Red currant sauce with garlic and basil for meat
svehlik, stock.adobe.com
Traditionally, compotes, jams and juices are prepared from red currants. I propose not to limit ourselves to this, but to cook an amazing redcurrant sauce with garlic and basil for the winter! It perfectly combines sweet and sour taste and pleasant astringency of berries.
Step by step cooking recipe
Tear the basil into pieces with your hands and place in a pot of cold water.
Boil for 10 minutes, turn off the heat and cool.
Strain and pour into a larger saucepan.
Pour currants and cook for 15 minutes from the moment of boiling.
Puree the berries with an immersion blender and then pass through a sieve.
Add salt, sugar, ground pepper and minced garlic.
Boil over low heat for 15 minutes, pour in the vinegar and immediately remove from the stove. Pour the sauce into sterilized jars and seal.
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