Sauces are pleasant additives to main dishes. They provide an opportunity to shade the taste of food, make it more saturated, bright, unique. Sauces help to improve the appearance of the dish, create a rich palette of colors on the table, give the most ordinary dinner or dinner an exquisite festive flavor.
Sauces for poultry
Poultry meat, like no other, needs gravy and sauces. Spicy, spicy, sour or sour-sweet, they add fried, boiled or baked meat tenderness, juiciness, help the body better absorb it. Very indicative in this regard is the sauce for the turkey. Preparation of the dish has become a good national tradition for Americans, and then gained popularity throughout the world. But no matter how fattened, fresh and well-baked the bird is, without a suitable sauce, it does not seem so appetizing to us. Especially popular for meat of this variety is berry gravy. Some recipes we will consider in this article. And, first of all, a sauce for turkey from red currant. Prepare it very easily. Incidentally, we note that, in addition to the currant, cranberries, cranberries, plums and other berries with a pronounced sour taste are suitable. Of course, you can buy already ready, but we suggest you make turkey sauce yourself, guided by our advice and recommendations.
Currant Recipe
What you need: 350-400 grams of currant, 130-150 g of sugar, a peel of 1 medium orange and juice from its halves. And 1,5-2 tablespoons of cognac or brandy. First of all, prepare the berries. Wash thoroughly, cut and cut from the twigs, let drain off the water, then transfer them to an enamel saucepan and add sugar. Of the main ingredients in the turkey sauce, as you understand, orange juice is added . Fruit wash, wipe and rub the skin on the smallest grater. Cut the citrus in half and squeeze out the juice. Strain it through the cheesecloth, so that the bones do not hit. Then add to the currant. And put into a turkey sauce a teaspoonful of peel. Now put the pan on the stove, let the contents boil, and then cook on low heat for 15 minutes, stirring all the time. When some of the liquid evaporates, and the berries are somewhat respected, the dish is almost ready. It remains only to pour alcohol, which will enhance the flavor of the dish, and remove the pan from the plate. If you want to make the filling consistency homogeneous, chop the currants blender. When the sauce for the turkey, the recipe of which you have learned, will cool down, and the bird itself will bake, you can serve the dish to the table. Triumph to you is assured!
Cranberry sauce - general characteristic
This dressing for meat is prepared as easily as the previous one. The northern berry, from which it is produced, is very useful, juicy, with a rich sweet and sour taste. Therefore, sometimes it turns out a little liquid cranberry sauce to the turkey. The recipe recommends in this case either boil the product, or add a bit of flour or starch to the dish in the dish for thickening. Variety taste can be, adding to the filling of lemon juice, pepper, salt, cloves and other spices. If you like to bite berry in sauce - do not grind them. If you want a dish of a uniform consistency - pass the cranberries through a meat grinder or blender or simply wipe through a sieve.
How to Make Cranberry Sauce
To make the refueling, you will need 0.5 kg of berries, one and a half or slightly more glass of sugar, 2 medium onions, about a glass of apple or grape vinegar, if desired, a little cinnamon, salt, pepper, ground coriander, chopped 2 cloves of garlic and a glass of water. Onion finely chop. Prepare berries. Connect both products, pour water, put on a plate and boil. Then on a low heat, under the lid, put out for 10 minutes. Whisk with a mixer or blender, pour in spices, sugar and salt, pour in the vinegar. Extinguish the mass until it boils to a mashed state. If necessary, thicken with flour. Finish the sauce and serve it to the meat!
Tomato sauce
Very tasty turkey in tomato sauce. It can be prepared from such products: 5-6 large fleshy and ripe tomatoes, 2-3 bell peppers, 2 large onions, several cloves of garlic, salt, sugar, pepper, ground coriander, vegetable oil. Onion chop, place in a deep frying pan or pot, fill with oil and simmer until golden. Tomatoes are covered with boiling water, peeled off, finely chopped. When the onion is fried, add tomatoes to it, then chopped peppers. While stirring, extinguish the mass until the sauce acquires the necessary density and ceases to be watery. Salt, pepper, pour the spices. If necessary, add sugar to the tomato. At the end, put the chopped garlic and remove the frying pan from the fire. Such sauce can be served to meat both cold and hot. The taste in both cases will be simply delicious!