Gooseberry sauce to meat for the winter

1 hour 30 min.
3 banks
Gooseberry sauce to meat for the winter

Want to surprise guests with an unusual meat sauce? Prepare for the winter the original sweet and sour sauce of gooseberries with a light aroma of dill. Sharp and piquant, the sauce will perfectly complement the barbecue, dishes of meat and poultry. An interesting alternative to purchased ketchup.

Ingredients

A step -by -step recipe for cooking

1
Rinse gooseberries, cut the tails. Place the berries in a pan for cooking, add water and bring to a boil over medium heat. Boil, stirring, 10-15 minutes, until the berries begin to burst and let the juice.
2
Wipe the boiled berries through a sieve. Pour the juice into the stewpan, and do not rush to throw out the cake - you can cook delicious compote from it.
3
Put the saucepan with juice on fire and over low heat, stirring periodically, boil to the desired density (this process takes about 40 minutes for me).
4
Add a twig of mint, chili pepper, garlic and umbrella till peeled from the seeds. Boil the sauce for another 10-15 minutes, then with the help of a slotted spoon, remove the grass, garlic and chili from the blank - they have already given their aroma.
5
Again, bring the sauce to a boil, add salt and sugar, mix and boil for another 2-3 minutes.
6
Pour boiling sauce into pre -sterilized banks, tightly close and cool. Keep the cooled sauce from gooseberries in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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