Gooseberry Sauce Recipes for Winter

In addition to the traditional jam, gooseberry can also be used to prepare savory sauces that perfectly complement meat and fish dishes.Its creation does not take a lot of time and effort, but the dish is easily prepared for future use, and then pleases for many months.

The main step in preparing the sauce is the proper preparation of the berries. Ideally, of course, you need to use your own gooseberry, but it is also possible to purchase it on the market. Selected samples should be large, juicy, not damaged by dryness or damage. As a rule, a sour green variety is used, but other varieties, such as red, are not excluded. Each fruit is first cleared of large debris and leaves, the peduncles come off. Then the berries are washed with cool water.

The most convenient way is to put the gooseberry in a sieve and rinse it under the tap. If this is not possible, the berries are laid out in a container, filled with water and gently washed with fingers. Then the fluid will need to change - to drain the dirty, and fill it with clean. This procedure is repeated, until the water used is completely transparent. Then the berries are dried on a paper towel.

It is worth mentioning that the berries are used in a different state. Some recipes require whole fruits, and others - thoroughly milled. Ideally, the crushed gooseberry should be rubbed through a sieve - thus, the berry mass will be devoid of kernels, and will be as homogeneous as possible.

Chutney, a gooseberry sauce originally from India, is very popular in our country. The list of ingredients includes:

• 900 grams of berries;
• 120 milliliters of drinking water;
• 520 grams of granulated sugar;
• one fifth teaspoon of cayenne pepper;
• a piece of ginger, one and a half centimeters long;
• a quarter teaspoon of salt;
• one bay leaf.

In the case when cayenne pepper is not available, you can replace it with chili powder. The washed berries are laid out in a container with a thick bottom and walls, and filled with water, then sent to the stove. In a separate bowl, mix sugar, bay leaf, pepper and salt. Ginger is peeled, and then, along with the contents of the bowl, is laid out to the gooseberry. Boil chutney to be on low heat until transparent.

The readiness of the dish can be determined by the state of the berries - if they are not only transparent but also softened, then you can turn off the fire. In the end, do not forget to throw out the ginger root and bay leaf, and insist under the lid for about a quarter of an hour.

There is another version of the famous gravy, which can be prepared even from assorted gooseberries in different colors. The list of components includes:

• kilogram of berries;
• 170 grams of brown sugar (white and white);
• 400 grams of red onions;
• garlic clove;
• tablespoon of sunflower oil;
• 60 milliliters of water;
• half a teaspoon of ginger;
• two teaspoons of curry;
• two tablespoons of vinegar;
• 70 grams of raisins;
• four teaspoons of salt.

Garlic and onions are chopped into medium-sized fragments, and a third of an hour are stewed in a mixture of water and oil. After a specified time, the washed berries, sugar and salt are added to the mixture, and stewed for about ten minutes. The raisins, curry with ginger and vinegar are put into the sauce. Quenching continues until the gooseberries boil down and the consistency of the mixture becomes more dense. It usually takes about ten minutes.

If necessary, an additional portion of sugar with salt or vinegar is added at the same stage. Hot food is poured into sterilized containers.Optionally, you can pre-grind everything in a blender, but this treatment requires additional boiling.

Georgian meat sauce is good because it can be prepared in large quantities for the winter, and then seamlessly used during the cold months. In general, an authentic tkemali is made from plums, but they can be successfully replaced by a sour gooseberry. From the ingredients you will need:

• 500 g pureed gooseberry;
• peppers;
• three cloves of garlic;
• teaspoon of granulated sugar;
• leaves with flowers of mint, cilantro and marjoram.

They are poured into a container and filled with water, and the bottom should be covered. Bringing to a boil, tkemali need to boil, closing the lid, from half an hour to forty minutes. After cooling a little, the berry mass is to be wiped through a colander or a strainer. In the puree all the remaining ingredients are added, except for sugar, the container is sent to the stove and brought to a boil. At this point, you can enter the sugar, gently mix everything and pour it into either sterilized jars or sauceboat.

Another popular recipe requires:

• kilograms of berries;
• 70 grams of garlic;
• 60 milliliters of apple cider vinegar;
• three and a half tablespoons of sugar;
• 70 grams of parsley, cilantro, basil and dill;
• 20 grams of hops-suneli;
• some black pepper;
• two teaspoons of salt;
• 500 milliliters of drinking water.

Processed berries are poured with water, brought to a boil and cook for about five minutes. After cooling, it is necessary to drain the liquid into a separate container and pass the berry mass through a sieve, so the bones will leave. After washing the greens and peeling the garlic, they will need to be ground with a blender.

All the above components need to be mixed with salt and sugar, and then, if the sauce turns out to be too liquid, add water left over from the gooseberry. It is worth mentioning that the required consistency is reminiscent of sour cream. The resulting mass is placed on the stove, boil and boil for about ten minutes. It is necessary all the time to stir tkemali. At the end of the vinegar is added, the sauce is still a little brewed, and poured into cans.

There is another variation of tkemali that requires:

• kilograms of berries;
• pairs of garlic heads;
• one bitter pepper;
• bunch of cilantro and parsley;
• the same amount of basil with dill;
• half a teaspoon of coriander;
• two tablespoons of sugar and salt.

Gooseberries and garlic are individually chopped in a blender, and the greens are finely chopped. Then all the ingredients are laid out in a saucepan, mixed and boiled for about fifteen minutes after boiling. Ready sauce unfolds on sterilized containers.

Another version of tkemali is made from homemade adzhika and red gooseberry. In addition to a kilogram of berries, you need a jar of harvesting and 600 grams of sugar. Everything is laid out in a saucepan, mixed, brought to a boil and cooked for about fifteen minutes. After cooling the sauce, it should be mixed with 400 grams of chopped garlic and spread on jars. Before using it makes sense to salt the dish.

Spicy gooseberry seasoning is prepared according to different recipes, but it always turns out tasty and memorable.

For example, to make a green gravy requires:

• 700 grams of sour knitting berries;
• 300 grams of cloves of garlic;
• dill in the amount of 50 grams;
• as much fresh parsley;
• sugar.

Preparing the additive is very simple: all the ingredients you need to wash and chop in a blender. Then the components are combined, qualitatively mixed and laid out in jars that can be sealed.

A similar sauce can be prepared in a slow cooker, so if the household has such equipment, it should be used.

For cooking you will need:

• one Bulgarian pepper;
• 400 grams of onions;
• a kilo of gooseberry;
• garlic clove;
• two tablespoons of vegetable oil;
• 40 milliliters of water;
• 150 grams of granulated sugar;
• half a teaspoon of ginger;
• two tablespoons of six percent vinegar;
• salt.

Everything is prepared very simply. First, those components that require cleaning, are exempt from the skins, and then all the vegetables are chopped. All ingredients are sent to the slow cooker, the “Jam” program is selected, the work time is half an hour.

Sweet and sour gooseberry sauce includes:

• kilogram of berries;
• one capsicum;
• horseradish leaf;
• a bunch of dill, basil and celery;
• two heads of garlic;
• tablespoon of salt and sugar.

By the way, for this dish you can also use immature fruits in addition to ripe. Separately, berries and garlic are processed by a blender. Then the berry mass is laid out in a saucepan, mixed with water, brought to a boil, and cooked for about ten minutes. Garlic, herbs, pepper and spices are added to the container. Everything is mixed, boiled for twenty minutes, and poured into containers.

From herbs it is:

• dill;
• parsley;
• mint;
• cilantro;
• marjoram.

The list of permissible vegetables includes onions and peppers of various kinds. Liquid components are vegetable oil, vinegar or brandy, and spices - ginger and salt with sugar. It is necessary to store ready filling in cold, as a rule, in the refrigerator.

How to cook emerald gooseberry sauce for the winter, see the following video.