6 best recipes for making red currant adjika for the winter
Thanks to the variety of berries, vegetables and fruits in the summer, culinary experts do not stop experimenting and making unusual preparations. Jams, compotes or preserves are traditionally made from currant berries. However, there are other ways to prepare red fruits. Even seasoned gourmets will be surprised by the recipes for red currant adjika for the winter - a spicy hot sauce with sour notes.
The subtleties of cooking currant adjika for the winter
To prepare red currant adjika, only ripe and beautiful berries are taken. If the sauce is being prepared for canning, the recipe should include vinegar, sugar, salt, and lemon juice. Aluminum cookware is not suitable for cooking. In addition, a blender or meat grinder is used for grinding. Long-term heat treatment will extend the shelf life of adjika.
Preparation of basic ingredients and containers
Fresh berries should be sorted out and spoiled fruits removed. Also, along the way, you need to eliminate twigs, leaves and other unnecessary details. Next, the berries are washed and discarded on a sieve. After all the liquid has drained, the fruits must be chopped in a blender to a thick mass. Pits and skins are removed using a fine sieve. Adjika is boiled, as a rule, in an enamel bowl. For conservation, sterilized glass jars are taken.
Cooking recipes
There are several different ways to make a savory thick sauce for winter preservation.
Spicy adjika from black and red currant berries
Red berries will add an exquisite aroma and unique piquancy to the dish. List of ingredients:
- black currant - 500 grams;
- red currant - 300 grams;
- vinegar - 50 milliliters;
- a pinch of cinnamon;
- a pinch of ground black and allspice;
- sugar - 2 tablespoons;
- salt - 30 grams;
Preparation:
- Rub the washed berries and mix the resulting mass with juice.
- Bring berries to a boil and reduce heat.
- Add sugar and a set of spices. Vinegar is poured last.
In the end, it remains only to place the product in jars.
Adjika black currant with garlic
Adjika prepared according to this recipe is served with any meat dish - spicy notes will perfectly complement the taste. What needs to be prepared:
- black currant - 400 grams;
- garlic - 5 cloves;
- chili pepper - 4 pods;
- bell pepper - 1 piece;
- salt - 0.5 cups;
- sugar - 1 glass.
Preparation:
- Cut the pepper into pieces, remove the seeds.
- Rinse the currant berries, prepare the garlic.
- Combine pepper, garlic, red berries in a container. Grind all ingredients with a blender.
- Add pepper, salt and sugar to the mixture. Leave it overnight.
In the morning, the acute mass must be transferred to sterile jars.
With horseradish
Such a hot and piquant sauce can decorate the taste of even boiled or steamed meat. Components:
- horseradish - 2 pieces;
- red currant - 200 grams;
- chili pepper - 1 piece;
- garlic - 100 grams;
- salt and paprika to taste.
Preparation:
- Rinse the ingredients, peel the horseradish.
- Beat the food until smooth, season with pepper, paprika and salt.
- Transfer to containers.
Adjika is stored for no more than one week.
With citrus
The original taste is obtained by adding citrus zest. For easier crushing, it should be pre-frozen. What to take:
- berries - 1 kilogram;
- orange zest - 4 pieces;
- salt, sugar and pepper to taste.
Berries and zest need to be chopped with a blender. Then, if necessary, spices are added. The resulting mass is stored in the refrigerator for no more than seven days.
With mint
Mint leaves give adjika a refreshing aroma and unique taste. For one kilogram of berries, at least 15 leaves are required. First, the berries are washed and ground. Then, in a crushed form, mint is added along with other seasonings. The sauce is kept in the refrigerator.
With concentrated tomato paste
Adjika according to this recipe is prepared without any heat treatment. What you need:
- red currant berries - 300 grams;
- tomato paste - 150 grams;
- a pinch of hot pepper;
- garlic - 3 cloves;
- fresh herbs;
- salt and sugar to taste.
Grind currant fruits with a blender, then add all the necessary spices, herbs, garlic and pass through a blender. After that, tomato paste is added and the dish is sent to the refrigerator.
Stored for no more than three weeks.
Storage rules for the finished product
Regardless of the recipe used, the resulting workpiece is preserved and sent to storage in a refrigerator or cellar. A prerequisite is a cool place.
How much can you store?
Since adzhika contains natural preservatives (garlic, hot pepper), this preparation can be stored for a rather long period of time. If it is preservation for the winter, then it will stand all year round. However, natural sauces without the addition of these components should be consumed within a week.
