Gooseberry sauce eat at home. Gooseberry tkemali sauce - for the winter

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 adzhika gooseberry

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.

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:

On 1 kg of preparation

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.

I know, I know that classic tkemali is made from plums. But in life there should always be a place for experimentation, especially culinary. After all, sometimes, replacing some ingredient in the recipe, you can get an unexpectedly interesting and new taste of the usual dish. For example, it happened to me when I decided to cook tkemali from gooseberry. It turned out great sauce - sweet and sour, fragrant, spicy ... Try it, I'm sure you'll like it too!

Ingredients:

1 kg of red gooseberry;
3-4 tablespoons water;
2 large heads of garlic;
1 bunch of dill;
1 bunch celery;
1-2 umbrellas of dill;
5-6 cm of horseradish leaf;
1 cm of hot pepper;
1/3 tsp Sahara;
1 tsp salt.

Cooking:

The basis of our sauce - gooseberry berries. This tkemali is made from both green and red gooseberries, but in the latter case the color of the sauce is much better - bright, rich, beautiful. My gooseberry, remove the twigs and leaves (if they hit the berries). The tails of the gooseberry can not be cut off, in the process of cooking, we still get rid of them.

In a saucepan (wide enough), pour water, pour gooseberries. Cover with a lid and ship to the stove. When the contents of the pan boil, reduce the heat to low and cook for another 7-8 minutes. Gooseberry should be soft.

We turn back the berries into a small colander (or sieve) and let them cool for about 10 minutes. Then we grind the gooseberries. Steamed gooseberries are ground easily and quickly (it takes about 10 minutes per 1 kg of berries), only peels, grains, stalks and sepals remain in the waste, and the juice has a beautiful rich color. Pour the resulting juice into a saucepan, set on fire and boil on low heat for 40-50 minutes. During this time, the juice will be almost doubled.

Carefully wash the greens, cut into pieces (about 3-4 cm) and lay out to dry. Peel the garlic, wash and pass through the press.

Preparing spices. Put a piece of horseradish, dill, celery, hot pepper, and crushed garlic in a piece of gauze (or wide bandage).

Gauze or bandage gently tied, so that all spices and herbs were covered. Leave long ends so that after boiling the bag can be easily removed.

Omit a bag of spices in boiled gooseberry juice, put salt and sugar. And boil on minimum heat for 30 minutes, making sure that the whole bag was covered with juice. . Be sure to try - is there enough salt in the sauce, is there enough spiciness, can you hear the spices?

From the finished sauce, remove the bag of spices, carefully, so as not to damage the integrity of the bag, squeeze the sauce out of it with a spoon.

Banks, pre-sterilized, fill with sauce.

And immediately close the lids, also sterilized.

Store this sauce in a cool place: you can in the cellar, basement. And you can put it in the fridge so as not to forget to serve it on the table, for example, along with a pork steak.

What can not be found in modern cooking, and home. Carrot jam has become quite commonplace, as well as the gooseberry sauce for the winter does not surprise anyone. Recipes of various delicious sauces, for example, tkemali or garlic are becoming very popular among fans of original dishes. No, why the original, already ordinary, tasty and healthy.

How to cook gooseberry sauce for the winter

For this type of blanks, you can use berries with slight damage or slightly crumpled. This is allowed because all the ingredients for the sauce are crushed.

Sometimes an unripe gooseberry is required for the recipe, as to the tkemali sauce. Yes, it is not necessary to cook it from plums of the same name, here they do not grow, and we love the sauce. Gooseberry copes with the replacement.

Some sauces are prepared without heat treatment, some with minimal. Although this is how most utilities are saved, you only have to store such preparations in the refrigerator.

Gooseberry Sauce - Recipes for Winter

Sweet and Sour Gooseberry Sauce

For this recipe, you can take half of the berries ripe, and half greenish, then the taste will be very reminiscent of tkemali.

For the recipe, we will need to take:

A kilo of berries
Two heads of garlic
One small pod of hot pepper (twinkle)
According to a bunch of celery, basil and dill
Dill Umbrella with Seeds
One sheet horseradish
Three tablespoons of water
Teaspoon salt
One third teaspoon of sugar

How will we prepare the sauce:

Berries we need to pass through a sieve, so that the sauce does not meet the skins or seeds. To do this, pour all washed, clean gooseberries into a saucepan, pour some water there and put it out for about ten minutes. Then it is easy and quick to wipe.

The resulting berry mass is returned back to the saucepan, well, if it is low and wide, so that evaporation goes faster. We set to cook at a very low temperature, sometimes stirring with a wooden spoon for 40 minutes.

While the berry sauce is boiling down all the greens, clean the garlic, take out the seeds of the pepper. All obsushivaem and shallow blender into puree.

When the sauce has boiled twice the volume, we set the milled herbs and spices, do not forget to sprinkle the sugar and salt and cook for another half an hour. Already ready-made sauce is packed in small sterile jars. After the contents of the jars have cooled, you can lower it into the cellar.

Gooseberry adjika

Completely adzhika, sharp, fragrant, leaves with a kebab, just do it, pour. Initially, mine were shocked that I started to do adjika gooseberry, we thought, my mother started off completely with her own preparations. But now every year they are asked to make such a sauce, and even the gooseberries are collected by themselves.

We will all need:

Kilo of green berries
3 heads of garlic, if you have a lot, take two
One bitter pepper, small pod or half chili
One Bulgarian pepper, fleshy
A bunch of dill and parsley
Three Sprigs of Purple Basil
Two tablespoons of vegetable oil, odorless
Salt to taste

How to cook gooseberry adjika:

Adjika is made from gooseberry berries very simple. We need to wash the berries and cut off their tails, in this recipe we will not wipe through a sieve. After washing, I scatter gooseberries and greens on a towel so that everything dries out.

Pepper and bitter, and sweet, too, mine and scrub the seeds, I cut into pieces. I grind it together with berries and all seasonings, as well as greens. If you add salt and oil in a blender at once, then the salt will quickly disperse and the sauce will turn out to be homogeneous, all that remains is to put it in the jars. But to store such adjika only in the refrigerator.

Gooseberry Tkemali Sauce

We will need to take for the sauce:

Kilo gooseberry, green
A pair of garlic heads
One bitter pepper pod
A bunch of cilantro, parsley and dill, you can taste basil
Salt to taste

How to cook tkemali sauce:

We first process the gooseberries. For this sauce, it will have to not only wash, but also remove all the tails. Then, of course, dry and grind, it is possible in a meat grinder, it is possible on a blender.

Greens and pepper are also mine, and if desired, either chopped or chopped. Garlic clean and crumble the knife. We put everything together and set to boil for about ten minutes. For the sauce this will be enough. Then arrange it in jars and close the lids.

Many gourmets say that there is no better addition to the meat dish than sweet and sour sauce. Often, this type of liquid seasoning is made from fruits and berries, preferring the more left. The chefs and the gooseberries were not spared. Gooseberry sauce for meat can be served not only in summer, when the main ingredient ripens, but also at other times of the year, since this seasoning can be harvested for the winter. Both ordinary and canned sauce can be hot or tender, depending on the recipe.

Cooking features

There are several recipes for making gooseberry sauce. Some suggest the use of ripe berries, others - green. Some recipes provide for the preservation of the sauce, while the seasoning prepared according to other recipes is not subject to long-term storage. However, with all the variety of recipes for gooseberry sauce, there are some general rules that must be observed.

Gooseberries, collected for the sauce, you need to carefully sort out to weed out the spoiled berries, then rinse in running water and dry, spreading it on a towel.
Gooseberry sauce can have a different texture. Some recipes suggest the presence of whole berries in it, others require their grinding. The smoothest consistency can be obtained if the gooseberry chopped in a blender is rubbed through a sieve: in this case even small grains will not get into the sauce.
When preparing the gooseberry sauce for the winter, it is most often subjected to prolonged heat treatment or it includes such natural preservatives as sugar, salt, vinegar, and hot pepper. These are important ingredients that, when preserved, need to be put exactly as much as indicated in the recipe. But if you plan to eat the sauce immediately, the amount of additional ingredients can be varied to get the best, from your point of view, taste.
Regardless of where you plan to store the sauce in the winter, you can only fold it into sterilized glass containers that can be sealed. Covers before you use them, you need to boil.
Aluminum utensils for the preparation of gooseberry sauce is not suitable, as it is oxidized under the action of its constituent acids, emitting harmful substances. Experienced hostesses cook sauces in enamelled containers.

Gooseberry sauce is served cold to meat. However, it can also be used as a gravy, in which case the seasoning should be heated.

A simple recipe for hot gooseberry sauce

green gooseberry - 0.5 kg;
fresh dill - 100 g;
garlic - 150 g;
salt, sugar - to taste.

Cooking method:

Peel the garlic. It is necessary to work in gloves to protect the skin, otherwise burns may appear on it.
Prepare gooseberry berries.
Put garlic and gooseberries in a blender, chop them. With the same success, you can use a meat grinder.
Finely chop the dill and add it to the mass of garlic and gooseberry.
Add salt and sugar to taste, mix well.
Arrange in jars and put in the fridge.

The sauce will be ready to eat after 3 hours. Store in the refrigerator, provided that the banks were sterilized, can be up to 35 days. Otherwise, you need to eat the sauce within a week. Keep in mind that this seasoning is very spicy.

Sweet and Sour Gooseberry Sauce with Wine

ripe gooseberries - 0.5 kg;
garlic - 2 cloves;
salt - 20 g;
table mustard - 5 ml;
dry wine (white and red can be) - 150 ml;
sugar - 160 g;
water - 150 ml;
raisin - 50 g

Cooking method:

Wash the raisins and gooseberries, put in the pan. Add water and sugar. Put on a low fire.
Mix garlic and salt mustard.
When the mixture begins to boil in a saucepan, boil it for 20 minutes, then add mustard-garlic paste, stir and pour in the wine.
Continue cooking for half an hour.
Grind the resulting mass with a blender and rub through a sieve.
Cool the prepared sauce and serve.

The sauce for this recipe can be made for the winter. In this case, the mass rubbed through a sieve should be boiled for 5 minutes, then spread on sterilized jars and seal them tightly. Store such seasoning in the refrigerator.

Spicy green gooseberry sauce for the winter

Composition (0.5 liters):

green gooseberry - 0.65 kg;
onions - 100 g;
bitter pepper (preferably green) - 1 pc .;
sugar - 120 g;
apple vinegar (6 percent) - 45 ml;
salt, grated ginger - to taste.

Cooking method:

Wash the gooseberries, put in the pan.
Peel, finely chop the onion, send to the gooseberry.
Pour with sugar, pour in vinegar and put on low heat.
Peel the peppers by removing the seeds. Finely chop. Add to bulk when it boils.
Add grated ginger at the same time.
Cook the mass on low heat, stirring constantly, for 10 minutes.
Salt and, if desired, chop with a blender. However, in this recipe, sauce is most often prepared with whole berries.
Continue cooking until the sauce is thick enough.

Spread hot sauce over sterilized jars, tightly close them, turn them over and wrap them. When they cool down, they can be put away in the pantry and stored at room temperature.