Red currant ketchup goes well with a side dish and meat dishes. It has a sweet and sour taste. It is preserved for the winter from fresh or frozen berries. The finished sauce contains many useful substances, since the red berry does not lose its qualities during processing.

Useful properties of currant ketchup

Redcurrant is rich in ascorbic acid. Contains B vitamins, including pyridoxine, thiamine, folic and pantothenic acid. The composition includes pectin, antioxidants, carotene and trace elements:

  • potassium;
  • iron;
  • magnesium;
  • sodium;
  • phosphorus;
  • calcium.

Redcurrant regulates the hydrobalance in the body. Improves the digestibility of proteins. Increases immunity and helps the body fight viral diseases. It has a positive effect on the functioning of the intestines. Relieves constipation, waste and toxins. Normalizes metabolism.

Regular consumption of berries strengthens blood vessels and improves the structure of the skin and hair. Helps protect the visual apparatus. Slightly increases blood pressure. Removes cholesterol and increases hemoglobin levels. Stimulates regeneration processes. Helps fight depression.

Important! All the properties of red currant in the finished ketchup are perfectly preserved. And some healing qualities are more pronounced.

Ingredients

Each housewife has her own recipe for redcurrant ketchup for the winter. Classic includes:

  • red currant – 1 kg;
  • ground chili pepper – 0,25 tsp;
  • ground black pepper – 0,5 tsp;
  • cloves – 2 pcs.;
  • ground ginger – 0,5 tsp;
  • curry – 0,5 h. l.;
  • turmeric – 0,5 tsp .;
  • ground paprika – 0,5 tsp;
  • peppercorns – 2 pcs.;
  • salt – 1 Art. l .;
  • sugar – 2 glass;
  • bay leaf – 3 pcs.

Currant ketchup for the winter

To prepare redcurrant ketchup, you need to prepare a food processor, blender or sieve in advance. Take a deep saucepan, you will need it for cooking a dish, a tablespoon and a teaspoon for stirring and adding incidents. Get a clean towel. Sterilize jars and lids.

Redcurrant ketchup recipe for the winter

After the preparatory measures, they begin to prepare redcurrant ketchup:

  1. Currants are sorted and washed. If the berry is frozen, let it thaw naturally at room temperature. Drain in a colander and let the water drain. Branches from berries do not need to be separated. Directly in a colander, currants are poured with boiling water, slightly blanched.
  2. The berries are rubbed through a sieve using a pusher. The resulting cake is thrown away, and the juice with pulp is used to make ketchup.
  3. The resulting juice is poured into a prepared pan. The above listed components are added to it. Everything is thoroughly mixed and slightly salted. The rest of the salt is added at the end of cooking, otherwise the ketchup can be salted.
  4. The resulting mass is put on a strong fire and brought to a boil. To prevent the dish from burning, it is constantly stirred. Cook for 6-8 minutes. Then the foam is removed. Taste the ketchup. If it seems that there is not enough salt or pepper, then add more spices.
  5. Remove the bay leaf from the sauce. Ketchup is poured into pre-prepared sterilized jars. The lids are placed on top of the jars, but do not twist. Jars of sauce are placed in a pot of boiling water and sterilized for 15 minutes.
  6. Sterilized, the jar is tightly closed with a lid. Turn over and put on the lid. Wrapped in warm cloth. Leave in this state for 8-12 hours.

Currant ketchup for the winter

The above is a recipe for a classic redcurrant sauce. To slightly change its taste, you can add to it:

  1. Garlic and basil. For one kilogram of berries, three cloves of garlic and three branches of basil are taken. The garlic is rubbed on a grater, and the basil is finely chopped with a knife. The ingredients are added to ketchup along with the rest of the ingredients.
  2. Orange peel. The peel of an orange is frozen and rubbed on a fine grater, adding at the beginning of cooking. For 1 kg of currants take the zest of 4 oranges. You can not freeze the peel, but remove the zest from the orange with a grater until a white spongy skin appears.
  3. Mint. It adds spice to the dish. For 1 kg of raw materials take 12-15 mint leaves. Add to ketchup along with other spices, at the beginning of cooking.
  4. Tomato paste. It is a preservative and helps keep the sauce intact for up to three weeks. For a glass of grated berries take 100 g of paste.
Attention! When preparing ketchup, it should be taken into account that there are a large number of bacteria on the peel of berries that cause fermentation. Because of this, currants are processed immediately after harvest and are not stored fresh for a long time.

If the sauce is prepared for the winter, then natural preservatives are used. Sugar, vinegar and salt are added at the first stage of cooking, along with the rest of the ingredients. Freshly squeezed lemon juice is poured in at the end of cooking, after which the dish is cooked for another two minutes. For preservation purposes, tomato paste is added to the sauce, which is put at the end of the cooking process.

If ketchup does not need to be stored for a long time, then it is prepared without preservatives. In this case, its taste will be softer.

Important! You can not cook a dish in an aluminum container. Such dishes oxidize upon contact with the juice of berries and the quality of ketchup may suffer from this.

It is best to grind the berries with a sieve. But if a large amount of currant is processed, then a blender is used to speed up the process.

What to serve with currant ketchup

Redcurrant sauce is suitable for dishes of meat, duck, turkey or chicken. It enhances the flavor of the barbecue. It goes well with fried and boiled meat. It can be eaten with any side dish: rice, pasta, buckwheat, potatoes. An interesting taste is obtained by using this sauce with pancakes.

Currant ketchup for the winter

Ketchup is eaten with homemade lavash, bread, cheese and cold snacks. It has a refined taste and goes well with any dish.

The sauce is added not only to ready-made food, but also used during cooking: when frying, stewing and during cooking.

Caloric value

Redcurrant has a low calorie content. There are 100 calories per 43 g. In ketchup, in addition to currants, there is sugar and spices. They add energy value to the product, increasing the number of calories to 160 per 100 g.

Terms and conditions of storage

Prolonged heat treatment increases the shelf life of the sauce, but reduces the amount of valuable components in it. If you plan to eat ketchup immediately after preparation, then it is not boiled, but simply mixed all the components and stored in the refrigerator. In this form, it is stored for up to two weeks.

Red currant sauce for the winter is stored in a dry and cool room. If the ketchup is tightly closed with a lid and sterilized, then the shelf life is eighteen months. After opening the can, the shelf life of the product is reduced to a week.

Conclusion

Redcurrant ketchup is a great alternative to store-bought sauces. It is natural and does not contain artificial preservatives, dyes. Contains many nutrients. It can be cooked to your liking, made more spicy or spicy. And so that its taste is not tired, you need to experiment and include various additives in its composition.

RED CURRANT MEAT SAUCE. WINTER PREPARATIONS | Irina Belaja

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