Red Currant Sauce for Meat

Red Currant Sauce for Meat

Real gourmets know well that not only ketchup and mustard can be served with meat. Berry sauces with a sweet and sour taste can better emphasize the taste of meat dishes. In the Caucasus, for example, pomegranate sauce is popular, in Sweden - cranberry. They can successfully replace the red currant sauce, it is prepared for meat more and more housewives. It is impossible to find such in stores, so often the zealous hostesses procure this product for future use, especially since it is kept well, even at room temperature.

Cooking Features

Even an inexperienced hostess can cook currant sauce for the winter, but for this she needs to know a few subtleties.

  • On the surface of red currant are bacteria that promote fermentation, and in considerable quantity. Therefore, leave it for a long time in the heat can not be. It is best to put this berry in the case immediately after it is collected. Beforehand, it must be carefully picked, the branches removed, and then rinsed in cool water, dried, laid out on a napkin. To prepare the sauce, you can use only clean and dry berries, especially if you are making blanks for the winter.
  • Sauce recipes that require long-term storage contain significant amounts of vinegar, sugar, lemon juice, and salt. These components are natural preservatives and serve to improve the safety of the product. However, if you plan to use the sauce during the week, you can reduce their quantity by making the taste of the sauce softer and more tender.
  • Currant sauce cannot be cooked in an aluminum half-day, since this material forms harmful substances upon contact with acidic foods.
  • For currant sauce, chop is required. If you are preparing a large amount of sauce, it is advisable to use a blender for this purpose. However, if there is little sauce, the berry is better to rub through a sieve - in this case, the sauce will have a more tender and pleasant texture.
  • A sauce intended for long-term storage must be boiled well. If the product is to be stored for only a few days, it may not be subjected to prolonged heat treatment so that the sauce retains more vitamins.
  • When preparing the sauce for the winter, it is sealed in sterilized glass jars and sealed. After opening, the banks store it in the refrigerator for no more than a week.

There are quite a few recipes for making red currant sauce for meat, but there are several among them that are most popular.

Classic recipe for red currant sauce


  • red currant - 2 kg;
  • sugar - 0, 25 kg;
  • salt - 5 g;
  • lemon juice - 40 ml;
  • carnation - 5 pcs .;
  • a mixture of peppers - 5 g;
  • ground cinnamon - 10 g.

Method of preparation:

  • Rinse and sort the currants, remove the berries from the twigs. Pat dry on a towel.
  • Crush cloves, mix with other spices.
  • Curr the currant through a sieve. Heat cake and squeeze through cheesecloth directly into the currant juice.
  • Pour currant juice into an enamel pan, put it on fire. When the juice starts to boil, reduce the heat.
  • In small portions, pouring sugar and stirring, dissolve it all in currant juice. Add salt and stir.
  • Intensely stirring or whipping with a whisk, add spices. If the sauce is not whipped at this time, lumps may form. If they still appear, the sauce will have to be rubbed through a sieve again and only then continue to cook further.
  • Cook the sauce for 20 minutes, stirring it with a wooden spatula.
  • Wash the lemon, squeeze the juice out of it. Remove the bones from the juice, pour the juice into the saucepan and mix.
  • Put a handful of whole currant berries in the sauce - they will make it even more beautiful and appetizing.
  • After a couple of minutes, remove the sauce from the heat and pour it into clean glass jars. Close tightly. As soon as the sauce is warm, put it in the fridge.

The sauce can be eaten the next day. It will have a jelly-like consistency, since there is a lot of pectin in red currants. It is not necessary to use starch to thicken the sauce.

The classic recipe sauce can be stored in the refrigerator for several months, but after opening the can, it is only a week.

Red currant sauce for winter

The composition (1, 5 l):

  • red currant - 2 kg;
  • sugar - 0, 4 kg;
  • table vinegar (9 percent) - 0, 2 l;
  • salt - 15 g;
  • cinnamon powder - 10 g;
  • granulated garlic - 10 g;
  • pepper, cloves, bay leaf - to taste.

Method of preparation:

  • Prepare the berry by carefully sorting it, removing it from the branches, washing and drying it.
  • Squeeze juice from currants.
  • Spices fold into a cloth bag or wrap in cheesecloth, dip into a pan with currant juice.
  • Heat the juice on average. As soon as it boils, reduce the intensity of the flame. Take out the sachets with spices.
  • Pouring sugar in parts, dissolve it in currant juice.
  • Pour in vinegar, add salt, garlic, cinnamon, mix. Simmer for 20-25 minutes. During this time, the sauce should visibly thicken.
  • Pour the sauce over the sterilized jars, twist them with metal lids.
  • Turn and wrap the jars. After cooling, remove the storage in the pantry.

If you didn’t violate the technology during cooking, then the sauce cooked according to this recipe can be stored at room temperature for a year, and in the refrigerator or cold cellar even longer.

Currant meat sauce is a good alternative to ketchup. It fits any kind of meat, giving the dishes an unusual taste.

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