If berry sauces in general are already difficult to surprise someone, then white currant sauce can still rightfully be called a curiosity. It is best suited to meat in any form, but you can experiment with other combinations. If you prefer smooth textures, beat the sauce with a blender.
Ingredients
- White currant - 500 g
- Apples - 2 pieces
- Onion - 2 pieces
- Garlic - 4 cloves
- Apple cider vinegar - 1 art.l.
- Vegetable oil - 2 tbsp.l.
- Coriander - 1 tsp.
- Ground black pepper - 2 pinches
- Chili pepper - 1 piece
- Salt - 1 tsp.
- Sugar - 2 tsp.
- Hops-suneli - 1 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Peel all vegetables and fruits, and mince apples, onions, currants, chili and garlic.
Add all the other ingredients and mix. Add a little water as needed for consistency.
Bring the sauce to a boil and cook for 15-20 minutes.
Roll it up in sterile jars.
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