Sweet and sour red currant sauce

First, we need to process the berries. We sort out the berries, removing all spoiled and damaged fruits in the process. To save your time and remove garbage that may be among the currants, fill the berries with water. Leaves and even small insects will immediately float to the surface. Change the water and leave the berries in it for about 30 minutes. When the time is up, rinse the currants. It is advisable to do this several times. Then transfer the berries to a colander. Leave them in it for a few minutes to drain the main liquid from the fruit. Spread a towel on the table and place the berries on top of it. Leave them to dry.

When the berries are completely dry, chop them up. For this, it is very convenient to use a meat grinder. Transfer the resulting mixture to a basin. Put it on fire. When the berries begin to gurgle, add the first portion of sugar to them. Stir the sauce constantly to dissolve the sugar well and quickly. Then add chili, black pepper, suneli hops, curry, ginger and cinnamon to the bowl. Stir the sauce well, evenly distributing all the spices. Finally, add bay leaves to the sauce. Continue to cook the mixture for 10 minutes, stirring constantly. Periodically remove any froth that may form from the surface of the sauce.

When the time is up, remove the basin from the heat. Cool the sauce. Now we need to wipe it off. Transfer the sauce to a sieve and grind with a crush. Transfer it back to the basin to be placed on the stove. When the sauce boils again, turn off the heat and remove the basin from the stove.

We start processing the cans into which we will pour the finished sauce. First, we need to rinse the jars. Use baking soda or detergent to do this. Then pour cold water into a saucepan. Place it on the stove. When it boils, scald the jars and lids with boiling water. After that we fill the kettle with water. We put it on a high fire. When the water starts to boil, place the jar on the spout of the kettle so that it fills with steam. Keep the jar in this position for about 5 minutes. After that, put it on a towel, which must be spread out on the table in advance. Leave them to dry.

You can strain the sauce before pouring it into the jars. Then there will be no pieces of berries or seeds left in it. Then fill the jars with the prepared sauce. Screw on the caps carefully. Make sure that no cracks appear on the surface of the cans.If this happens, replace the container. It is recommended to store the sauce in a cool place. For example, in the refrigerator.

This sauce combines sour and sweet tastes. It goes well with meat dishes. The advantage of this sauce is that it can be stored in your refrigerator for a long time. The sauce will be a great addition to the festive table. He is able to pleasantly surprise your guests, who will definitely want to know his recipe from you. Hurry up to start cooking!