Cranberry sauce for meat
Sauce - this is not a dish, but an instrument, once itwas considered an indicator of the skill of the cook, today it is used less often, however, till now he is responsible for the taste of the dish. The French believe that the chef covers his mistakes with a good sauce. Let's talk about cranberry sauce today, which can be served with meat.
All of us, of course, know about the many useful qualities of cranberries. A good cranberry sauce for meat can be prepared in advance and stored for up to 2 weeks in the refrigerator.
About the perfect combination of cranberries and meat wasknown for a long time. Cranberry sauce for meat was served on tables at various festivities. Today, mistresses are not so attached to the old customs and traditions, and prepare their favorite dishes when they want. Preparation of this sauce is a fairly simple procedure that does not take much time, however, the sauce itself will help the most common meat dish turn into a treat on a festive table.
Ingredients for the preparation of cranberry sauce: (150 g), apple cider vinegar (150 ml), half a tablespoon of cinnamon, salt, fragrant pepper, celery seed, crushed garlic, half teaspoonful of black pepper.
Onions and cranberries must be poured into a suitable pan,pour a glass of water and boil it. After that, the pan should be closed with a lid tightly enough and keep its contents on a small fire for 10 minutes. Using a blender, cranberries and onions need to be wiped to a uniform state. Then add the vinegar, sugar and spices to the pan, then boil it over a small fire, until this mixture gets the consistency of a thick ketchup (about half an hour). Then the finished sauce should be cooled, pour it into the saucepan and can be served to any meat dish. Also, this cranberry sauce for turkey will do well.
Another cranberry sauce for meat can be prepared according to the following recipe, which is considered very fast and easy.
You need a pound of large cranberries, a liter of water, a pound of sugar.
Water should be poured into a saucepan, dissolved in itsugar and bring it all to the boiling point. In boiling syrup, you need to add cranberries and continue to boil until the moment when the skin of the berry does not burst (10 minutes). Then the pan should be removed from the heat, wipe its contents with a blender and serve the sauce for the dish prepared in advance. This variant of cranberry sauce is good both hot and cold.
Tell us now how to prepare cranberry sauce for the future during the harvest season of cranberries.
This is a classic version of cranberry sauce, which is admirably combined with meat, game, poultry and fish.
Components: fresh cranberries (1.5 kg), chopped finely fresh onions (half a kilo), sugar (1 kg), diluted vinegar (1/2 l), crushed garlic (1 tablespoon), salt, ground cinnamon (1 spoon) sweet pepper, celery seeds, black pepper.
To prepare this sauce, put it inpan the onions, cranberries and pour in half a liter of water, then bring to a boil. Cover the pan, boil for 10 minutes, until the cranberries become soft enough.
The resulting mashed potatoes should be rubbed carefully through a strainer or blended in a blender.
Then mix in the sauce pan the resulting puree withsugar, salt, vinegar, garlic, celery, cinnamon, black and fragrant pepper. The resulting mixture is boiled in a saucepan, without covering it with a lid, for about half an hour, it must acquire the consistency of ketchup. Sometimes it is necessary to mix the sauce so that it does not burn out.
Remove the cranberry sauce to the meat from the fire, remove the foam.
The finished sauce should be placed in hot sterilized jars, leaving approximately 1 cm of space on top.
Close the lids with caps, sterilize in a boiling water bath for 5 minutes. Roll, put the finished sauce in a cool dark place for storage.
