Preparing red currant sauce for meat is simple and easy. You just need to consistently combine the ingredients in the recipe in a saucepan and cook until the sauce starts to thicken. If there is no corn starch, you are welcome to take potatoes, but at the same time it takes half as much as the first.
For a sauce recipe you need:
- red currant – 100g
- dry red wine – 200 ml
- redberry jelly (ready-made) – 3 tbsp.
- cornstarch – 3-4 tsp
- honey – 2 tsp
- salt – 1/2 tsp
- ground black pepper – to taste
Pour dry red wine into a small saucepan or saucepan. Turn on the stove, but do not heat up yet.
Add ready-made redberry jelly to the wine (the recipe for making redberry jelly is described here ).
Then add darling. Choose honey to your liking. I had a regular flower.
Add cornstarch and stir. Now you can put the sauce on the stove and heat over medium heat without boiling. Wait until the sauce thickens. Adjust the thickness of the red currant sauce to your liking. The more starch and the longer you cook the wine, the thicker the sauce.
Season the sauce with salt and pepper, stir well and then pour in washed red currants dried on a paper towel. Boil the mixture and remove from the heat. Red currant sauce for meat is ready. Let it cool slightly before serving. Have a nice meal