Red Currant Sauce for Meat, prepared according to this step-by-step recipe is no worse than the world famous cranberry sauce. Since fresh cranberries are often hard to get, even impossible to buy in large supermarkets, you can always replace it with red currants in many dishes, including in this sauce.
I, like most other housewives, for a long time cooked red currants exclusively sweet preparations for the winter – jams, jellies and compotes, until I learned about this sauce recipe. Since each season at the dacha a large amount of red currant ripens, in order to preserve the harvest, I freeze part of the berries, another part goes to different harvesting.
Red currant sauce for meat can be prepared not only from fresh currant berries, but also from frozen ones. In both cases, the sauce will get the same taste. Therefore, if you make reserves of red currant and hide it in the freezer for the winter, then you can cook it not all year round.
Now let’s go to the recipe and see how to cook red currant sauce for meat – a step by step recipe with photos.
- Red currant – 1 kg.,
- Water – half a liter,
- Cinnamon – 1 tsp,
- Sugar – 4 tbsp. spoon,
- Salt – 1 tsp,
- Potato starch – 1 tbsp. spoon,
- Balsamic vinegar – 2 tbsp. spoons
Redcurrant Sauce for Meat – Recipe
Put red currant in a colander. Rinse under cold water.
Separate the berries from the branches.
The berries of red currant shift to the pan. Fill with water.
Put on a slow fire. After boiling, reduce heat. Stirring the berries for about 20 minutes, stirring occasionally. During this time, the berries will melt and empty the juice. Additionally, you can mash the berry mass tolkushkoy.
To prepare a red currant sauce, it is necessary to separate the skins from the berry puree with juice. To do this, use the sieve. We filter the berry mass in small portions through a sieve, crushing it with a spoon.
The resulting cake is set aside in a separate bowl. From it, you can make compote later. In the resulting berry puree, add 100 ml. water.
Put on a slow fire. After the red currant puree boils, add the potato starch.
Red currant sauce at this stage of cooking, mix quickly to avoid lumps. After about a minute, you will see that the sauce has thickened.
Pour sugar (you can take powdered sugar). Add salt to taste. You can take a little more than what is indicated in the recipe.
For an additional and richer flavor, add cinnamon powder.
Pour in balsamic vinegar.
Sauce boil for another 5 minutes.
Red Currant Sauce is ready. After it cools down, it can be served on the table with meat. In addition, this red currant sauce can be prepared for the winter. To do this, it is poured hot on sterilized cans and closed with sterilized seaming lids or screw lids.
Cans with currant sauce for meat cover with something warm, while turning them upside down. Leave about a day. After cooling, they endure in a cold place. Good appetite. I would be glad if you liked this recipe for red currant sauce and it will come in handy. I recommend cooking the marinara sauce for the winter too.