6 best recipes for making adjika from red currants for the winter

Thanks to the variety of berries, vegetables and fruits in the summer, cooks do not stop experimenting and making unusual preparations. Jams, compotes or preserves are traditionally prepared from currant berries. However, there are other ways to prepare red fruits. Even seasoned gourmets will be surprised by the recipes for adjika made from red currants for the winter - a piquant hot sauce with sour notes.

Subtleties of preparing adjika from currants for the winter

To prepare adjika from red currants, only ripe and beautiful berries are taken. If the sauce is being prepared for canning, vinegar, sugar, salt and lemon juice should be included in the recipe. 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 main ingredients and containers

Fresh berries should be sorted and spoiled fruits should be removed. You also need to remove twigs, leaves and other unnecessary parts along the way. Next, the berries are washed and placed on a sieve. After all the liquid has drained, the fruits need to be crushed in a blender to a thick mass. Bones and skins are removed using a fine sieve. Adjika is usually cooked in enamel dishes. For preservation, use sterilized glass jars.

Cooking recipes

There are several different ways to prepare a savory thick sauce for preserving for the winter.

Spicy adjika from black and red currants

Red berries will add an exquisite aroma and unique piquancy to the dish. List of ingredients:

• black currant – 500 grams;
• red currants – 300 grams;
• vinegar - 50 milliliters;
• a pinch of cinnamon;
• a pinch of ground black and allspice;
• sugar – 2 tablespoons;
• salt – 30 grams;

Preparation:

1. Rub the washed berries and mix the resulting mass with juice.
2. Bring the berries to a boil and reduce heat.
3. Add sugar and a set of spices. Vinegar is added last.

Finally, all that remains is to place the product in jars.

Blackcurrant adjika with garlic

Adjika prepared according to this recipe is served with any meat dish - the spicy notes will perfectly complement the taste. What you need to prepare:

• black currant – 400 grams;
• garlic – 5 cloves;
• chili pepper – 4 pods;
• bell pepper – 1 piece;
• salt – 0.5 cups;
• sugar – 1 glass.

Preparation:

1. Cut the pepper into pieces, remove the seeds.
2. Wash the currants and prepare the garlic.
3. Combine pepper, garlic, red berries in a container. Grind all ingredients with a blender.
4. Add pepper, salt and sugar to the mixture. Leave overnight.

In the morning, the acute mass must be transferred to sterile jars.

With horseradish

This hot and spicy sauce can enhance the taste of even boiled or steamed meat. Components:

• horseradish - 2 pieces;
• red currants – 200 grams;
• chili pepper – 1 piece;
• garlic – 100 grams;
• salt and paprika - to taste.

Preparation:

1. Wash the ingredients, peel the horseradish.
2. Beat the ingredients until smooth, season with pepper, paprika and salt.
3. Transfer to containers.

Adjika can be stored for no more than one week.

With citrus

The original taste is obtained by adding citrus zest. For easier grinding, it should be frozen first. What to take:

• berries – 1 kilogram;
• orange zest – 4 pieces;
• salt, sugar and pepper to taste.

Berries and zest need to be crushed using 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 you will need at least 15 leaves. First, wash and grind the berries. Next, crushed mint is added along with other seasonings. The sauce is stored in the refrigerator.

With concentrated tomato paste

Adjika according to this recipe is prepared without any heat treatment. What you will need:

• red currants – 300 grams;
• tomato paste – 150 grams;
• a pinch of hot pepper;
• garlic – 3 cloves;
• fresh herbs;
• salt and sugar - to taste.

The currant fruits need to be ground in a blender, then add all the necessary spices, herbs, garlic and pass through the blender. Then tomato paste is added and the dish is sent to the refrigerator.

Can be stored for no more than three weeks.

Rules for storing the finished product

Regardless of the recipe used, the resulting product is canned and sent for storage in the refrigerator or cellar. A prerequisite is a cool place.

How long is it permissible to store?

Since adjika contains natural preservatives (garlic, hot pepper), this preparation can be stored for quite a long period of time. If it is preserved 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.