Red currant sauce with garlic and basil for meat
Traditionally, compotes, jams and juices are prepared from red currants. I suggest not to limit ourselves to this, but to cook an amazing red currant sauce with garlic and basil for the winter! It has a great combination of sweet and sour taste and pleasant tartness of berries.
Ingredients
- Red Currant - 1 kg
- Garlic - 30 g
- Basil - 20 g
- Apple cider vinegar - 60 ml
- Ground black pepper - to taste
- Sugar - 250 g
- Salt - 1 tsp.
- Water - 250 ml
Step-by-step cooking recipe
Tear the basil into pieces with your hands and place it in a saucepan with cold water.
Boil for 10 minutes, turn off the heat and cool.
Strain and pour into a larger saucepan.
Add currants and cook for 15 minutes from the moment of boiling.
Puree the berries with an immersion blender, and then rub through a sieve.
Add salt, sugar, ground pepper and garlic passed through the press.
Simmer for 15 minutes, pour in the vinegar and immediately remove from the stove. Place the sauce in sterilized jars and roll up.
