Today we are preparing a bright sweet-and-sour gooseberry sauce for meats with garlic. A special addition is a semi-dry red wine, it is ideal for this sauce. Also add some spices of coniferous rosemary, fragrant thyme, a little paprika and hops-suneli. The consistency of the sauce is quite thick, and it looks pleasantly dark pink in color.
See also: Pomegranate meat sauce: recipe with photos.
The gooseberry-based sauce is basic, and it will be easy if you follow the step-by-step recipe. But you can experiment by adding different berries. For example, it will be tasty if you replace the gooseberry with black or red currants. As for spices, feel free to add your favorites. The sauce is just perfect for fatty meats. Shish kebab, baked ham, steak, all these meat products will be wonderfully complemented by our sauce and will make it easier to digest.
List of products for gooseberry meat sauce with garlic:
- gooseberry red - 270-280 g;
- purple sweet onion - ½ part;
- onions - ½ part;
- garlic - 2 cloves;
- semi-dry red wine - 0.5 l;
- rosemary, thyme, paprika, hop-suneli;
- vegetable oil;
- salt - 1 pinch;
- sugar - 35-40 g
The process of making gooseberry sauce for meat with garlic
Purple and onions clean, dry. Cut the bulbs into thin half rings.
Put them in a heated pan, pouring in a few spoons of odorless vegetable oil in advance. Steam the onions for the first three minutes, then increase the heat, fry until browning begins.
If the gooseberry berries are frozen, on the eve get them out of the freezer, for 8-9 hours let them thaw on the shelf of the refrigerator. If the berries are fresh, rinse and dry them, fold out the spoiled. So, put the gooseberry to the fried onion, add the chopped garlic plates.
Pour in half a liter of red semi-dry wine, and dry wine will also do.
Now pour in a pinch of selected spices, add a little salt. Boil everything for a few minutes over high heat to allow the alcohol to evaporate. Then, turning down the heat, simmer the sauce for 7-8 minutes.
Grind the berries through a fine sieve, peel should remain, but pour the resulting juice into a saucepan.
Add granulated sugar, send the saucepan to the stove, cook the sauce for about 5-6 minutes until it begins to thicken.
Let the sauce cool completely, serve it to the table.