I love the combination of meat with various berry sauces. Today I suggest you prepare a sauce for red currant meat. Sour berries go well with any spicy additives, as a result we get a piquant, moderately spicy sauce that shades the taste of any meat.
Ingredients
- Red Currant - 700 g
- Chili pepper - 0,5 pcs.
- Garlic - 6 teeth
- Bay leaf - 1 pcs.
- Allspice (polka dots) – 3 pcs.
- Ground coriander - 1 tbsp.l.
- Sugar - 150 g
- Salt - 10 g
- Vinegar (optional) – 1 tbsp.l.
Step-by-step cooking recipe
Carefully remove the currants from the twigs, rinse under running water and throw them into a colander.
Peel the chili pepper from the seeds, cut into circles. Peel and slice the garlic at random.
Chop the berries, pepper and garlic with a blender until smooth.
Place the resulting mass in a saucepan, bring to a boil, then reduce the heat. Add salt to the sauce, add sugar, bay leaf and allspice.
Simmer the sauce over low heat for 20 minutes. A couple of minutes before cooking, add the ground coriander, mix.
Remove the workpiece from the heat and rub the sauce through a fine sieve to get rid of the bones. As a result, you should get a homogeneous glossy sauce of a beautiful berry color.
Put the sauce back in the saucepan and cook over low heat, stirring, for 10 minutes. At the end of cooking, if desired, you can add 1 tbsp.l. vinegar (this is not necessary, because the natural acid of currant is quite enough for long-term storage of the workpiece).
Place the hot currant sauce in small sterile jars, seal tightly and cool. Store the cooled workpiece in a cool, dark place.
