Redcurrant sauce for the winter: recipes for harvesting with photos and videos

The housewives traditionally make preserves and jams from currant berries. I propose to move away from tradition and prepare redcurrant sauce for the winter. For manufacturing, you can use various types of berries growing in the country. It is better to gel red and black currant berries, and we will use them in our recipes. White currants can also be used to prepare various blanks.

Red currant sauce for the winter

We collect currants from a bush or take a frozen one from the refrigerator. We sort out fresh berries from twigs and other debris, wash them, put them on a sieve. After the water has completely drained from the berries, grind them in a blender.We don’t need bones and the remains of the skin, so we take a fine sieve and grind and weigh the berry mass.

Weight is needed to determine the rate of sugar. Sugar needs exactly half of the resulting weight. If you received 2 kg of puree, then you need 1 kg of sugar.

We will cook currant sauce in an enamel pan. Bring the berry mass over low heat almost to a boil, after which we begin to pour sugar into it. The mass can easily burn, to prevent this, it must be stirred continuously. When the sugar dissolves, add 1/4 teaspoon of s alt.

To make the taste reveal richer, add spices:

pepper mix;
ground cinnamon;
dry, chopped cloves.

We take all the spices for harvesting to taste, Add a little, taste. After 20 minutes of cooking, the mass should thicken, at this time pour lemon juice (25 ml) into it.

Lemon juice is an excellent preservative. We wash small jars, sterilize them for reliability and pour hot sauce into them. We take the cooled banks to storage. Gravy for meat contains vitamin C and is very useful in winter.

Spicy blackcurrant sauce

Pork chop goes well with homemade spicy blackcurrant sauce. You need 500 g of ripe berries. The indicator of ripeness is important.

Cooked hot blackcurrant sauce for the winter from unripe hearths will turn out too sour.

Pour a glass of water into the pan and pour out the cleanly washed and sorted fruits. You need to boil them a little so that they give juice, then pour 100 g of sugar and put 1 pod of hot pepper. Softened fruits are easily rubbed through a sieve. Grind hot pepper with a knife, add to the resulting mass.

Pour the spices of your choice into the pureed pasta. I put:

10 g paprika and coriander each.
Allspice - 5g

I boil the workpiece for about 15-20 minutes. Pour the finished sauce into small jars. Banks are washed in advance, sterilized. The blank can be stored both in the refrigerator and in the country house in the cellar.

Cooking red currant tkemali sauce

For tkemali sauce you will need 2 kg of washed, sorted berries of red, ripe currants. Boil them in a small amount of water (250 ml) and rub through a colander with small holes.

The resulting mass will have a very delicate texture. It must be boiled well over low heat. It will take about an hour to cook, stirring the chopped berries all the time. Add to the pan 0.5 tbsp. l s alt and sugar 6 tbsp. l.

Garlic will add a spicy taste to the seasoning, for cooking we will take it 30 g. Peel the garlic from scales and chop in a garlic press. Add the taste of dry dill (10 g), ground hot pepper (10 g). Boil the sauce with herbs and garlic for 10 minutes. Lay it out only in clean, sterile jars. Lids use sealed.

Ketchup for the winter in one hour from red currant

Red currant ketchup will cook quickly. The recipe is very simple. We take 1000 g of red currant, wash them, dry them, grind through a sieve with small cells. We throw away the pulp. Add spices to the berry sauce:

Paprika.
Allspice.
Black pepper.
Cinnamon.
Carnation.
S alt.

In addition, you need to add 350 g of sugar there, pour in 1 tablespoon of vegetable oil and table vinegar.We measure the volume of the resulting puree. From the volume, we calculate the required amount of potato starch. It needs 1/5 of the resulting volume of berry puree. Mix again and cook for 15 minutes. Ready ketchup remains to be packaged in clean jars (bottles). Currant ketchup can decorate any meat dishes.

Adjika for the winter from red currant

What barbecue without adjika. Let's prepare moderately spicy adjika from red currant. We will select and wash 250 g. All berries must be ripe. The color of ripe berries is ruby red. Pour clean berries into a large salad bowl, crush with a pestle until a slurry is formed.

We take a thick-walled red sweet pepper, clean it from seeds, remove all partitions. You need 150 g of pepper. Take for spiciness a chili pepper (without seeds and partitions) and 4 cloves of garlic. Put everything in a blender bowl, grind.

The berry mass needs to be wiped, take a fine sieve for this. The resulting puree is sent to a blender. Add a tablespoon of sugar and a teaspoon of s alt, chili on the tip of a knife. We grind all the components with a blender, pour the resulting puree into a saucepan, cook for 7 minutes. Adjika is ready. It remains to pour it into sterilized jars and sterilize them for 10 minutes. In winter, it is better to store adjika in the refrigerator, because it is without vinegar. Recipes for redcurrant sauces for the winter will be useful to any housewife.