Do you want to surprise your guests with an unusual meat sauce? Prepare for the winter an original sweet and sour gooseberry sauce with a light aroma of dill. Spicy and spicy, the sauce will perfectly complement the barbecue, meat and poultry dishes. An interesting alternative to the purchased ketchup.
Ingredients
- Gooseberry (red) – 1 kg
- Chili pepper - 1/2 pcs.
- Garlic - 1 head
- Dill - 1 umbrella
- Mint - 1 twig
- Water - 5 tbsp.l.
- Sugar - 1 art.l.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Wash the gooseberries, cut off the tails. Place the berries in a cooking pot, add water and bring to a boil over medium heat. Boil, stirring, for 10-15 minutes, until the berries begin to burst and let the juice out.
Rub the boiled berries through a sieve. Pour the juice into a saucepan, and do not rush to throw out the cake - you can cook delicious compote from it.
Put the saucepan with the juice on the fire and boil over low heat, stirring occasionally, until the desired density (this process takes about 40 minutes for me).
Add a sprig of mint, peeled chili pepper, garlic and an umbrella of dill to the boiling mass. Boil the sauce for another 10-15 minutes, then use a slotted spoon to remove herbs, garlic and chili from the billet - they have already given their flavor.
Bring the sauce to a boil again, add salt and sugar, stir and boil for another 2-3 minutes.
Pour the boiling sauce into pre-sterilized jars, seal tightly and cool. Store the cooled gooseberry sauce in a cool, dark place.
