Currant sauces are noticeably inferior in popularity to tomato, although it is worth trying them and asking yourself the question - why? And everything is trivially simple - a currant for mass production is a non-technological berry, it is difficult to grow, to harvest and to cook. More often you can find blanks from it in the home pantry than on the store shelf.
Yes, and the house is usually stored except jams, or jams. Cooking currant sauce in a small amount, however, is quite simple. There are few recipes, but unfortunately, even fewer dishes in which they are used. This is the easiest question. Currant sauces can be replaced with pomegranate in any meat dishes. Does not like this sauce except that side by side with a very large amount of garlic, although here it is all a matter of personal taste. For example, fat boiled bacon, stuffed with garlic cloves, under currant watering is just amazing.
Currant sauces - general principles of cooking
• Red and black currant sauces can be a great substitute for the usual tomato sauce. They are used both to extinguish meat or fish, and when serving an already prepared dish. They can be liquid or thick, for example “Blackcurrant Sauce-Butter”.
• Berries must be separated from green tassels, selected litter and washed thoroughly. After that, they are well dried on a towel or a colander and only after that they prepare the sauce from them.
• The currants, along with other ingredients, are thoroughly interrupted in a mash with a blender, and then they are followed according to the described recipe. If you want to get a more gentle sauce, mash fray additionally on a rare metal sieve.
• If the sauce that is cooked once or twice can not be subjected to heat treatment, then cooked for longer storage must be boiled. Soft food preservatives (table vinegar or lemon juice) are added to those prepared for the winter. Do not be intimidated by this word, ordinary table salt is also a preservative, with reasonable use of acid and salt are harmless. But on the other hand, they allow preserving very useful products for a long time with minimal losses.
Spicy currant-to-meat sauce
Ingredients:
• black currant - 750 gr .;
• 70 ml of wine vinegar;
• tomato paste - 250 gr .;
• one third cup of granulated sugar (brown);
• three large cloves of garlic;
• half a teaspoon of a mixture of ground peppers;
• coriander pounded in a mortar - 3 tsp.
Cooking Method:
1. Dick off the branches of the berries, select the excess litter and pinch off all the tails with scissors. Rinse the berries and place on a clean cloth.
2. Put the dried berries in a small bowl, add tomato paste, granulated sugar, sliced garlic, spices and spices.
3. Smash the berries in a mash with any kitchen processor or blender. Add a portion of the vinegar and remove the sample. Sweeten strongly sour sauce, add too vinegar to the overly sweet one.
4. Transfer the currant sauce for meat into a glass container and put it in a refrigerator overnight.
5. This sauce can be served with any kind of oven-baked meat.
Red currant sauce for meat and fish dishes
Ingredients:
• one kg. red, ripe currants;
• 2 gr. black pepper;
• 100 ml of table 9% vinegar;
• 5 gr. ground cloves;
• two gr. crushed allspice;
• evaporated salt, varieties “Extra” - 0.5 tsp;
• a pound of sugar;
• five cloves of garlic.
Cooking Method:
1. First re-sort the berries. Remove litter and green twigs. Transfer to a colander, rinse well under a tap and dry.
2. After that, rub on a rare metal sieve. It should make about 700 ml mashed potatoes.
3. Pour berry mass into a small enameled saucepan and boil. Pour sugar, all spices and spices into boiling puree.
4. After the sugar disperses well, add garlic pressed through a press and taste the sauce. If necessary, sweeten or season with spices selected to taste.
5. Reduce heat to medium and, stirring constantly, boil for another 20 minutes. You can cook longer, it all depends on the desired thickness.
6. Pour the boiling mass into clean glass containers, cover with boiled capron lids and cool to ambient temperature. 7. After, store cold jars in the refrigerator.
Currant sauce with nuts for fried fish
Ingredients for 350 grams of fish:
• large onion;
• 50 gr. black currant;
• a quarter cup of walnut kernels;
• 60 ml of lean, odorless oil;
• a quarter of a teaspoon of evaporated sodium chloride;
• half a glass of drinking water;
• two teaspoons of sugar.
Cooking Method:
1. Chop the peeled onion with rather narrow half rings. Heat the vegetable fat in a thick-walled pan and spread the onions throughout its bottom.
2. Sprinkle with a thin layer of sugar and fry on low heat until softened and light brownish.
3. Move the onions to the bowl. Add to it clean and dry currants. Pour crushed on a coffee grinder or blender walnut kernels. Pour in water, season with spices, perebite well with a blender and salt. In an overly thick sauce, add some more water.
4. Cut the fish into 3 cm thick chunks and fry until cooked in vegetable oil. It is not necessary to salt and breaded fish before frying.
5. Pour, not too zealous, pieces of fish with blackcurrant sauce, cover and simmer for 10 minutes.
6. Turn off the stove and allow the dish to stand for about five minutes.
Currant sauce for meat baked in the oven
Ingredients:
• half a cup of red currant;
• a tablespoon of “Peasant” butter;
• three umbrella carnations;
• four peas allspice;
• table. a spoon of white sugar;
• a small pinch of dried mint leaves (can be fresh);
• onion head;
• three leaves of red currant and cherry.
Cooking Method:
1. Remove the berries from the branches and wash them well under the tap.
2. Sugar mix 120 ml of drinking water, preferably boiled water.
3. In a skillet on a small heat, let the butter melt, dip the currants, spices and mint into it and pour all the sugar syrup.
4. Simmer with a small boil under the lid until the berry does not let the juice.
5. Add the onion and the chopped currant leaves in the same way. Continue to simmer with the lid tightly closed until the mass begins to noticeably thicken, and the onion slices do not soften. 6. Cut the baked meat into portions and pour over the cooked sauce.
Unusual currant-to-meat sauce - “Blackcurrant Sauce-Butter”
Ingredients:
• 100 gr. softened natural oil (72% fat);
• 70 gr. black currant;
• large lemon;
• three sprigs of fresh savory;
• two sprigs of thyme.
Cooking Method:
1. Grind to lightness slightly softened butter.
2. Scrape the lemon zest into it on a fine grater.
3. Add the chopped leaves of savory and thyme. To your taste, salt, pepper and mix well the creamy mass.
4. Stir the berries with a fork and rub the mass through a metal sieve.
5. Combine the puree with the oil mixture and mix thoroughly until smooth.
6. Pour the resulting berry mass into a small bag, form a thick sausage and put into the freezer for two hours.
7. Frosted butter sauce cut into rings 0.8 cm thick and immediately put on the meat cooked in an oven or grill.
Black currant sauce with lemon to bird
Ingredients:
• 150 grams of “Traditional” butter;
• a small head of salad onions;
• 50 gr. carrots;
• two spoons of sugar (can be less);
• one leaf of laurel;
• 80 gr. baker's white flour;
• 700 ml of broth (can be water);
• 50 gr. celery;
• 200 ml of “Cabernet”;
• a glass of black currant (without twigs);
• one small lemon;
• 100 gr. seedless raisins.
Cooking Method:
1. On a medium grater, rub the carrot, finely chop the onion.
2. Rinse the currants, slightly dry and grind through a rare sieve. It takes about a quarter cup of black currant puree. Add sugar to it and mix.
3. Raise the raisins with boiling water and hold it for ten minutes. Drain the liquid, dry the berries.
4. Dip the chopped vegetables in the oil well heated in a pan. Add lavrushka and save the vegetables on low heat until light transparency.
5. Pour the flour in, pour a thin stream of wine diluted in the broth, stirring it. Boil and continue cooking on low heat for a quarter of an hour with a gentle boil. 6. Then pour the berry puree into the hot sauce. Squeeze the juice from the lemon and strain the sauce.
7. Season with hot butter, add raisins and mix well.
8. Serve hot to the bird or game.
Red currant sauce for winter
Ingredients:
• two kilo red currants;
• large onion;
• one third of a glass of light wine vinegar;
• two tablespoons of pure olive oil;
• big spoon of sugar;
• half tsp. evaporated salt;
• large clove of garlic.
Cooking Method:
1. Chop the garlic and onion with a heavy knife as small as possible and dip in the olive oil heated in a pan. You should not fry strongly, you need to vegetables only gave away their flavor and juice. Therefore, cook no more than one and a half minutes, constantly stirring and slightly pressing the spatula to the bottom of the pan. Then remove from the stove and set aside.
2. Rinse the berries separated from the twigs and rinse well in a mashed blender. If you want to get a more uniform and delicate texture of the sauce, after grinding, additionally grind through a sieve.
3. Then pour the mashed potatoes to the onions fried with garlic. Sweeten, add to your taste, and stew over low heat for about five minutes.
4. Pour wine vinegar into the sauce and, while stirring, continue cooking until you have reached the desired thickness.
5. Pour hot sauce over sterile jars and close with sterile caps. Turn the containers upside down and hold, covered with a thick cloth, to cool completely.
6. Wash meat dishes with sauce, using it instead of ketchup.
Red currant sauce with citrus
Ingredients:
• fresh red currant - 300 gr .;
• one big orange;
• 100 gr. sugar, white;
• “Rkatsiteli”, “Aligote” or similar wine - 50 ml;
• 40 ml of lean unrefined oil;
• a small pinch of salt;
• three cloves of garlic.
Cooking Method:
1. Pour vegetable oil into a saucepan, pour in the currants.
2. Add sugar, wine and salt.
3. Scrape the orange zest into a separate bowl, and cut the fruit pulp in half and squeeze the juice well. Strain and add to berries. 4. On a small fire, bring the mass to the boiling pan. Then lower the heat and protome half an hour under a closed lid.
5. Slightly cool the sauce and beat the blender into the puree.
6. Add orange zest and crushed or crushed garlic.
7. Stir well and cool completely. Serve with meat.
Currant sauces - cooking tricks and helpful tips
• Currant sauces can be prepared not only during the ripening season of such berries. Fresh currants in any recipe can always be replaced with frozen.
• Fresh-frozen currants for boiled sauces do not defrost. If the berries need to be crushed before cooking, then they are thawed in advance, and the juice produced during this process is used in the preparation of sauces.
• Winterized sauces are poured only into sterile jars and covered with boiled metal lids.
