Red currant sauce for meat for the winter
0
3656
Kitchen
World
Calorie content
221 kcal
Portions
1.5 l.
Cooking time
110 minutes
Proteins *
0.6 g
Fats *
0.2 g
Carbohydrates*
53.9 gr.
Ideal sauce for pork, chicken and beef. It has a delicate taste, without the bitterness of lingonberry sauces. It is very easy to prepare, and then pleases the family throughout the year. Therefore, do not be lazy and be sure to cook it in the currant season.
Ingredients
Cooking process
Sort out fresh red currants. Throw away any twigs it grew on, spoiled berries, and debris. Wash the berries. It is very convenient to do this in a basin. To do this, pour the currants into a basin, pour water into it and gradually transfer it to a colander with zhmen. Repeat the manipulation at least 2 times. Then give the berries time to dry by leaving them in a colander.
Scroll the prepared currants through a meat grinder or grind in the bowl of a food processor or stationary blender. You can also use a hand blender, but you can skip whole berries in a large amount of chopped mass. Then squeeze the currant juice through cheesecloth. Return the cake remaining in the gauze back into the juice.
Pour the prepared sauce into small jars (250-300 ml.). Banks must be sterilized in advance, and since there are many of them, it will be most convenient to do this in the oven or microwave oven, after pouring a little water into each one. Sterilize the lids by keeping them in boiling water for about 5 minutes. If desired, the finished sauce can be rubbed onto a fine sieve, then it will turn out to be homogeneous. But believe me, pieces of berries and small bones do not spoil it at all, and even add their own piquancy. Serve sauce with any meat dishes and surprise your family and friends.
Bon Appetit!