Content
- 1 Rules for making chokeberry sauce
- 2 Classic chokeberry sauce for the winter
- 3 Chokeberry Garlic Sauce
- 4 Chokeberry sauce: recipe with cinnamon and hot pepper
- 5 Delicious black rowan sauce for the winter with lemon and basil
- 6 Recipe for winter sauce from chokeberry with cloves and ginger
- 7 Rules for storing chokeberry sauce
- 8 Conclusion
Chokeberry 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 foods. Black rowan sauces are easy to prepare and store well.
Rules for making chokeberry sauce
Preparing chokeberry sauce for the winter does not require any special culinary skills. Despite its simplicity, there are several subtleties in the preparation and selection of raw materials that you should pay attention to.
Recommendations from experienced chefs:
- The later the chokeberry is picked from the bush, the more sugar it has time to accumulate. Berries touched by the first frost are practically devoid of astringency. These raw materials are suitable for lovers of sweetish seasonings for meat.
- For any recipe for chokeberry sauce for the winter, only ripe berries are chosen. Greenish specimens will taste bitter in prepared dishes.
- Any acids added to the recipe (citrus fruits, vinegar, citric acid) not only enrich the taste, but also reduce the astringent effect of chokeberry.
- The 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 material or blanch it.
The choice of seasonings and spices for chokeberry sauce for meat is very wide. According to personal preference, any types of pepper, herbs (basil, cilantro, sage), spices (nutmeg, ginger, cinnamon, coriander, cloves) are added to the composition.
It should be remembered that traces of chokeberry are difficult to remove from enamel surfaces, fabrics, and plastics. It is worth working with berries with 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 product and achieves a better combination of flavors.
Ingredients of the classic meat sauce:
- 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.
The berries are prepared in the standard way: removed from the stalks, sorted, and washed. The recipe involves cooking, so it is not necessary to dry the chokeberry.
Cooking process:
- Boil the prepared fruits until soft, adding half a glass of water.
- The water is drained and the cooled berries are placed in a blender bowl.
- Peel the garlic cloves and remove the leaves from the basil.
- Add all ingredients except vinegar, beat the mixture until smooth.
- The mixture is returned to the pan and quickly brought to a boil.
- Finally, add vinegar and stir. Pack the mass hot.
The presence of garlic does not allow the workpiece to be heated for a long time. Therefore, jars, lids, and everything necessary for preservation are sterilized in advance. Prolonged heating spoils the taste of the product.
Chokeberry Garlic Sauce
The simplest black rowan sauce is a recipe with garlic. This mixture is ideal for marinating all types of meat, poultry, and game. The preparation can be served as a separate sauce, but most often meat is soaked in it before baking, frying, or for making barbecue.
Required Products:
- chokeberry – 0.5 kg;
- garlic – 1 head;
- salt – 2 full tbsp. l.
The preparation process involves grinding and mixing all ingredients. This can be done using a blender or passing the berries and garlic through a meat grinder. At the end, add salt and mix the finished sauce thoroughly.
Chokeberry garlic sauce does not require heat treatment. All components have a preservative effect. Simply pour the mixture into sterile jars, close the lids tightly, and you can store the sauce in the refrigerator for up to six months.
Chokeberry sauce: recipe with cinnamon and hot pepper
The addition of cinnamon and capsicum gives chokeberry its unusual sound combined with its spiciness. From the products indicated in the recipe you will get about 1.2 kg of original sauce. Several glass containers are prepared accordingly. The best option is jars with a capacity of no more than 300 ml.
Hot Sauce Ingredients:
- black rowan fruits – 1 kg;
- hot pepper – 2 medium pods;
- sugar – 250 mg;
- salt – 2 tbsp. l.;
- cinnamon – 1 tsp;
- vinegar (9%) – 3 tbsp. l.;
- ground pepper (red, white, black) - to taste.
You can add garlic to the composition, but experienced housewives advise evaluating the sauce without additives that can overpower the taste of cinnamon.
Cooking process:
- The washed chokeberry berries are dried and crushed.
- Pepper pods can be used together with seeds - this will make the taste sharper. The washed raw materials are processed in a meat grinder.
- Combine the crushed products in one bowl.
- Add all the bulk ingredients (sugar, salt, spices, cinnamon), mix, and leave until the grains are completely dissolved.
- Pour in vinegar. Mix the mixture thoroughly.
The sauce is ready for use after a few hours, when the pepper gives off its spiciness. Thanks to the disinfecting and 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 sealed tightly immediately after preparation.
In recipes for chokeberry sauces for the winter, spices can add completely different shades of taste. So, in the version with hot capsicum, cinnamon can be replaced with a ready-made mixture of “khmeli-suneli” seasonings. Adding two spices may be redundant.
Delicious black rowan sauce for the winter with lemon and basil
A delicate, piquant taste is obtained by including lemon and basil in the recipe. This original additive is suitable not only for meat and poultry, but also for fish dishes. The acid softens the natural astringency of chokeberries, and different varieties of basil can add additional light shades to the sauce.
Required 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 this sauce, but not more than 5 cloves for the specified amount of food. The lemon should first be scalded with boiling water, cut, and all seeds removed. The peel is not removed from the citrus fruit.
Cooking method:
- Chokeberry is crushed together with lemon in any available way. If using garlic, you should add it at this stage.
- The basil greens are finely chopped and mixed with salt and sugar into the berry-citrus mass.
- The mixture must stand until the crystals dissolve for at least 60 minutes.
- The mass is mixed again and placed in sterile jars for storage.
The recipe is especially popular in Portugal and Spain, where it often accompanies grilled meat. Without adding garlic, the sauce will be less bright, but it is valued for its subtle sour taste and goes well with fish.
Recipe for winter sauce from chokeberry with cloves and ginger
It’s not just garlic that gives chokeberry sauces a spicy taste. Sometimes its taste and aroma may be inappropriate. Ginger gives chokeberry its original pungency.
Sauce composition:
- chokeberry – 700 g;
- apples without peel and core - 4 pcs.;
- finely grated ginger root - 3 tsp;
- onion – 1 head;
- vinegar (wine) – 3 tbsp. l.;
- ground cloves – 0.5 tsp;
- any vegetable oil - 2 tbsp. l.;
- Spicy herbs and salt are added as desired.
Black rowan is pre-blanched for several minutes and crushed to a puree. The water from the cotton wool is not thrown away; it can be used in the recipe. Finely chop the onions and apples.
Then prepare it like this:
- Sauté the onions in vegetable oil in a thick-walled bowl until caramelized.
- Pour in chopped apples, pour in water (100 ml), continue heating over low heat.
- Add salt, sugar, cloves, ginger shavings. Boil for 5 minutes.
- Add chokeberry puree and vinegar and heat with constant stirring for about 20 minutes.
The hot sauce is immediately packaged and covered with tight lids. The mass thickens greatly during cooking and during storage. After opening the jar, you may need to dilute the mixture with water to the desired consistency.
Rules for storing chokeberry sauce
Many recipes for making chokeberry sauces for the winter do not involve heating or sterilization. The safety of such a product is ensured by the chemical composition of the black berry, which can not spoil for a long time and preserve other products in the recipe.
If sterility is observed during the preparation and packaging process, the shelf life of raw sauces is 6 months, provided they are placed in the refrigerator.
Boiled products last longer. You can keep such sauces in a cool pantry or basement until the next harvest.
Conclusion
Chokeberry sauce is a tasty and healthy preparation for the winter. The berry facilitates the digestion of meat foods and reduces heaviness in the stomach after eating fatty foods. The specific taste of chokeberry is an example of an ideal base for sauces and is valued in the cuisines of all countries where this wonderful rowan grows.
