Homemade red currant sauce for meat: much better than store-bought

The bright red currant sauce is great because, in addition to meat, it goes well with poultry, fish, potatoes, and even ordinary pasta. Since the berry has a characteristic sourness, the most important thing in cooking is to choose the right spices. Ideally, the sauce is very thick, rich, spicy, as well as sweet and sour.

Food blogger Kateryna Boyko shared a recipe for a spicy red currant sauce that is suitable for meat, poultry, fish and vegetables on her Facebook page.

Ingredients:

• red currant - 1 liter
• garlic - 1 head
• sugar - 8 tbsp
• salt - 1 tbsp

• vinegar - 1 tbsp
• pepper - 1 tsp.

• chili pepper - 1 tsp.
• curry seasoning - 1 tsp
• sweet paprika - 1 tsp.

Method of preparation:

1. Peel garlic and remove red currant twigs. Beat with a blender until smooth.

2. Add the rest of the spices to the mixture. Stir and put on fire. Cook for 20 minutes from the moment of boiling.

3. Optionally, add 2 tbsp of starch, previously diluted in cold water. Cook for another 10 minutes. The sauce itself will be quite thick too.

4. Pour the finished sauce into clean, dry jars. Close with the lids.