Recipes for gooseberry meat sauces for the winter. Gooseberry sauce: a selection of interesting recipes

In Russia, gooseberries have long been one of the most popular berries. His presence on the table was practically mandatory. And this is not surprising, since gooseberries can be not only fragrant jam or sweet jam, if you use it correctly and competently complement its taste, you can get an incredible sauce for meat, fish, or a completely unique cold snack. And today we will look at everything possible options preparing dishes, the main component of which will be gooseberries and garlic. Having tried this tandem just once, you will no longer be able to deny yourself the pleasure of enjoying it at least once more.

Gooseberries with garlic - tasty, original, aromatic!

Recipes

So today is yours culinary piggy bank will be replenished with several recipes for dishes based on gooseberries and garlic. We will cook these products from them various sauces and seasonings. Let's get started!

Preparing seasoning for meat and fish

Prepare ingredients:

310 g garlic;
310 g gooseberries;
a teaspoon of honey;
sugar and salt to taste.

Cooking process.

We free the garlic from the husk, the berries from the stalks and sepals, and wash the products in running water.
We pass the fruits and vegetables through a meat grinder, and then additionally grind them through a sieve.
On a note! This technique allows you to get rid of the seeds that are present in gooseberries. If they don’t bother you, then you don’t have to rub the mass through a sieve.
Add honey, if necessary, add sugar and salt to taste.
Mix the seasoning thoroughly and place it in glass or plastic containers.
Store in the main compartment of the refrigerator.

Recipe from Larisa Rubalskaya

Next on the list of dishes is a recipe for gooseberries with garlic from Rubalskaya.
Prepare ingredients:

gooseberries - liter jar;
garlic - a glass;
a bunch of dill.

Cooking process.

Peel the garlic cloves, wash the berries and separate the stalks.
We pass all the ingredients through a meat grinder and distribute the mixture into jars.
You can store this seasoning in the refrigerator under a nylon lid.

Let's marinate

Prepare ingredients:

300 g fresh berries gooseberries;
60-70 g peeled garlic cloves;
30-35 black peppercorns;
1 pea of allspice;
1 currant leaf;
1 clove bud;
1 liter of water;
2 tablespoons salt;
2.5 tablespoons sugar;
30 ml 9% table vinegar.

Cooking process.

We prepare the main ingredients: we sort the fruits, rinse them under running water and remove the stalks.
Place berries and garlic in clean 0.5 liter jars.
Important! Gooseberries and garlic must be taken in a ratio of 5:2!
Place a currant leaf, cloves, and pepper in each jar.
Cook the marinade: pour water into a saucepan, add salt, sugar and bring everything to a boil, pour in vinegar. Filter the marinade and pour it into the contents of the jars.
Close the lids and sterilize for about 55-57 minutes.

The original gooseberry and garlic appetizer is ready! You can store it in the basement and cellar.

Snack in spicy marinade

Prepare ingredients:

fresh gooseberries;
2 cloves of garlic;
fresh mint;
dill greens;
horseradish leaf;
cherry leaf;
small chili pod;
75 ml 9% table vinegar;
45 g salt.

Cooking process.

We sort the gooseberries, peel them, rinse them under running water and drain them in a colander.
To the bottom liter jar Place cherry and horseradish leaves, add mint, dill, chili and garlic.
Important! These additional ingredients should not occupy more than 5% of the volume of a liter jar!
Place the gooseberries.
Boil water in a saucepan and pour it into the contents of the jar.
After five minutes, drain the liquid and repeat the procedure again.
Separately, prepare the marinade: bring a liter of water to a boil in a saucepan, add salt and vinegar.
Pour the prepared marinade over the berries and close the jars.

Be sure to cook one of these dishes! The result will amaze you! At first glance it may seem that it is impossible to combine these ingredients, but in reality they turn out very delicious dishes. Combine gooseberries with garlic and add new flavor notes to your daily and holiday menu. Be healthy!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

What you won't find in modern cooking, and homemade. Carrot jam has become quite commonplace, just as gooseberry sauce for the winter no longer surprises anyone. Recipes of various delicious sauces, for example, tkemali or with garlic are becoming very popular among lovers original dishes. No, why original, already ordinary, tasty and healthy.

For this type of preparation, you can use berries that are slightly damaged or slightly dented. This is allowed because all the ingredients for the sauce are crushed.

Sometimes a recipe requires unripe gooseberries, like tkemali sauce. Yes, it is not at all necessary to prepare it from plums of the same variety; they don’t grow here, but we love the sauce. Gooseberry copes well with the replacement.

Some sauces are prepared without heat treatment, some with minimal heat treatment. Although most of the benefits are preserved in this way, you will only have to store such preparations in the refrigerator.

For this recipe, you can take half the berries are ripe and half are 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 hot pepper(light)
A bunch of celery, basil and dill
Dill umbrella with seeds
One horseradish leaf
Three tablespoons of water
teaspoon salt
A third of a teaspoon of sugar

How to prepare the sauce:

We need to pass the berries through a sieve so that there are no skins or seeds in the sauce. To do this, pour all the washed, clean gooseberries into a saucepan, pour some water into it and simmer for ten minutes. Then it is easy and quick to wipe.

The resulting berry mass return it to the saucepan, it’s good if it’s low and wide so that evaporation goes faster. Cook at a very low temperature, stirring occasionally with a wooden spoon for about 40 minutes.

While the berry sauce is boiling, wash all the greens, peel the garlic, and remove the seeds from the pepper. Dry everything and puree it with a fine blender.

When the sauce has reduced to half its volume, add the ground herbs and spices, don’t forget to sprinkle in sugar and salt, and cook for another half an hour. Already ready sauce Packed in small sterile jars. After the contents of the jars have cooled, they can be lowered into the cellar.

It’s quite an adjika, spicy, aromatic, goes with the barbecue, just have time to add it. At first, my friends were shocked that I started making adjika from gooseberries, they thought that my mother had completely gone crazy with her preparations. But now every year they ask to make such a sauce, and they even pick gooseberries themselves.

All we need is:

A kilo of green berries
3 heads of garlic, if that's too much for you, take two
One hot pepper, a small pod or half a chili
One bell pepper, meatier
A bunch of dill and parsley
Three sprigs of purple basil
Two tablespoons vegetable oil, without smell
Salt to taste

How to prepare adjika from gooseberries:

Making adjika from gooseberries is very simple. The berries need to be washed and the tails cut off; in this recipe we will not rub them through a sieve. After washing, I scatter the gooseberries and herbs on a towel so that everything dries.

I also wash both hot and sweet peppers, clean the seeds, and cut them into pieces. I chop it together with berries and all the seasonings, as well as herbs. If you add salt and oil all at once in a blender, the salt will quickly disperse and the sauce will be homogeneous; all that remains is to put it in jars. But store such adjika only in the refrigerator.

We will need to take for the sauce:

A kilo of gooseberries, green
A couple of heads of garlic
One hot pepper
A bunch of cilantro, parsley and dill, basil to taste
Salt to taste

How to prepare tkemali sauce:

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

We also wash the greens and peppers and, if desired, either finely chop or grind them. Peel and chop the garlic with a knife. We combine everything and let it cook for ten minutes. This will be enough for the sauce. Then we put it in jars and close the lids.

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.

Place the finished sauce into the 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.

Have you ever tried meat with berry sauce? Aromatic, sweet-sour, spicy gravy will make it richer and more interesting taste roast, shish kebab or leg of lamb. It is simply impossible to remain indifferent! Such sauces are prepared from currants and plums, but gooseberry sauce occupies a special place in cooking. They love him for beautiful colour, light aroma and spicy taste with unusual fresh notes.

Gooseberry – great base for the sauce

Selecting a recipe

How to make gooseberry sauce? In fact, there is nothing simpler. Even a novice housewife can easily cope with the task. So, judge for yourself.

Kebab sauce

Grind the washed and dried gooseberries in a blender. In half a liter of the resulting puree, add a teaspoon of coriander grains, mashed in a mortar, 3 large cloves of garlic, passed through a press, and 1 dessert spoon table vinegar. Season the mixture with salt and pepper to your taste. It's also a good idea to add a small bunch of finely chopped basil. Mix well.

Serve gooseberry sauce with barbecue or any other meat. Eat with great pleasure!

Spicy seasoning

Grind a pound of gooseberries through a meat grinder along with 200 g of hot red pepper, 50 g of any herbs and 300 g of garlic. Add 50 g of salt and the same amount of crushed walnuts. Mix.

Spicy gooseberry sauce can please everyone who likes it hot, pairing perfectly with fresh bread and hot dishes.
In addition, many cooks often prepare gooseberry sauce with garlic and dill. For it, it is better to take slightly unripe berries with pronounced sourness, because this is how it will taste better.

Seasoning "Zvenigorod"

Take a kilogram of gooseberries and 200 g of fragrant dill, wash them, excess water dried. 300 g of garlic is peeled.

All components are ground in a meat grinder and mixed. The sauce is poured into small jars. The necks of the dishes are covered parchment paper, and the seasoning is stored in the refrigerator.

Advice. Using this recipe, prepare green gooseberry sauce, then it will be amazingly beautiful, as if it looks emerald.

Gravy for sweet dishes

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

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

Mix sugar with starch and carefully dilute with strained juice, put on low heat, stirring so that there are no lumps. Bring to a vigorous boil. Remove the sauce from the stove, add the prepared whole berries. Taste and add sugar if necessary.

“Everyone’s Favorite” Sauce for the Winter

Pour 1 kg of washed gooseberries with a small amount of water, cook until soft and grind through a coarse sieve. IN berry puree add 1 dessert spoon coarse salt, 100 ml apple cider vinegar, a teaspoon of allspice and 1 cup of sugar. Put on fire, boil for 4 minutes. Sweet and sour sauce The gooseberries are ready, all that remains is to put them in sterile jars and seal them hermetically.

Seasoning "Alya Tkemali"

Traditional tkemal sauce is made from a certain type of plum, and with ordinary plums it turns out too sweet. But skillful housewives found a way out by preparing their favorite sauce.

Special Tkemali

For 1 kg you will need:

granulated sugar – 2 tablespoons;
salt – 1 tablespoon;
cilantro, thyme and dill - a small bunch each;
garlic – 2 cloves;
red hot pepper – ½ pod;
ground coriander - 0.5 teaspoon.

Wash the gooseberries and heat them in a saucepan. When softened, rub through a sieve. Throw away the cake. Add salt, granulated sugar and boil for 7 minutes. Add pressed garlic, pepper, bunches of herbs and coriander. Boil. Pour in vinegar essence at the rate of 0.5 teaspoon per 1 liter of sauce. Remove the greens and peppers, boil for just a minute and pour into sterile jars and roll up.

It should be borne in mind that tkemal sauce made from red gooseberries is especially loved by men. Of course, it’s so delicious!

Tkemali “For the sweetheart”

Add a small jar of store-bought seasoning “Adjika” and 600 g of sugar to 1 kg of red sour gooseberry puree. While stirring, boil for 15 minutes, then cool. Add 400 g of garlic pressed through a crusher. Stir and place into jars. Do not sterilize, store refrigerated. Salt to taste before serving.

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

Main courses with gooseberries

Roast veal

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

Pour 2 tablespoons of melted butter into the bottom of the saucepan. olive oil, place the meat, distributing 1 cup of gooseberries on top (in winter you can use frozen ones). Then the saucepan should be placed in a very hot oven and the meat should be allowed to brown thoroughly, pouring over the emerging juice from time to time.

After an hour, mix 100 ml of semi-dry white wine with 1 glass meat broth(can be made from cubes) and the juice of 1 lemon, pour into a saucepan and simmer for another 20 minutes.

Place the finished roast on a plate and pour over the sauce remaining in the saucepan. Garnish with fresh gooseberries.

Duck with berries

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

Rub the prepared duck carcass inside and out with salt and allspice, first fill with berries, and push slices of sour, hard apples into the remaining space. Place the carcass in deep baking tray back down, sprinkle with water.

Bake in the oven until golden crust, often pouring broth with rendered fat. Serve and garnish mashed potatoes or crumbly buckwheat porridge.

In conclusion, we quote the words of the aforementioned Larisa Rubalskaya: “Food is real creativity!” So have fun creating with our delicious recipes.

Video recipe for a wonderful dish with gooseberry sauce:

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Gooseberry sauce for the winter - unusual sauce from sweet berries with sweet and sour unusual aroma, the main tone here is set by spices and herbs. And despite the fact that gooseberries are especially popular in recipes for sweet preparations for the winter, you can cook from them great sauces To salty dishes and just snacks and bread spreads.

Aromatic gooseberry sauce with garlic for the winter, a healthy and tasty preparation

This sauce has a rather specific taste and may not suit everyone. But you need to prepare gooseberry sauce with garlic for the winter, at least to decide whether you will prepare this amazing seasoning again. This sauce goes well with meat dishes. At the same time, it can be prepared for future use. The recipe requires the following products:

Gooseberries – 0.5 kg;
Garlic – 0.5-1 head;
Dill - to taste.

We sort the gooseberries and rinse them under running water. The preparation is incredibly simple - you need to grind the berries in a meat grinder or use a blender, whisking it together with herbs and garlic. That's all, the sauce can be stored in the refrigerator. Please note that when preparing the seasoning, it is recommended to take green berries to add sourness to the dish.

The sauce can be served at the table, or you can prepare a couple of jars for the winter, to holiday dishes. Berry-garlic puree can be rolled into sterilized containers. True, in this case the sauce will lose a little piquancy. Or you can freeze the ingredients and make a fresh sauce in winter.

The sharpest green tkemali

Tkemali sauce is known to almost every self-respecting housewife and true connoisseurs of fine cuisine. Have you tried making gooseberry tkemali for the winter? It is not always possible to prepare it according to the original recipe, since the type of plum needed for this does not grow nearby. On help will come unripe sour gooseberry. For cooking you need:

Gooseberry puree – 915 g;
Greens – 65 g;
25 g garlic;
5 g red hot pepper powder or 1-2 pcs. whole;
10 g salt.

From the greens we take basil, cilantro or the more familiar parsley and dill. We sort through all the products, remove damaged and rotten berries, yellow sprigs of greenery, etc. Then we wash everything and fill the gooseberries with water in a saucepan. For 1 kg of berries you will need approximately 400 ml of water. Place the pan on the stove and cook the berries until you get a puree.

Then the boiled mass must be ground through a sieve with a wooden pestle or spatula. Periodically add water to the puree (no more than a glass). Having received berry puree, as in original recipe, pepper is added to the mass. If you take it fresh, you need to chop it finely. Now it’s the turn of the herbs and garlic. The latter, like the pepper, is finely chopped, and the sprigs of greenery are finely chopped.

Mix all the ingredients, add some salt and send to low heat. Bring to a boil, boil for about 15 minutes. More hot sauce you need to pour it into pre-prepared sterilized jars or, more conveniently, even bottles. Immediately the workpiece is sealed and set aside to cool. That's it, the sauce is ready and will wait in the wings during the winter.

Gooseberry adjika “New Ideas”

Adjika is on almost every table today. Some people buy it, some are given it by caring grandmothers, and some cook it themselves. However, probably not everyone has tried gooseberry adjika for the winter. This is a dish made from gooseberries in such an interesting interpretation traditional recipe. It is also suitable for meat dishes or as a marinade. For preparation you will need:

Gooseberries – 3 tbsp.;
Pepper – 1 pc. (sweet);
Chili pepper – ½ piece;
Greens – basil 5-7 leaves, the rest to taste;
Garlic – 1 pc.;
Oil – 3 tbsp. l.;
Salt - to taste.

Wash the berries thoroughly, remove the stems, leaves and small debris. We also clean and wash the greens and peppers, and then cut them into pieces. Peel the garlic. Now the simplest thing remains - all the ingredients need to be chopped. To do this, you can use a blender or grind in a meat grinder.

Making gooseberry seasoning: quick, simple, tasty

Even more easy recipe making gooseberry sauce is spicy seasoning. Gooseberry seasoning for the winter turns out great fragrant addition to a meat dish and any side dish with a specific taste. To do this, you need to take products in the following quantities:

Gooseberries (puree) – 1 kg;
Sugar – 100 g;
Salt – 15 g;
Garlic – 1 clove.

Let's prepare the gooseberries - wash and sort the berries, getting rid of spoiled ones and removing leaves and other small debris. Then the gooseberries need to be turned into berry puree. This can be done in a meat grinder or blender. For uniformity, you can then grind it through a sieve. Now the mass can be mixed with the rest of the ingredients.

Before this, grind the garlic and finely chop the greens. Place all the ingredients already mixed on the stove and heat well. After this, pour it into bottles or jars. It is recommended to take small ones - 0.5 liters. We sterilize jars with seasoning for about 20 minutes at a temperature of 100°C. That's it, the preparation is ready for wintering. Bon appetit!

Gooseberry ketchup for the winter “Savory taste”

You can also make ketchup from gooseberries, which is very tasty and has a spicy, slightly spicy taste. Gooseberry ketchup for the winter will perfectly harmonize with any meat dish, poultry or even fish. The following ingredients will be required for the recipe:

Gooseberries – 1 kg;
Garlic – 1 head;
Sugar – 1 tbsp. l.;
Salt – 1 tsp;
Dill – 100 g.

Blanch the prepared, sorted and washed gooseberries for about 2 minutes in a pan of boiling water. After this, the berries are ground through a sieve to a puree-like mass. Now peel and finely chop the garlic. It can also be crushed in a press. We also finely chop the greens with a knife, then mix with the rest of the ingredients, salt and add sugar to your taste.

We put the already mixed mass back on the stove and cook for half an hour over low heat. Then cool the ketchup and put it into jars, which we store in the refrigerator. It is worth noting that to prepare gooseberry ketchup, you naturally need to take ripe red berries to give the appropriate color to the dish. But we can mix them with green ones to add sourness.