Redcurrant sauce recipe with photo

Currant sauces are noticeably inferior in popularity to tomato sauces, although once you try them, you wonder why? But everything is banally simple - currants are a low-tech berry for mass production, difficult to grow, harvest, and prepare. You can much more often find blanks made from it in your home pantry than on a store shelf.

And at home, only jams or preserves are usually stored. Preparing currant sauce in small quantities, however, is quite simple. There are few recipes, but, unfortunately, even fewer dishes in which they are used. This question is the simplest. Currant sauces can replace pomegranate sauces in any meat dishes. I don’t like this sauce unless it’s next to a lot of garlic, although even here it’s all a matter of personal taste. For example, fatty boiled brisket stuffed with garlic cloves and currant glaze is simply delicious.

Classic redcurrant sauce

Our red currant sauce is in the same category as chutney from India, lingonberry sauce for foie gras, Narsharab pomegranate sauce for fish and meat products. Exquisite. It cooks very quickly, about 20-25 minutes, but the whole difficulty is in the preparation - the illicit stock must be taken away, since rot will begin fermentation, and it is not worthy of preparing for the winter.

Ingredients:

red currants 700 g
sugar 150 g
garlic 1/2 pcs.
ginger root 20-30 g
chili pepper 1/2 pcs.
sea salt 10-15 g
bay leaf, coriander, allspice, hot peppercorns to taste

Cooking method:

Place twigs plucked directly from the bushes into cold water for a while (5 minutes). This makes it easier to get rid of small insects, and the leaves will float to the surface.
We pick each berry. We take into use those that are damaged, crushed, but not rotten. Don't worry about integrity, knead it anyway.
The main thing is to remove the trash. Rinse in a colander under running water, shake off and preferably dry so that the moisture is gone and the brew is as concentrated as possible, using only currant juice.
To speed up the process, I recommend kneading first, then boiling. But the other way around is also possible. We load clean currants into the bowl, immediately throw in the peeled garlic cloves, a few rings of chili pod (remove the seeds if you want a non-fiery effect), add a small fragment of ginger root.
All these flavor enhancers can be easily replaced with dried ground seasonings and supplemented with your favorite herbs, roots, and spices.
Puree for a minute or two until it becomes a liquid smoothie. The berries with a thin shell burst quickly and, if necessary, are brought to the desired state with a hand crush.
Pour into a convenient fireproof container, add sea salt, granulated sugar, coriander grains, peppercorns, and add a bay leaf. It takes a lot of sugar.
Try it, a lot depends on the type of currant. Sugar, salt, and flavorings should saturate the sour berries, but, of course, rely on personal preferences.
Bring the mixture to a vigorous boil, reduce the heat, stir frequently, removing stuck, thickened stains from the walls. We don’t cover it, we let the steam out. Boil for 20 minutes.
In a wide container with a large diameter and in small dosages, the sauce evaporates and thickens quite quickly. Some prefer thinner, others thicker. But don't boil for an hour.
I repeat, for storage in a warm room, add 9% table vinegar (2-3 tbsp.) at the end.
Press through a fine sieve - fill sterile jars, seal and cool. When hot, the consistency is liquid, after cooling it becomes gelled.
Do not throw away the fragrant cake. Use as a marinade to rub onto whole chicken, fillets or chops.
After cooling, the red currant sauce for the meat is ready. Place in the refrigerator or cellar.

Features of preparing berry sauces

When preparing blackcurrant sauce for meat, choose only the ripest berries, otherwise the sauce will be sour even despite the sugar.

If you are making redcurrant sauce for several days, you don’t need to boil it to make it more vitamin-rich. But don't ignore preservatives - vinegar, sugar and salt, garlic. And besides, use only the freshest berries possible - they do not last long, even if they are well washed and dried.
Many people think that a sauce that contains sugar will not go well with meat. But this ingredient, firstly, softens the taste of the finished dish, and secondly, it is a preservative that will preserve both the preparation for the winter and the portioned sauce if it becomes necessary to store it in the refrigerator for several days.
Currant sauce made from black berries cooks quickly. There is no need to evaporate all the liquid due to the fact that the peel and berries contain many gelling components, due to which all currant dishes quickly thicken.
Do not use aluminum cookware. When in contact with acid (and there is a lot of it in berries), this metal releases harmful substances that will eventually end up in the dish.

When preparing redcurrant sauce for meat, at the grinding stage you can get a lot of cake - strained seeds and pieces of peel. You can simply throw them away, but it’s better to cook compote. You can simply fill them with water and flavor them with sugar. Do you want to make the compote more interesting? Add orange zest and/or a pinch of anise.

Redcurrant sauce

Ingredients:

Red currant – 100 g
Water - ½ tbsp.
Onions - ½ pcs.
Butter - 25 g
Salt - to taste
Cherry leaves - 3 pcs.
Mint leaves - 2 pcs.
Allspice - 4 pcs.
Cloves - 2 pcs.

Preparation:

Heat water, add sugar and butter.
When everything is dissolved, add mint, currants and spices.
Simmer until the currants release juice.
Do not cover the pan with a lid, but turn up the heat.
At this time, finely chop the onions, cherry and mint leaves.
Add to the sauce and simmer.
The sauce should thicken and the onion should soften.
Cook with the lid closed and add salt at the end of cooking.

Currant sauce for meat

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"

Sweet and sour currant sauce

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.

Chefs' tips

To make the sauce tasty and unusual, you must follow the recommendations below:

it is permissible to add alcohol to the sauce - wine, liqueurs, liqueurs;
if the berries are not juicy, add water to the berry mass;
Don’t be afraid to add sugar to the sauce for main dishes;
if you bring the mass to a boil, pectins, substances beneficial to humans, will decompose;
Pectins also give the finished product a jelly-like consistency.

Having mastered this information, you can count on a decent result in the form of a good berry sauce.

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Sauce with tomato paste and currants

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 greens,
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.

Spicy blackcurrant sauce

Ingredients:

700 g black currants,
250 g tomato paste,
⅓ cup 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.

Oriental currant sauce

Cooking time: 30-35 minutes.
Number of servings: 1600-1800 ml.
Kitchen appliances and accessories: stove with oven, juicer, coffee grinder, saucepan, sieve, spoon, jars with lids.

Ingredients

Currant berries	2 kg
Sugar	900 g
Vinegar 6%	200 ml
Hot pepper	2 pcs.
Carnation	4-5 pcs.
Salt	1 tsp. with a slide
Paprika	1 tbsp. l.
Curry	2 tbsp. l.
Coriander	1 tsp.
Khmeli-suneli	1 tsp.
Black and allspice pepper	1 tsp each

Step-by-step preparation

Preparing the ingredients

Currant berries	2 kg
Juicer	1 PC.
Pot	1 PC.

Squeeze the juice from pre-sorted and washed berries.
Pour all the spices into our future sauce, stir well to dissolve the sugar, and let it brew for 10 minutes.

Cooking the sauce

Juice with spices	all
Pot	1 PC.
Sieve	1 PC.

Place the sauce on the stove and let it boil.
The sauce should cook for about 7 minutes. At this time, do not forget to stir it and remove the resulting foam.
Turn off the heat and strain the sauce through a sieve.

Roll the sauce into jars for the winter

We will need:

Currant sauce	all
Half-liter jars with lids	4 things.

Wash and place the jars with lids in the oven to sterilize.
We put our strained sauce on the fire. Bring to a boil and pour into jars.

Bon appetit!

Video recipe

I would like to suggest watching a video recipe for making this wonderful, aromatic sauce.

Which dish should I serve the sauce with?

The classic sauce has a light sweet and sour taste and goes perfectly with poultry.
You can add garlic or basil to this sauce, which is ideal for boiled meat. But a spicy, spicy sauce with oriental flavors is more suitable for barbecue or fried meat.

Cooking tips

To prepare this sauce, you can use not only fresh currants, but also frozen berries. To do this, you first need to defrost the berries at room temperature, pour boiling water over them and blend them with a blender. Next, prepare the sauce according to the recipe.

We are all already accustomed to preparing tomato sauce for the winter. But now there is such a variety of recipes for making sauces from fruits and berries! Try making gooseberry sauce for the winter. This spicy-sour sauce goes well with fried meat and barbecue. Fans of berry sauces will really like lingonberry sauce for meat.

This year our country plum gave a rich harvest. At first I was worried about where to put so many plums. Moreover, my household doesn’t really like plum jam. But a friend advised me to prepare plum sauce for the winter. The sauce turned out excellent, my non-plum lovers really liked it.

Prepare a sauce from this wonderful, healthy berry. Share your secrets of making berry and fruit sauces for the winter.

Sweet and sour blackcurrant sauce

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.

Redcurrant and mint sauce

Ingredients:

1 glass of red currants,
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.

What's good about red currants?

These elegant berries from the gooseberry family are grown in all corners of our country. They are juicy, sour in taste, very beautiful bright red color, united in small clusters.

The first thing that should be noted about the properties of this berry is that it is extremely rich in dietary fiber, which is absolutely necessary for the normal functioning of the digestive system and is very important for people watching their weight. Red currants contain a huge amount of vitamin C. They contain a lot of B vitamins, especially B5 and B12, and also contain pectin. In terms of vitamin A content, it surpasses even blackcurrants and strawberries. The high content of anthocyanins in it is very valuable - powerful antioxidants that prevent the oxidation of cholesterol, after which it becomes dangerous for blood vessels. Thus, red currant contributes to the fight against atherosclerosis. In addition, this berry strengthens the human immune system, counteracts diseases of the heart and blood vessels, and helps cope with inflammatory diseases of the throat and nasopharynx.

In Russia, red currants began to be grown in the 11th century in monasteries, after which it quickly took its place in estates and gardens as a crop used for both nutrition and treatment.

Red currants can perfectly quench your thirst in hot weather; they are especially good as the basis for a cooling fruit drink. It improves appetite and intensifies the functioning of the gastrointestinal tract. For older people, these qualities are especially valuable. The diaphoretic ability of currants has long been used to combat colds.

Redcurrant sauce

This non-trivial recipe for red currant sauce with mint can be a great reason to play the game “what is it made from” with your loved ones or friends.

Required ingredients:

red currants – 1 tbsp
mint (fresh or dried) - to taste
sugar – 2 tbsp. l.
allspice – 5-6 peas
onion – 1 pc.
cloves – 5-6 buds
butter – 1-2 tbsp. l.
water

Cooking method:

Let's start preparing our mysterious redcurrant sauce by melting the butter in a frying pan, adding sugar and a little water;
When the sugar is completely dissolved, add berries, spices and mint to the mixture. Cover the pan and cook over high heat until the juice releases;
now add finely chopped onion to the future sauce and continue the simmering process until it becomes transparent;
The finished dressing can be further ground in a blender, or you can leave it as it is – a little uneven. And at this stage add salt.

With citrus

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 80 kcal/100 ml.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: easy.

If you add the pulp and zest of citrus fruits to the famous sauce for red currant meat, this will help emphasize its taste characteristics. You can use tangerines, grapefruits, oranges or limes. This sauce goes well with fish dishes. In many versions of the recipe, the fish is not only served with this gravy, but also cooked along with it.

Ingredients:

currants - 500 g;
mixture of Provencal herbs – 10 g
small grapefruit – 1 pc.;
salt – 2 g;
fresh onion – 1 bunch;
sugar – 4 tsp;
raisins – 100 g.

Cooking method:

Place the currants in a non-stick container, put on low heat, boil for 10 minutes, and strain with a sieve.
Cut the onion and grapefruit into small pieces, mix with raisins, and grind in a blender.
Combine this mass with currant puree.
Place on the stove, add Provençal herbs and bay leaf.
Heat over heat for 20 minutes, without letting the mixture boil.
Add sugar and rub through a sieve again.

Currant sauce for meat

There is another original way to prepare sauce for meat from currants - hot, spicy and extremely tasty. Moreover, it will be equally appetizing with both black and red currants.

Required ingredients:

currant berries – 400 g
hot pepper – ¼-½ pod (or ¼ tsp ground pepper)
wine (dry red) – 100 ml
cloves – 1 bud
sugar – 100 g
fresh mint – 5-7 leaves
star anise – 1 star
orange – 1 pc.

Cooking method:

Let's prepare the berries and citrus: puree the currants in a blender, remove the zest from the orange and get juice;
put currant puree, zest, sugar, orange juice, spices into a saucepan and simmer on low for 5 minutes;
Now add salt to our hot currant sauce, pepper, add mint and wait until the mixture boils;
After that, blend everything until smooth.

Currant sauces - cooking tricks and useful tips

• Currant sauces can be prepared not only during the ripening season of such berries. Fresh currants can always be replaced with frozen ones in any recipe.

• Freshly frozen currants for boiling sauces are not defrosted. If the berries need to be chopped before cooking, they are thawed in advance, and the juice released is used in the preparation of sauces.

• Sauces prepared for the winter are poured only into sterile jars and covered with boiled metal lids.

Useful links:

Redcurrant sauce for meat

Ingredients:

Red currants – 1 kg.,
Water - half a liter,
Cinnamon – 1 teaspoon,
Sugar – 4 tbsp. spoon,
Salt - 1 teaspoon,
Potato starch - 1 tbsp. spoon,
Balsamic vinegar – 2 tbsp. spoons

Cooking method:

Place the red currants in a colander. Rinse under cold water.
Separate the berries from the branches. Place the red currants in a saucepan. Fill with water.
Place on low heat. After boiling, reduce heat.
Stirring occasionally, cook the berries for about 20 minutes. During this time, the berries will boil and release juice. Additionally, you can mash the berry mass with a masher.
To prepare red currant sauce, you need to separate the skins from the berry puree and juice. To do this, we will use a sieve. Strain the berry mass through a sieve in small portions, crushing it with a spoon.
Place the resulting pulp in a separate bowl. If desired, you can then cook compote from it.
Add 100 ml to the resulting berry puree. water.
Place on low heat. Once the redcurrant puree has boiled, add potato starch.
At this stage of cooking, stir the red currant sauce quickly so that there are no lumps. After about a minute, you will see that the sauce has thickened.
Add sugar (you can use powdered sugar). Add salt to taste. You can use a little more than what is indicated in the recipe.
For additional and richer flavor, add powder.
Pour in balsamic vinegar.
Boil the sauce for another 5 minutes. Red currant meat sauce is ready.
After it has cooled, it can be served with meat.
In addition, this red currant sauce can be prepared for the winter.
To do this, it is poured hot into sterilized jars and closed with sterilized seaming lids or screw caps.

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.

Redcurrant sauce for the winter

Sweet and sour red currant sauce is one of several sauces that I always prepare for the winter every summer. My sauces have different tastes and shades, and different purposes. I don't use it every day, but when you need a bold, punchy sweet and sour punch, a splash of sauce goes a long way. I usually make several small jars. This is enough for me for a whole year.

Ingredients:

Red currants – 1.3 kg (with sprigs) or 1 liter of juice without seeds
Granulated sugar – 500 grams
Salt – 1 teaspoon
Black peppercorns – 2 pcs.
Allspice – 2 pcs
Cloves – 2 pcs.
Cinnamon – 0.25 teaspoon
Redcurrant vinegar (or apple) 6% – 5 tbsp. spoons

Cooking method:

Clean the collected berries from leaves and debris and wash in a colander with cold water in several stages.
Place a colander with berries in boiling water for half a minute. Remove the colander and let the water drain.
Transfer the colander with the berries to the pan in which the sauce will be cooked. Rub the berries through a sieve with a wide, comfortable spoon in several stages.
This is easy with red currants. I got about 1 liter of juice from 1.3 kg of berries with twigs.
Place the pan with the juice over medium heat and add sugar and salt. Stir until sugar is completely dissolved
Add spices: black and allspice, cloves and cinnamon.
As soon as the sauce starts to boil, reduce the heat to low. Cook the sauce without letting it boil for about 20 minutes.
Turn off the heat, pour your homemade redcurrant vinegar into the sauce and stir.
Immediately pour the prepared redcurrant sauce into sterilized glass bottles, close with screw caps and wrap the bottles with the sauce in a towel. Leave until completely cool.
Store redcurrant sauce in a dark place at room temperature.

With nuts

Time: 25 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 95 kcal/100 ml.
Purpose: for dinner.
Cuisine: Russian.
Difficulty: easy.

Red currant sauce for meat, which is prepared with the addition of nuts, has a pleasant creamy taste. It is good for highlighting bland chicken or turkey. Fresh herbs go perfectly with this sauce, giving the dish a unique piquancy. Any nuts are suitable for making gravy - almonds, peanuts, walnuts, hazelnuts, cashews.

Ingredients:

butter – 100 g;
fresh currants – 700 g;
mixture of oriental spices – 3 g;
sugar – 5 tbsp;
dry wine – 100 ml;
head of garlic – 1 pc.;
hot chili pepper – 1 piece;
mixture of walnut and nutmeg - 1 tbsp;
chopped basil, mint – 3 tbsp.

Cooking method:

Roast the nuts in a frying pan, then grind in a coffee grinder.
Pour the currants into a colander and place in a water bath over a saucepan for 10 minutes. Rub the berries through a sieve.
Squeeze the juice from the garlic and add to the currants.
Mix the puree with nuts, spices and sugar.
Cook for another 15 minutes, stirring constantly.
Pour wine into the mixture.
Remove from heat and add butter in small portions.

Redcurrant sauce for meat and fish

Ingredients:

one kg. red, ripe currants;
2 gr. black pepper;
100 ml table 9% vinegar;
5 gr. ground cloves;
two gr. chopped allspice;
evaporated salt, “Extra” grade – 0.5 tsp;
half a kilo of granulated sugar;
five cloves of garlic.

Cooking method:

First, re-sort the berries. Remove litter and green twigs. Transfer to a colander, rinse well under the tap and dry.
After this, grind on a thin metal sieve. You should get approximately 700 ml of puree.
Pour the berry mass into a small enamel saucepan and boil. Add sugar, all the spices and spices to the boiling puree.
After the sugar has dissipated well, add the pressed garlic and taste the sauce. If necessary, sweeten or season with spices selected to taste.
Reduce heat to medium and, stirring constantly, simmer for another 20 minutes. You can cook it longer, it all depends on the desired thickness.
Pour the boiling mass into clean glass containers, cover with boiled nylon lids and cool to ambient temperature.
Afterwards, store the cold jars in the refrigerator.

Currant sauce for baked meat

Ingredients:

half a glass of red currants;
a tablespoon of “Peasant” butter;
three carnation umbrellas;
four peas of allspice;
table. spoon of white sugar;
a small pinch of dried mint leaves (fresh can be used);
onion head;
three leaves each of red currant and cherry.

Cooking method:

Remove the berries from the branches and wash well under the tap.
Dilute granulated sugar with 120 ml of drinking water, preferably boiled water.
In a frying pan over low heat, let the butter melt, dip the currants, spices and mint into it and pour sugar syrup over everything.
Simmer at a low simmer, covered, until the berries release juice.
Add chopped onion as finely as possible and chopped currant leaves in the same way.
Continue to simmer with the lid loosely closed until the mixture begins to thicken noticeably and the onion pieces soften
Cut the meat cooked in the oven into portions and pour the prepared sauce on top.

Redcurrant sauce for the winter

Ingredients:

two kilos of red currants;
large onion;
a third of a glass of light wine vinegar;
two tablespoons of pure olive oil;
a large spoon of sugar;
half tsp evaporated salt;
a large clove of garlic.

Cooking method:

Chop the garlic and onion as finely as possible with a heavy knife and place in olive oil heated in a frying pan. You should not fry too much; you just want the vegetables to release their flavor and juice.
Therefore, cook for no more than one and a half minutes, constantly stirring and lightly pressing with a spatula to the bottom of the pan. Then remove from the stove and set aside.
Rinse the berries separated from the branches well and puree them in a blender. If you want to get a more uniform and delicate consistency of the sauce, additionally after grinding, grind through a sieve.
After this, pour the puree over the fried onions with garlic. Sweeten, add salt to your taste, and simmer over low heat for about five minutes.
Pour wine vinegar into the sauce and, stirring, continue cooking until you achieve the desired thickness.
Pour hot sauce into sterile jars and close with sterile lids. Turn the containers upside down and leave them covered with a thick cloth until they cool completely.
The sauce is poured over meat dishes, using it instead of ketchup.

Redcurrant and citrus sauce

Ingredients:

fresh red currants – 300 gr.;
one large orange;
100 gr. sugar, white;
“Rkatsiteli”, “Aligote” or similar wine – 50 ml;
40 ml of lean unrefined oil;
a small pinch of table salt;
three cloves of garlic.

Cooking method:

Pour vegetable oil into a saucepan, add the sorted currants.
Add granulated sugar, wine and salt.
Scrape the zest from the orange into a separate bowl, cut the pulp of the fruit in half and squeeze the juice out of it well. Strain and add to berries.
Over low heat, bring the mixture in a saucepan to a boil. Then lower the heat and simmer for half an hour under a closed lid.
Cool the sauce slightly and puree it with a blender.
Add orange zest and pressed or finely chopped garlic.
Stir well and cool completely. Serve with meat.

How is it used in cooking?

Red currants are among the most sought-after products in our cuisine. It is also used fresh, but the sourish tint of its taste, much more pronounced than that of black currants, determines that these berries are more popular in boiled form: in countless jams, preserves, jellies, marmalades, and, of course, in the composition wonderful sauces, especially for meat dishes and all kinds of desserts.

The light sour taste of this berry is used by chefs to add piquancy to fresh vegetable salads and various cold appetizers. Currants give their special taste to alcoholic and non-alcoholic cocktails and refreshing drinks.

To make the sauce perfect, you must use only high-quality red currants. Only fully ripened bright red berries are suitable for cooking. It is best to use currants that we collected ourselves from our own plot to be sure of their purity and readiness for use. It is collected in clusters in the morning, when the dew leaves the plants. Then dry in a shaded and well-ventilated place.

Currants are perfectly stored frozen, retaining not only their taste, but also all their beneficial properties. But even in a regular refrigerator at temperatures up to +5°C, fresh berries can be stored for up to one and a half months, and at room temperature for about a week without loss of quality. If we use store-bought berries, we must ensure that they are sold in bunches, without moisture or signs of damage.

Dried red currants can be stored in a glass container in the refrigerator for up to six months.

Delicious currant sauce for the winter

Ingredients:

2 kg. red currant
1 kg. Sahara
1 cup 9% vinegar
2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground black pepper
1 tsp. ground allspice

Cooking method:

Wash the currants thoroughly, remove any remaining twigs or leaves. Rub the berries through a colander. Squeeze both the resulting juice and cake into a saucepan through cheesecloth.

Selection and preparation of berries

Before processing, the berries are sorted, the branches are removed, the raw materials are thoroughly washed in running water and dried. If the berry is damaged or crushed, it should not be discarded - only rotten or unripe ones are removed.

It is imperative to remove debris and insects.

The prepared raw materials are subject to further processing.

Spicy redcurrant sauce

Recipes for red currant sauce for the winter allow you to add a wide variety of spices to achieve different taste sensations. It is prepared in a matter of minutes, without the use of heat treatment.

Ingredients:

1 kg of ripe currants;
salt to taste;
2 teaspoons freshly ground hot pepper;
1 teaspoon each of sugar, fresh basil, mint, cilantro.

Cooking method:

For spiciness, add a few cloves of garlic and 1 teaspoon of nutmeg to the recipe.
Separate the berries from the branches, sort, rinse, dry and pour into a blender.
Chop the garlic, finely chop the washed and dried herbs.
Place everything in a blender, then finely chop the mixture.
Pour the prepared spices into the crushed mixture and mix it thoroughly.
After a quarter of an hour, put the finished sauce into small glass containers, seal with lids and store in the refrigerator.

Conditions and shelf life

You can store red currant sauces in various ways:

at room temperature;
in a refrigerator;
rolled up;
frozen.

The choice of storage method depends on the recipe used. All possible options are indicated along with the cooking method.

In the form of seams, the product is stored for up to 2 years, depending on the quality of the work done. Shelf life in the refrigerator is up to 3 weeks, and at room temperature - several days.

A frozen product can be stored for an unlimited amount of time, but only under ideal conditions when the freezer operates smoothly.