Sweet and sour berries are often used as a basis for creating various sauces for meat. They can be served immediately or closed in small jars for the winter. Try to make ketchup from red currant, and you will be pleasantly surprised.
Ingredients
- Red Currant - 1 kg
- Hot red pepper - 1 pod
- Ginger - 20 g
- Ground coriander - 0,5 tsp.
- Sugar - 150 g
- Salt - 25 g
- Water - 150 ml
Step-by-step cooking recipe
Cut the hot pepper lengthwise and peel off the seeds. Peel the ginger root.
Put the red currant in a saucepan with water and boil for 10 minutes.
Rub the soft berries through a sieve to get rid of the seeds and peel.
Grind ginger and hot pepper in a blender.
Add the savory mixture to the currant stock.
Add sugar, salt, ground coriander and cook for 10 minutes over low heat.
Put the hot sauce in clean, dry jars, roll up and turn upside down.
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