20.05.2020
28
Recipe information
Cooking:
20 min.
Complexity:
Easy
Calorie content:
100.07
Carbohydrates:
21.14
Fats:
0.35
Squirrels:
1.75
Water:
171.5

Ingredients

Title Value
1. Red currants 200 Column
2. Garlic 1 clove
3. Salt 3 pinch
4. Potato starch 1 art. l
5. Turmeric 2 pinch
6. Ground barberry 0.5 Tsp
7. Sugar 2 pinch
8. Lemon juice 0.5 Tsp
9. Black pepper 2 pinch

Cooking

1. Stage

Rinse currants and transfer to a small pan with a thick bottom or stewpan. warm on low heat for 5 minutes, then add the garlic passed through the press and remove from heat.

1. Stage. Rinse currants and transfer to a small pan with a thick bottom or stewpan. warm on low heat for 5 minutes, then add the garlic passed through the press and remove from heat.

2. Stage

Pound the currants with a potato nibbler. Of course you can kill with a blender, but chop it and the bones, which is not very good for our sauce.

1. Stage. Pound the currants with a potato nibbler. Of course you can kill with a blender, but chop it and the bones, which is not very good for our sauce.

3. Stage

Pass the berries through a very small full, for the preparation of the sauce we need only juice.

1. Stage. Pass the berries through a very small full, for the preparation of the sauce we need only juice.

4. Stage

Pour the juice back into the saucepan, add all the spices, pour in the lemon juice and add the starch dissolved in a small amount.

1. Stage. Pour the juice back into the saucepan, add all the spices, pour in the lemon juice and add the starch dissolved in a small amount.

5. Stage

Cook the sauce over low heat, stirring constantly for 2-3 minutes. Chill the sauce before serving.

1. Stage. Cook the sauce over low heat, stirring constantly for 2-3 minutes. Chill the sauce before serving.

6. Stage

Bon Appetit!!!

7. Stage

Red currant sauce for meat is obtained with a slight acidity, it is tasty and delicate. This sauce is perfect for baked pork and beef, as well as fried chicken, rabbit or duck. This sauce will not only perfectly complement the taste of any meat, but also decorate any holiday table. To be able to cook such a sauce all year round, then pick berries in season, follow the first three stages of preparation, and then freeze.