Currant sauce with rosemary and garlic for winter
Composition / ingredients
12
servings:
Cooking method
1. Sort the berries, separate them from the twigs, wash and put on a towel to dry. Then put it in the bowl of a blender.
2. Peel the garlic, put it in the bowl of a blender.
3. Add brown sugar, salt, ground black pepper and allspice, paprika and rosemary.
4. Whisk everything until smooth.
5. Add flour to the resulting mass, stir. It is necessary that there are no lumps.
6. Pour the contents of the bowl into a saucepan, put on a slow fire and bring the berry mass to a boil.
7. The future sauce has boiled - pour in the vinegar, boil for another 3 minutes.
8. Arrange the boiling sauce in small sterile jars, close with sterile lids.
Store the currant sauce in the refrigerator.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Paprika - 289 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Brown Sugar - 394 kcal/100g
- Red currant - 39 kcal/100g
- Allspice - 263 kcal/100g
