Red currant sauce for meat
Description
The sauce takes just a few minutes to prepare. A small amount of this sauce perfectly complements any meat dish, adding a rich, aromatic sweet-and-sour flavor. If you enjoy this kind of sauce, I recommend making a larger batch for storage. The finished sauce can be stored in the refrigerator or canned in sterilized jars and kept in a cellar or cool place over winter. Serve chilled or at room temperature.
Instructions
- 1
Step 1
Prepare the required ingredients. The weight of the berries (250 grams) is indicated in cleaned form, without stems. Wash the berries and let excess liquid drain.
- 2
Step 2
Place the prepared berries into a saucepan or suitable cookware where you will be cooking the sauce.
- 3
Step 3
Blend the berries with an immersion blender or mash with a potato masher. Optionally, you can strain through a sieve.
- 4
Step 4
Add salt, sugar, and spices to the berry purée. Place on the stove, bring to a boil, and simmer, stirring, for 15–20 minutes over low heat.
- 5
Step 5
Add apple cider vinegar to the prepared sauce and mix the sauce.
- 6
Step 6
Thoroughly wash the jar with soda and fill it with hot sauce.
- 7
Step 7
Cool the sauce and transfer it to a storage container. I store it in the refrigerator.
- 8
Step 8
Serve the sauce with meat or meat semi-finished products.