Gooseberry sauce for meat for the winter homemade

Step 1. How to make gooseberry sauce for meat in the winter home? Prepare all the ingredients necessary for cooking. From this amount will come 0.5 liters of finished sauce from gooseberry to meat. From green gooseberry seasoning will turn out more sour and tart, from red gooseberry it will come out more tender, but both options will suit the meat. Approaching the meat it will make spices hop-suneli.

Step 2. How do you prepare a gooseberry? Scoop the berries, wash under running water and dry. Do I have to remove the tails from the berries? If you have patience and cut off the tails of the berries, then the texture of the sauce will turn out more tender. For this purpose, ordinary manicure scissors are well suited. Prepared gooseberry place in a pot with a thick bottom. Add 2-3 stacks. L. water. Leave overnight or at least 3-4 hours in a cool place. With the choice of a pot will help article on the link at the end of the recipe.

Step 3. How to prepare banks for conservation? Banks and lids from them thoroughly wash with soda and sterilize in any convenient way. Read more about sterilization at the end of the recipe in a separate article. Put the pot with gooseberry on a quiet fire

Step 4. How much do you stew the gooseberry? Stew the berries on a low heat for about 10 minutes until they are soft.

Step 5. How to achieve the perfect texture? The sauce can be made from whole gooseberry fruits or berries passed through the meat grinder. If after grinding with a meat grinder or blender, the berry mass is additionally wiped through a sieve, the consistency of the sauce will be more tender and smooth, because there will be no bones in it. I just interrupted the contents of the pot with a submersible blender. Put sugar and salt in the gooseberry mashed.

Step 6. Which salt is best used for conservation? It is best to use a large ordinary salt or special for salting vegetables. Do not use small or iodized salt for cooking. Cook the sauce until the bulk products dissolve. Add the hops-suneli and skipped through the press garlic, boil the sauce for about 10 minutes. Pour oil and vinegar into the gooseberry sauce, mix it.

Step 7. How to properly seal and pasteurize banks? Pour the hot sauce into prepared jars and close them tightly with lids. Turn the cans upside down, cover with a warm blanket and leave so until completely cooled. Store the sauce in a dark, cool place. Bon appetit!