Berry sauces. Fruit and berry sauces Fruit and berry sauces

Have you ever wondered what you can make from berries, other than jam, fruit juice or compote? I’m already a little tired of the hackneyed recipes, but should I use the berries somehow? Here's an alternative to jam - berry sauce, which will complement meat dishes and delicious desserts. Moreover, the finished creation can be rolled up for the winter and used for its intended purpose at the right time.

Cranberry Sauce

Cranberries by quantity useful properties ranks first among berries. But its sour taste (in fresh) not everyone likes it. Therefore, you can prepare berry sauce, the recipe for which will be presented below.

• 300 grams of fresh or frozen cranberries;
• 200 ml water;
• 5-6 tablespoons of sugar;
• a quarter teaspoon of salt;
• 30 grams of butter.

And let's prepare:

1. The berries are poured with water, salted, and sugar is added. Mix everything and put it on the stove.
2. When the mixture boils, reduce the heat, cover and simmer for 20 minutes.
3. When the mass becomes thick, taste it without removing it from the stove: it may be necessary to add more salt or sugar.
4. Also, without removing the saucepan from the stove, add a piece of butter to the berry sauce and, using a whisk, beat it into the total mass.
5. Now the sauce is ready. All that remains is to remove it from the stove and let it cool.

Cranberry sauce is ideal for meat steaks.

Cherry sauce

The recipe for cherry berry sauce is suitable for dishes from juicy beef and birds. For example, baked duck with a cherry top is just a dream, and not only for housewives.

Ingredients:

• 300 grams of cherries;
• a tablespoon of sugar and starch;
• 400 ml water;
• 20 grams of greens - parsley or cilantro will do;
• 2 tsp. cognac or vodka;
• ground pepper and salt to taste.

Preparation:

1. The cherries are washed and then “halved,” thereby freeing them from the seeds.
2. Place the prepared berries in a saucepan and bring to a boil.
3. As soon as the contents of the pan boil, add sugar to it. Reduce the heat and simmer the cherries, while mashing their pulp with a fork.
4. The greens are washed and finely chopped.
5. While the cherries are stewing, dilute the starch in water in a bowl, and then add strong alcohol.
6. Add greens to the saucepan, cover with a lid and simmer for a couple of minutes, no more.
7. You can stop cooking at this point. Once the sauce has cooled, it is served as an addition to meat dishes.

For this sauce it is better to take sour berries. The taste of the sauce will be sweet and sour, which is perfect for juicy meat.

Tkemali - plum delicacy

Georgian tkemali sauce is made from plums. It turns out so tasty that some people eat it with spoons straight from the jar.

Tkemali is prepared from the following ingredients:

• kilogram of plum or cherry plum;
• hot pepper pod;
• 50 grams of sugar;
• 3 garlic cloves;
• 50 grams of dry or fresh cilantro;
• salt to taste;
• several sprigs of dill;
• ground coriander - 1 tsp.

How to do:

1. The plums are sorted and washed, dried with paper towels.
2. The seeds are removed from the fruits, and the berries themselves are twisted in a meat grinder or ground in a blender.
3. Season with salt, sugar and place in a saucepan, cook on the stove for 8 minutes.
4. Garlic, pepper, herbs, spices are ground in a blender or the same meat grinder.
5. Place the prepared ingredients into boiling plum sauce, mix well and cook everything together for 2 minutes.
6. Then a sample is taken. At this stage of cooking, it is best to adjust the taste of tkemali: add salt or sugar, spice, etc.
7. This berry sauce is ideal for the winter. When hot, it is placed in jars, tightly rolled up with tin lids.
8. All remaining tkemali sauce can be eaten immediately after it has cooled to room temperature.

Tkemali is a universal sauce that cannot spoil any dish. And for barbecue, this additive is better than store-bought ketchup.

Currant sauce

How to prepare berry sauce for meat using currants and strong alcohol? First, collect the berries (200 grams), and then follow the list:

• 50 ml cognac;
• 2 tbsp. l. soy sauce;
• 200 grams of sugar;
• 4 garlic cloves;
• a teaspoon of spicy adjika;
• a bunch of cilantro.

Preparation:

1. Pour the washed and sorted berries into a saucepan or thick-bottomed saucepan.
2. Next add cognac and sugar. With such contents, the pan is sent to the burner.
3. Bring to a boil and, without reducing the heat, simmer for 5 minutes.
4. After this, remove the pan from the stove, and beat the contents of the pan with a blender until pureed.
5. While the puree is cooling, add chopped garlic and adjika.
6. Pour in soy sauce.
7. Bring the sauce back to a boil (5 minutes). Then remove and cool.
8. It’s better if the currant sauce sits in the refrigerator for a day. When serving, add a pinch of chopped cilantro to the sauce.

For the winter, this berry sauce can be placed in sterilized jars and covered with boiled lids.

Gooseberry chutney

Gooseberry chutney is a berry sauce that can be combined with meat, poultry and fish. The combination is great, so try it.

We will need:

• half a kilogram of fresh gooseberries;
• 170 grams brown sugar;
• 170 ml water;
• 1 head onions;
• a teaspoon of fresh ginger;
• chili pepper - 1 pod;
• 150 ml of any vinegar;
• a pinch of salt;
• a handful of red and black currants for color.

1. The berries are washed and dried. Cut each berry in half.
2. The onion is peeled and cut into small cubes.
3. The pepper, having previously been cleared of seeds, is cut into thin slices.
4. Grate the ginger root to make a teaspoon.
5. Gooseberries and onions are poured with water and sent to cook until soft.
6. As soon as the gooseberries become soft, add all the other ingredients to the container where they are boiled.
7. Simmer over low heat until the sauce thickens.
8. Let the chutney cool. If desired, you can beat it with a blender.
9. Gooseberry sauce can be served with dishes as soon as it has cooled. Or you can roll it up for the winter.

Lingonberries for sauce

If you want to add sophistication to the cooked meat not only in appearance, but also in taste, prepare lingonberry sauce for it. Of what:

• half a kilogram of lingonberries;
• 250 ml water;
• 150 grams of sugar;
• 5 grams of starch (corn or potato);
• 100 ml dry white wine;
• a pinch of ground kritsa.

1. The lingonberries are sorted, washed and placed in a pan.
2. Pour half a glass of water into it and heat it on the stove until the berries begin to burst.
3. After this, the berries are removed from the stove, cooled and ground through a sieve. The resulting puree is returned to the stove in the same pan.
4. The puree is boiled with cinnamon and sugar until the latter is completely dissolved.
5. Wine is poured. Cook until the volume of the sauce is reduced by 3 times. Don't forget to stir the brew.
6. Starch is dissolved in water and added to the sauce. Cook for another 5 minutes, then remove from heat and cool.

Spicy strawberry

Strawberry sauce with hot pepper is an amazing combination that will brighten up the taste of many meat dishes.

Take:

• 100 grams of fresh sweet strawberries (sour ones will also work);
• half tsp strawberry jam;
• 1 small pepper;
• a clove of garlic;
• 3 tbsp. l. lemon juice;
• several sprigs of cilantro;
• 2 tbsp. l. soy sauce;
• freshly ground pepper - to taste.

And prepare:

1. Strawberries are washed and ground into puree. If desired, the puree can be additionally passed through a sieve to get rid of the seeds.
2. Lemon juice, jam, soy sauce, and ground pepper are added to the strawberry puree.
3. The pepper is cleared of seeds and turned into a paste.
4. The cilantro is crushed and added to the pepper. The entire mixture is added to strawberry puree.
5. Then chop the garlic and add it to the strawberry puree. Stir.

There is no need to cook the sauce. Therefore, it is consumed immediately after preparation.

Finally

Photos with recipes for berry sauces presented in the article do not convey the full taste and aroma of the considered additives to dishes. Do you want food like in a restaurant? Then cook the berries not into jam, but into sauces for meat.

We all really don’t like to change our habits, especially when it comes to food. We treat everything new with caution, trying to compare the familiar with the unknown and getting either pleasure from it,

or complete rejection of the result of the experiment.

Nevertheless, curiosity forces us to try exotic dishes, and sometimes what was previously rare on our table is subsequently firmly registered in the refrigerator on an equal footing with other products.

Now you won't surprise anyone soy sauce or spicy tkemali, and tomato sauces are the most different types have firmly occupied their niche in our diet.

You can also make berry sauces, unusual, but very tasty! Here you have raspberries, cherries, cranberries and lingonberries - choose any and go ahead and create! Now this sauce will be stored in your pantry, delighting lovers of unusual flavor combinations.

What do you cook with currants? Quickly, offhand, three or four items? Jams, compotes, maybe jams or jellies.
Those who have had the good fortune of summer cottage and seas of berry bushes, a richer assortment - currant juice, pickled cucumbers or tomatoes in currant juice, pickled currants... Have you tried currant sauces? Sweet and sour, sometimes tart, and if you add fiery pepper or aromatic vinegar - oh, how delicious! No store-bought ketchup can compare.

Currant sauces can be prepared for a specific dish, or they can be closed for the winter. Garlic, which is often included in the sauce, not only adds flavor, but is also an excellent preservative. Some recipes call for storing the sauce in the refrigerator, without rolling it up with sterile lids, but even in this form, currant sauce can last quite a long time.

Any currant is suitable for making currant sauces.

From black currant you'll end up with a purple, aromatic sauce with a more pronounced sweet flavor, which can be easily modified by adding salt, pepper, and vinegar.

Red currants make a bright scarlet sauce, more sour than sweet, and more suitable for meat.

White currants add more tartness to the taste; this sauce will appeal to thrill-seekers.

Michel Roux: Sweet and savory sauces

ON A NOTE! If you want a berry sauce made from specific berries, but the ripening season for these berries is over, don’t worry! Frozen berries will always help you out.

Blackcurrant sauce with red wine

Ingredients:
400 g black currants, 300 ml dry red wine, 50 g butter, 2-3 cloves of garlic, 30-50 ml hot tomato sauce, salt, sugar, ground black pepper - to taste.

Preparation:
Wash the currants, dry them, pour in red wine and put on fire. Boil over medium heat until the volume is reduced by half, rub the mixture through a sieve. Add butter, garlic, passed through a press, salt, sugar and ground pepper. Adjust the taste by adding a spicy tomato sauce like "Chili".

Blackcurrant sauce with herbs

Ingredients:
2 cups of black currant berries, 1-2 bunches of parsley, 1-2 bunches of dill, 1-2 heads of garlic, salt, ground black pepper, sugar - to taste.

Preparation:
Grind the washed and dried berries using a blender. Separately chop the herbs and garlic. Combine berry and green puree, add salt, sugar and pepper to taste.

Blackcurrant sauce with white wine and mint

Ingredients:
400 g black currant berries, 200 ml dry white wine, 150 g butter, 3-4 tbsp. sugar, a pinch of salt, mint, ground black pepper - to taste.

Preparation:
Melt butter in a frying pan, add wine and sugar. Heat, stirring, until the sugar is completely dissolved, add currants and simmer for 10 minutes, stirring. Add mint and pepper. Using an immersion blender, grind the resulting mass until smooth and rub through a sieve.

Blackcurrant sauce with tomato paste

Ingredients:
250 g black currants, 140 g tomato paste, 3-5 cloves of garlic (its quantity is determined experimentally and to taste), 1-2 hot peppers, fresh herbs, salt, ground black pepper, spices - to taste.

Preparation:
Grind greens, garlic and hot peppers without partitions and seeds using a blender, add currants and beat until smooth. Add tomato paste, salt and pepper, if necessary, add spices to taste (ground coriander, for example), stir and refrigerate for a couple of hours.

Spicy blackcurrant sauce

Ingredients:
700 g black currants, 250 g tomato paste, ⅓ cup brown sugar, 60-80 ml wine vinegar, 1-5 hot peppers (to taste and desire), 4-5 cloves of garlic, 3 tsp. ground coriander, 1 tsp. allspice peas, ½ tsp. ground pepper mixture, 1 tsp. salt.

Preparation:
Using a blender, grind the products until smooth. Tasting the mixture, add vinegar, salt and spices. If it seems too sour, you can add sugar; if the currants are very sweet, add vinegar. Place in the refrigerator overnight to allow the aromas and flavors to blend properly.

Blackcurrant and citrus sauce

Ingredients:
200 g blackcurrant jam (or currant puree), 1-2 tbsp. brown sugar, 50 ml port, 1 orange, 1 lemon.

Preparation:
If you don't have currant jam, use fresh berry puree. Remove the zest from the orange and squeeze out the juice. Also squeeze the juice from the lemon. Combine all ingredients and place over medium heat. Heat, stirring, until the sugar is completely dissolved. Adjust the taste by adding salt and sugar.

Redcurrant and mint sauce

Ingredients:
1 cup red currants, 2 tbsp. sugar, 1-2 tbsp. butter, 5-6 peas of allspice, 5-6 buds of cloves, 1 onion, fresh or dried mint - to taste.

Preparation:
Melt the butter in a frying pan, add a little water and sugar. Once the sugar has dissolved, add red currants and spiced mint. Simmer, covered, over high heat until the juices release. Chop the onion as finely as possible, add to the sauce and simmer until transparent. The finished sauce can be pureed with a blender, or you can leave some heterogeneity. Add salt to taste.

Redcurrant sauce for the winter

Ingredients:
2 kg of red currants, 1 kg of sugar, 1 glass of 9% vinegar, 1 tsp. ground black pepper, 2 tsp. ground cloves, 1 tsp. allspice ground, ½ tsp. ground cinnamon, salt to taste.

Preparation:
Rub the currants through a sieve. Pour the berry mixture into a saucepan, place on the fire and heat, adding sugar, until it boils, but do not boil. Add spices, reduce heat to low and simmer for half an hour, stirring occasionally. Remove from heat, pour in vinegar, pour into sterilized jars and seal.

Sweet and sour redcurrant sauce

Ingredients:
1 kg of red currants, 500 g of sugar, 2-3 buds of cloves, ½ tsp. ground cinnamon, ½ tsp. ground allspice, salt, ground black pepper - to taste.

Preparation:
Cover the currants with sugar and let stand to release the juice. Place the bowl with the berries on the fire and heat until the sugar dissolves. Remove from heat, add spices and let cool completely. Rub the cooled mixture through a sieve.

White currant sauce with orange

Ingredients:
300 g red currants, 1 orange, 100 g sugar, 50 ml dry white wine, 2 tbsp. vegetable oil, 2-3 cloves of garlic, a pinch of salt.

Preparation:
Remove the zest from the orange and squeeze out the juice. Combine all ingredients except zest and garlic, put on fire and bring to a boil. Reduce heat and simmer for about half an hour under the lid. Then puree with a blender, add zest and garlic, passed through a press, and cool.

Apricot sauce for the winter

Applesauce with walnuts for the winter

Ingredients:
1 kg apples, 5-7 pcs. pitted prunes, 50 g walnuts, a pinch of cinnamon, salt, sugar, ground black pepper - to taste.

Preparation:
Pour over the prunes hot water and let it sit. Chop the walnuts. Cut the apples into quarters, remove the core (or use a special device that removes the core in one motion). Place the apples in a saucepan, pour in a little water and simmer for half an hour until softened. Using a blender, grind the apple mass and rub it through a sieve to remove any remaining skin. Chop the prunes as finely as possible, add them to the sauce along with the nuts, add salt and pepper, add sugar and spices to taste and simmer over low heat for 20-25 minutes. Place hot into sterilized jars and seal. Turn it over, wrap it up.

Cherry sauce for the winter

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Lingonberry sauce

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Barberry sauce

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Plum sauce

Ingredients:
1 kg plums (or cherry plums), 2 tbsp. chopped green cilantro, 2 tbsp. chopped dill, 2-3 cloves of garlic, ¼ tsp. ground hot red pepper, ¼ cup. water, salt, sugar - to taste.

Preparation:

Spicy raspberry sauce

Ingredients:

Preparation:

Hot Strawberry Sauce

Ingredients:
1 cup chopped strawberries, 1 hot chili pepper, ¼ tsp. salt, 1 tsp. sugar, 1 tsp. olive oil.

Preparation:
Grind the strawberries and peeled peppers using a blender. Add the remaining ingredients and stir. Serve this fiery sauce with meat or fresh tomatoes.

Spicy raspberry sauce

Ingredients:
500 g raspberries, 2 tbsp. vegetable oil, 1 onion, 2 hot peppers, 2-3 cloves of garlic, 120 ml apple cider vinegar, ½ tsp. salt, 120 g sugar.

Preparation:
Heat the oil, add the finely diced onion and simmer until soft for 4-5 minutes. Add pepper and garlic, passed through a press, cover with a lid and simmer, stirring, for 5 minutes. Add raspberries and cook until soft, 2-3 minutes. After this, pour in the vinegar, stir, add salt, sugar and bring to a boil. Simmer over medium heat until thickened, 10 minutes.

Cherry sauce with garlic and spices

Ingredients:
2 kg cherries, ½ hot pepper, 150 g garlic, 2 tbsp. salt, 200 g sugar, 2 tbsp. soy sauce, 1 tbsp. dried dill, 1 tbsp. ground coriander.

Preparation:
Remove the pits from the cherries and grind the berries in a blender. Transfer the cherry mixture into a saucepan and simmer over low heat for 20 minutes. Meanwhile, chop the hot pepper and garlic. Add to the sauce, add the rest of the spices, but not immediately, but gradually, so as not to overdo it. Boil for another 30 minutes and place in sterilized jars. Roll up.

Lingonberry sauce

Ingredients:
2 stacks lingonberries, 2 tbsp. sugar, ½-⅓ cup. meat broth, salt, ground black pepper, lemon juice - to taste.

Preparation:
Pour hot water over the lingonberries and boil for 10 minutes. Drain the broth, grind the lingonberries using a blender, add sugar, salt, pepper and meat broth. Place over low heat again and simmer for 2 minutes. Add lemon juice and ground pepper and cool.

Gooseberry sauce with white wine

Ingredients:
500 g gooseberries, 1-2 cloves of garlic, 1 tbsp. salt, 2 tsp. mustard powder, 150 g dry white wine, 150-180 g sugar, 50 g raisins, 150 ml water.

Preparation:
Place all ingredients in a saucepan, bring to a boil, reduce heat and simmer for 40 minutes, stirring occasionally. Using a blender, puree the gooseberry mixture and rub through a sieve to remove the seeds. If the sauce is not being prepared for storage, cool it and serve it with fish or chicken meat. To prepare for the winter, heat the sauce to a boil, pour into sterilized jars and seal immediately. Wrap until cool.

Gooseberry sauce with garlic and herbs

Ingredients:
1 kg of green gooseberries, 200 g of dill or parsley, 300 g of garlic, 1 tbsp. salt, 1 tsp. Sahara.

Preparation:
Grind the gooseberries along with garlic and herbs using a meat grinder or blender. Add salt and sugar, mix and place in clean jars. Store in the refrigerator.

Prune sauce

Ingredients:
150 g prunes, 2 cloves garlic, ¼ tsp. salt, ⅓ tsp. khmeli-suneli, 2-4 walnuts, 1 green apple.

Preparation:
Place the prunes in a saucepan, add 1 cup of boiling water and simmer over medium heat for 5 minutes. Then drain the broth into a separate bowl, leaving about a quarter. Using a blender, grind the prunes along with the broth and rub through a sieve. If the sauce is very thick, add broth. Chop the garlic, crush the nuts, grate the apple on a fine grater or also chop using a blender. Add to the sauce, stir and gradually add spices. Beat again with a blender.

Barberry sauce

Ingredients:
850-900 g barberry, 3-4 cloves of garlic, 1 sweet red pepper, salt, fresh herbs (parsley, cilantro, dill, onion) - to taste.

Preparation:
Place the barberries in a thick-bottomed saucepan, add a little water and boil for 10-15 minutes after boiling. Then drain the water into a separate bowl, chop the berries using a blender and rub through a sieve. Combine the berry mass with the broth, add chopped herbs, salt and sweet pepper, cut into very small cubes, and heat.

Cranberry and lingonberry sauce with honey

Ingredients:
700 g cranberries, 300 g lingonberries, 350-400 g honey, 1 tsp. ground coriander, hot red pepper, garlic - to taste.

Preparation:
Grind the washed and dried berries using a blender. Grate the garlic on a fine grater or pass through a press. Mix berry puree with spices, then add honey in small portions, adjusting the taste. Mix well. Store in the refrigerator.

Plum sauce

Ingredients:
1 kg plums, 2 tbsp. chopped green cilantro, 2 tbsp. chopped dill, 2-3 cloves of garlic, ¼ tsp. ground hot red pepper, ¼ cup. water, salt, sugar - to taste.

Preparation:
Remove the pits from the plums, place them in a saucepan, add water, put on the fire and bring to a boil. Boil for 10 minutes, stirring, then place in a sieve and drain the liquid into a separate bowl. Rub the plums through a sieve. Chop the greens, pass the garlic through a press. Add salt and sugar to the plum mixture, put on fire, and bring to a boil. Add the herbs, pepper and garlic, stir and cook for 2 minutes, skimming off the foam. Cool and transfer to clean jars. Store this sauce in the refrigerator.

Tkemali sauce

Ingredients:
1 kg tkemali plums, ¼ cup. water, 1 head of garlic, 2 tbsp. dried herbs dill, 3 tsp. ground coriander, 1.5 tsp. ground red pepper, 2 tsp. dried mint, sugar - to taste.

Preparation:
To prepare this sauce, you can use tkemali plums or cherry plums. But if these varieties are not available, try making sauce from ordinary yellow plums. The volume of plums after cooking is reduced by 4 times. Cut the plums, place them in a saucepan, add water and simmer over low heat until the skins soften and the seeds separate. Rub the resulting mass through a sieve, put it back on the fire and cook the puree until it becomes thick with sour cream, constantly stirring the sauce with a spatula. Or use a multicooker for this - in the “Stew” mode, simmer with the lid open for 4-5 hours. Grind all the spices and spices, add to the hot mixture, add salt to taste and heat for 5 minutes. Place in sterilized jars and seal immediately. Or simply cool and serve with meat or vegetables.

Apricot sauce for the winter

Peel ripe apricots, place them in a saucepan and pour in a little water. Place on the fire and simmer for 20-25 minutes until completely boiled. Grind the apricot mass with a blender, rub through a sieve, return to the saucepan and add salt, sugar, ground red pepper and a little ground coriander and cloves to taste. The taste should be close to sweet-spicy. Stir the sauce, bring to a boil again, simmer for 15 minutes and pour hot into sterilized jars. Roll it up, turn it over, wrap it up.

Cherry sauce for the winter

Ingredients:
5 liters of pitted cherries, 800-900 g of sugar, 1-1.5 tbsp. salt, red hot pepper - to taste.

Preparation:
Place the cherries in a saucepan, add a little water and simmer over medium heat for 10 minutes. Puree the cherry mass using a blender, rub through a sieve, return to the pan, add spices and sugar and simmer for 20-25 minutes over medium heat, stirring occasionally. Place the hot sauce into sterilized jars and seal. Turn it over, wrap it up.

Plum sauce with mustard for chicken

Ingredients:
300 g plums, 1 tbsp. dry mustard, 50 g vegetable oil.

Preparation:
Wash the plums thoroughly, remove the seeds and simmer in a small amount of water. Add dry mustard to the plums, vegetable oil and beat everything with a mixer or puree with a blender.

Blackcurrant sauce with mustard for chicken

Ingredients:
300 g black currants, 200 g water, 100 g sugar, 1 tbsp. ready mustard.

Preparation: Wash and sort the blackcurrant berries, fill them with water, add sugar, boil for 5 minutes and rub through a sieve. Add 1 tbsp to hot sauce. prepared mustard and mix well.

White currant sauce with white wine and almonds for chicken

Ingredients:
500 g white currants, 100 g dry white wine, 200 g water, 100 g sugar, 50 g almonds.

Preparation:
Sort and wash the white currants, add water, add sugar and cook for 5 minutes after boiling. Rub the finished mass through a sieve, add dry white wine and boil for 5 minutes. Heat the almond kernels in a dry frying pan, chop them and gradually add them to the sauce, stirring it constantly. You can adjust the thickness of the sauce yourself by adding boiled water in small portions. The amount of sugar can be reduced or even eliminated completely. This sauce can be served either cold or hot.

Cranberry sauce for chicken

Ingredients:
400 g cranberries (fresh or frozen), 1 orange, 2 tbsp. honey, 1 red onion, 2 tbsp. olive or sunflower oil.

Preparation:
If you use frozen cranberries to prepare the sauce, first defrost them, then rinse thoroughly with warm running water, remove the crushed berries. Do the same with fresh cranberries. Squeeze the juice from the orange pulp and remove the zest from the peel using a grater. Finely chop the onion. Heat the oil in a frying pan and fry the onion in it for 5 minutes. Then add cranberries, honey and zest and juice to the onion. Stir thoroughly, reduce heat, cover the pan with a lid and cook the sauce for 20 minutes. Then turn off the heat, let the sauce cool, pour it into some container and put it in the refrigerator for 2 hours. Before serving, garnish the sauce with sprigs of fresh herbs.

Red Cranberry, Orange and Brandy Sauce

Required:
350 g fresh or frozen red berries (cranberries, red or black currants, lingonberries, pitted cherries)
1 medium orange
sugar to taste
some inexpensive brandy or cognac
1/2 tsp. grated cloves or 10-15 sticks
1/2 tsp. grated fresh or dry ginger

Preparation:
To make red berry sauce, rinse the berries and place them in an enamel saucepan in which you will prepare the sauce (I usually make this sauce from cranberries). Frozen berries do not need to be thawed. Grate the orange zest on a fine grater and add it to the berries. Squeeze the juice from this orange and add it to the pan too (you can just add 100% orange juice). Add cloves and ginger. Turn on the burner, once boiling, reduce the heat and simmer the sauce slowly until the berries soften (5-10 minutes). Remove the saucepan from the heat and mash the berries a little with a fork. Add sugar to taste and 1-2 tablespoons of brandy or cognac. Stir to dissolve the sugar. After the berry sauce has cooled, place it in the refrigerator for several hours. You can prepare the red sauce a day or two before the holiday feast and keep it in the refrigerator.

Red sauce made from cranberries, dried apricots and curry

The combination of cranberries, dried apricots and curry in red sauce sounds somewhat… unexpected and somehow wrong. At least that's what I thought until I tried this cranberry sauce that my friend made and brought to us for Thanksgiving. The cranberry sauce with dried apricots and curry turned out to be beautiful, elegant and incredibly tasty! Don't be put off by the unusual combination of ingredients, try this amazing red sauce!

Required:
350 g fresh or frozen cranberries (do not defrost)
120 g dried apricots (approx. 18 medium-sized pieces)
1 medium orange
1 medium lemon (preferably organic or unwaxed)
1 measuring cup (250 ml) sugar
some orange juice

Spices:
2 star anise (star anise)
1 tsp cinnamon
1 tsp ginger powder (or fresh grated)
1 tsp garam masala (Indian curry spice mixture)
1/4 tsp. salt

Preparation:
Soak and finely chop the dried apricots, peel the zest from the orange and lemon with a special knife or fine grater. Squeeze the juice from the orange and lemon into a 250ml measuring cup and add orange juice from the bag to fill the glass.

Place the zest, a glass of citrus juice and all other ingredients in a deep non-stick frying pan, stir and bring to a boil. Reduce heat and simmer the contents of the pan, stirring occasionally, until the cranberries soften (5-7 minutes). Then all the cranberries can be gently crushed with a fork or spatula, without chopping, just so that the berries crack and the juice flows out of them. Let the sauce simmer for a couple more minutes over low heat until it thickens slightly. Turn off the sauce and pour it into a nice container and let it sit in a cool place for at least a few hours. Serve red sauce at room temperature over poultry or meat. This wonderful red cranberry sauce is especially good with Christmas turkey.

Lingonberry sauce for meat dishes

For cooking, you can use fresh or frozen fruits.

Ingredients:
Lingonberries - 2 cups.
Granulated sugar- 2 tablespoons.
Meat broth - 120 ml.
Salt, black pepper and lemon juice - to taste.

Preparation:
Pour boiling water over the lingonberries and boil for about 10 minutes.
Drain the berries in a colander. When the water has drained, chop the lingonberries with a blender.
Place the berry puree into a thick-walled saucepan or frying pan and add broth.
Stirring constantly, cook over low heat for about 3 minutes.
At the end of cooking, add salt, lemon juice, pepper and sugar. Remove from heat. The wonderful lingonberry sauce is ready.

Sauce - berry mix

This sauce is suitable for both fish and meat.
Cranberries - 600 gr.
Red currants - 300 gr.
Honey - 250 gr.
Coriander - a teaspoon.
Garlic and pepper - based on your taste.

A wonderful sauce that doesn’t need to be cooked, berries, garlic, honey - it’s just a vitamin bomb.
Sort out the berries, wash and wipe using a sieve. You can grind it with a blender, then the texture of the sauce will not be so smooth, it all depends on your taste.
If the honey is candied, it must be dissolved to a liquid state in a water bath and mixed into the berry puree in small portions.
Pass the garlic through a press and add to the sauce, adding red pepper according to taste.
Mix the berry sauce thoroughly and serve this aromatic miracle with a meat dish.

Strawberry-raspberry sauce

Ingredients:
Strawberries and raspberries - 300 gr each.
Sugar - 4 tbsp. spoons.
Starch - 2 dessert spoons.

Wash the berries and dry.
Place the berries in a bowl and add sugar, stir and leave for 30 minutes so that the berries release their juice.
Then carefully add starch and mix. Using a blender, turn the berries into a puree.
Place the bowl with the sauce on low heat. Cook until desired thickness, stirring constantly and removing from heat. The mixture should not boil.
Once the sauce reaches the desired consistency, it is ready.
Great with ice cream, pancakes or other dessert.
If you reduce the amount of sugar, add hot spices and lemon juice with zest, the berry sauce will be ideal for meat and fish.

Rose hip sauce

Excellent with game.

Ingredients:
Butter - 40 g
Flour - 30 g
Rosehip marmalade - 2 tbsp.
Water - 250 ml
White wine - 100 ml
Lemon juice - to taste
Salt - to taste

Cooking process:
Combine butter and flour and fry the mixture until light brown. Add water, marmalade and wine. Mix. Add lemon juice and ground lemon zest to the sauce and cook at low temperature for 10 minutes.

Cranberry-citrus sauce

The sauce goes with any meat.

Ingredients:
Orange juice - 1000 g
Granulated sugar - 300 g
Orange zest - 40 g
Cranberries or wild berries s/m - 300 g
Orange, fillet - 300 g
Butter - 200 g

Cooking process:
Pour orange juice into a saucepan. Add cranberries and sugar. Remove the zest from the orange and cut out the fillet (orange pulp without membranes). Bring the mixture of juice, berries and sugar to a boil. Cook for 5-10 minutes. Then mash the berries with a spoon, add orange zest and pulp. Bring the sauce to a boil, cook for 2-3 minutes and at the end of cooking add butter to the sauce.

Cherry sauce

The sauce goes well with veal or beef. This sauce is also suitable for fish, especially red sea fish.

Ingredients:
Wine “Cabernet” - 100 g
Balsamic vinegar - 5 g
Cherry - 100 g
Sugar - 50 g
Thyme - 2 g

Cooking process:
Mix sugar, cherries, wine, vinegar and thyme in a saucepan. Heat the mixture over low heat and cook for 30 minutes. Cool the finished sauce, pour into a gravy boat and garnish with a sprig of thyme. The sauce is ready!

Fruit and berry sauce

The sauce goes well with the meat.

Ingredients:
Blackcurrant jam - 2 tbsp.
Mustard - 0.5 tsp.
Port wine - 1 tbsp.
Lemon - 0.5 pcs
Orange - 0.25 pcs.
Onions - 0.5 pcs.

Cooking process:
Grind blackcurrant jam with mustard, add port, lemon and orange juice and rub through a sieve.
Cut the lemon and orange zest into thin strips, scald it and put it in boiling water for 1 minute. We also scald finely chopped onions.
Cool the zest and onion and mix with the sauce. You can add pepper if you wish.
Serve the sauce with the meat.

"Festive table". Series: Chef Lessons. From the hosts of the TV program “Ask the Chef”

As you can see, sauces for meat can be prepared from almost any berries or fruits. A little imagination and a drop of magic, and your dishes will acquire an extraordinary piquancy.

Bon appetit and new culinary discoveries!

Great for game

INGREDIENTS

• Butter - 40 g
• Flour - 30 g
• Rosehip marmalade - 2 tbsp.
• Water - 250 ml
• White wine - 100 ml
• Lemon juice - to taste
• Salt - to taste

COOKING METHOD

Combine butter and flour and fry the mixture until light brown. Add water, marmalade and wine. Mix. Add lemon juice and ground lemon zest to the sauce and cook at low temperature for 10 minutes.

Cranberry-citrus sauce

The sauce goes with any meat

INGREDIENTS

• Orange juice - 1000 g
• Granulated sugar - 300 g
• Orange zest - 40 g
• Cranberries or wild berries s/m - 300 g
• Orange - 300 g
• Butter - 200 g

COOKING METHOD

Pour orange juice into a saucepan. Add cranberries and sugar. Remove the zest from the orange and cut out the fillet (orange pulp without membranes). Bring the mixture of juice, berries and sugar to a boil. Cook for 5-10 minutes. Then mash the berries with a spoon, add orange zest and pulp. Bring the sauce to a boil, cook for 2-3 minutes and at the end of cooking add butter to the sauce.

Cherry sauce

The sauce goes well with veal or beef. This sauce is also suitable for fish, especially red sea fish.

INGREDIENTS

• Cabernet wine - 100 g
• Balsamic vinegar - 5 g
• Cherry - 100 g
• Sugar - 50 g
• Thyme - 2 g

COOKING METHOD

Mix sugar, cherries, wine, vinegar and thyme in a saucepan. Heat the mixture over low heat and cook for 30 minutes. Cool the finished sauce, pour into a gravy boat and garnish with a sprig of thyme. The sauce is ready!

The readiness of the sauce is determined by its thickness: when the sauce thickens, it is ready.

Fruit and berry sauce

The sauce goes well with the meat

INGREDIENTS

Blackcurrant jam - 2 tbsp.
Mustard - 0.5 tsp.
Port wine - 1 tbsp.
Lemon - 0.5 pcs
Orange - 0.25 pcs.
Onions - 0.5 pcs.

COOKING METHOD

Grind blackcurrant jam with mustard, add port, lemon and orange juice and rub through a sieve.
Cut the lemon and orange zest into thin strips, scald it and put it in boiling water for 1 minute. We also scald finely chopped onions.
Cool the zest and onion and mix with the sauce. You can add pepper if you wish.
Serve the sauce with the meat.

Redcurrant sauce

The sauce goes well with poultry and meat.

INGREDIENTS

Currants - 2000 g
Sugar - 1000 g
Vinegar 9% - 200 ml
Cloves - 2 tsp.
Cinnamon - 1 tbsp.
Ground black pepper - 1 tsp.
Allspice - 1 tsp.

COOKING METHOD

We sort out the currants, separate the berries from the petioles and wash them. Then make jelly from sugar and currants; to do this, add sugar to the currants and keep on the fire for 20 minutes from the moment of boiling. Next, squeeze out the resulting mass, separate the seeds, pour in vinegar, add spices, mix everything and boil for a few more minutes - the sauce should thicken. Then put the sauce into sterilized jars and seal. The currant sauce is ready.

We all really don’t like to change our habits, especially when it comes to food. We treat everything new with caution, trying to compare the familiar with the unknown and getting from this either pleasure or complete rejection of the result of the experiment. Nevertheless, curiosity forces us to try exotic dishes, and sometimes what was previously rare on our table is subsequently firmly registered in the refrigerator on an equal footing with other products; berry sauces are just that case. Nowadays you won’t surprise anyone with soy sauce or spicy tkemali, and tomato sauces of various types have firmly occupied their niche in our diet. You can also make berry sauces, unusual but very tasty! Here you have raspberries, cherries, cranberries and lingonberries - choose any and go ahead and create!

Ingredients:
1 stack chopped strawberries,
1 hot chili pepper,
¼ tsp. salt,
1 tsp Sahara,
1 tsp olive oil.

Preparation:
Grind the strawberries and peeled peppers using a blender. Add the remaining ingredients and stir. Serve this fiery sauce with meat or fresh tomatoes.

Ingredients:
500 g raspberries,
2 tbsp. vegetable oil,
1 onion,
2 hot peppers,
2-3 cloves of garlic,
120 ml apple cider vinegar,
½ tsp. salt,
120 g sugar.

Preparation:
Heat the oil, add the finely diced onion and simmer until soft for 4-5 minutes. Add pepper and garlic, passed through a press, cover with a lid and simmer, stirring, for 5 minutes. Add raspberries and cook until soft, 2-3 minutes. After this, pour in the vinegar, stir, add salt, sugar and bring to a boil. Simmer over medium heat until thickened, 10 minutes.

Ingredients:
2 kg cherries,
½ hot pepper
150 g garlic,
2 tbsp. salt,
200 g sugar,
2 tbsp. soy sauce,
1 tbsp. dried dill,
1 tbsp. ground coriander.

Preparation:
Remove the pits from the cherries and grind the berries in a blender. Transfer the cherry mixture into a saucepan and simmer over low heat for 20 minutes. Meanwhile, chop the hot pepper and garlic. Add to the sauce, add the rest of the spices, but not immediately, but gradually, so as not to overdo it. Boil for another 30 minutes and place in sterilized jars. Roll up.

Ingredients:
2 stacks lingonberries,
2 tbsp. sugar,
½-⅓ cup. meat broth,
salt, ground black pepper, lemon juice - to taste.

Preparation:
Pour hot water over the lingonberries and boil for 10 minutes. Drain the broth, grind the lingonberries using a blender, add sugar, salt, pepper and meat broth. Place over low heat again and simmer for 2 minutes. Add lemon juice and ground pepper and cool.

Ingredients:
500 g gooseberries,
1-2 cloves of garlic,
1 tbsp. salt,
2 tsp mustard powder,
150 g dry white wine,
150-180 g sugar,
50 g raisins,
150 ml water.

Preparation:
Place all ingredients in a saucepan, bring to a boil, reduce heat and simmer for 40 minutes, stirring occasionally. Using a blender, puree the gooseberry mixture and rub through a sieve to remove the seeds. If the sauce is not prepared for storage, cool it and serve it with fish or chicken. To prepare for the winter, heat the sauce to a boil, pour into sterilized jars and seal immediately. Wrap until cool.

Ingredients:
1 kg green gooseberries,
200 g dill or parsley,
300 g garlic,
1 tbsp. salt,
1 tsp Sahara.

Preparation:
Grind the gooseberries along with garlic and herbs using a meat grinder or blender. Add salt and sugar, mix and place in clean jars. Store in the refrigerator.

Ingredients:
150 g prunes,
2 cloves of garlic,
¼ tsp. salt,
⅓ tsp khmeli-suneli,
2-4 walnuts,
1 green apple.

Preparation:
Place the prunes in a saucepan, add 1 cup of boiling water and simmer over medium heat for 5 minutes. Then drain the broth into a separate bowl, leaving about a quarter. Using a blender, grind the prunes along with the broth and rub through a sieve. If the sauce is very thick, add broth. Chop the garlic, crush the nuts, grate the apple on a fine grater or also chop using a blender. Add to the sauce, stir and gradually add spices. Beat again with a blender.

Ingredients:
850-900 g barberry,
3-4 cloves of garlic,
1 sweet red pepper,
salt, fresh herbs (parsley, cilantro, dill, onions) - to taste.

Preparation:
Place the barberries in a thick-bottomed saucepan, add a little water and boil for 10-15 minutes after boiling. Then drain the water into a separate bowl, chop the berries using a blender and rub through a sieve. Combine the berry mass with the broth, add chopped herbs, salt and sweet pepper, cut into very small cubes, and heat.

Ingredients:
700 g cranberries,
300 g lingonberries,
350-400 g honey,
1 tsp ground coriander,
hot red pepper, garlic - to taste.

Preparation:
Grind the washed and dried berries using a blender. Grate the garlic on a fine grater or pass through a press. Mix berry puree with spices, then add honey in small portions, adjusting the taste. Mix well. Store in the refrigerator.

Ingredients:
1 kg plums (or cherry plums),
2 tbsp. chopped green cilantro,
2 tbsp. chopped dill,
2-3 cloves of garlic,
¼ tsp. ground hot red pepper,
¼ cup water,
salt, sugar - to taste.

Preparation:
Remove the pits from the plums, place them in a saucepan, add water, put on the fire and bring to a boil. Boil for 10 minutes, stirring, then place in a sieve and drain the liquid into a separate bowl. Rub the plums through a sieve. Chop the greens, pass the garlic through a press. Add salt and sugar to the plum mixture, put on fire, and bring to a boil. Add the herbs, pepper and garlic, stir and cook for 2 minutes, skimming off the foam. Cool and transfer to clean jars. Store this sauce in the refrigerator.

Ingredients:
1 kg tkemali plums,
¼ cup water,
1 head of garlic,
2 tbsp. dried dill,
3 tsp ground coriander,
1.5 tsp. ground red pepper,
2 tsp dried mint,
sugar - to taste.

Preparation:
To prepare this sauce, you can use tkemali plums or cherry plums. But if these varieties are not available, try making sauce from ordinary yellow plums. The volume of plums after cooking is reduced by 4 times. Cut the plums, place them in a saucepan, add water and simmer over low heat until the skins soften and the seeds separate. Rub the resulting mass through a sieve, put it back on the fire and cook the puree until it becomes thick with sour cream, constantly stirring the sauce with a spatula. Or use a multicooker for this - in the “Stew” mode, simmer with the lid open for 4-5 hours. Grind all the spices and spices, add to the hot mixture, add salt to taste and heat for 5 minutes. Place in sterilized jars and seal immediately. Or simply cool and serve with meat or vegetables.

Peel ripe apricots, place them in a saucepan and pour in a little water. Place on the fire and simmer for 20-25 minutes until completely boiled. Grind the apricot mass with a blender, rub through a sieve, return to the saucepan and add salt, sugar, ground red pepper and a little ground coriander and cloves to taste. The taste should be close to sweet-spicy. Stir the sauce, bring to a boil again, simmer for 15 minutes and pour hot into sterilized jars. Roll it up, turn it over, wrap it up.

Ingredients:
5 liters pitted cherries,
800-900 g sugar,
1-1.5 tbsp. salt,
ground red hot pepper - to taste.

Preparation:
Place the cherries in a saucepan, add a little water and simmer over medium heat for 10 minutes. Puree the cherry mass using a blender, rub through a sieve, return to the pan, add spices and sugar and simmer for 20-25 minutes over medium heat, stirring occasionally. Place the hot sauce into sterilized jars and seal. Turn it over, wrap it up.

As you can see, sauces for dishes can be made from almost any berries. A little imagination and a little magic, and your dishes will take on a new meaning.

Berry sauces are a tasty addition to regular dishes. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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Berry or fruit sauce is an original addition to juicy pork, beef or lamb. The sweetish taste combined with spicy spiciness will add a “zest” to a hot dish, giving a special sophistication to a meat steak or kebab.

website collected 6 simple recipes fruit and berry sauces that are ideal for meat dishes.

1. Cherry sauce

Ingredients:

• 250 gr. cherries;
• 1 tbsp. Sahara;
• 1 tbsp. starch;
• 2 tbsp. water;
• 20 gr. greens (parsley or cilantro);
• 2 tsp cognac/vodka;
• to taste - ground black pepper and salt.

Preparation:

1. Wash fresh cherries, remove pits, place in a frying pan and bring to a boil.
2. Reduce heat and add sugar so that the berries release their juice. Simmer for 5-10 minutes and mash with a fork.
3. Wash the greens and chop them finely.
4. Dissolve the starch in water, pour cognac into it.
5. Add the cognac mixture to the cherries that are simmering in the frying pan, pour into the greens and after a minute remove from the heat.
6. Amazing cherry sauce is ready! Cool and serve with meat.

2. Cranberry sauce

Ingredients:

• Cranberries (can be frozen) - 250 gr.;
• Salt - 1/4 tsp;
• Sugar - 5-6 tbsp. (or to taste);
• Water - 150 - 180 ml;
• Butter - 20 gr.

Preparation:

1. If the cranberries are frozen, defrost in the microwave on the “defrost” function.
2. Pour the cranberries into a saucepan, add water, salt, add sugar, and stir.
3. Let it boil and cook over low heat, covered, stirring, until thickened for about twenty minutes.
4. Taste and add a little salt or sugar if necessary.
5. At the end, add a piece of butter and beat it into the sauce with a whisk.
6. Remove the sauce from the heat, let cool and serve with the meat.

3. Georgian plum tkemali sauce

Ingredients:

• Plums or cherry plums – 1 kg;
• Sugar – 50 g;
• Garlic – 2-3 heads;
• Salt - according to taste preferences;
• Hot pepper – 1 pod, up to 7 cm long;
• Fresh or dry cilantro – 50 g;
• Fresh dill – 60 g;
• Ground coriander seeds – 1 tsp.

Preparation:

1. Wash the fruits under running water and dry on paper towels.
2. Using a meat grinder, grind plums or cherry plums, first getting rid of the seeds.
3. Add salt, sugar, place in a saucepan, cook on the stove for 7-9 minutes.
4. While the sauce is preparing, peel, wash, and grind garlic, pepper, herbs, and spices in a blender or meat grinder.
5. Add the remaining ingredients to the boiling plum sauce, mix thoroughly and boil everything together for 1-2 minutes.
6. After this, you should try the finished sauce on the edge of a spoon and, according to your own preferences, adjust its taste.
7. To prepare for the winter, place the hot dish in jars or glass bottles and close tightly with tin lids.
8. The remaining tkemali can be eaten immediately after it has cooled to room temperature.

4. Blackcurrant sauce

Ingredients:

• 1 cup frozen (or fresh) blackcurrants;
• 50 g butter;
• 100 ml dry red wine;
• 100 ml water;
• 1 tsp salt;
• 1 tbsp. Sahara;
• black pepper.

Preparation:

1. Take blackcurrants, rinse, and wrap in a paper towel to get rid of excess liquid.
2. In a frying pan, melt butter with water and sugar.
3. Next, add our berries and pour in the wine. Simmer all this under the lid for no more than 5 minutes, then add salt and pepper. If available, you can go generous and add herbs. For this sauce, mint and cloves will not be superfluous.
4. After a couple of minutes, remove the pan from the heat. Let the contents cool slightly (it should be warm, but not hot), and then rub through a sieve.

5. Applesauce

Ingredients:

• apples (0.5kg);
• water – 0.3 l;
• granulated sugar or powdered sugar – 50g;
• 0.5 lemon.

Preparation:

1. Peel and core the apples.
2. Cut into pieces and boil in water with sugar.
3. You will have to cook for about 20 minutes until they are completely soft.
4. The mass can be rubbed through a sieve, but it will be much easier and faster to grind with a regular masher or blender.
5. Cool.

6. Orange sauce

Ingredients:

• Orange juice (freshly squeezed) - 1 l;
• Sugar - 100 g;
• Vinegar (white grape or apple) - 50 g;
• Rosemary (dried or 1 sprig fresh) - 1 tsp.

Preparation:

1. Squeeze juice from oranges.
2. Add sugar, vinegar, rosemary.
3. Place over medium heat and, stirring occasionally, simmer for 40 minutes. The sauce should thicken a little by this time. Don't expect a thick sauce right away; it will reach the desired consistency as it cools.
4. The sauce has cooled down and acquired an incredibly beautiful color and the right consistency!