Content
Currants are used for winter preparations in the form of dessert, juice or compote. But the berries are also suitable for preparing seasoning for meat dishes. Adjika from currants for the winter has a piquant taste and aroma. The product is characterized by a high content of vitamins and beneficial elements, especially relevant for the body in winter. Both black and red currants are suitable for making adjika.
Blackcurrant adjika with garlic
Only ripe, good quality berries are processed. Recipes may require heat treatment or without boiling, but the finished product is packaged in sterilized containers.
After harvesting, the fruits are inspected, spoiled berries, particles of leaves and stems are removed. Fill with water, the remains of small debris will float up after a short settling. The liquid is drained and the berries are washed under the tap. Lay out on a cloth to completely evaporate moisture. The prepared raw materials are passed through a meat grinder or crushed with a blender.
The seasoning prepared according to the recipe turns out to be spicy, with a spicy aroma. It is served with any meat dish.
Required ingredients:
- berries – 500 g;
- salt – 100 g;
- sugar – 200 g;
- hot pepper – 2–4 pods (to taste);
- sweet pepper – 1 pc.;
- garlic – 5–10 cloves to taste.
Preparation:
- Garlic is cut with a knife or crushed in a special device.
- The core and seeds are removed from bitter and sweet peppers. Vegetables are chopped with a blender.
- Add all ingredients to the blackcurrant mass, mix and leave in the refrigerator for 12 hours.
- Pour into glass containers and sterilize after boiling for 5 minutes.
The jars are covered with lids and stored in a cool place for no more than one year.
The sauce made from black chokeberry varieties has a dark cherry color and a thick consistency.
Recipe for red currant adjika for the winter
Preparing adjika for the winter from red-fruited varieties does not require strict adherence to the dosage. The sauce can be made more spicy or sweet, it all depends on personal preference.
The basic recipe kit includes:
- currants – 500 g;
- sugar – 250 g;
- salt and vinegar - 1 tsp each;
- red or ground allspice - optional.
Preparing stock for the winter:
- Sugar is added to the red currant mass.
- Place on fire and bring to a boil.
- Add spices and boil for 20 minutes.
- Before completing the process, add vinegar.
They taste it. Add pepper if necessary. The boiling mass is poured into jars and closed.
The addition of vinegar and long-term heat treatment increases the shelf life of adjika to two years.
Spicy adjika made from black and red berries
Processing currants for the winter according to this recipe involves the use of spicy ingredients. Depending on gastronomic preferences, something can be excluded or added.
Necessary ingredients for preparing adjika for the winter:
- black and red currants – 300 g each;
- cloves – 0.5 tsp;
- curry – 1 tsp;
- cinnamon – 0.5 tsp;
- paprika – 1 tsp;
- pepper mixture – 1 tsp;
- ground red pepper – 1–1.5 tsp;
- turmeric – 0.5 tsp;
- salt – 20 g;
- sugar – 250–270 g.
Preparation:
- The currants are covered with sugar and crushed until smooth in a blender.
- Place on the fire to completely dissolve the sugar, reduce the temperature to a minimum.
- Add all spices and salt.
- Boil for 20 minutes.
Taste and add salt and pepper if necessary. The finished adjika is poured into jars and covered with lids.
Spicy preparations for the winter made from red and black currants can be stored at a temperature not exceeding +6 0C for twelve months
Currant adjika with horseradish
The product obtained according to the recipe is consumed immediately after preparation. Store in the refrigerator for no more than seven days. If harvesting for the winter is necessary, heat treatment is used. Boiling extends the shelf life of the sauce to one and a half years.
Components:
- currants – 500 g;
- chili pepper – 2 pcs.;
- horseradish - 4 medium-sized roots;
- garlic – 150–200 g;
- paprika – 1 tsp;
- salt - to taste;
- lemon juice – 1 tsp.
Preparing adjika for the winter:
- The horseradish is peeled and passed through a meat grinder, and a grid with the smallest meshes is placed.
Advice! To prevent horseradish from irritating the mucous membranes of the eyes and respiratory tract during processing, the outlet of the meat grinder is wrapped in a plastic bag. - Peppers are cut and garlic is chopped in any convenient way.
- The currant mass is combined with all the ingredients, salted and paprika is added.
Packed in glass containers, sterilized for 10–15 minutes, and closed.
You can make spicy adjika with horseradish from currant berries of any variety.
Adjika with orange zest
Fresh or frozen red berries are suitable for cooking.
For the dish you will need the following components:
- currants – 0.5 kg;
- orange – 2 pcs.;
- salt, sugar - to taste;
- ground red pepper - optional.
Preparing stock for the winter:
- The zest is grated on a fine grater. The process will be easier if you leave the orange peels in the freezer for a day.
- Add to the berry mixture.
- Leave for 4 hours.
- Add spices.
Pour into jars, cover with nylon lids, and store in the refrigerator for no longer than a week.
The recipe with zest is not designed for long-term storage of the product.
Adjika with mint
Required ingredients:
- berries – 500 g;
- pepper mixture – 1–2 tsp:
- salt – 20 g;
- sugar - to taste;
- mint – 8 leaves.
Preparing stock for the winter:
- The berries along with mint leaves are crushed in a blender.
- Add all the spices.
- Poured into jars.
When boiling adjika, you can add a few mint leaves to the container, this will enhance the aroma
The dish without heat treatment is stored in the refrigerator. After boiling, close it and place it in the basement. Shelf life – 8 months.
Adjika with tomato paste
The set of components and dosage are free, depending on taste preferences.
Classic set of ingredients:
- berries – 0.5 kg;
- garlic – 3–5 cloves;
- greens (dill, parsley, cilantro, basil) – 3–5 sprigs;
- pasta – 250 g;
- hot pepper, salt, sugar - to taste.
Preparation:
- All components are crushed.
- Add spices.
- Heat to a boil.
- Add tomato paste. The mixture should boil for 5–7 minutes.
They are packaged in jars and sealed.
Conclusion
Adjika made from currants for the winter is in demand among lovers of hot sauces.The product is prepared in accordance with gastronomic preferences. You can make the sauce more spicy or sweet and sour, add or exclude some spices. It is served with boiled or stewed meat, shish kebab, and fish.
