Red currant sauce
Description
Recipe for homemade sauce. I love serving red currant sauce with red meat; it also pairs well with chicken or pasta. The sauce has a sweet and sour taste, very unique and suited to adventurous palates. If you have an abundance of red currants and don't know what else to preserve, red currant sauce will be a perfect option. It goes ideally with pasta, meat, and vegetables.
Instructions
- 1
Step 1
We extract the juice from our red currants. From 2 kg of berries, I got almost 5 cups of juice.
- 2
Step 2
In a saucepan, combine the obtained juice, one cup of vinegar, two cups of sugar, spices, and cinnamon. Mix well and place over heat.
- 3
Step 3
Bring to a boil, reduce the heat, and continue cooking over low heat, skimming off the foam as it forms.
- 4
Step 4
Cook until the sauce reaches the desired consistency—some prefer it thinner, others thicker.
- 5
Step 5
Wash the jars (sterilization is not necessary), and place one minced garlic clove at the bottom of each jar.
- 6
Step 6
Pour the finished sauce into jars, cover with lids, and sterilize (liter jars - 20 minutes, half-liter jars - 10 minutes). That's it—sauce is ready for storage and use!