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Spicy red currant sauce for the winter

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1747
Kitchen World
Calorie content 221 kcal
Portions 1 l.
Cooking time 120 minutes
Proteins * 0.6 g
Fats * 0.2 g
Carbohydrates* 53.9 gr.
* per 100 gr. product
Spicy red currant sauce for the winter
Content

Sweet and sour berry sauces well emphasize the taste of meat and fish dishes. Nowadays, they are prepared and served instead of mayonnaise and ketchup, because you cannot buy such a sauce in a store. There is a lot of pectin in red currants, so the sauce is thick. A sauce based on the juice with the pulp of this berry is prepared, and spices are added to it, the amount and set of which can be changed to your liking.

Ingredients

Cooking process

step 1 out of 6
Red currants need to sort out and separate the berries from the twigs. Then rinse it with cold water and pat dry with a kitchen towel.
step 2 out of 6
Use a food processor, blender or hand to puree the berries. Then, through a gauze folded in half or on a sieve, separate the juice with pulp from the cake. It is imperative to measure the volume of the juice obtained.
step 3 out of 6
Then pour the juice into a cooking utensil and add the calculated amount of sugar to it.
step 4 out of 6
Mix the spices indicated in the recipe (or chosen at your discretion) and salt in a separate bowl and then pour into the juice. Then add a spoonful of vinegar to the juice. Mix the juice with spices and sugar with a spoon and leave for 1 hour so that the sauce is infused and saturated with the aroma of spices.
step 5 out of 6
After this time, bring the sauce to a boil over medium heat. Remove all foam from the surface and boil over low heat for exactly 5 minutes.
step 6 out of 6
Pour the hot sauce into small sterile jars, seal them with boiled lids and, after cooling, transfer to the storage place for winter storage.
Delicious and successful preparations!

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