Berry sauce: the best recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Have you ever wondered what can be prepared from berries, except for jam, fruit drink or compote? The hackneyed recipes are already somewhat fed up, but do the berries need to be used somehow? Here is an alternative to jam - berry sauce, which will complement meat dishes and delicious desserts. Moreover, the finished creation can be rolled up for the winter and used for its intended purpose at the right time.

Cranberry sauce

Cranberries take the first place among berries in terms of the number of useful properties. But not everyone likes its sour taste (when fresh). Therefore, you can cook berry sauce, the recipe of which will be presented below.

Take:

• 300 grams fresh or frozen cranberries;
• 200ml water;
• 5-6 tablespoons of sugar;
• a quarter teaspoon of s alt;
• 30 grams of butter.

And cook:

1. The berry is poured with water, s alted, sugar is added. All mix and put on the stove.
2. When the mixture boils, reduce the heat, cover and simmer for 20 minutes.
3. When the mass becomes thick, her,without removing from the stove, they taste it: it may be necessary to add s alt or add sugar.
4. Also, without removing the saucepan from the stove, put a piece of butter into the berry sauce, beat it with the total mass with a whisk.
5. Now the sauce is ready. It remains to remove it from the stove and let it cool.

Cranberry sauce is perfect for meat steaks.

Cherry sauce

Cherry berry sauce recipe is perfect for juicy beef and poultry dishes. For example, a roasted duck with a cherry top is just a dream, and not only for housewives.

Ingredients:

• 300 grams of cherries;
• a tablespoon of sugar and starch;
• 400ml water;
• 20 grams of greens - parsley or cilantro will do;
• 2 tsp cognac or vodka;
• ground pepper and s alt to taste.

Cooking:

1. Cherry berries are washed and then "halved", thus freeing them from the seeds.
2. The prepared berry is put in a saucepan and brought to a boil.
3. As soon as the contents of the pot boil, sugar is added to it. Reduce the fire and stew the cherry, while kneading its pulp with a fork.
4. The greens are washed and finely chopped.
5. While the cherry is stewing, starch is diluted in water in a bowl, and then strong alcohol is added.
6. Add greens to the saucepan, cover with a lid and simmer for a couple of minutes, no more.
7. You can stop cooking at this point. Once the sauce has cooled, it is served as an accompaniment to meat dishes.

For such a sauce it is better to takesour berries. The taste of the sauce will turn out sweet and sour, which is the best fit for juicy meat.

Tkemali - plum delicacy

Georgian tkemali sauce is made from plums. It turns out so delicious that some people eat it with spoons straight from the jar.

Tkemali is prepared from the following ingredients:

• a kilogram of plums or cherry plums;
• hot pepper pod;
• 50 grams of sugar;
• 3 garlic cloves;
• 50 grams dry or fresh cilantro;
• s alt to taste;
• a few sprigs of dill;
• ground coriander - 1 tsp

How to:

1. Plums are sorted and washed, dried with paper towels.
2. The pits are taken out of the fruits, and the berries themselves are twisted in a meat grinder or ground in a blender.
3. Spice with s alt, sugar and put in a saucepan, cook on the stove for 8 minutes.
4. Garlic, pepper, herbs, spices are ground in a blender or the same meat grinder.
5. Prepared ingredients are put into boiling plum sauce, mix well and cook everything together for 2 minutes.
6. Then take a sample. At this stage of cooking, it is best to correct the taste of tkemali: add s alt or sugar, spiciness, etc.
7. This winter berry sauce is perfect. It is laid out hot in jars, tightly rolled up with tin lids.
8. All remaining tkemali sauce can be eaten immediately after it has cooled to room temperature.

Tkemali is a versatile sauce thatnot capable of spoiling any dish. And for barbecue, this supplement is better than store-bought ketchup.

Currant sauce

How to cook berry sauce for meat using currants and strong alcohol? First, collect berries (200 grams), and then on the list:

• 50ml cognac;
• 2 tbsp. l. soy sauce;
• 200 grams of sugar;
• 4 garlic cloves;
• a teaspoon of spicy adjika;
• a bunch of cilantro.

Cooking:

1. Washed and sorted berries are poured into a saucepan or saucepan with a thick bottom.
2. Then add cognac and sugar. With such contents, the pan is sent to the burner.
3. Bring to a boil and, without reducing the heat, boil for 5 minutes.
4. After that, remove the pan from the stove, and beat the contents of the pan with a blender until puree.
5. While the puree is cooling, add chopped garlic and adjika to it.
6. Pour in soy sauce.
7. Re-boil the sauce (5 minutes). Then remove and cool.
8. It is better if the currant sauce is infused for a day in the refrigerator. When serving, add a pinch of chopped cilantro to the sauce.

This berry sauce for the winter can be put into sterilized jars and rolled up with boiled lids.

Gooseberry chutney

Gooseberry chutney is a berry sauce that we combine with meat, poultry and fish. The combination is great, so try it.

We will need:

• half a kilo of freshgooseberry;
• 170 grams brown sugar;
• 170ml water;
• 1 onion;
• teaspoon of fresh ginger;
• chili pepper - 1 pod;
• 150 ml of any vinegar;
• a pinch of s alt;
• a handful of red and black currants for color.

1. The berries are washed and dried. Cut each berry in half.
2. Onions are peeled and cut into small cubes.
3. Pepper, previously cleared of seeds, cut into thin circles.
4. Ginger root is grated to make a teaspoon.
5. Gooseberries and onions are poured with water and sent to boil until soft.
6. As soon as the gooseberries become soft, add all the other ingredients to the container where it is cooked.
7. Simmer until the sauce thickens.
8. Cold the chutney. If desired, you can beat it with a blender.
9. Gooseberry sauce can be served with dishes as soon as it has cooled. Or you can roll it up for the winter.

Cowberry for sauce

If you want to give the cooked meat sophistication not only in appearance, but also in taste - prepare lingonberry sauce for it. From what:

• half a kilo of cranberries;
• 250ml water;
• 150 grams of sugar;
• 5 grams starch (corn or potato);
• 100 ml dry white wine;
• a pinch of ground chicken.

Cooking:

1. Cowberries are sorted out, washed and put into a saucepan.
2. Pour in the same half a glasswater and heat on the stove until the berries start to burst.
3. After that, the berries are removed from the stove, cooled and rubbed through a sieve. The resulting puree is returned in the same pot to the stove.
4. The puree is boiled together with cinnamon and sugar until the latter is completely dissolved.
5. Pour wine. Cook until the volume of the sauce is reduced by 3 times. Remember to stir the brew.
6. Starch is dissolved in water and added to the sauce. Cook for another 5 minutes, and then remove from heat and cool.

Spicy Strawberry

Strawberry and Hot Pepper Berry Sauce is an amazing combination that will brighten up the taste of many meat dishes.

Take:

• 100 grams of fresh sweet strawberries (sour will work too);
• half tsp strawberry jam;
• 1 small pepper;
• garlic clove;
• 3 tbsp. l. lemon juice;
• a few sprigs of cilantro;
• 2 tbsp. l. soy sauce;
• freshly ground pepper - to taste.

And cook:

1. Strawberries are washed and mashed. If desired, the puree can be additionally passed through a sieve to get rid of the seeds.
2. Lemon juice, jam, soy sauce, ground pepper are added to strawberry puree.
3. Peppers are cleaned from seeds, turned into gruel.
4. The cilantro is crushed and added to the pepper. The whole mixture is sent to strawberry puree.
5. Then mince the garlic and add to the strawberry puree. Stirring.

You don't need to boil the sauce. Therefore, it is used immediately aftercooking.

In conclusion

Photos with recipes for berry sauces presented in the article do not convey the full taste and aroma of the considered food additives. Would you like food like in a restaurant? Then cook from berries not jam, but sauces for meat.