Many gourmets say that there is no better addition to the meat dish than sweet and sour sauce. Often, this type of liquid seasoning is made from fruits and berries, preferring the more left. The chefs and the gooseberries were not spared. Gooseberry sauce for meat can be served not only in summer, when the main ingredient ripens, but also at other times of the year, since this seasoning can be harvested for the winter. Both ordinary and canned sauce can be hot or tender, depending on the recipe.
Cooking Features
There are several recipes for making gooseberry sauce. Some suggest the use of ripe berries, others - green. Some recipes provide for the preservation of the sauce, while the seasoning prepared according to other recipes is not subject to long-term storage. However, with all the variety of recipes for gooseberry sauce, there are some general rules that must be observed.
- Gooseberries, collected for the sauce, you need to carefully sort out to weed out the spoiled berries, then rinse in running water and dry, spreading it on a towel.
- Gooseberry sauce can have a different texture. Some recipes suggest the presence of whole berries in it, others require their grinding. The smoothest consistency can be obtained if the gooseberry chopped in a blender is rubbed through a sieve: in this case even small grains will not get into the sauce.
- When preparing the gooseberry sauce for the winter, it is most often subjected to long-term heat treatment or it includes such natural preservatives as sugar, salt, vinegar, and hot pepper. These are important ingredients that, when preserved, must be put exactly as much as indicated in the recipe. But if you plan to eat the sauce immediately, the amount of additional ingredients can be varied to get the best, from your point of view, taste.
- Regardless of where you plan to store the sauce in the winter, you can only lay out the sauce in sterilized glass containers that can be sealed. Covers before you use them, you need to boil.
- Aluminum dishes for the preparation of gooseberry sauce is not suitable, since it is oxidized under the action of its constituent acids, emitting harmful substances. Experienced hostesses cook sauces in enamelled containers.
Gooseberry sauce is served cold to meat. However, it can also be used as a gravy, in which case the seasoning should be heated.
Simple recipe for hot gooseberry sauce
Composition:
- green gooseberries - 0.5 kg;
- fresh dill - 100 g;
- garlic - 150 g;
- salt, sugar - to taste.
Method of preparation:
- Peel the garlic. It is necessary to work in gloves to protect the skin, otherwise burns may appear on it.
- Prepare gooseberry berries.
- Place the garlic and gooseberries in a blender, chop them. With the same success, you can use a meat grinder.
- Finely chop the dill and add it to the mass of garlic and gooseberry.
- Add salt and sugar to taste, mix well.
- Arrange in jars and store in the refrigerator.
The sauce will be ready to eat after 3 hours. Store in the refrigerator, provided that the banks were sterilized, can be up to 35 days. Otherwise, you need to eat the sauce within a week. Keep in mind that this seasoning is very spicy.
Sweet and Sour Gooseberry Sauce with Wine
Composition:
- ripe gooseberries - 0.5 kg;
- garlic - 2 cloves;
- salt - 20 g;
- table mustard - 5 ml;
- dry wine (white and red can be used) - 150 ml;
- sugar - 160 g;
- water - 150 ml;
- raisins - 50 g.
Method of preparation:
- Wash the raisins and gooseberries, put them in the pan. Add water and sugar. Put on a low fire.
- Mix garlic with salt and mustard through the press.
- When the mixture boils in the pan, boil it for 20 minutes, then add the mustard-garlic paste, stir and pour in the wine.
- Continue cooking for half an hour.
- Grind the resulting mass with a blender and rub through a sieve.
- Cool the prepared sauce and serve it to the table.
The sauce for this recipe can be made for the winter. In this case, the mass rubbed through a sieve should be boiled for 5 minutes, then spread on sterilized jars and seal them tightly. Store such seasoning in the refrigerator.
Spicy green gooseberry sauce for winter
The composition (0, 5 l):
- green gooseberries - 0, 65 kg;
- onions - 100 g;
- bitter paprika (preferably green) - 1 pc .;
- sugar - 120 g;
- apple cider vinegar (6 percent) - 45 ml;
- salt, grated ginger - to taste.
Method of preparation:
- Wash the gooseberries, put in the pan.
- Peel, finely chop the onion, send to the gooseberry.
- Pour sugar, pour in vinegar and put on low heat.
- Peel the peppers by removing the seeds. Finely chop. Add to bulk when it boils.
- Add grated ginger at the same time.
- Cook the mass on low heat, stirring constantly, 10 minutes.
- Salt and, if desired, chop up with a blender. However, in this recipe, sauce is most often prepared with whole berries.
- Continue cooking until the sauce is thick enough.
Spread hot sauce over sterilized jars, seal them tightly, turn them over and wrap them. When they cool down, they can be put away in the pantry and stored at room temperature.
Sweet and sour gooseberry sauce for winter
Composition:
- red gooseberry - 1 kg;
- garlic - 10 cloves;
- hot pepper - 1 pc .;
- horseradish leaf - 1 pc .;
- basil - 20 g;
- celery greens - 20 g;
- cilantro - 20 g;
- salt - 5 g;
- sugar - 0, 25 kg;
- water - 50 ml.
Method of preparation:
- Washed berries with a little water, then 10 minutes on low heat, rub them through a sieve.
- Gooseberry puree drown on fire for 30-40 minutes.
- Peel and finely chop the pepper.
- Pass garlic through a press.
- Chop the greens, including the horseradish leaf.
- After this time, add salt, sugar, greens, garlic and pepper to the gooseberry. Stir and continue cooking for another 10 minutes.
Spread the prepared sauce over the prepared jars, close them tightly and turn them over. Wrap up and wait for cooling. After this, remove to the place where you usually store supplies for the winter.
Gooseberry sauce is suitable for any kind of meat. Its sweet and sour taste perfectly complements poultry dishes. Spicy seasoning lovers will especially enjoy the sauce.
