizing.
After a couple of minutes, remove the sauce from the heat and pour into clean glass jars. Close tightly. Once the sauce is warm, put it in the refrigerator.

The sauce can be eaten the next day. It will have a jelly-like consistency, as red currants contain a lot of pectin. There is no need to use starch to thicken the sauce.

Sauce made according to the classic recipe can be stored in the refrigerator for several months, but after opening the jar - only for a week.

Condensed juice sauce

There are recipes for sauces made from boiled juice. In Sweden they make redcurrant sauce. For the winter, it is poured hot into sterile bottles, which are stored horizontally.

In different countries, different spices are added to the juice. So don't be afraid to experiment. Redcurrant sauces, prepared according to the principle of thickening the juice, go well with cold veal and sausages.

First you need to get berry juice. It’s easier to do this by blanching the currants in boiling water for several minutes. After this, the shell of each berry will become soft and you can easily rub them through a sieve.

Now comes the turn to thicken the juice by evaporating excess liquid. Ideally, the cold sauce should be close in consistency to liquid sour cream. In a hot state, it is difficult to determine this, so you can taste the state of readiness by dripping a little juice on a saucer.

Red currant sauces require the addition of spicy spices. This is our next stage. You can calculate the amount per 200 gram jar. It will be convenient to open it in winter and eat it right away. Calculation per liter of juice: one teaspoon each of sugar and salt. Add half a teaspoon of ground coriander and nutmeg, two or three dry cloves, a cinnamon stick, and a few basil leaves to the saucepan with the juice. Boil and strain - and pour into bottles. Small ketchup containers will do, you just need to sterilize them well.

Onion sauce

Redcurrant sauces are made with herbs. But there is a recipe with onions. It also goes well with meat.

Grind a kilogram of berries in a blender and transfer to a saucepan. Then, using the same method, chop half a kilo of onion and add to the berry puree. Add half a glass of water, a glass of sugar and cook over low heat for twenty minutes. It is important not to apply high heat so that the pectins do not collapse. The foam is removed as when cooking jam.

The mass removed from the heat is rubbed through a sieve and returned to the pan. Add crushed garlic (three large cloves), a teaspoon of a mixture of peppers, one or two tablespoons of dried herbs (basil, mint and parsley) and two to three tablespoons of vegetable oil. Cook for about forty minutes, add a teaspoon of salt and 100 grams of apple cider vinegar. Boil for another twenty minutes and pour into sterilized jars.

Red currant sauce for the winter

We collect currants from the bush or take frozen ones from the refrigerator. We sort fresh berries from twigs and other debris, wash them, and place them on a sieve. After the water has completely drained from the berries, grind them in a blender. We don’t need seeds and skin residues, so we take a fine sieve and grind and weigh the berry mass.

Weight is needed to determine the sugar norm. You need exactly half of the resulting weight of sugar. If you get 2 kg of puree, then you need 1 kg of sugar.

We will cook the currant sauce in an enamel pan. Bring the berry mass to almost a boil over low heat, after which we begin to add sugar. The mass can easily burn; to prevent this, it must be stirred continuously. When the sugar dissolves, add 1/4 teaspoon salt.

To make the taste richer, add spices:

pepper mixture;
ground cinnamon;
dry, crushed cloves.

We take all the spices for preparation to taste, add a little bit, taste it. After 20 minutes of cooking, the mass should thicken, at this time add lemon juice (25 ml) to it.

Lemon juice is an excellent preservative. We wash small jars, sterilize them to be safe and pour hot sauce into them. We take the cooled jars for storage. Meat gravy contains vitamin C and is very useful in winter.

Garlic sauce

Redcurrant and garlic sauce keeps well. First you need to prepare 0.5 liters of juice from the berries. Then three heads of garlic are put through a garlic press and added to the juice along with half a cup of sugar, a teaspoon of ground black pepper and a teaspoon of salt. Mix all ingredients well until sugar and salt dissolve. When this happens, transfer it to a jar and put it in the refrigerator. There the sauce reaches, hardens and becomes less sweet. Apparently fermentation is taking place. It turns out 660 grams, just enough for a jar of squash caviar.

Pairs perfectly with lard and black bread. All vitamins are living, just be careful with the smell!

Redcurrant sauce for the winter

Time: 30 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 85 kcal/100 ml.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: easy.

For lovers of winter preparations, there are recipe options according to which you can roll the sauce into jars and enjoy the delicious seasoning all year round. In this case, you should definitely add acetic acid, which is a natural preservative, to the dish. The processing temperature should be at least 100-110 degrees so that the workpiece does not deteriorate during storage.

Ingredients:

ground cinnamon – 1 tsp;
table vinegar 6% – 200 g;
sugar – 1 glass;
red currants – 2 kg;
bay leaf – 3 pcs.;
allspice, cloves – 3 g each;
garlic - 1 head.

Cooking method:

Squeeze juice from berries.
Pour into a saucepan, turn on the stove.
Add sugar and dry spices.
Add vinegar.
Cook for 20 minutes, add chopped garlic at the end.
Remove the foam and pour into prepared jars.
Sterilize in the oven for 30 minutes.
Roll up with glass or metal lids, previously sterilized.

Sauce with fresh herbs

A delicious sauce is made by adding fresh herbs to the berries. It's amazing how quickly you can make redcurrant sauce. For winter, recipes advise cooking it without seeds and evaporating excess liquid. This recipe is good for meat, especially pork.

The washed berries (200 grams) are crushed in a blender and rubbed through a sieve. A bunch of different herbs (cilantro, parsley, basil), two or three cloves of garlic and a small hot pepper, freed from seeds, are crushed in a blender. Add berry puree, ground spices (cumin, coriander, cloves), a tablespoon of vegetable oil and salt and sugar (half a teaspoon each).

This sauce can be stored in the refrigerator, but if you reduce it a little, it will last all winter.

With lemon

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 75 kcal/100 ml.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: easy.

In this option, lemon juice plays the role of acetic acid and a natural preservative. Thanks to this natural component, the spicy gravy will be stored in the refrigerator for a long time. However, you need to make sure that it is covered with a tight, airtight lid, then you can serve a tasty addition to holiday meat dishes all year round.

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Ingredients:

onions – 1 pc.;
currant juice – 400 ml;
olive oil – 50 ml;
sugar – 100 g;
starch - 1 tbsp;
black pepper – 3 g;
lemon – 1 pc.

Cooking method:

Grind the onion and fry in oil.
Peel the lemon, chop it, squeeze out the juice.
Mix currant juice with lemon juice, add onion.
Place on the stove, heat to 80 degrees, stirring constantly.
Add sugar, pepper, starch, salt.
Mix thoroughly and skim off foam.
Bring the sauce to a homogeneous consistency with a blender.

Sweet sauce

This is an excellent gravy for cottage cheese casserole, it can be poured over ice cream and apple strudel, jelly or other dessert. The beautiful color greatly enhances any dish.

A liter of juice is prepared, always without seeds. The peculiarity of this sauce is that it does not need to be boiled. Thickening comes from the addition of starch. Add sugar (a glass or two), a teaspoon each of ground cinnamon and nutmeg to the pan with the juice. With constant boiling over low heat, add starch diluted with cold juice. Immediately remove from heat and pour into jars. After some time the sauce will thicken. It’s good to add cognac to it, but then the children will hardly be able to treat themselves to it.

Marinade

Shish kebab can be marinated in red currant sauce. For winter, marinade recipes provide for the removal of large particles to prolong the shelf life of the product. It is prepared like this: add five large chopped onions and two level tablespoons of salt per liter of juice. Boil for half an hour, strain and roll into jars. At the same time, the shish kebab is fried.

You can also marinate it in the cake that remains from straining. In winter, you can cook shish kebab at home by marinating the meat in sauce. In this case, the meat along with the marinade is placed in a deep frying pan and left under the lid for an hour over low heat. Once it has evaporated, dry it a little, turning the pieces over and onto the table.

Ketchup for the winter in one hour from red currants

We will prepare redcurrant ketchup quickly. The recipe is very simple. Take 1000 g of red currants, wash them, dry them, and grind them through a fine-mesh sieve. Throw away the cake. Add spices to berry sauce:

Paprika.
Allspice.
Black pepper.
Cinnamon.
Carnation.
Salt.