13 Best Gooseberry Sauce Recipes for Winter

This delicious berry is often processed into jam and other sweet preserves for the winter. But gooseberry sauces for the winter are also worth trying, with a variety of recipes to satisfy even the most discerning gourmet. Whether enjoyed for a special occasion or just because, this sauce, with its wonderful aroma and refinement, will enhance any dish.

Gooseberry sauce: the flavor characteristics of the appetizer

The sauce's thick, grainy texture provides the perfect backdrop for a rich, complex flavor, like the essence of perfume. It's savory, sour, tart, and a touch of sweet. Some sauces are almost jam-like.

Specifics of preparation

When preparing this product, it is recommended to adhere to the specified proportions, as any deviation from these can negatively affect its taste and other qualities. For example, excess sugar can quickly cause fermentation.

Selection and preparation of ingredients and containers

If the recipe doesn't specify a specific type of gooseberry, you can use any kind—green or red, whatever your taste. It's best to pick the berries in dry weather—this improves their flavor. Separate them from the stems, rinse them under running water, and let them dry in a colander, gently shaking the colander occasionally. Most recipes don't require sterilization, so prepare the glass jars accordingly in advance. For example, wash them with baking soda, rinse with boiling water, and dry them in the oven.

Delicious gooseberry sauce recipes

Despite the above-mentioned recipe changes, you can add variety to sauces by adding whatever you need in small amounts. Rosemary, rhubarb root, oregano, lemon balm, tarragon, cinnamon.

You can also replace some of the gooseberries with others - apple, plum, orange.

Classic cooking method

Products:

• 1 kg gooseberries;
• 15 g of table salt;
• 6 cloves of garlic;
• 40 g sugar;
• ground black pepper;
• 10 ml vinegar;
• khmeli-suneli;
• 15 ml sunflower oil;
• 100 ml of water.

Method of preparation:

• Boil the berries in water until soft, puree;
• add all ingredients, bring to a boil;
• Pour in vinegar and oil, pour into jars.

A quick recipe without cooking or sterilization

Ingredients:

• 1 kg gooseberries;
• 500 g lingonberries;
• 3 heads of garlic;
• 0.5 cups of honey.

Procedure:

• chop the garlic;
• grind the berries in a meat grinder;
• Combine all ingredients and place in a container.

Gooseberry Ketchup "Piquant Taste"

Products:

• 1 kg gooseberries;
• 1 kg of tomatoes;
• 2 sweet peppers;
• 2 tbsp dry paprika;
• 300 g onions;
• 0.5 tsp ground red pepper;
• 40 g table salt;
• 80 g sugar;
• 30 ml vinegar;
• 60 ml olive oil.

Method of preparation:

• Puree the berries, peppers, onions and tomatoes through a meat grinder;
• add hot pepper and other ingredients;
• Place into jars and sterilize the containers.

Recipe with raisins and ginger

Ingredients:

• 1 kg unripe gooseberries;
• 6 cloves of garlic;
• 350 g red onion;
• 40 ml of water;
• 20 ml olive oil;
• 30 ml vinegar;
• 160 g sugar;
• 30 g rock salt;
• 2 tsp curry;
• 80 g raisins;
• 0.5 tsp powdered ginger.

Procedure:

• To prepare the sauce, fry finely chopped onion and garlic in oil, add water and simmer for a third of an hour;
• add berries, sugar and salt;
• after 10 minutes add the remaining ingredients;
• Simmer for another 10 minutes and divide into glass containers.

Garlic and dill sauce

Products:

• 1 kg garlic;
• 3 heads of dill;
• 1 sweet pepper;
• 280 g of cilantro and celery;
• 1 horseradish leaf;
• 10 g of table salt;
• 30 ml of water;
• 20 g sugar.

Method of preparation:

• Boil the gooseberries in water for 10 minutes and puree, rub through a sieve;
• cook the mixture for half an hour;
• chop the herbs, seeded pepper and garlic;
• Combine all ingredients and cook for another half hour, then transfer to jars.

Recipe with Italian herbs

Ingredients:

• 1 kg gooseberries;
• 250 ml pineapple juice;
• 70 ml lemon juice;
• 0.5 tsp white pepper;
• 60 g sugar;
• 3 tbsp dried Italian herbs.

Procedure:

• Place everything in a saucepan, bring to a boil and simmer for 5 minutes;
• puree, return to the heat, add pepper and let it sit for a quarter of an hour - let the seasoning give the sauce its flavor and let it steep;
• put into jars.

With raisins and wine marinade

Products:

• 1 kg gooseberries;
• 300 ml red wine;
• 170 ml of water;
• 50 g rock salt;
• 10 cloves of garlic;
• 65 g mustard;
• 180 g sugar;
• 50 g yellow raisins.

Method of preparation:

• Mix the berries, crushed in a meat grinder, with grapes, water and sugar, and boil for a quarter of an hour;
• add chopped garlic, salt and mustard, count down for 8 minutes;
• Add wine and after 5 minutes transfer the product to a glass container.

Tkemali

Ingredients:

• 1 kg unripe gooseberries;
• 2 heads of garlic;
• 1 tsp chopped coriander;
• table salt;
• 1 chili;
• sprigs of cilantro and parsley;
• 50 g sugar.

Procedure:

• grind the gooseberries and garlic in a meat grinder;
• mix with chopped herbs and everything else;
• Count down half an hour of cooking until the preparation is ready, pour into containers.

Sweet and sour sauce for meat with elderberry

Products:

• 1 kg gooseberries;
• 2 sprigs of elderberry;
• 40 ml lime (juice);
• 180 g butter;
• 180 g granulated sugar;
• table salt.

Method of preparation:

• put butter in a saucepan, dissolve sugar in it;
• add the remaining ingredients and simmer for a quarter of an hour;
• Puree, return to the stove and after 6 minutes, transfer to jars.

Spicy gooseberry sauce with nuts

Ingredients:

• 1 kg gooseberries;
• 180 g garlic;
• 2 chilies;
• dill sprigs;
• 100 g rock salt;
• 320 g walnuts.

Procedure:

• Grind the berries, garlic and chili in a meat grinder;
• chop the nuts into crumbs;
• mix everything, put on the stove;
• After boiling, continue to cook for 8 minutes, transfer to a container.

Green gooseberry appetizer

Products:

• 1 kg unripe gooseberries;
• 500 g apricots;
• 80 g onions;
• 200 g sweet pepper;
• 0.5 tsp dry mint;
• 2 blackcurrant leaves;
• 4 cloves of garlic;
• 10 ml lemon juice;
• table salt.

Method of preparation:

• Puree the apricots through a sieve and place in a saucepan on the stove;
• add chopped onion, garlic and paprika, cook until vegetables are soft;
• add berries and all other ingredients;
• Bring to a boil and simmer for half an hour, pour into jars.

An unusual recipe from Larisa Rubalskaya

Ingredients:

• 1 l of gooseberry juice;
• 270 g red currants;
• potato starch;
• sugar.

Procedure:

• mix starch and sugar, pour into juice, boil;
• Add currants, after 5 minutes pour into a container.

Zvenigorod sauce

Products:

• 1 kg unripe gooseberries;
• 400 g garlic;
• fresh cilantro and dill.

Method of preparation:

• pass all ingredients through a meat grinder;
• place in jars.

Duration and storage conditions

Sauces with vinegar can be safely stored for 7-9 months. Sauces with salt alone can be stored for 4-6 months. Store in a dark, dry place, with a temperature no higher than 14°C. Certain sauces (elderberry, Zvenigorodsky) can be stored in the refrigerator for up to 5 months.