Barberry Sauce
Description
Barberry sauce has a sweet and sour taste with an unforgettable aroma. It goes perfectly with meat dishes. You can add it at the very end when preparing pilaf, once the rice is already cooked. Instead of cinnamon sticks and a bag of cloves, you can use ground spices, but then you should reduce their amount by four times so they don't overpower the barberry flavor. It's perfect served with pasta, meat, and vegetables.
Instructions
- 1
Step 1
1. Before preparing the barberry sauce, wash the berries in warm water. Remove the stems and let excess moisture drain. Transfer the berries to a saucepan, add a few cinnamon sticks, and cook until the barberries become soft.
- 2
Step 2
2. Place the cooked berries into a fine sieve and let them cool slightly. Press them through the sieve. This way, we will remove the seeds and skins and obtain the desired pulp.
- 3
Step 3
3. Now prepare the spice sachet. Fold the gauze into two layers. Place several cloves, crushed in a mortar, onto the gauze. Tie up the gauze to form a small pouch.
- 4
Step 4
4. Place the clove sachet into the pot with the barberry pulp. Add granulated sugar and ground ginger. Put the pot over low heat and simmer until thickened, stirring occasionally.
- 5
Step 5
5. Prepare the jars and lids. Wash them and sterilize using your preferred method. Do this in advance so they have time to dry before filling with the sauce.
- 6
Step 6
6. Remove the clove sachet from the finished sauce. Pour the hot sauce into jars. Let it cool in the jars, then seal with lids. Store in a cool place.