Gooseberry sauce for winter meat is a very tasty preparation that will delight the most demanding connoisseurs of meat dishes. You can prepare such an incredible sauce using different seasonings and herbs, but the amazing, incredible taste will remain unchanged. An unusual gooseberry sauce with a sweet and sour taste is perfect for meat, adding amazing piquancy and freshness to your main dish, and will become a bright accent on your table.
Tkemali sauce for the winter
Classic Georgian tkemali is prepared from a special variety of plums; our housewives have found an alternative to the overseas berry. Try and make this amazing sauce from unripe or sour gooseberries. It is usually served with hot meat and fish dishes and is an excellent spicy addition to kebabs, chicken and cutlets. Lots of herbs and spices in the sauce make it rich and piquant.
- Gooseberry 1 kg (sour variety or unripe)
- Peppermint 15 (grams)
- Garlic 1 heads
- Parsley 15 (grams)
- Thyme 7 gr. (dried)
- Salt 1 (teaspoons)
- Ground red pepper 5 (grams)
- Turmeric 5 (grams)
- Ground black pepper 5 (grams)
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How to prepare a delicious gooseberry sauce for meat for the winter? The berries should be sorted, leaves, twigs and other debris should be removed. -
Soak the berries in cold water, submerging a colander with them in the water for 15 minutes to loosen any stuck-on debris. -
Fill a saucepan with 2 liters of clean water, heat it and place the berries inside. When it boils, simmer over low heat for 7 minutes without adding anything to the water. -
Place the berries on a sieve and let the liquid drain. (By the way, you can not pour out the syrup, but add sugar and get a delicious compote.) Transfer the berries to a blender and puree them. -
Rub the puree through a sieve, and although this process is labor-intensive, do not neglect it so that the sauce turns out tender, homogeneous and without seeds and pieces of peel. -
Divide the head of garlic into cloves and peel. If the heads are small, take three; if large, two are enough. -
Pour all the bulk seasonings, pre-chopped herbs and garlic cloves into a blender. -
Place the berry puree into the bowl and stir until smooth. -
Transfer the future sauce to a saucepan, add salt to taste (use non-iodized salt) and stir. Cook over low heat for 20 minutes, stirring occasionally. The sauce will splatter, be careful! -
Place the product in pre-washed and dry jars, dried in the oven and sterilize for 15 minutes, then carefully close and turn over. Once cooled, store in a cool place.
Red gooseberry sauce
When you have made enough sweet jams and there are still gooseberries left, prepare an awesome sauce for meat, poultry and shish kebab. The sauce will be spicy, with a pleasant sourness and will surely delight you in winter.
Ingredients:
- Red gooseberries – 1 kg.
- Garlic – 1 head
- Chili pepper – ½ pc.
- Salt – 0.5 tsp.
- Sugar – 1 tbsp. l.
- Mint (branch) – 1 pc.
- Drinking water – 5 tbsp. l.
Cooking process:
1. Sort the berries, wash them, remove the stems and put them in a saucepan. Pour water into it and boil for 10-15 minutes over medium heat until the berries release juice.
2. Drain the berries in a colander placed on top of a saucepan. Mash them and let the juice collect in a bowl.
3. Place the container with the juice on the fire for 40 minutes. The juice will reduce by about half.
4. Add washed and dried herbs, chili circles without seeds and partitions to the sauce. Boil for 10-15 minutes so that they fill the dish with their aroma and remove them with a slotted spoon. Add peeled and chopped garlic, boil the sauce, add salt and granulated sugar, stir.
5. While still hot, pour the sauce into sterile jars prepared in advance, screw on the lids and cover with a towel until it cools. Store the sauce in a cool place.
Green gooseberry sauce
You can easily prepare a very tasty and piquant sauce from green berries and a set of simple ingredients at home, following the step-by-step instructions with the photo.
Ingredients:
- Gooseberries – 1 kg.
- Apple vinegar – 60 ml.
- Garlic - 70 g.
- Greens (parsley leaves, dill, cilantro, basil) – 70 g.
- Salt – 2 tsp.
- Sugar – 3.5 tbsp. l.
- Khmeli-suneli – 30 g.
- Drinking water – 500 ml.
Cooking process:
1. Wash the berries and trim the stems with scissors. Dry the berries a little and put them in a saucepan, cover with clean water and cook after boiling for 5 minutes. Let cool slightly, strain the berries, do not pour out the broth.
2. Rub the berries through a sieve to remove the seeds and skin.
3. Soak the greens in cold water for 5 minutes, rinse well under running water and grind with a blender.
4.Mix all the ingredients in a saucepan, add granulated sugar, salt and if the mass is thick, add gooseberry decoction. You should have the consistency of liquid sour cream.
5. Place the saucepan on the fire, let the sauce simmer for 10 minutes. Keep an eye on it and stir it constantly. Finally, add the vinegar and cook for a minute. The sauce is ready, roll into sterilized jars and seal with lids.
6. You can try the sauce after it has cooled. Only, there is a possibility that it won’t last until winter!
Hot sauce with garlic for meat
The ripeness of the gooseberries is absolutely not important in this recipe. The sauce from any berry will turn out tasty and piquant, and it is quite simple to prepare. At the same time, winter preparation goes well with meat and seafood and will definitely appeal to lovers of spicy food.
Ingredients:
- Gooseberries – 1 kg.
- Basil – 50-100 g.
- Garlic – 150 g.
- Ground black pepper – ½ tsp.
- Chili pepper – 1 pc.
- Vinegar 6% – 2 tbsp. l.
- Star anise – 1 pc.
- Salt – 50 g.
- Sugar – 150 g.
Cooking process:
1. Initially, wash the jars and set them to sterilize, so as not to be distracted later.
2. Peel the garlic. Cut the basil branches along with the leaves into 4 parts. Sort and wash the gooseberries. Peel the chili peppers, remove the partitions and seeds.
3. Using a meat grinder, grind the basil, chili pepper and garlic into one container, followed by the gooseberries into another. Choose a wire rack depending on the desired texture of the sauce.
4. Transfer the mixture of berries to a saucepan and boil. Put salt, sugar, pepper and ground star anise into it. Cook over low heat for 10 minutes, stirring. Add the garlic paste with basil, chili pepper and vinegar and cook for another 3 minutes.
5.Place the sauce in prepared jars, roll up, wrap and leave to cool.
Bring out the hot sauce this winter and serve it with your favorite dishes!
Sweet and sour sauce
Let's prepare a sauce from different varieties and colors of gooseberries, add seasonings and get a beautiful color and very rich taste for winter seasoning for meat dishes.
Ingredients:
- Gooseberries – 1 kg.
- Red onion – 400 g.
- Garlic – 1-2 cloves
- Vegetable oil – 1 tbsp. l.
- Water – 60 ml.
- Curry – 2 tsp.
- Raisins – 70 g.
- White wine vinegar – 2 tbsp. l.
- Brown sugar – 170 g.
- Salt – 4 tsp.
- Ground ginger – ½ tsp.
Cooking process:
1. Remove any debris and rinse the berries. In this version, I use different varieties of gooseberries: yellow, red and “yoshta”, similar to black currants. You can mix them in any ratio or take one variety.
2. Peel the onion and 1 large clove of garlic, cut into cubes and simmer for 20 minutes in oil mixed with water in a deep bowl. The onions should not be fried. Therefore, if necessary, you should add a little more water and cover the dish with a lid.
3. Add berries, salt and sugar (white is also possible) to the onion and, stirring constantly, cook for 10 minutes. Add raisins, curry and vinegar to the mixture. Cook for 10 minutes, until the berries are completely cooked and the mixture becomes thick. Taste the sauce and, if necessary, balance the taste with sugar or salt, as... The acidity of the berry is impossible to predict.
4. The sauce will be thick with pieces of richly colored berries. You can create a creamy texture with a blender or leave it as is. Pour it while still hot into sterile, dry jars and seal.
5. Serve the sweet and sour addition to any meat dishes; the sauce is especially good for chicken meat.Have a delicious winter with gooseberry icing!
Gooseberry sauce without cooking
This unique no-cook sauce of green and slightly underripe gooseberries and garlic doesn't take long. But how will it please you in winter in combination with meat dishes? And not only meat, it goes well with fish, potatoes, and other vegetables. Gooseberries are a healthy and vitamin-rich berry, which is very important in winter.
Ingredients:
- Gooseberries – 700 g.
- Dill – 50 g.
- Garlic – 300 g.
- Greens – 50 g.
- Salt – 1 tbsp. l.
- Sugar – 1 tbsp. l.
Cooking process:
1. Prepare the jars by washing them well with about 1.5 liters of baking soda. Check the jars for chips and cracks. Sterilize them in any convenient way, for example in the oven, and cover with a towel.
2. Wash the gooseberries and remove the stems.
3. Peel the garlic; you can pre-soak it for 10 minutes in warm water to make it easier to clean.
4. Wash the greens well, remove yellowed and dried leaves and branches, and let the liquid drain from them.
5. Grind the berries, herbs and garlic through a meat grinder.
6. Add sugar and salt to the sauce, stir well.
7. Divide the finished sauce into jars and close with plastic or screw-on lids. Store the product in the refrigerator for up to a year.
Gooseberry and currant sauce
A sauce with Asian notes and a sweet and sour berry flavor will perfectly decorate meat dishes, while a spoonful of summer in a winter plate will always bring a smile and pleasant emotions.
Ingredients:
- Red gooseberries – 1.2 kg.
- Red currant – 0.3 kg
- Khmeli-suneli – 20 g.
- Peeled garlic – 60 g.
- Ground coriander - 0.5 tbsp. l.
- Cayenne chili pepper – 0.5 tsp.
- Salt – 3 tsp.
- Apple cider vinegar 6% – 90 ml.
- Sugar – 200-250 g.
Cooking process:
1.Remove any debris from the berries, rinse and place in a colander for a while. Place the berries in a deep bowl, stir, cover with a lid and simmer slowly for about an hour to release the juice; no need to add water.
2. Remove the dishes from the stove and let cool slightly without removing the lid so that the aroma does not dissipate. Meanwhile, peel the garlic and put it through a press.
3. Grind the berries with an immersion blender into a homogeneous consistency. Place the resulting slurry on the fire, and as soon as it boils, add salt, 1/3 sugar, half the suneli hops, pepper, coriander, stir and taste after 5 minutes.
4. Add vinegar and garlic, they will add sourness to the preparation, stir and taste after 5 minutes. Most likely, you will want to make the dish a little sweeter. Pour in the remaining sugar, khmeli-suneli, if you want more spice. Keep on fire for another 5 minutes, turn off the heat and leave covered for 10 minutes.
5. Pour the hot sauce into sterile jars prepared in advance, screw on the boiled lids, turn over and cover with a towel until completely cooled for a day.
6. You can serve this berry sauce on a holiday table! You will definitely be able to surprise your guests, get ready to share the recipe. Bon appetit!
Gooseberry sauce with cilantro
You can make such a delicious sauce from berries of any color, it is only important that they are sour and dense. Fresh seasonings can be replaced with dried herbs and spices.
Ingredients:
- Gooseberries – 800 g.
- Water – 100 ml.
- Marjoram – 10 g.
- Cilantro – 10 g.
- Peppermint (leaves) – 10 g.
- Hot pepper – 1 pc.
- Dill – 1 bunch and 2 umbrellas
- Vinegar 9% - 1 tbsp. l.
- Salt – 1 tsp.
- Sugar – 1 tsp.
Cooking process:
1.Sort out the berries from the garbage, place in a colander and rinse thoroughly.
2. Place them in a saucepan, add water and put on fire. When they boil, turn the heat to minimum, cover with a lid and steam the gooseberries for 30 minutes.
3. Place a sieve on the saucepan and tip the softened berries onto it. Grind it in a convenient way, so you will get rid of the seeds and skin, and get homogeneous pulp and juice.
4. Add mint, marjoram and cilantro to the saucepan. Remove seeds and membranes from the pepper and add in circles to the preparation.
5. Puree the contents using a blender to obtain a homogeneous mass.
6. Place the saucepan on the fire and as soon as the liquid boils, add sugar, salt and vinegar, stir until the crystals dissolve, 5 minutes. Pour the hot sauce into prepared small sterile jars and seal tightly. Cover until cool under a blanket.
7. After it has cooled completely, you can try the spicy berry sauce. Bon appetit!
