Adjika from red, black currant

Currants are used for preparations for the winter in the form of a dessert, juice or compote. But the berries are also suitable for preparing seasoning for meat dishes. Currant adjika for the winter has a piquant taste and aroma. The product is characterized by a high content of vitamins and useful elements, especially relevant for the body in the winter. For the preparation of adjika, both black and red currants are suitable.

Blackcurrant adjika with garlic

Only ripe, good quality berries are processed. Recipes can be with mandatory heat treatment or without boiling, but the finished product is packaged in sterilized containers.

After harvesting, the fruits are reviewed, spoiled berries, particles of leaves and stems are removed. Fill with water, the remnants of small litter will emerge after a short settling. The liquid is drained, and the berries are washed under the tap. Spread out on a cloth to completely evaporate moisture. The prepared raw materials are passed through a meat grinder or crushed with a blender.

Seasoning prepared according to the recipe is spicy, with a spicy aroma. It is served with any meat dish.

Necessary ingredients:

• berries – 500 g;
• salt – 100 g;
• sugar – 200 g;
• hot pepper – 2-4 pods (to taste);
• sweet pepper – 1 pcs .;
• garlic – 5-10 cloves to taste.

Preparation:

1. Garlic is cut with a knife or crushed in a special device.
2. The core with seeds is removed from bitter and sweet pepper. Vegetables are chopped with a blender.
3. All components are added to the blackcurrant mass, mixed and left in the refrigerator for 12 hours.
4. Pour into glass containers and sterilize after boiling for 5 minutes.

Banks are closed with lids and stored in a cool place for no more than one year.

Chokeberry sauce has a dark cherry color and a thick consistency

Red currant adjika recipe for the winter

Preparation of adjika for the winter from red-fruited varieties does not require strict adherence to the dosage. The sauce can be made spicier or sweeter, depending on personal preference.

The basic recipe set includes:

• currants – 500 g;
• sugar – 250 g;
• salt and vinegar – 1 tsp each;
• red pepper or ground allspice – optional.

Preparing for the winter:

1. Sugar is added to the red currant mass.
2. Put on fire and bring to a boil.
3. Spices are added, boiled for 20 minutes.
4. Before completing the process, pour in the vinegar.

They taste it. Add pepper if necessary. The boiling mass is poured into jars and closed.

The addition of vinegar and prolonged heat treatment increase the shelf life of adjika to two years.

Spicy adjika from black and red berries

Processing currants for the winter according to this recipe involves the use of spicy ingredients. Depending on gastronomic preferences, something can be excluded or added.

The necessary ingredients for cooking adjika for the winter:

• black and red currants – 300 g each;
• cloves – 0,5 tsp;
• curry – 1 h. l.;
• cinnamon – 0,5 tsp;
• paprika – 1 tsp;
• a mixture of peppers – 1 tsp;
• red ground pepper – 1–1,5 tsp;
• turmeric – 0,5 tsp .;
• salt – 20 g;
• sugar – 250-270 g.

Preparation:

1. Currants are covered with sugar and ground to a homogeneous mass with a blender.
2. Put on fire to completely dissolve the sugar, the temperature is removed to a minimum.
3. Add all spices and salt.
4. Boil 20 min.

Taste, salt and pepper if necessary. Ready adjika is poured into jars and closed with lids.

Spicy preparation for the winter of red and black currants can be stored at a temperature not higher than +6 0C for twelve months

Currant adjika with horseradish

The product obtained according to the recipe is consumed immediately after preparation. Store in the refrigerator for no more than seven days. If preparation for the winter is necessary, then heat treatment is used. Boiling extends the shelf life of the sauce to a year and a half.

Components:

• currants – 500 g;
• chili pepper – 2 pc.;
• horseradish – 4 roots of medium size;
• garlic – 150–200 g;
• paprika – 1 tsp;
• salt – to taste;
• lemon juice – 1 tsp

Cooking adjika for the winter:

1. Horseradish is cleaned and passed through a meat grinder, put on a grate with the smallest cells.

   

   Council! So that in the process of processing horseradish does not irritate the mucous membranes of the eyes and respiratory tract, the outlet of the meat grinder is wrapped with a plastic bag.
2. Pepper is cut, garlic is crushed in any convenient way.
3. The currant mass is combined with all the ingredients, salted and paprika is added.

Packed in glass containers, sterilized for 10–15 minutes, closed.

You can make spicy adjika with horseradish from currant berries of any variety

Adjika with cedar and orange

Fresh or frozen red berries are suitable for cooking.

For the dish you will need the following components:

• currants – 0,5 kg;
• Orange – 2;
• salt, sugar – to taste;
• ground red pepper – optional.

Preparing for the winter:

1. The zest is rubbed on a fine grater. The process will be easier if you leave the orange peels in the freezer for a day.
2. Add to the mass of berries.
3. Insist 4 hours.
4. Add spices.

Pour into jars, close with nylon lids, store in the refrigerator for no longer than a week.

The recipe with zest is not designed for long-term storage of the product

Adjika with mint

Necessary ingredients:

• berries – 500 g;
• pepper mixture – 1-2 tsp:
• salt – 20 g;
• sugar – to taste;
• mint – 8 leaves.

Preparing for the winter:

1. Berries, along with mint leaves, are crushed with a blender.

   

2. All spices are added.
3. They are poured into banks.

   

When boiling adjika, you can add a few mint leaves to the container, this will enhance the aroma

A dish without heat treatment is stored in the refrigerator. After boiling, close and put in the basement. Shelf life – 8 months.

Adjika with tomato paste

The set of components and dosage are free, depending on taste preferences.

Classic set of ingredients:

• berries – 0,5 kg;
• garlic – 3-5 cloves;
• greens (dill, parsley, cilantro, basil) – 3-5 branches each;
• paste – 250 g;
• hot pepper, salt, sugar – to taste.

Preparation:

1. All components are crushed.
2. Add spices.
3. Heat up to a boil.
4. Enter the tomato paste. The mixture should boil for 5-7 minutes.

Packed in banks, closed.

Conclusion

Currant adjika for the winter is in demand among lovers of hot sauces. The product is prepared in accordance with gastronomic preferences. You can make the sauce more spicy or sweet and sour, add or exclude some spices. It is served with boiled or stewed meat, barbecue, fish.