Black chokeberry sauce for meat

Aronia sauce is an excellent addition to pork, beef, poultry and fish. The tart, specific taste of chokeberry, which they try to get rid of in desserts, is completely appropriate in combination with meat dishes. The unique composition of the berry improves digestion and helps the body cope with the heaviest meals. Black rowan sauces are easy to prepare and store well.

Rules for making blackberry sauce

Making blackberry sauce for the winter does not require special culinary skills. Despite the simplicity, there are several subtleties in the preparation and selection of raw materials that should be paid attention to.

Tips from experienced chefs:

1. The later the chokeberry is harvested from the bush, the more it manages to accumulate sugars. Berries touched by the first frost are practically devoid of astringency. Such raw materials are suitable for lovers of sweet seasonings for meat.
2. For any recipe for chokeberry sauce for the winter, only ripe berries are chosen. Greenish specimens will be bitter in ready meals.
3. Any acids added to the recipe (citrus fruits, vinegar, citric acid) not only enrich the taste, but also reduce the astringent effect of the chokeberry.
4. Berries contain few substances that support fermentation, so the preparations are well stored. But there is still a small amount of yeast on the peel of the fruit, so it is advisable to pour boiling water over the raw materials or blanched.

The choice of seasonings and spices for chokeberry meat sauce is very wide. According to personal preferences, any kind of pepper, spicy herbs (basil, cilantro, sage), spices (nutmeg, ginger, cinnamon, coriander, cloves) are added to the composition.

It should be remembered that traces of chokeberry are poorly removed from enameled surfaces, fabrics, and plastics. Work with berries is worth wearing gloves.

Classic chokeberry sauce for the winter

A popular recipe for chokeberry sauce for the winter involves heat treatment. This increases the shelf life of the workpiece and achieves a better combination of flavors.

The composition of the classic sauce for meat:

• black chokeberry berries – 1 kg;
• garlic – 2 small heads;
• basil – 1 medium bunch;
• apple cider vinegar (6%) – 4 tbsp. l.;
• salt, sugar, pepper – individually.

Chokeberry has a neutral taste that needs to be enhanced. Salt is added to the recipe arbitrarily, but not less than 2 tbsp. l. The total amount of pepper in the composition is at least 1/2 tsp. Otherwise, the taste will be bland.

Berries are prepared in a standard way: they are removed from the stalks, sorted out, washed. The recipe involves cooking, so it is not necessary to dry the chokeberry.

Cooking process:

1. Prepared fruits are boiled until soft, adding half a glass of water.
2. The water is drained, the cooled berries are placed in a blender bowl.
3. The garlic cloves are peeled, the leaves are removed from the basil.
4. Add all the ingredients except vinegar, punch the mixture until smooth.
5. The mass is returned to the pan and quickly brought to a boil.
6. At the end, pour in the vinegar, mix. The mass is packaged hot.

The presence of garlic does not allow the workpiece to be heated for a long time. Therefore, jars, lids, everything necessary for preservation are sterilized in advance. Prolonged heating spoils the taste of the product.

Garlic chokeberry sauce

The easiest black rowan sauce is a recipe with garlic. This mixture is ideal for marinating all types of meat, poultry, and game. The blank can be served at the table as an independent sauce, but most often meat is soaked in it before baking, frying, for barbecue.

Ingredients:

• blackberry – 0,5 kg;
• garlic – 1 head;
• salt – 2 full tbsp. l.

The cooking process involves grinding and mixing all the ingredients. This can be done with a blender or skip the berries with garlic through a meat grinder. At the end, add salt and mix the finished sauce thoroughly.

Blackberry garlic sauce does not require heat treatment. All components have a preservative effect. It is enough to spread the mixture in sterile jars, tightly close the lids and you can store the sauce in the refrigerator for up to six months.

Chokeberry Sauce: Cinnamon and Hot Pepper Recipe

The addition of cinnamon and capsicum gives the chokeberry an unusual sound, combined with pungency. From the products indicated in the recipe, about 1,2 kg of the original sauce will be obtained. Several glass containers are prepared accordingly. The best option is jars with a capacity of no more than 300 ml.

Hot Sauce Ingredients:

• fruits of black mountain ash – 1 kg;
• hot pepper – 2 medium pods;
• sugar – 250 mg;
• salt – 2 Art. l .;
• cinnamon – 1 tsp;
• vinegar (9%) – 3 tbsp. l.;
• pepper (red, white, black) ground – to taste.

Garlic can be added to the composition, but experienced housewives are advised to evaluate the sauce without additives that can kill the taste of cinnamon.

Cooking process:

1. The washed black berries are dried, crushed.
2. Pepper pods can be used along with seeds – so the taste will be sharper. The washed raw materials are scrolled in a meat grinder.
3. Combine chopped products in one bowl.
4. Add all bulk ingredients (sugar, salt, spices, cinnamon), mix, leave until the grains are completely dissolved.
5. Pour in the vinegar. Mix thoroughly.

The sauce is ready to eat after a few hours, when the pepper gives up its spiciness. Due to the disinfectant, preservative properties of the ingredients, the composition can be stored in the refrigerator all winter. To do this, it is laid out in sterile containers and tightly sealed immediately after preparation.

In recipes for blackberry sauces for the winter, spices can give completely different shades of taste. So in the version with hot capsicum, cinnamon can be replaced with a ready-made mixture of seasonings “hops-suneli”. Adding two spices may be redundant.

Delicious black rowan sauce for the winter with lemon and basil

Delicate, spicy taste is obtained by including lemon and basil in the recipe. Such an original additive is suitable not only for meat and poultry, but also for fish dishes. The acid softens the natural tartness of the chokeberry, and different varieties of basil can give the sauce additional light shades.

Necessary ingredients:

• chokeberry berries – 0,5 kg;
• basil – from 100 to 250 g;
• medium lemon – 1 pc.;
• sugar – 100 g;
• salt – ½ tsp.

In Mediterranean cuisine, garlic is added to such a sauce, but not more than 5 cloves per specified amount of food. Lemon should be scalded with boiling water, cut, remove all seeds. Do not remove the peel from citrus.

Method of preparation:

1. Chokeberry is crushed together with lemon in any way possible. If garlic is used, add it at this stage.
2. Basil greens are finely chopped, mixed with salt and sugar to the berry-citrus mass.
3. The mixture should stand until the crystals dissolve for at least 60 minutes.
4. The mass is mixed again and laid out in sterile jars for storage.

The recipe is especially popular in Portugal and Spain, where it often accompanies grilled meats. Without the addition of garlic, the sauce will turn out to be less bright, but is valued for its delicate taste with sourness and goes well with fish.

Sauce recipe for the winter from chokeberry with cloves and ginger

Not only garlic can add a spicy taste to blackberry sauces. Sometimes its taste and aroma may be inappropriate. Ginger gives the original sharpness of chokeberry.

Sauce composition:

• blackberry – 700 g;
• apples without peel and core – 4 pcs.;
• finely grated ginger root – 3 tsp;
• bow – 1 head;
• vinegar (wine) – 3 tbsp. l.;
• ground cloves – 0,5 tsp;
• any vegetable oil – 2 tbsp. l.;
• herbs and salt are added as desired.

Black rowan is pre-blanched for several minutes and crushed to a puree state. The water from the cotton wool is not poured out, it can be used in the recipe. Onions and apples are finely chopped.

Next, prepare it like this:

1. Saute the onion in vegetable oil in a thick-walled bowl until caramelized.
2. Pour crushed apples, pour in water (100 ml), continue heating over low heat.
3. Pour salt, sugar, cloves, ginger shavings. Boil 5 minutes.
4. Black chokeberry puree, vinegar are added and heated with constant stirring for about 20 minutes.

Hot sauce is immediately packaged and closed with tight lids. The mass thickens strongly during cooking and during storage. After opening the jar, it may be necessary to dilute the mixture with water to the desired consistency.

Rules for storing chokeberry sauce

Many recipes for preparing chokeberry sauces for the winter do not provide for heating or sterilization. The safety of such a product is ensured by the chemical composition of the black berry, which is capable of not spoiling for a long time and preserving other products in the recipe.

Subject to sterility in the process of preparation and packaging, the shelf life of raw sauces is 6 months, provided they are placed in the refrigerator.

Boiled blanks are stored longer. In a cool pantry or cellar, you can keep these sauces until the next harvest.

Conclusion

Chokeberry sauce is a tasty and healthy preparation for the winter. The berry facilitates the digestion of meat food, reduces heaviness in the stomach after taking fatty foods. The specific taste of chokeberry is an example of an ideal base for sauces and is appreciated in the cuisines of all countries where this wonderful mountain ash grows.