Cowberry sauce for meat. We give spiciness to the second dishes
Cowberry sauce for meat ... With this name, immediately there is an association with a delicious sauce with a light sour taste. It is good in combination with tender veal or a slice of pork chop. In ancient Russia, cranberries were a favorite sort of berries, and a bowl full of cowberry was on the table in rich houses with prosperity and in the homes of ordinary people. Many dishes and even drinks for the festive table were prepared with the use of cranberries.
In berries cranberries contain a lot of benzoicacid, this explains its long shelf life. And yet - it is a storehouse of trace elements: potassium and manganese, ascorbic acid and vitamin A. Ancient people knew that cowberry is the best remedy for beriberi. It was these berries that gave the weakened and sick people, hoping for a quick healing.
In the Swedish cuisine there is such a dish as a cowberrysauce. The recipe is used universally and is almost universal. It is they who are filled with almost all dishes, from meat to confectionery piquant pastries. This is a unique addition, which will decorate both a sweet table, and perfectly suited to various meat and fish dishes.
Cowberry sauce - the recipe for this pleasant addition to food is not at all difficult, we know all the ingredients, and it's a pleasure to cook it.
Take the washed berries and using a blenderwe transform into the tenderest mashed potatoes. The recipe for "cowberry sauce for meat" includes starch and honey, vinegar and broth, but everything is in order. In cranberry puree we add natural liquid honey and apple cider vinegar, here we add meat broth and all this we place on a plate. A small portion of the cooled broth is left for the starch, so that it gives an extra viscosity to the sauce.
When our cranberry puree becomes very hot,add starch, previously mixed with the remains of broth. Stir the mass, as if brewing the starch, bring the sauce to a boil and cook for another five minutes. The sauce will emphasize the natural taste of fish, but especially it is good for chicken and pork dishes. Remember, it is served only in a cold form. On the note to those who love sweet: if instead of broth in mashed potatoes add water, a chic sauce for confectionery products will turn out.
There is another wonderful cowberry sauce tomeat, but only with the addition of table wine. We need a pound of thawed or fresh cranberries, two teaspoons of cinnamon, st. a spoonful of starch, 100 ml of good table wine at your discretion, 150 grams of sugar and 200 ml of water.
In the cowberry add water and put on the fire. When the mixture boils, send it cinnamon and sugar, cook for 3 minutes, remove from the plate. Now, turn the blender. He will convert cowberry sauce to meat into a homogeneous, tasty mass, but that's not all. The turn of wine has come, now again we place the dish on a weak fire for 3 minutes. We have a pre-prepared mixture of starch with cold water, pour it into a well-warmed cranberry sauce with a continuous trickle. Stirring, we wait, when starch will thicken weight. Sauce does not boil!
In any version, such yummy will likethe most sophisticated gourmet. Have you tried cherry sauce for meat? If not, then now we will learn how to cook it. We need 300 grams of cherries, one st. a spoonful of sugar, starch and cognac, parsley, you can add spices to taste. Washed (without seeds), the cherry is sent to a pan and set on fire. After the cherry has let down the juice, add sugar and, warming up, bring to a boil, leaving the sink for another 5 minutes.
Dissolve starch with room temperature waterup to a homogeneous mass. Cool chopped cherries and parsley with a blender. We put on the stove and add starch and cognac to the mixture, let's puff for 1 minute and off with the fire.