Currant sauces are noticeably inferior to tomato in popularity, although it is worth trying them and wondering why. And everything is simple - the currant for mass production is a low-tech berry, it is difficult to grow, to harvest, and to prepare. Much more often you can find blanks from it in your home pantry than on a store shelf.
Yes, and houses are usually stored except for jams, or preserves. Preparing currant sauce in a small amount, however, is quite simple. There are few recipes, but, unfortunately, even fewer dishes in which they are used. This question is the simplest. Currant sauces can be replaced with pomegranate in any meat dishes. He does not like such a sauce except to be adjacent to a very large amount of garlic, although here it is all a matter of personal taste. For example, a fatty boiled brisket stuffed with garlic cloves under currant watering is simply delicious.
Currant sauces - general principles of preparation
• Red and black currant sauces can be an excellent substitute for a familiar tomato sauce. They are used both for stewing meat or fish, and when serving a ready-made dish. They may be liquid or thick, such as Blackcurrant Butter Sauce.
• Berries must be separated from the green brushes, selected litter and thoroughly washed. After that, they are well dried on a towel or colander and only after that sauce is prepared from them.
• Currants, along with other components, are thoroughly beaten with mashed blender, and then followed according to the described recipe. If you need to get a more delicate sauce, mashed the puree additionally on a rare metal sieve.
• If the sauce prepared for one or two times can not be subjected to heat treatment, then the sauce prepared for longer storage must be boiled. Soft food preservatives (table vinegar or lemon juice) are added to winter harvested ones. Do not be alarmed by the word, ordinary table salt is also a preservative, with the reasonable use of acid and salt are harmless. But they allow you to save very useful products for a long time with minimal losses.
Spicy currant sauce for meat
Ingredients:
• black currant - 750 gr.;
• 70 ml of wine vinegar;
• tomato paste - 250 gr.;
• a third of a glass of granulated sugar (brown);
• three large cloves of garlic;
• half a teaspoon of ground pepper mixture;
• coriander crushed in a mortar - 3 tsp.
Cooking method:
1. Gather the berries from the branches, select the excess litter and pinch off all the tails with scissors. Rinse the berries and put on a clean rag.
2. Transfer the dried berries into a small bowl, add tomato paste, granulated sugar, chopped garlic, spices and spices.
3. Pure the mashed berries with any kitchen processor or blender. Add a portion of vinegar and remove the sample. Sweeten the highly acidic sauce; add too much vinegar to the excessively sweet.
4. Transfer the currant meat sauce to a glass bowl and put overnight in the refrigerator compartment.
5. This sauce can be served with any kind of baked meat in the oven.
Redcurrant sauce for meat and fish dishes
Ingredients:
• one kg. red, ripe currants;
• 2 gr. black pepper;
• 100 ml of table 9% vinegar;
• 5 gr. ground cloves;
• two gr. chopped allspice;
• evaporated salt, Extra grades - 0.5 tsp;
• a pound of granulated sugar;
• five cloves of garlic.
Cooking method:
1. First re-sort the berries. Remove litter and green twigs. Transfer to a colander, rinse well under a tap and dry.
2. After this, grind on a rare metal sieve. You should get about 700 ml of mashed potatoes.
3. Pour the berry mass into a small enameled saucepan and boil. Pour sugar, all spices and spices into boiling mashed potatoes.
4. After the sugar has crumbled well, add the garlic crushed by the press and taste the sauce. If necessary, sweeten or season with seasoned spices.
5. Reduce the heat to medium and, stirring constantly, boil for another 20 minutes. You can cook longer, it all depends on the desired density.
6. Pour the boiling mass into clean glass containers, cover with boiled nylon caps and cool to ambient temperature.
7. After, put the cold cans into storage in the refrigerator.
Currant sauce with nuts for fried fish
Ingredients for 350 grams of fish:
• large onion;
• 50 gr. blackcurrant;
• a quarter cup of walnut kernels;
• 60 ml of lean, odorless oil;
• a quarter of a teaspoon of boiled salt;
• half a glass of drinking water;
• two teaspoons of sugar.
Cooking method:
1. Chop the peeled onion into narrow half rings. In a thick-walled pan, heat the vegetable fat and spread the onions throughout its bottom.
2. Sprinkle with a thin layer of sugar and fry over low heat until tender and a light brownish tint.
3. Move the onions into a bowl. Add to it a clean and dry currant. Pour walnut kernels chopped in a coffee grinder or blender. Pour in water, season with spices, beat well with a blender and add salt. In an excessively thick sauce, add a little more water.
4. Cut the fish into pieces 3 cm thick and fry until tender in vegetable oil. Salting and brewing fish before frying is not necessary.
5. Pour, not too zealous, pieces of fish with blackcurrant sauce, cover and simmer for 10 minutes.
6. Turn off the stove, and let the dish stand for about five minutes.
Oven baked currant sauce
Ingredients:
• half a glass of red currant;
• a tablespoon of "Peasant" butter;
• three carnation umbrellas;
• four peas of allspice;
• table. a spoonful of white sugar;
• a small pinch of dried mint leaves (you can fresh);
• onion head;
• three leaves of red currant and cherry.
Cooking method:
1. Remove the berries from the twigs and wash them well under the tap.
2. Sugar, dilute 120 ml of drinking, preferably boiled water.
3. In a frying pan on low heat, let the butter melt, dip the currants, spices with mint in it and pour in all the sugar syrup.
4. Stew with a small boil under the lid, until the berry does not let the juice.
5. Add chopped onion and chopped currant leaves as finely as possible. Continue to simmer with the lid tightly closed until the mass begins to visibly thicken and the onion slices soften.
6. Cut the meat cooked in the oven into portions and pour the cooked sauce on top.
Unusual currant sauce for meat - "Blackcurrant butter sauce"
Ingredients:
• 100 gr. softened natural oil (72% fat content);
• 70 gr. blackcurrant;
• large lemon;
• three branches of fresh savory;
• two branches of thyme.
Cooking method:
1. Rub the softened butter until smooth.
2. Scrape zest with lemon into it on a fine grater.
3. Add the chopped leaves of savory and thyme. Add salt, pepper and stir the creamy mass to your taste.
4. Thoroughly mash the berries with a fork and grind the mixture through a metal sieve.
5. Combine the mashed potatoes with the oil mixture and mix thoroughly until smooth.
6. Pour the resulting berry mass into a small bag, shape with a thick sausage and put in the freezer for two hours.
7. Cut the frozen oil sauce into 0.8 cm thick rings and immediately place the meat in the oven or grill.
Black currant sauce with lemon to the bird
Ingredients:
• 150 grams of "Traditional" butter;
• a small head of salad onions;
• 50 gr. carrots;
• two tablespoons of sugar (less possible);
• one leaf of lavrushka;
• 80 gr. baking white flour;
• 700 ml of meat broth (water can be);
• 50 gr. celery;
• 200 ml of Cabernet;
• a glass of black currant (without branches);
• one small lemon;
• 100 gr. seedless raisins.
Cooking method:
1. On a medium grater, grate the carrots, finely chop the onions.
2. Rinse the currants, dry a little and grind through a rare sieve. You need about a quarter cup of blackcurrant puree. Add sugar to it and mix.
3. Pour raisins with boiling water and hold in it for ten minutes. Drain the liquid, dry the berries.
4. Dip the chopped vegetables in a well-preheated oil in a pan. Add the lavrushka and spasser the vegetables over low heat until slightly transparent.
5. Pour the flour, enter in a thin stream, stirring, the wine diluted in the broth. Boil and continue cooking over low heat for a quarter of an hour with a slight boil.
6. Then pour the mashed berry into the hot sauce. Squeeze the juice from the lemon and strain the sauce.
7. Season the still hot butter, add the raisins and mix well.
8. Serve hot to the bird or game.
Redcurrant sauce for the winter
Ingredients:
• two kilos of red currant;
• large onion;
• a third of a glass of light wine vinegar;
• two tablespoons of pure olive oil;
• a large spoon of sugar;
• half teaspoon evaporated salt;
• a large clove of garlic.
Cooking method:
1. Chop the garlic and onions with a heavy knife as finely as possible and dip in the olive oil heated in a pan. It is not necessary to fry strongly, it is necessary that vegetables only give away their aroma and juice. Therefore, cook no more than one and a half minutes, constantly stirring and lightly pressing with a spatula to the bottom of the pan. Then remove from the stove and set aside.
2. Rinse the berries separated from the branches well and beat them in a mashed blender. If you want to get a more uniform and delicate sauce consistency, additionally after grinding, grind through a sieve.
3. After this, pour the mashed potatoes to the onion fried with garlic. Sweeten, salt to your liking, and put the simmer on low heat for about five minutes.
4. Pour wine vinegar into the sauce and, stirring, continue cooking until you get the desired density.
5. Pour hot sauce into sterile jars and cover with sterile lids. Turn the containers upside down and soak, covering with a dense cloth, to cool completely.
6. Sauce over meat dishes, using it instead of ketchup.
Redcurrant Sauce with Citrus
Ingredients:
• fresh red currants - 300 gr.;
• one large orange;
• 100 gr. sugar, white;
• "Rkatsiteli", "Aligote" or similar wine - 50 ml;
• 40 ml of lean unrefined oil;
• a small pinch of table salt;
• three cloves of garlic.
Cooking method:
1. Pour the vegetable oil into the stewpan, fill in the sorted currants.
2. Add granulated sugar, wine and salt.
3. Scrape the zest in an orange bowl from an orange, and cut the flesh of the fruit in half and squeeze the juice out of it well. Strain and add to the berries.
4. Bring the mass to a boil over low heat. Then lower the heating and simmer for half an hour under the closed lid.
5. Lightly cool the sauce and beat in a puree with a blender.
6. Add the orange zest and crushed garlic or crushed on a fine grater.
7. Stir well and cool completely. Serve with meat.
Currant sauces - cooking tips and tricks
• Currant sauces can be prepared not only in the ripening season of such berries. Fresh currants in any recipe can always be replaced with frozen.
• Freshly frozen currants for boiling sauces are not thawed. If you need to chop the berries before cooking, then they are thawed in advance, and the juice released during this process is used in the preparation of sauces.
• Sauces prepared for the winter are poured only in sterile jars and closed with boiled metal lids.
