Gooseberry sauce for the winter recipes. How to cook gooseberry sauce for the winter

Spicy gooseberry sauce type "Tkemali"

It's no secret that in Georgia there is a sour kind of plum called “Tkemali”. From this variety of plums, a special recipe is used to prepare spicy fruit sauce, both for fish and meat dishes. These plums do not grow in our northern conditions, so they are replaced in the recipe of the sauce with unripe sour gooseberries.

According to the recipe, to cook one kilogram of delicious gooseberry sauce, you will need: ten cloves of garlic, 900 gr. gooseberry puree, five grams of chilli pepper, 60 gr. greens of dill, cilantro, parsley and basil, a teaspoon of salt.

First you need to sort the berries of a slightly unripe gooseberry, remove various impurities, damaged and rotten fruits. Then, following this recipe, the gooseberry should be cleaned and washed in an amicable way, then put in an enameled pan prepared beforehand and then filled with water (according to the recipe: about 400 ml of water per kilogram of gooseberry). It is necessary to boil the sauce until the berries are completely softened, until a mashed mass is obtained. After that, according to the recipe, take a metal sieve or colander and grind it into the resulting mass with a pestle or a wooden spoon. For the best rubbing of the mass, add one cup of well warmed water per kilogram of your gooseberry puree. Then add the chopped pepper (also replace it with hot ground pepper), finely chopped dill, cilantro, parsley and basil, garlic and salt, which are part of this recipe. Moreover, according to the recipe, we take all the greens used without any sticks, only gentle leaves. Pepper can be taken, of course, and dry, but fresh sauce adds sharpness and a rather pleasant aftertaste. In addition, if suddenly the pepper is not spicy enough, then your gooseberry sauce with a great degree of probability in three weeks just sour. Therefore, be sure to follow the recipe of cooking. Mix everything thoroughly and boil on low heat for about fifteen minutes. Then pour boiling gooseberry sauce over dry scalded bottles and seal with special stoppers. To prevent mold from appearing on the gooseberry sauce, you can put a little grated horseradish on top of the cork to secure it. After that, according to this recipe of preparation, put the bottles with the sauce on its side and leave them to cool for a while. The finished gooseberry sauce should have exactly the same consistency as sour cream. It is recommended to keep the sauce in a cool place. For these purposes, perfect fridge or cellar. The gooseberry sauce prepared according to this recipe is very tasty, savory, moderately spicy and low-calorie. It is perfect for chicken, meat and fish, as well as numerous other dishes. All the ingredients used, which are listed in the culinary recipe for making gooseberry sauce, complement each other perfectly. Enjoy your meal!

To make this sauce you need:

1) One kilogram of gooseberry (it is better that it was still unripe);
2) Two hundred grams of dill;
3) Garlic - three hundred grams;
4) A bit of salt and sugar.

First you need to wash the dill and let it dry well, then it will not stick to your hands and it can be easier to cut. Then you need to take the garlic and peel it. The whole gooseberry needs to be sorted out, bad berries should be thrown away, and the rest should remove the stalks and wash the berries well.

First you need to twist through a meat grinder, then take the garlic, and also skip through a meat grinder, with the greens you need to do the same. Mix all the ingredients well, add a little salt and sugar to the mass. To replace sugar, you can add to the resulting mass. natural honey. After that, mix the mixture again and place the mixture in small jars.

Each jar should be covered with baking paper and refrigerated chamber for about forty days.

Unreal gooseberry adjika

To make this sauce will need the following products:

1) Gooseberry (required green) - three glasses;
2) Bulgarian pepper (you can use both green, and red, and yellow) - 1 pc;
3) Half chili;
4) A little garlic for taste, about 2-3 pieces;
5) Add salt;
6) Vegetable oil, about 3 large spoons;
7) Parsley and mint.

First you need to take the gooseberry berries, rinse them well and get rid of rotten fruit. Also need to remove all the stalk.

Next, you need to take the Bulgarian pepper, it must be cleaned from the stem and seeds. You also need to do with chili. These foods should be cut into about eight pieces. After that, you need to take the garlic. It needs to be peeled. Next, you need to take the basil and parsley, wash it and let it dry.

Once the ingredients are prepared, you need to put in a blender and grind to a state of mashed potatoes. Next you need to add vegetable oil, a little salt and sugar, then pour the greens. If the product is brought to taste, then it should be poured into small jars, close them and put in the refrigerator or just a dark place for six weeks. If you wish, you can add some walnuts to this sauce.

This gooseberry adjika is cooked very simply, but the taste is simply amazing.

Gooseberry with garlic is perfect for meat and fish dishes. It is best if these products are fried.

Of gooseberry sauce for the winter amazes with its taste. At first glance, it combines incompatible products, the result is simply amazing preparation, which will perfectly complement any dishes.

Wash berries, dry thoroughly. For this purpose it is better to use a paper towel. Crush the dried fruit with a blender. Measure out ½ liter of mashed potatoes, combine with a small spoon of grated seeds, add three large cloves of garlic, passed through a press. Enter 1 tbsp. spoon of acetic acid. Salt the mixture, season with ground pepper. You can also include a bundle of chopped basil. The sauce can be served immediately (it is perfectly complement the meat dish) or determine in jars and roll up.

Prepare and.

Spicy sauce

Composition:

Red Hot Pepper - 0.2 kg
   - spicy herbs - 50 g
   - garlic - 0.3 kg
   - salt - 50 g
   - Pounded walnuts - 45 g

Subtleties of cooking:

Roll berries through a meat grinder, enter the bitter pepper and other products. The mass should be as homogeneous as possible. Stir it. Preparation perfectly will add any hot dish. You can simply spread it on bread. If you want to save the dish for the winter, add acetic acid and acid to the composition, otherwise the billet will quickly deteriorate.

Rate also taste.

Seasoning "Zvenigorod"

Wash 0.2 kg of green gooseberries and the same fragrant greens (you can take parsley or dill). Dry to remove excess water. Peel 0.3 kg garlic. Grind foods in a meat grinder, stir. Pour the workpiece into small volume containers. Cover the neck with parchment paper, send to the refrigerator for storage. Cook the sauce from the unripe gooseberries. It will turn out tasty and incredibly beautiful.

Sweet sauce

Starch - 40 g
   - berry juice - ½ liter
   - red currant - 150 g
   - granulated sugar to taste

Combine sugar with starch, carefully dilute the filtered juice, put on low heat, stir to remove all lumps. Bring to an active boil. Remove from the tile, enter the whole fruit. Taste the preparation and add sugar as needed. You can store it in banks. To do this, distribute it in the baked containers, cover with baking paper circles, close with plastic covers.

Gooseberry sauce for meat for the winter

Composition:

Washed berries
   - Little clean water
   - large table salt - dessert spoon
   - Apple vinegar - 0.1 kg
   - a glass of sugar
   - Allspice - 1 tsp.

Fill the fruit with water, boil, to mass became soft. Grind through a large sieve. Add the dessert spoon of coarse salt to the berry puree, add apple vinegar, add allspice, a glass of granulated sugar. Put on fire, boil four minutes. Pour the workpiece into jars, hermetically roll up.

How about you?

Original tkemali

You will need:

Red gooseberry - 1 kg
   - white sugar - a couple of tablespoons
   - red bitter pepper
   - a pair of garlic cloves
   - a tablespoon of salt
   - cilantro, dill, thyme
   - ground coriander - half a teaspoon

Wash the fruit, heat it in a saucepan. Grind in a sieve after softening. Throw out the cake, salt, enter the sugar and boil for 7 minutes. Connect with garlic, crushed through a press. Add a bunch of greens, coriander, pepper with garlic. Boil. Pour in vinegar essence. Per liter of sauce will need ½ tsp. essences. Take out the greens with peas, boil for about a minute, pour them into sterile jars, roll them up.

Delight your loved ones and.

Tkemali for a loved one

Prepare 1 kg of mashed potatoes from a red gooseberry, combine it with a jar of adjika from the store, and 0.6 kg of granulated sugar. Stir and boil for 15 minutes. Add 0.4 g crushed garlic. Stir, define in jars. Sterilization is not necessary, you can simply store in the refrigerator. Salt to taste just before serving.

What dishes can be prepared from the obtained blanks?

Roast veal

Grate 1 kg of young beef or veal with salt. Make several cuts on the surface. Pour a couple of tablespoons of diluted butter on the bottom of the saucepan, place the meat slices, top with a glass of gooseberry. Place the saucepan in a well-heated oven, so that the meat is well-browned.

After one hour, mix the contents with 0.1 liters of white wine, as well as a glass of broth and lemon juice. Stew the dish a quarter of an hour. Put the finished roast on the dish, pour the juice that remained in the saucepan. Garnish with ready-made berries. You can take the cooked sauce.

Duck with berries

Duck fill 2/3 cup gooseberry. Add more frozen cranberries or red currants. Pound berries with a small spoon of granulated sugar. Outside or inside, rub the carcass with salt and fragrant pepper. In the remaining places, push a few slices of apples. Put the carcass in a deep pan, sprinkle with water. Bake in the oven, occasionally pour juice. Serve with fresh gooseberry sauce.

Very tasty and turns out.

Gooseberry sauce for the winter: recipes

Composition:

Berries - 1 kg
   - horseradish leaf
   - a pair of garlic heads
   - small pepper pod
   - umbrella of dill with seeds
   - on a bunch of dill, basil and celery
   - granulated sugar - 1/3 tsp.
   - water - 3.2 st. spoons
   - a small spoonful of salt

Subtleties of cooking:

Turn the berries through a sieve so that there are no seeds or skins in the finished billet. Washed, clean berries pour into a saucepan, pour water, stew for 10 minutes. After stewing, the fruit will be easier to grind. Return the ground mass to the saucepan so that evaporation proceeds faster. Boil the contents at low temperature. Stir the mass several times with a wooden spoon. Cooking time - 40 minutes. Wash the greens, peel the garlic. Remove the seeds from the pepper seeds, dry the pulp, chop to the pureed mass. After boiling, the mass will decrease twice in volume. Put the chopped greens, add spices, sprinkle with sugar, cook for about half an hour. Ready sauce packaged in jars. After cooling, lower the tank into the cellar.

Rate and.

Adjika

Green berries - 1 kg
   - salt to taste
   - bitter pepper
   - purple basil - three twigs
   - a pair of large spoons of vegetable oil
   - two heads of garlic
   - a bunch of parsley and dill
   - sweet pepper

Cooking features:

Wash the fruit, tear off the tails, grind through a sieve. Scatter the fruits on a paper towel to dry them. Wash the sweet and bitter pepper, clean the seeds, cut into several pieces. Crush the mass with berries, herbs and all the seasonings listed. Right in a blender, salt everything, combine with greens. Add butter. The consistency of the sauce will be homogeneous. Keep the adjika in the fridge.

Gooseberry - sauce for the winter

Ingredients:

Garlic - 310 g
   - fresh dill - 205 g
   - green fruit - 990 g
   - fine sugar

Rinse the dill, shake it to remove excess liquid. Melenko chop with a knife. Free from the shell. Sort the fruit, throw away the bad berries, tear off the stalk, wash it thoroughly. Crank through a meat grinder, mix well, define in small sterile jars. Screw caps on, put them on the shelf for 35 days.

Spicy Ginger Appetizer

You will need:

A pinch of salt
   - 45 ml apple cider vinegar
   - Sugar - 120 g
   - onion - 100 g
   - green gooseberry - 655 g
   - ginger - to taste

Wash the fruits thoroughly, cut off the tails, send to the pan. Enter the cleaned and crushed onion, add granulated sugar, pour in acetic acid. Place the container on low heat, boil the contents while stirring.

Peel ginger, rinse, chop, add to sauce if desired. Mass then 15 minutes, lay the workpiece on the banks. Screw the cap tightly, put the workpiece in the cellar.

Chili Recipe

Ingredients:

Ripe red fruits - 510 g
   - garlic - 105 g
   - white sugar - 155 g
   - chili -
   - small salt - 5 kg

Thoroughly wash the fruit, cut the stem, carefully cut off the tails. Put the berry in an enameled container, throw a little sugar, salt to taste, send the pot to the stove. Boil until juice appears. Remove all foam from the surface with a slotted spoon, enter the chopped hot pepper. Press through the press peeled garlic. Stir with a wooden spoon, extinguish for ten minutes, stir until thick. Grind the finished billet in a blender to form a uniform consistency. Boil the mixture over low heat. Spread the workpiece into small, machined containers. Cover the capron lids. Cool completely, transfer to storage in a cool place.

Recipe with a piece of horseradish

Fine salt - 5 g
   - pod of red pepper
   - berries of gooseberry - 990 g
   - leaves of horseradish
   - granulated sugar
   - 35 ml of drinking water
   - basil, cilantro, celery

Wash berries, process, cut tails, grind through a sieve. Pour the berries into the saucepan, pour in some water, simmer for ten minutes. Pour the berry into the container again, then 40 minutes, stir with a wooden spoon. Rinse the herbs, peel the garlic, remove the seeds. Dry, chop in a blender. Add the cooked gruel hot billet, throw on the taste of white sugar, stir, cook for half an hour. Pack in small volume jars, cover with lids.

The gooseberry is a berry from which excellent preparations for the winter turn out. It is not necessary to prepare jam or jam, to which we are accustomed. Delight your loved ones and original sauce. Depending on the ingredients that make up it, it can be salty or sweet. In any case, the taste is very original.

The gooseberry tkemali sauce is in no way inferior to the real plum sauce of the same name variety. In our latitudes, due to the absence of such a plum, we prepare tkemali sauce from an unripe sour gooseberry, but we also use it prepared as a billet for the winter and immediately put into action. Therefore, this spicy fruit seasoning (here, by the way, vegetable) to meat and fish dishes is always provided for us with food.

Ingredients Billet:

1 kg of billet

gooseberry (mashed potatoes) - 915 gr,
greens (cilantro and basil, or dill and parsley) - 65 gr,
garlic - up to 25 grams,
dry red bitter pepper - 5 g,
salt - 10 gr.

Recipe for the conservation of gooseberry in the form of sauce

Sort, remove rotten and damaged gooseberries, wash and pour some water (0.3-0.4 l per 1 kg of berries). Cook until pureed mass. In a stainless steel sieve, or a colander, grind the mass with a wooden spoon or pestle. In order to wipe the mass better, gradually add mashed potatoes to 1 kg - 1 cup of water.

To 1 kg of mashed potatoes, as in the recipe of this tkemali sauce, add a couple of pieces of red chopped or ground bitter pepper. Vegetables follow them: a head of peeled, finely chopped garlic, in the same way chopped cilantro, basil, dill, parsley and salt to taste. We mix everything and boil for 10-15 minutes over low heat.

Hot pour into dry hot bottles and immediately corked. Put on the side and cool.

Speaking about the variety of tkemali berries at the beginning of the recipe, I remembered how I was constantly preparing a stonebone sauce, where the plum played an important role. Well, if you strongly deviate from the essence of this conversation, I recommend trying unforgettable in tomato sauce.

Have you ever tried meat with berry sauce? Fragrant, sweet-sour, spicy gravy will make richer and more interesting the taste of roast, kebab or lamb leg. It is simply impossible to remain indifferent! Such sauces are made from currants, cherry plums and plums, but gooseberry sauce has a special place in cooking. They love it for its beautiful color, light aroma and spicy flavor with extraordinary fresh notes.

Gooseberry - a great base for the sauce

We select the recipe

How to cook gooseberry sauce? In fact, nothing is easier. Even the beginning hostess will easily cope with a task. So judge for yourself.

Barbecue Sauce

Washed and dried gooseberries grind blender. In half a liter of mashed potatoes, add a teaspoon of coriander seeds wiped in a mortar, 3 large cloves of garlic, passed through a press, and 1 dessert spoon of table vinegar. Mass salt and pepper to your liking. It's also nice to add a small bunch of finely chopped basil. Mix well.

Serve gooseberry sauce to the kebab or any other meat. There is a great pleasure!

Seasoning spicy

A pound of gooseberry roll through a meat grinder along with 200 g of bitter red pepper, 50 g of any spicy herbs and 300 grams of garlic. Add 50 grams of salt and the same crushed walnuts. Mix.

Spicy gooseberry sauce is able to please everyone who loves it hot, perfectly combined with fresh bread and hot dishes.

In addition, many cooks often prepare gooseberry sauce with garlic and dill. For him, it is better to take a few unripe berries with pronounced sourness, because that is how it will taste better.

Green Gooseberry Sauce

Seasoning "Zvenigorod"

A kilogram of gooseberry and 200 g of fragrant dill herbs are taken, washed, the excess water is dried. 300 g of garlic are peeled.

Sweet dressing

They say that this gooseberry sauce is from Larisa Rubalskaya herself, and, as you know, she is not only a famous poetess, but also a wonderful hostess.

0.5 liters of gooseberry juice;
40 g of starch;
150 g of red currant;
sugar to taste.

Sugar mixed with starch and carefully dilute with filtered juice, put on a small fire, stirring so that there are no lumps. Bring to active boil. Remove the sauce from the plate, add the prepared whole berries. Try and, if necessary, add sugar.

Sauce "Beloved" for the winter

1 kg of washed gooseberry pour a small amount of water, cook until soft and grind through a large sieve. In the berry puree add 1 dessert spoon of coarse salt, 100 ml of apple cider vinegar, a teaspoon of allspice peas and 1 cup of sugar. Put on the fire, boil for 4 minutes. Sweet and sour gooseberry sauce is ready, it remains to expand it in sterile jars and hermetically sealed.

Seasoning "Ala Tkemali"

The traditional tkemaly sauce is made from a certain sort of plum, and with the usual plum it turns out too sweet. But skillful hostesses found a way out by preparing Tkemali's favorite sauce from the garden gooseberry.

Tkemali Special

For 1 kg of red gooseberry you will need:

granulated sugar - 2 tablespoons;
salt - 1 tablespoon;
cilantro, thyme and dill - in a small bundle;
garlic - 2 cloves;
red hot pepper - ½ pod;
ground coriander - 0.5 tsp.

Tkemali "For sweetheart"

In 1 kg of red sour gooseberry puree add a small jar of adjika store seasoning and 600 g of sugar. Stir for 15 minutes, then cool. Add 400 g of crushed garlic. Stir and place in jars. Do not sterilize, store in cold. Salt to taste before serving.

Gooseberry tkemali

As you can see, gooseberry sauce is easy to build, using the proposed recipes. In addition, you can immediately cook tender meat with an unusual sauce.

Gooseberry entrees

Roast veal

1 kg of veal or young beef rub with salt. Make shallow cuts on the surface of the meat with a sharp knife.

Pour 2 tablespoons of melted butter or olive oil on the bottom of the saucepan, place the meat, spreading 1 cup of gooseberry on top (frozen in winter can be used). Then the stew-pan should be put in a strongly heated oven and the meat should be well reddened, occasionally pouring overhanging juice.

Duck with berries

Fill 2/3 cup with gooseberry, top up with red currants or frozen cranberries. Grind the berries with 1 teaspoon of sugar.

Rub the prepared duck carcass inside and outside with salt and allspice, first fill it with berries, and shove the slices of sour hard apples into the remaining place. Place the carcass in a deep pan, back down, sprinkle with water.

Bake in the oven until golden brown, often pouring broth with melted fat. Serve garnishing with mashed potatoes or crisp buckwheat porridge.

In conclusion, let us cite the words of the aforementioned Larisa Rubalskaya: “Food is real creativity!” So create it with pleasure, adopting our delicious recipes.

Video recipe for a wonderful dish with gooseberry sauce:

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