12 Best Gooseberry Seasoning Recipes for Meat for the Winter

Any culinary dish, including meat dishes, is complemented with sauces or seasonings. The recipes are simple, easily mastered by even a novice cook. Preserved preserves all the vitamins, macro- and micronutrients of the ingredients, and will enhance any holiday table and delight all guests. Gooseberry seasoning for meat is considered the most popular winter preparation.

The flavor characteristics of gooseberry seasoning for meat

An important detail is the preparation process. Large, juicy, whole specimens are preferred. This spicy seasoning is served with meat and fish dishes; chicken is complemented appropriately with a sweet and sour preparation. Depending on the ingredients chosen, the level of acidity, sugar, and spiciness can be varied.

Selecting and preparing the main ingredients

The dressing is made from green and red gooseberries. The berries are washed, then removed from the stems, and any debris, leaves, and stems. For ease of use, the berries are placed in a colander and rinsed under running water. The washed berries are then patted dry with a paper or waffle towel. For maximum homogeneity, the berry mass is filtered through a sieve.

What container is best for storing the seasoning?

Glass bottles and half-liter jars are used for preserving the seasoning. They must be intact, with no cracks or chips in the neck. Each container and lid must be sterilized beforehand. The wooden spoon used for stirring the jam should also be sterilized by immersing it in boiling water.

Jars are sterilized in the oven, microwave, or using a steam bath.

Recipes and step-by-step preparation

Softened berries with small cracks can be added to the sauce; the fruit is mashed to a pulp during cooking. For some types of sauce, unripe berries are preferable. There are many variations of gooseberry relish, some requiring sterilization, others without. The product is stored in a refrigerator without cooking or sterilization.

Classic cooking method

The sauce is prepared using green gooseberries. To make the sauce, you'll need:

• gooseberries 3.5 kg;
• salt 50 g;
• 2 garlic pcs.;
• sugar 150 g;
• 2 tsp black pepper powder;
• vinegar 40 ml;
• 2 tsp Italian/Provencal herbs;
• sunflower oil 50 ml.

Cooking technology:

• The gooseberries are sorted, washed, and dried. The berries are placed in a bowl, covered with water, and left to steep for 12 hours.
• Place the bowl over the fire and cook until softened. Puree the gooseberries in a blender and mix with sugar, salt, and spices.
• For a spicy kick, add hot peppers. Mix the berry mixture with crushed garlic and simmer for 10-15 minutes.

The container is removed from the heat, filled with oil and vinegar, and poured into a container.

Tkemali sauce

Plums are considered a traditional ingredient in Tkemali, but for a more varied flavor, the sauce is made with gooseberries. For the seasoning, you'll need:

• gooseberries 1 kg;
• 2 heads of garlic;
• hot pepper 1 pc.;
• parsley, cilantro, dill, basil 1 bunch each;
• salt.

Tkemali is prepared in stages:

• Gooseberries are washed, stemmed, dried, and chopped using a blender/meat grinder.
• Parsley, dill, cilantro, and basil are washed, finely chopped, or ground together with the berries.
• Peel the garlic and press it through a garlic press. Mix all ingredients and simmer for 10-15 minutes.

The finished seasoning is transferred into sterilized containers and rolled up.

Preparation with ginger and raisins

You can surprise your guests and family with an original sauce made with:

• 3 cups of gooseberries;
• onions 1-2 pcs.;
• sugar 60 g;
• 1-2 pinches of salt;
• ginger 1 pc.;
• 1 hot pepper;
• apple cider vinegar 60 ml;
• 1 tsp spices

The preparation of the seasoning takes place in several stages:

• All products are cleaned, washed, and chopped separately using a meat grinder/blender.
• The mixture is mixed, placed on the stove, and brought to a boil.
• The mixture is boiled for another 10-15 minutes, mixed with salt, sugar, spices, and pepper.

The container is removed from the heat, acetic acid is added, left for 15-20 minutes, and poured into a container.

Gooseberry chutney

Chutney pairs well with shashlik, grilled steak, braised beef, and pork ribs. To prepare the chutney, you'll need:

• 1.5 kg green gooseberries;
• onions 500 g;
• 1 head of garlic;
• sugar 450-500 g;
• 2 pinches of hot pepper;
• fresh ginger (50 g)/ground (0.5 tsp);
• 1 glass of vinegar;
• with salt.

How to make the seasoning:

• The sorted and washed berries are poured into a container. The garlic is pressed through a garlic press, and the onion is chopped in a blender.
• Peel the ginger root and grind it in a meat grinder. Mix all the ingredients, add granulated sugar, and place on the stove.
• After the gooseberries have softened, add salt. Cook for 2.5-3 hours at low heat.

The homogeneous mass is poured into sterilized containers, rolled up, and sent for storage.

Ketchup

Gooseberry ketchup goes well with meat, fish, and potato dishes. The condiment is made from:

• gooseberries 1 kg;
• 2 heads of garlic;
• 1 bunch of dill;
• 1 tsp salt;
• 1 tbsp sugar

Cooking technology:

• Grind the berries and garlic in a meat grinder or blender, and chop the dill finely.
• The ingredients are mixed with salt and sugar, placed on the stove and brought to a boil.
• Pour the herbs into the boiling liquid, cook for 8-13 minutes, and stir.

The finished seasoning is poured into jars, hermetically sealed, cooled, and stored.

Sweet and sour gooseberry sauce with elderberry

Elderberry can add a rich, tart, and spicy flavor to meat. To prepare the sauce, you'll need:

• gooseberries 250 g;
• 1-2 sprigs of elderberry;
• butter 25-30 g;
• 60 g sugar

Cooking principle:

• The first step is to melt the butter with granulated sugar until completely smooth.
• Add the gooseberries, lemon juice, and elderberries to the butter. Place the pan on the stove and simmer for 10-15 minutes.
• The berry mass is crushed using a blender.

Gooseberry and elderberry sauce is served with meat or poured into jars.

Gooseberry seasoning for meat dishes with soy sauce

Gooseberry sauce with soy sauce complements rabbit, duck, chicken, and beef. The dish has a rich aroma and a sweet and sour flavor with a hint of spiciness. The seasoning is prepared with:

• gooseberries 250 g;
• 2-3 tsp sugar;
• 1 pinch of ground black pepper;
• 2 pinches of salt;
• soy sauce 1 tbsp. l.;
• 0.5 tsp apple cider vinegar

Step-by-step preparation:

• Mix the berries with sugar and let steep for 15-20 minutes to release the juices. Place the mixture on the stove and simmer over low heat for 8 minutes.
• The berry mixture is strained through a sieve and mixed with soy sauce, salt, and pepper.
• Boil the sauce again for 10 minutes, remove from the stove, and add apple cider vinegar.

The sauce is cooled, poured into a jar, and served.

Zvenigorod gooseberry sauce

The preparation is prepared with:

• gooseberries 1 kg;
• 2 bunches of dill;
• 2-3 heads of garlic.

Cooking technology:

• Sorted, washed fruits are mixed with herbs and pressed garlic.
• The products are ground using a meat grinder/blender until smooth.
• The mixture is poured into a jar and placed in the refrigerator.

Zvenigorod sauce can be thickened with starch. For a varied flavor, add 200 g of red currants to the mixture.

Horseradish Berry Relish

This spicy, piquant gooseberry sauce will complement shashlik, meat, and steak. To prepare the sauce, you'll need:

• gooseberries 1 kg;
• 2 heads of garlic;
• red pepper;
• basil, cilantro, celery 1 bunch each;
• 1-2 horseradish leaves;
• water 40 ml;
• 1 cup sugar;
• 1 tsp salt

Step-by-step cooking:

• The fruits are sorted, washed, and crushed using a sieve.
• Add water to the berry mixture, place on the fire, and simmer for 10-15 minutes.
• The hot liquid is poured into a large container with a thick bottom and boiled for 40-45 minutes, stirring occasionally.
• Using a blender, chop the cilantro, dill, celery, horseradish, and garlic.
• The spicy mixture is mixed with berries, sugared, salted, stirred and boiled for 30 minutes.

The hot sauce is poured into sterilized containers, sealed tightly, turned over, and placed under a warm blanket.

Hot sauce

This recipe allows you to serve the seasoning immediately or store it in the refrigerator. The hot sauce is prepared with:

• garlic 300 g;
• gooseberries 0.5 kg;
• hot bitter pepper 150-200 g;
• 1 bunch of dill;
• 2 tbsp Italian herbs;
• walnuts 50-60 g.

Cooking process:

• The fruits are washed and ground in a meat grinder with garlic, pepper, and dill.
• The mass is mixed with herbs and salted.
• Walnuts are crushed and added to the preparation.

The seasoning is stirred and poured into storage containers.

Seasoning with spices without sterilization

Those who love spicy food can prepare the seasoning using the following recipe. It calls for:

• salt 60 g;
• red gooseberries 1 kg;
• 60 g chopped walnuts;
• garlic 230 g;
• red bell pepper 3 pcs.;
• 60 g dried herbs

How to cook:

• The berries are washed, ground in a meat grinder, and salted.
• The garlic is pressed, the pepper is ground in a blender, the nuts are crushed and mixed with the berry mixture.
• Place the mixture on the fire, boil for 10-15 minutes, mix with spices, and cook for another 15 minutes.

The hot liquid is left to cool for 12 hours, then poured into bottles.

Gooseberry and tomato adjika recipe for meat

Spicy adjika is prepared with:

• gooseberries 500 g;
• 2-3 tomatoes;
• 1 bell pepper;
• 1 onion;
• 1 head of garlic;
• 1 tbsp paprika;
• 1 tbsp. salt;
• 2 tbsp. sugar;
• 1 tbsp vinegar;
• 2 tbsp. sunflower oil.

How to do:

• Washed vegetables are coarsely chopped and ground in a meat grinder.
• The vegetable mixture is mixed with seasonings and spices and left to infuse for 12 minutes.
• The mixture is salted, covered with sunflower oil and vinegar.

The preparations are placed into jars, sterilized, and rolled up.

Rules for storing the finished product

Gooseberry seasoning for meat is stored in the refrigerator. Dark, cool places with moderate humidity, such as a basement or cellar, are suitable. The finished preserves can be stored for 2-3 years.