Adjika from red currant for the winter: 6 best recipes at home

Due to the variety of berries, vegetables and fruits in the summer, culinary specialists do not stop experimenting and making unusual preparations. Jams, compotes or preserves are traditionally prepared from currant berries. However, there are other ways to prepare red fruits. Even seasoned gourmets will be surprised by the recipes for redcurrant adjika for the winter - a spicy hot sauce with sour notes.

The subtleties of cooking adjika from currants for the winter

For the preparation of red currant adjika, only ripe and beautiful berries are taken. If the sauce is being prepared for preservation, vinegar, sugar, s alt and lemon juice should be included in the recipe.Aluminum cookware is not suitable for cooking. In addition, a blender or meat grinder is used for grinding. Long-term heat treatment will extend the shelf life of adjika.

Preparing the main ingredients and containers

Fresh berries should be sorted out and spoiled fruits should be removed. Also along the way, you need to eliminate twigs, leaves and other unnecessary details. Next, the berries are washed and thrown into a sieve. After all the liquid has drained, the fruits must be crushed in a blender to a thick mass. Bones and skins are removed with a fine sieve. Adjika is cooked, as a rule, in enamelware. For preservation, sterilized glass jars are taken.

Cooking recipes

There are several different ways to make a savory thick sauce for winter preservation.

Spicy adjika from black and red currants

Red berries will give the dish an exquisite flavor and unique piquancy. Ingredients List:

• blackcurrant - 500 grams;
• red currant - 300 grams;
• vinegar - 50 milliliters;
• a pinch of cinnamon;
• a pinch of black ground and allspice;
• sugar - 2 tablespoons;
• s alt - 30 grams;

Cooking:

1. Wipe the washed berries and mix the resulting mass with juice.
2. Bring the berries to a boil and reduce the heat.
3. Add sugar and a set of spices. Vinegar is poured last.

In conclusion, it remains only to place the product in jars.

Blackcurrant adjika with garlic

Adjika prepared according to this recipe is served with any meat dish - spicy notes perfectly complement the taste. Things to Prepare:

• black currant - 400 grams;
• garlic - 5 cloves;
• chili pepper - 4 pods;
• bell pepper - 1 piece;
• s alt - 0.5 cup;
• sugar - 1 cup.

Cooking:

1. Cut the pepper into pieces, remove the seeds.
2. Rinse currants, prepare garlic.
3. In a container combine pepper, garlic, red berries. Grind all components with a blender.
4. Add pepper, s alt and sugar to the mixture. Leave overnight.

In the morning, the spicy mass needs to be transferred to sterile jars.

With horseradish

Such a hot and spicy sauce can enhance the taste of even boiled or steamed meat. Components:

• horseradish - 2 pieces;
• red currant - 200 grams;
• chili pepper - 1 piece;
• garlic - 100 grams;
• s alt and paprika to taste.

Cooking:

1. Wash the ingredients, peel the horseradish.
2. Beat ingredients until smooth, season with pepper, paprika and s alt.
3. Move to containers.

Adjika is stored for no more than one week.

Citrus

The original taste is obtained by adding citrus zest. For easier grinding, it should be pre-frozen. What to take:

• berries - 1 kilo;
• orange peel - 4 pieces;
• s alt, sugar and pepper to taste.

Berries and zest need to be crushed with a blender. Then, if necessary, spices are added. The resulting mass is stored in the refrigerator for no more than seven days.

With mint

Mint leaves give adjika a refreshing aroma and unique taste. For one kilogram of berries, at least 15 leaves are required. First, the berries are washed and ground. Further, crushed mint is added along with other seasonings. The sauce is stored in the refrigerator.

With concentrated tomato paste

Adjika according to this recipe is prepared without any heat treatment. What you need:

• red currants - 300 grams;
• tomato paste - 150 grams;
• a pinch of hot pepper;
• garlic - 3 cloves;
• fresh greens;
• s alt and sugar to taste.

Currant fruits need to be rubbed with a blender, then add all the necessary spices, herbs, garlic and pass through a blender. After that, tomato paste is added, and the dish is sent to the refrigerator.

Do not last more than three weeks.

Storage rules for the finished product

Regardless of the recipe used, the resulting workpiece is canned and sent for storage in a refrigerator or cellar. A prerequisite is a cool place.

How much is allowed to be stored?

Since adjika contains natural preservatives (garlic, hot pepper), this preparation can be stored for quite a long period of time. If it is conservation for the winter, then it will stand all year round. However, natural sauces without the addition of these ingredients should be consumed within a week.

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