The best gooseberry seasoning. Recipes for gooseberry meat sauces for the winter

red gooseberries – 1 kg;
sugar – 500 g;
cinnamon – 1 stick;
fresh grated ginger root – 2 tsp.

Cooking method

Wash the gooseberries, remove the stems and flower stalks, cut each berry in half, add sugar and leave for 5-6 hours to release the juice.
Add cinnamon and grated ginger, bring to a boil over medium heat, and when the sugar is completely dissolved, reduce the heat and cook, stirring, until the jam thickens. It will take you approximately 30-40 minutes to cook. If you don’t have that much time, you can set the jam aside and continue cooking after cooling.
Place the hot jam into dry, clean jars and seal tightly with the lids. Turn it upside down and, after completely cooling, store it in a dark pantry.

Simple gooseberry jam

Ingredients

1 kg. gooseberries;
0.6 kg. Sahara;
100 ml. water.

Cooking method

Sort the gooseberries, remove the stems and wash.
Place two parts (out of three) of berries in a suitable saucepan, pour in water, bring to a boil, cover with a lid and cook until the berries are soft for 20-30 minutes.
Pass the hot berries through a meat grinder.
Place the puree in a wide pan with low walls, add a third of the remaining (whole) gooseberries. Bring to a boil. Cook, stirring, for 5 minutes.
Now start adding sugar, but not all at once, but in parts so as not to interrupt the boiling of the jam.
Cook until the sugar is completely dissolved, about 25 minutes.
Pour hot jam into jars immediately.

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Recipe for jam from royal, emerald and simple gooseberries with citrus

Healthy, aromatic, rich in ascorbic acid and a whole list of microelements, this dessert is unfairly rarely prepared by housewives. With orange or lemon zest, honey, nuts and even raisins - it is worthy of your attention. Find out how to make gooseberry jam for the winter and for instant eating.

According to professionals, working with this berry is a pleasure: there is no need to remove seeds from it, it is very easy to wash and sort. The elastic, flattened ball-shaped fruits remain dense and retain their characteristic sourness even after cooking. The bulk of recipes for gooseberry jam are technically identical to recipes for currants, right down to the proportions between berries and sugar. However, there are several nuances here too.

The set of ingredients in the gooseberry jam recipe is standard: berries and sugar, combined relatively arbitrarily. Because of high content With natural acid, the dessert can be prepared even without cooking, but it will not survive the winter - the shelf life will be reduced to several months. Professionals advise to take into account that:

The most delicious and long-lasting delicacy is obtained from green gooseberries; unripe berries are ideal.
For a richer taste, it is recommended to add cherry, currant, wild strawberry or wild strawberry leaves to the recipe.
Red gooseberry jam has a less bright acidity and goes well with raspberries and blueberries.
The most delicious and aromatic dish it will come out in the oven.
If you make jam in a bread maker or slow cooker, the berries will not maintain their integrity - choose recipes where you need to puree them.

Preparing jars

When canning, an important step is to sterilize the storage container and lids:

First inspect the jars for chips and damage - leave only intact ones.
Small containers can be prepared in the microwave by heating in a standing position at 800 W. Carefully! The jar needs to be filled with water.
Large containers are “fried” in the oven, placing them on a wire rack with the bottom facing up. Please note that you need to enter banks in cold oven so that they can warm themselves with her.
Boil the lids for a few minutes before rolling.

Connoisseurs will like it unusual combinations and pronounced sourness in natural treats. If desired, the preparation can be made with any citrus fruit - for example, gooseberry jam with lemon will be no less good and tasty. This tandem is ideal for the cold season, when the immune system needs special protection. For big three-liter jar jam you will need:

ripe gooseberries - 0.8 kg;
strong and juicy oranges – 3 pcs.;
sugar – 0.7 kg.

Preparation:

Carefully wash the oranges so that the skin is clean. Detergent do not use - limit yourself to soap. Sort the gooseberries and rinse for several minutes.
Remove the seeds from the citrus and cut the pulp without removing the skin. Throw into a meat grinder with gooseberries.
Scroll the fruit and berries a couple of times, put them in a saucepan.
Sprinkle with sugar, warm, wait for the grains to dissolve. Stirring, cook for a quarter of an hour.
After cooling, repeat cooking for the same period - about 15 minutes.
Hot product pour into jars.

With cherry leaves

unripe gooseberries - 5 tbsp;
granulated sugar – 1.2 kg;
vanillin – 1/3 tsp;
cinnamon - to taste;
cherry leaves- how much will fit in handfuls.

The jam is prepared as follows:

Wash the berries, remove the stem, and pierce them at the opposite end.
Mix with cherry leaves and add water (about 400 ml).
After an hour, strain the liquid and boil with sugar.
Pour the prepared syrup over the berries and wait until it boils.
Add vanilla and cinnamon and cool.

With lemon

Perfect healthy jam from gooseberries for the winter, which will protect your immune system more reliably than any synthetic medicine. For girls there is another plus: the recipe is dietary, since the dessert will not harm your figure if you eat it in moderation. Calorie content 100 g – 310 kcal. The highlight of the recipe is the use of a bread machine. The composition of the jam is as follows:

fresh lemons – 2 pcs.;
gooseberries - 4 tbsp;
sugar – 400 g;
fresh oregano - sprig.

Preparation:

Do not peel the lemon. Chop, grind in a meat grinder and grind with sugar. Wait until it releases juice.
Add gooseberries, oregano.
Set the bread maker to “jam” mode. In an hour, dessert will be ready.

Recipe for royal jam

The unusualness of this dessert lies in the special processing of each berry, which is deprived of seeds, and pieces take their place. walnuts. Taste qualities Tsar's or royal gooseberry jam is not for everyone - even sugar cannot cover the bitterness. Due to consistency finished product They are not added to tea, but used as a filling for baked goods or a topping for desserts. In terms of thickness, it is more like jam than preserves.

With walnuts

Several centuries ago, people paid for a small jar of this dessert with a whole handful of gold coins, so not everyone could afford to enjoy it. Now gooseberry jam is royally accessible to any housewife, because the recipe consists only of:

walnut kernels – 100 g;
green gooseberries – 1 kg;
sugar – 1.3 kg;
clean water– 300 ml.

Preparing dessert:

Boil water, cook sugar syrup, pour it over the washed and chopped berries.
Bring gooseberry jam to a boil, cool.
Cut the berries, remove the seeds.
Carefully place pieces of walnut kernels into each berry and combine them with the syrup again.
Cook for another 7-10 minutes.

Emerald green gooseberry jam

Alternative recipe royal dessert, which does not use nuts, but the product tastes no worse. Its characteristic color and transparent jelly consistency are the merit of unripe green berries. You will need the following set of ingredients:

gooseberries – 0.9 kg;
currant leaves - a handful;
water – 800 ml;
sugar – 1 kg.

Preparation:

Pour water into a saucepan and throw currant leaves, boil for a couple of minutes.
Strain the broth into another pan filled with washed berries. Place in the refrigerator.
After a day, strain the liquid again, boil it, and dissolve the sugar in it.
Pour the syrup over the berries and boil again. Cook for a quarter of an hour, periodically eliminating the foam.

From red gooseberries

It is best to make a thick product based on such berries. delicious jam, which can be frozen for adding to baked goods. The set of ingredients is the simplest:

red gooseberries – 1.5 kg;
sugar – 1.5 kg.

Preparation takes only an hour:

Grind the berries with sugar in a blender, or pass through a meat grinder 2-3 times.
Cook without water for half an hour until thickened.
Pack into containers and close well.

No cooking

The ideal way canning, in which the ingredient that preserves the dessert is sugar, the amount of which increases significantly. Some housewives add raw ginger root, which performs a similar function. The jars must be well sterilized beforehand. The result is jam like this:

any gooseberries – 1.2 kg;
sugar – 1.7 kg;
grated ginger root – 1 tsp.

Preparation:

Wash the berries and crush them in a mortar to extract juice.
Add sugar and add ginger after an hour.
Mix, package.

Five minutes

Don't have time, but want to cook a treat? Try making a dessert that doesn't require a lot of cooking. The recipe for gooseberry jam is very simple:

berries (you can take different ones) – 1 kg;
sugar – 2 tbsp;
honey - 1 tbsp. l.;
water – 200 ml.

Five-minute gooseberry jam is prepared as follows:

Prick the berries and sprinkle with sugar.
Pour water, add zest and honey.
Cook at a constant boil for exactly 5 minutes.

Video

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Honey gooseberry jam with walnuts

For lovers of very sweet things berry preparations honey gooseberry jam with walnuts will a real find. Don't be lazy to cook this amazing jam so that you can feel the taste of berry honey summer even in winter.

The method of making jam specified in the recipe does not require much time compared to, for example, royal jam. But the result will delight you with the excellent nutty and honey taste of the berry delicacy. Ideally, the jam should acquire a beautiful amber hue at the end, but even if it doesn’t turn out that way, the taste will be excellent.

Honey gooseberry jam with walnuts. Ingredients:

gooseberries – 1 kg
sugar – 1 kg
walnut kernels – 300 g
honey – 300 g

Honey gooseberry jam with walnuts. Preparation:

Wash the gooseberries, drain them in a colander and cut off the stems and dry flower stalks with scissors. It is not necessary to remove the seeds.
Place the prepared gooseberries in an enamel container in which you will cook the jam, and sprinkle with sugar.
Leave the berries in the sugar for about a day to release the juice. Stir the gooseberries into the syrup from time to time.
Divide the walnut kernels into quarters, fry in a dry frying pan and cool.
After 24 hours, pour the gooseberries in the juice with honey, add the fried quarters of nuts, bring the mixture to a boil and cook until the sugar and honey are completely dissolved.
Remove the jam from the heat, place in clean, dry jars and seal tightly with the lids.
Turn the jars upside down, wait until they cool down and store them in the pantry.

Bon appetit and delicious preparations!

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How to make gooseberry jam

Classic recipe It is considered one of the simplest; it does not require any special culinary skills, so every novice housewife can cook it.

Required ingredients:

1 kg gooseberries;
1 kg sugar;
water.

Preparation:

Wash the gooseberries under running water and remove the stems using scissors. Place the gooseberries in a saucepan and fill it with water so that it completely covers the berries. Turn on low heat and bring the mixture to a boil, stirring the berries occasionally with a wooden spoon. When the water boils, pour granulated sugar into the pan and mix thoroughly. Wait for it to boil, then remove the pan from the stove and remove the foam that has formed on the surface. Ready jam Cool the gooseberries and pour into jars.

This jam received this name due to its delicious taste, awarded highest praise from royal persons. This recipe is more different sophisticated technology preparations, but the effort spent is more than worth it. After all, as a result you will receive an unusually tasty, tender and aromatic delicacy.

Required ingredients:

2 kg gooseberries;
200 g cherry leaves;
2 kg granulated sugar;
100 ml vodka;
1 teaspoon vanilla;
2 teaspoons of citric acid;
water.

Preparation:

Wash the gooseberries and sort them, removing the stems. Then cut each berry in half and remove the seeds. Place the berries in a saucepan and fill with ice water (the water should be pre-cooled in the refrigerator for 5-6 hours). Wash the cherry leaves under running water, put them in a saucepan, add 1 liter of water, then add citric acid. Place the pan on the fire and cook until the sugar dissolves. After boiling, the broth must be simmered for another 5 minutes, then drained.

IN cherry decoction add sugar, put it back on the fire and cook until the sugar is completely dissolved, then add vanilla, vodka and stir thoroughly. Pour the gooseberries with the resulting mixture and leave to infuse for 30 minutes. Then put the berries on the fire, wait for them to boil and cook for another 10 minutes. Place the finished gooseberry jam into jars and seal immediately.

Jam prepared according to this recipe, will definitely appeal to lovers of unusual and exotic combinations.

Required ingredients:

6 cups gooseberries;
½ glass of water;
6 glasses of water;
2 cups chopped mangoes;
¼ cup lemon juice.

Preparation:

Wash the gooseberries well and remove the stems. Wash the mango and cut into small pieces. Enamel pan fill with water and put on fire, add mango, gooseberries, sugar and lemon juice, then thoroughly mix all the contents. Bring the mixture to a boil, stirring constantly and skimming off the foam. When fruit and berry mass boils, cook for another 30-40 minutes until thickened. Pour the finished exotic delicacy into prepared jars and roll up.

If you add orange to gooseberry jam, you get incredible tasty treat with a pleasant sourness. In addition, this jam does not require heat treatment, so its preparation does not take much time and effort.

Required ingredients:

2 oranges;
1.3 kg sugar;
1 kg gooseberries.

Preparation:

Wash the gooseberries, dry them and cut off the stems. Cut each fruit in half and remove the seeds. Wash and peel the oranges. Grind citruses and berries in a blender until homogeneous mass. Add the resulting fruit and berry mixture granulated sugar and mix thoroughly. Leave the jam for several hours to allow the sugar to completely dissolve. Ready dessert We pack in sterilized jars, close with lids and put in the refrigerator.

Video on the topic

All kinds of gooseberry preparations are not limited to just jam. Of these healthy berries preserve interesting snacks, as well as desserts and drinks that not only kids can enjoy, but adults will also enjoy tasting.

What can be made from gooseberries?

Unusual gooseberry preparations for the winter - recipes that every cook will master. The main thing is to arm yourself interesting idea and a good recipe.

The first thing prepared from berries is jam, and if we talk about unusual conservation, then it can be diversified interesting ingredients– kiwi, nuts, for example.
Gooseberry recipes for the winter are rarely one-ingredient; compotes and other drinks are filled with mint leaves, citrus fruits or berries.
Delicious and original blanks from gooseberries for the winter - this savory sauces And savory snacks. The berries go well with horseradish, garlic, pepper and spices.
Gooseberries are rich in pectin, so achieving a jelly consistency will be easy, even without adding gelatin.
Marmalade and marmalade will not spoil if you follow the basic storage rules: after preparing the sweets, sprinkle them with sugar, powder or starch and place them in dry, sealed jars (plastic or glass)

This delicacy is prepared with the addition of walnuts, which make the taste of the dessert unusual and memorable. Royal jam gooseberries should be bright green; to maintain this result, the workpiece is quickly cooled by immersing the jar in cold water and placing it in the refrigerator.

Ingredients:

green gooseberries – 700 g;
sugar – 1.5 kg;
nuts – 400 g;
water – 600 ml;
vanilla.

Preparation

Wash the berries, remove the stems, pierce with a toothpick.
Chop the nuts.
Boil syrup from sugar and water.
Pour syrup over gooseberries and nuts and leave for 12 hours. Add vanilla.
Place over medium heat and boil for 15 minutes.
Cool quickly, pour into sterile containers, and seal tightly.

One-component berry drink not everyone will like it, so gooseberry and orange compote will definitely become a household favorite canned products. Citrus zest and pulp add freshness to the taste. To prevent the compote from turning out bitter, I remove the white peel from the oranges. The amount of ingredients is indicated per 1 3-liter jar.

Ingredients:

gooseberries – 500 g;
orange – 1 pc.;
sugar – 1 tbsp;
citric acid – 1/4 tsp;
water – 2.5 l.

Preparation

Wash the gooseberries, remove the stems. Pour into a sterilized jar.
Wash the orange, remove the orange layer of zest, remove the white peel, cut the pulp, removing the seeds. Pour over berries.
Pour boiling water over the contents of the jar, cover with a lid, and leave for 20 minutes.
Drain the water into a saucepan, add sugar, and boil the syrup for 15 minutes.
Pour citric acid into a jar, add syrup, seal tightly, and store.

It’s hard to surprise lovers with simple jam sweet preservation, therefore gooseberry preparations in the form thick jam will come to the table. You can add gelatin or another gelling component if you need to serve the dessert quickly, otherwise the delicacy will thicken in the jar in about a month even without gelatin.

Ingredients:

gooseberries – 1 kg;
sugar – 1 kg.

Preparation

Wash, peel, and puree the berries in a blender.
Pass through a coarse sieve, allowing the peel to get in.
Add sugar and leave for 4-5 hours.
Boil, boil for 25 minutes, skimming off the foam. Cool.
Repeat the boiling and cooling procedure 2 or 3 more times.
Pour into sterilized jars.
Seal the gooseberry jam hermetically for the winter and store it.

To make the delicacy as thick as possible, you can make it through a meat grinder. The peel of the berries contains greatest number pectin, so the delicacy will thicken the next day. To be sure good result Add gelatin or plant-based gelatin to the composition.

Ingredients:

sugar – 1 kg;
gelatin – 30 g;
gooseberries – 1 kg.

Preparation

Wash the berries, remove the stems, and grind through a meat grinder.
Add sugar and leave for 3 hours.
Let it cook, boil for 30 minutes, removing foam. Cool.
Fill hot water gelatin.
Wait for the gooseberries to boil again, set aside, pour in the gelatin, mix well.
Put it back on the fire, cook, stirring (do not boil!), pour into sterilized jars, and seal.

You can cook not only during the berry ripening season, but also prepare drinks for future use. The drink will become indispensable for an adult party, because it will produce a refreshing cocktail, as close as possible to the classic one, you only need to add crushed ice And white rum. Calculation of ingredients in the recipe goes for 1 3-liter jar.

Ingredients:

gooseberries – 500 g;
water – 2 l;
mint – 2 sprigs;
sugar – ½ tbsp.;
fresh ginger (grated) – 1 tsp;
lime – 1/2 pcs.

Preparation

Sort the gooseberries, wash them and pour them into a sterile jar.
Cut the llama into circles, throw in the ginger.
Pour boiling water over the contents, cover with a lid, wait 20 minutes.
Drain the water into a saucepan, add sugar and cook the syrup for 15 minutes.
Put mint in a jar, pour in hot syrup, seal the compote hermetically.

Savory gooseberry preparations will appeal to all lovers unusual snacks. All kinds of sauces are moderately spicy; they perfectly complement meat dishes. Chutney - treat Indian cuisine, traditionally consisting of mango and spices, but replacing the fruit with gooseberries produces an equally tasty and original dish.

Ingredients:

gooseberries – 1 kg;
chili – 2 pods;
ginger – 2 cm;
water – 100 ml;
sugar – 150 g;
salt.

Preparation

Place clean and peeled gooseberries in a saucepan, add water and fry over high heat.
As soon as the berries become transparent, add sugar, chopped chili and salt. Throw in a piece of ginger.
Cook until slightly thickened.
Remove the ginger and pour the sauce into a sterile container.
Seal the gooseberry chutney airtight and store.

It turns out to be very interesting. Its taste is a little reminiscent of traditional Georgian tkemali. Any berries will do: red or green, base spicy taste make Caucasian adjika (dry or concentrated paste). Do not skimp on greens during the cooking process; basil, cilantro and parsley are suitable.

Ingredients:

gooseberries – 1 kg;
hot pepper – 2 pods;
salt, sugar - to taste;
water – 400 ml;
garlic – 2 heads;
cilantro, basil, parsley – 100 g;
Caucasian adjika (paste) – 1 tbsp. l.

Preparation

Pour water over the gooseberries and cook until the berries are soft.
Rub through a sieve.
Add chopped herbs, chopped pepper and pureed garlic, adjika.
Cook the sauce on low heat for 20 minutes.
Pour into sterilized jars, seal and store.

Sweet preparations from ripe gooseberries are not limited to making jams and jellies. Pastila is perfectly stored all winter in an airtight glass or plastic container in a dark and cool place. You can dry the delicacy indoors, in the oven or in an electric dryer. Consistency ready-made marshmallow should not be dry, brittle or too liquid.

Ingredients:

sugar – 1 kg;
starch;
gooseberries – 1.5 kg.

Preparation

Punch clean gooseberries without stems in a blender and rub through a sieve.
Mix with sugar, leave for 2 hours, boil for 15-20 minutes, removing foam.
Pour into an oiled tray of an electric dryer and dry for 5-8 hours.
Gooseberry pastille has a plastic and slightly sticky texture.
Sprinkle it with starch, shake off the excess, cut into strips, roll into rolls and place in an airtight container.

Blanks from pureed gooseberries Keeps well all winter in the refrigerator. The preservative is a large number of sugar in the treat. Jam turns out to be very useful; in winter, compotes are made from it, served with pancakes, or filled with all kinds of baked goods. The specified amount of ingredients will yield 2 half-liter jars of vitamin treats.

Ingredients:

gooseberries – 1.2 kg;
sugar – 1.5 kg.

Preparation

Wash the gooseberries, puree them in a blender and rub through a sieve.
Mix with sugar, pour raw jam from gooseberries in a sterilized container, leaving 2 cm to the edge.
Fill the jars to the brim with granulated sugar and close nylon covers and store in the refrigerator.

It has an extraordinary taste. The drink is not a shame to serve during a ceremonial feast, but in moderation, it is used to prevent colds. Flavored liqueur complements the taste well homemade baked goods, if used as an impregnation for cakes.

Ingredients:

sugar – 500 g;
vodka – 700 ml;
water – 1 l;
gooseberries – 500 g.

Preparation

Pour the berries into a jar, crush them a little, add vodka, and leave for 2 weeks. Shake every day.
Pour the vodka into another container. Add sugar to the berries. Leave for 1 week.
Pour the syrup into the vodka. Pour water over the berries and leave for 2 weeks.
Pour the water into the sweet vodka and strain several times.
The tincture is stored for more than one year in a cool place: in the refrigerator or basement.

A good way to preserve gooseberry puree for the winter is to freeze it. Berries prepared using this method do not lose beneficial features, from used for cooking baby food, supplemented with sweetener and served as a topping for pancakes or pancakes, filling all kinds of homemade baked goods.

Many gourmets say no best supplement to a meat dish than sweet and sour sauce. Often this type of liquid seasoning is prepared from fruits and berries, with preference given to those that are more acidic. Cooks have not ignored gooseberries either. Gooseberry sauce for meat can be served not only in the summer, when the main ingredient is ripe, but also at other times of the year, since this seasoning can be prepared for the winter. Both normal and canned sauce can be spicy or mild, depending on the recipe.

Cooking features

There are several recipes for making gooseberry sauce. Some involve the use ripe berries, others – green. Some recipes call for preserving the sauce, while seasoning prepared according to other recipes cannot be long-term storage. However, with all the variety of recipes for gooseberry sauce for meat, there are some general rules that must be followed.

The gooseberries collected for the sauce must be carefully sorted to weed out spoiled berries, then rinsed in running water and dried, spread on a towel.
Gooseberry sauce can have different consistencies. Some recipes call for whole berries, while others require chopping them. The smoothest consistency can be obtained if gooseberries crushed in a blender are rubbed through a sieve: in this case, even small grains will not get into the sauce.
When preparing gooseberry sauce for the winter, it is most often subjected to a long heat treatment or include such natural preservatives like sugar, salt, vinegar, hot pepper. These are important ingredients that, when canning, need to be added exactly as specified in the recipe. But if you plan to eat the sauce right away, the amount additional ingredients You can vary it to get the optimal taste from your point of view.
Regardless of where you plan to store the sauce in the winter, you can only put it in sterilized glass containers that can be hermetically sealed. Lids must be boiled before use.
Aluminum cookware is not suitable for preparing gooseberry sauce, as it oxidizes under the influence of its constituent acids, releasing harmful substances. Experienced housewives Sauces are cooked in enamel containers.

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

A simple recipe for spicy gooseberry sauce

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

Cooking method:

Peel the garlic. You need to wear gloves to protect your skin, otherwise burns may occur.
Prepare the gooseberries.
Place garlic and gooseberries in a blender and chop them. You can just as easily use a meat grinder.
Finely chop the dill and add it to the garlic and gooseberry mixture.
Add salt and sugar to taste, mix well.
Place into jars and put in the refrigerator.

The sauce will be ready to eat in 3 hours. You can store in the refrigerator, provided that the jars have been sterilized, for 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 (both white and red can be used) – 150 ml;
sugar – 160 g;
water – 150 ml;
raisins – 50 g.

Cooking method:

Wash the raisins and gooseberries and place in a saucepan. Add water and sugar. Place on low heat.
Mix the garlic passed through a press with salt and mustard.
When the mixture in the pan boils, cook it for 20 minutes, then add the 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 finished sauce and serve.

The sauce according to this recipe can be made for the winter. In this case, the mass ground through a sieve must be boiled for 5 minutes, then placed in sterilized jars and sealed tightly. Store this seasoning in the refrigerator.

Spicy green gooseberry sauce for the winter

Composition (per 0.5 l):

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

Cooking method:

Wash the gooseberries and place them in a saucepan.
Peel and finely chop the onion and add to the gooseberries.
Add sugar, add vinegar and place over low heat.
Clean the pepper by removing the seeds. Finely chop. Add to the main mixture when it boils.
At the same time, add grated ginger.
Cook the mixture over low heat, stirring constantly, for 10 minutes.
Add salt and, if desired, grind with a blender. However, according to this recipe, the sauce is most often prepared with whole berries.
Continue cooking until the sauce is thick enough.

Distribute the hot sauce into sterilized jars, seal them tightly, turn them over and wrap them. Once cool, they can be stored in the pantry and at room temperature.

Sweet and sour gooseberry sauce for the winter

red gooseberries – 1 kg;
garlic – 10 cloves;
hot pepper – 1 pc.;
horseradish leaf – 1 pc.;
basil – 20 g;
celery greens – 20 g;
cilantro – 20 g;
salt – 5 g;
sugar – 0.25 kg;
water – 50 ml.

Cooking method:

Washed berries with a small amount simmer the water for 10 minutes over low heat, rub them through a sieve.
Heat the gooseberry puree over the fire for 30–40 minutes.
Peel and finely chop the pepper.
Pass the garlic through a press.
Chop the greens, including the horseradish leaf.
After the specified time, add salt, sugar, herbs, garlic and pepper to the gooseberries. Stir and continue cooking for another 10 minutes.

Lay out ready sauce in prepared jars, seal them tightly and turn them over. Wrap it up and wait until it cools down. After this, put it in the place where you usually store supplies for the winter.

Gooseberry sauce goes with any type of meat. His sweet and sour taste It also perfectly complements poultry dishes. Fans of spicy seasonings will especially like the sauce.

Gooseberries are a berry that contains a lot of important vitamins and microelements.

Probably everyone has tried jam made from this berry at least once in their life.

But most likely not every housewife has tried to cook such a sauce as gooseberries with garlic.

There are several different recipes, which will appeal to many gourmets. This sauce goes great with grilled meat.

Gooseberries with garlic are called “Fake”. As many have already understood, his recipe will include gooseberries and garlic, but there are many recipes, and each contains additional products.

Gooseberries with garlic: recipes

Gooseberry sauce with garlic.

To prepare this sauce you need:

1) One kilogram of gooseberries (it is better if they are still unripe);
2) Two hundred grams of dill;
3) Garlic - three hundred grams;
4) A little 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 will be easier to cut it. Then you need to take the garlic and peel it. All gooseberries need to be sorted, bad berries should be thrown away, and the stems of the rest should be removed and the berries should be washed well.

First you need to grind it through a meat grinder, then take the garlic and also pass it through the meat grinder; you need to do the same with the herbs. Mix all ingredients thoroughly, add a little salt and sugar to the mixture. To replace sugar, you can add to the resulting mass natural honey. After this, stir the mixture again and put the mixture into small jars.

Each jar should be covered with baking paper and placed in the refrigerator for about forty days.

Fake adjika from gooseberries

To make this sauce you will need the following products:

1) Gooseberries (necessarily green) - three glasses;
2) Bell pepper (you can use green, red, and yellow) - 1 piece;
3) Half a chili pepper;
4) A little garlic for taste, approximately 2-3 pieces;
5) Add salt;
6) Vegetable oil, about 3 large spoons;
7) Parsley and mint.

First you need to take gooseberries, wash them well and get rid of rotten fruits. You also need to remove all the stalks.

Next you need to take bell pepper, it needs to be cleared of the stalk and seeds. You also need to do the same with chili peppers. These products need to be cut into approximately eight pieces. After this you need to take garlic. It needs to be peeled. Next, you need to take basil and parsley, rinse it and let it dry.

As soon as the ingredients are prepared, you need to put them in a blender and grind them to a puree. Next you need to add vegetable oil, a little salt and sugar, then add the greens. If the product is brought to taste, then it needs to be poured into small jars, closed and placed in the refrigerator or just a dark place for a month and a half. If you wish, you can add some walnuts to this sauce.

This gooseberry adjika is very simple to prepare, but the taste is simply amazing.

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

Gooseberries are one of the most favorite berries in our gardens. Sweet-sour refreshing taste and amazing aroma make it popular among both children and adults, as in fresh, and in the form various blanks. But not everyone has tried and prepared such an amazing supplement for the winter. meat dishes like gooseberries. Let's see what she is like.

Gooseberries have been grown in our country for a very long time. There is evidence that it grew in the gardens of Russian monasteries back in the 11th century.

Gooseberries are extremely beneficial for health; they can be eaten raw to preserve vitamins C, A, PP. Delicious gooseberries to meat contains an amount rare for cultures useful microelements and substances:

Calcium
Iron
Manganese
Phosphorus
Folic acid
Flavonoids
Pectin (removes heavy metal salts)
Serotonin (antitumor), etc.

Gooseberries help with hypertension and heart disease vascular diseases and removes cholesterol from the body. It is used to make preparations for the winter, the most famous of which are with walnuts. For it, take one part of gooseberries, one and a half parts of sugar and water and 1/10 of finely chopped walnuts. This jam must be cooked in two batches until cooked. Jelly and other delicacies are also made from gooseberries. We’ll talk about unsweetened gooseberry preparations.

Spicy gooseberry meat seasoning

May be a great addition for meat dishes. For example, it can be added to mixtures of berries and vegetables for pickling. Such sweet and sour preparations from plums, pears, cherries, gooseberries go well with meat or poultry and are a decoration festive table.

Gooseberry seasoning for the winter - another one delicious view blanks. To prepare it, we need a minimum of ingredients: gooseberries, herbs, garlic arrows - one of the healthiest products.

Garlic shoots are even more rich useful substances than its teeth. In them, scientists have discovered components that can fight such dangerous microorganisms as staphylococci and dysentery bacillus. They are also effective against fungal diseases. They are also known to have a significant healing effect on blood vessels, effectively thinning the blood.

To prepare the seasoning you need to take equal shares gooseberries and garlic arrows. In addition, at least 0.3 parts should be greens of your choice: cilantro, parsley, dill, you can even take mint or green basil, but mixed with other herbs. You will also need vegetable oil at the rate of 100 grams per 1 kilogram of gooseberries. Take 50 grams of salt for the same amount.

Wash the garlic arrows thoroughly, remove the small “heads” on the top of the arrows, if they are there. These “heads” are very hard and can ruin the workpiece. Wash the gooseberries, remove twigs and dry “spouts”. Pass the berries and garlic arrows through a meat grinder. If desired, you can chop the greens in the same way, or you can use a blender or just a sharp knife.

Mix gooseberries, arrows, herbs, salt and oil. distribute into sterilized jars, which are covered with lids without rolling up. Since there is little salt in this preparation, it must be stored in the refrigerator.

Gooseberry preparation for meat

For one kilogram of berries you need to take half a chili and one whole fleshy bell pepper of any color, it doesn’t matter and depends only on your aesthetic preferences. And:

3-4 cloves of garlic
Half a glass of vegetable oil
Greens (parsley, dill, mint, basil) - a large bunch in general
Salt, sugar to taste
Walnuts about half a glass

You can do without them, but with nuts the taste is more multifaceted. Grind the gooseberries, both peppers and herbs in a blender. It is better to use the pulse mode to avoid damaging the blender, since greens contain tough fibers. As a last resort, it can be chopped finely with a sharp knife.

Combine all ingredients, season vegetable oil, add salt and sugar, testing to see if you like the taste. Mix everything, put in sterilized jars, cover with cooking parchment, tie and put in the refrigerator.

You can eat this seasoning in about a month and a half. This additive is good for meat dishes, especially quite fatty ones. Because of its taste it is sometimes called green adjika.

Unsweetened gooseberry preparations will help improve the health of the body and will even decorate the holiday table. How to make the sauce is shown in the video: