Thick and aromatic plum sauce for the winter is a special preparation. Believe me, I'm not joking or exaggerating. If you try to cook it at least once, you will forget about compotes, preserves, marmalade and others for a long time. After all, the sauce is something completely different. Before you even blink an eye, the jar will end... and then another one, followed by the next one. And now everything that was lovingly prepared will be eaten no less joyfully and with appetite. You know, at such moments I understand that for the sake of all this it is worth cooking and even living on, despite all the worries, problems and troubles. Is it worth denying yourself the pleasure of pampering your family with plum sauce for homemade meat?
The answer to this question lies on the surface. Of course it's not worth it. And even more than that - the more diverse your assortment of preparations is, the more significant, important, accomplished person you will feel. And not just a housewife.
Choose suitable recipe and cook delicious sauce from plums for the winter!
First, my favorite option for preparing sauce for the winter.
Plum sauce for winter meat is very tasty
Ingredients:
- 1 kg of ripe blue plums (Hungarian plums are fine);
- 1 small head of garlic;
- 4 large red sweet peppers;
- 1 tablespoon sugar;
- 1 tablespoon apple cider vinegar;
- salt to taste;
- ground black pepper to taste;
- 2 tablespoons of refined vegetable oil.
Preparation:
Wash ripe, unwrinkled plums and remove the pits. There is no need to remove the skin; it will not interfere with the taste of the finished sauce. Place the fruit halves in a blender bowl and puree. If you don’t have a blender, you can grind them in a meat grinder. Pour the plum puree into a saucepan (preferably with a ceramic coating to prevent burning) and bring to a boil over low heat. Don't forget to stir. Cook for 10 minutes. While the plums are cooking, remove the seeds with partitions. Bell pepper. Pass it through a meat grinder or cut into small pieces and blend with a blender. Add to the boiling plum puree, stir, cook for another 10 minutes at a barely noticeable boil. Then salt and sweeten the future sauce: add sugar according to the instructions in the list of ingredients, and add salt to taste. Pour in refined vegetable oil and apple cider vinegar. Peel and finely grate the garlic, add it to the sauce too, but 5 minutes after the oil and vinegar. Pepper the preparation to taste, bring to a boil after all the additives, pour into sterile jars and roll up.
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Winter plum sauce for curried meat
I found this recipe on Anastasia Skripkina’s forum and I really liked it.
Ingredients:
- 2 kg of ripe blue plums, maybe sweet and sour;
- 2 small heads of garlic;
- 6 pieces of red sweet pepper;
- 2 pods of hot pepper (small);
- 5 tablespoons of sugar;
- 25 grams of curry seasoning;
- salt to taste.
Preparation:
The curry sauce is prepared without sterilization, so it needs to be cooked for quite a long time.
Wash and pit the plums, grind or puree them in a blender, cook for 25 minutes, then grind the sweet peppers and add to the pan with the fruit puree. Cook again for 25 minutes. Add crushed hot peppers, stir, cook over low heat for 15 minutes. Peel and chop the garlic, add to the sauce, cook for another 5 minutes. Add sugar, salt and seasoning. Stir, bring to a boil, pour into sterile jars and seal immediately. In winter it will be a wonderful seasoning for meat.
Spicy plum sauce for the winter
The main feature of the sauce is its pungent taste and smooth, uniform consistency.
Ingredients:
- 2 kg red or blue plums;
- 2 pods of hot pepper;
- 1 large sweet pepper;
- 5 tablespoons of sugar;
- 1 level tablespoon of salt;
- 1 glass of water;
- 1 tablespoon herbs de Provence seasoning.
Preparation:
Sort and wash the plums, remove the seeds, place the fruit halves in a basin and add 1 glass of water. Over low heat, gradually heat the contents of the bowl, cook for 10 minutes, then rub the softened plums through a sieve.
Wash, deseed and finely chop the sweet and hot peppers. Add to the plums and use an immersion blender to blend, then additionally rub the mixture through a sieve. Your goal is a smooth sauce without any homogeneous visible particles.
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Heat the hot plum sauce to a boil, add salt, sugar and spices. Cook for half an hour over low heat, then pour into sterile jars, immediately roll up, turn over, and wrap. The spicy plum seasoning is ready, you can enjoy it at any time.
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Plum and apple sauce for the winter
A good combination of plums and apples - savory, spicy, rich. The sauce goes with many things meat dishes.
Ingredients:
- 3 kg of ripe tomatoes;
- 1 kg blue plums;
- 1 kg apples;
- 4 onions
- 200 grams of sugar
- 50 ml vinegar 9%
- 1 tablespoon salt
- 1 teaspoon ground black pepper;
- 1/3 teaspoon ground red pepper.
Please note - 9% table vinegar is used. Not essence, not apple, not balsamic or homemade. Regular store-bought vinegar labeled “table vinegar.” Please pay attention to this before writing comments.
Preparation:
Wash tomatoes, apples and plums, wipe dry and cut into large pieces (pre-core apples). Peel and cut the onion large pieces. Pass the tomatoes with plums, apples and onions through a meat grinder, pour everything into a saucepan and put on fire. Stirring, bring the applesauce and vegetable puree to a boil. After boiling, reduce the heat and simmer the sauce for about 2 hours at a low simmer, stirring as often as possible with a wooden or plastic spoon.
Remove the pan from the heat, additionally grind the contents with an immersion blender, add salt with sugar, ground cinnamon and pepper, and put on fire. Cook the tomato-plum sauce with apples for 45 minutes at low simmer, stirring occasionally. Sterilize the jars and boil the lids for 10 minutes. At the end of cooking ketchup, pour vinegar into it and stir. Immediately remove the sauce from the heat, fill the jars to the top, roll up the prepared lids and turn upside down. Cover the jars with a blanket and leave until completely cool.
Chinese plum sauce for the winter
At one time, the recipe for this sauce was found on the Gastronom website, after which it was tried more than once in my own kitchen.
Ingredients:
- 1.5 kg blue plums;
- 1 clove of garlic;
- 2 small onions;
- 120 grams of brown sugar;
- 2 cm fresh ginger root;
- 100 ml apple cider vinegar;
- 1 teaspoon coriander seeds;
- half a teaspoon of ground cinnamon;
- a pinch of cayenne pepper;
- half a teaspoon of fine table salt.
Preparation:
Peel and chop the onion, garlic and ginger root using a sharp knife. Cut the plums in half and remove the pits. Place all this in a saucepan, pour in 1 cup of water and bring to a boil. Cover, reduce heat and cook for 30 minutes, remembering to stir. Grind the plum mass in a blender. Return it to the saucepan and add the brown sugar, apple cider vinegar and spices. Stirring, bring to a boil over low heat. Cook for about 45 minutes. Transfer the prepared Chinese plum sauce into clean jars, close the lids and pasteurize in boiling water for 20-30 minutes, depending on the volume of the jars.
Preface
Simple recipes for plum sauce for the winter allow you to prepare delicious and healthy dishes. Despite the common main ingredient, plum, each of them has a bright and memorable taste.
Sweet plum sauce with a piquant aroma
This is a universal sauce that will suit almost any dish. You can also eat it simply with bread.
The sauce is unlikely to be suitable as jam, because it contains hot and spicy components in its composition
To prepare it you will need:
- plums - 2 kg;
- chili pepper - 30 g;
- curry - 30 g;
- garlic - 100 g;
- sugar - 200 g;
- salt - 20 g.
- Wash and dry the plums. Remove the seeds from them.
- Peel, wash and crush the garlic.
- Grind the plums in a blender to a paste.
- Pour the plum mixture into a saucepan. Salt, sugar and add curry. To stir thoroughly.
- Cook until boiling, stirring occasionally.
- After boiling, cook for another 15 minutes over low heat.
- Remove the foam.
- Add garlic. Mix.
- Cook for 15 minutes.
- Place hot plum sauce into sterilized jars.
- Close the jars with lids, roll them up and turn them upside down.
- Wrap in cloth and let cool.
- Take it to a cellar or other dark place.
Recipe for spicy plum sauce for the winter
Spicy plum sauce will perfectly complement any hot dish.
This recipe uses hot chili.
Ingredients:
- plums (red or blue) - 2 kg;
- sweet (bulgarian) pepper - 100 g;
- chili pepper - 60 g;
- water - 250 ml;
- sugar - 100 g;
- salt - 20 g;
- seasoning “Provencal herbs” – 20 g.
- Rinse the plums and dry.
- Remove the seeds.
- Cut the plums in half.
- Place the halves in a bowl. Pour in water.
- Cook over low heat for 10 minutes.
- Rub the plums through a sieve.
- Wash the pepper, remove seeds. Cut in small pieces.
- Add to plum mixture. Beat with a blender until smooth.
- Boil.
- Salt, sugar, add seasoning. To stir thoroughly.
- Cook for another half hour over low heat, stirring occasionally.
- Pour the sauce into sterile jars, close them with lids and roll up.
- Turn the jars over and wrap them in a blanket or rug.
- Place in the cellar.
Chinese plum sauce
Making Chinese plum sauce will require special ingredients, but the unique taste will justify the effort.
The sauce is a little more expensive in terms of ingredients, but the flavors are truly multifaceted.
To prepare the sauce you will need:
- plums (blue) – 1 kg;
- pitted prunes - 150 g;
- onion (red) – 75 g;
- garlic - 20 g;
- ginger root - 15 g;
- brown sugar - 250 g;
- rice vinegar - 120 ml;
- soy sauce- 60 ml;
- ground cinnamon - 2 g;
- star anise - 3 g;
- Chinese seasoning “5 spices” – 2 g;
- ground Szechuan pepper - 4 g.
- Wash the plums, remove the pits and chop finely.
- Crush the garlic.
- Chop the onion.
- Grate the ginger root.
- Finely chop the plums.
- Place the chopped ingredients in a deep saucepan.
- Add star anise, soy sauce, ground cinnamon, Chinese 5 spice seasoning. If there is no such seasoning, then it can be replaced with a mixture of ground cloves, ground cinnamon and dried dill in equal proportions.
- Sugar and pepper. To stir thoroughly.
- Bring to a boil, then cook for another half hour over low heat.
- Leave to cool for 20 minutes.
- Bring to a homogeneous state with a blender.
- Divide hot sauce into clean jars. Close with sterile lids and roll up.
- After cooling, place in the cellar.
Recipes for plum sauces are designed for a wide range of dishes. By alternating them you can ensure a variety of tastes throughout the winter.
Plum sauce for the winter can be served with pasta, beans, chicken, fish, veal, etc. For cooking, select ripe fruits. The variety is absolutely not important, the degree of maturity is important.
Tkemali sauce from plums - a recipe for the winter
Required components:Fresh cilantro, dill and parsley - one bunch each
- ripe plum fruits – 3 kg
- sugar – 5.5 tbsp.
- salt – 0.5 tbsp.
Cooking steps:
Sort the fruits and wash them thoroughly. The water should drain. After this, proceed to removing the seeds. Peel the garlic head. Wash and dry the greens. Twist the plum halves with the addition of parsley, cilantro, and garlic cloves. You can also use a blender for grinding. Pour the mixture into a deep enamel pan, place over low heat, boil, and stir several times. Throw chopped dill into the boiling mixture. Dry herbs will also work. Stir the contents, boil it to the required thickness. It will take about 40 minutes to cook. Add salt, sprinkle with granulated sugar, stir well, continue cooking for another 15 minutes. Taste the preparation and add spices or sugar if necessary. Prepare containers with lids. Steam the containers and boil the metal lids. Pour tkemali sauce from plums into jars for the winter and seal.
Prepare and.
Plum sauce for meat for the winter
Ingredients:Sour apple – 2 pieces
- hot pepper pod
- plum fruits – 1.25 kg
- ginger root – 5 pcs.
- vinegar essence – 2 small spoons
- salt - a small spoon
Preparation:
Wash the fruits, dry them, remove the centers. Wash the apples, cut out the center along with the seed pod. The skin can also be peeled. Grind hot peppers, garlic cloves and prepared ingredients through a meat grinder. Rinse the ginger root, peel it, rub it, add it to the plum puree, add acetic acid, add granulated sugar, and add salt. Cook the mixture with the lid open, stirring occasionally. Need to excess liquid boiled away, and the sauce itself became thick. Pre-sterilize the jars with lids, pour the product into them, and seal.
Some tips:
The spiciness of the workpiece can be controlled using hot pepper. If you don't have red capsicum on hand, replace it with ground pepper. For versatility taste qualities add mint, saffron, thyme, dill, celery, basil, etc. to the dish. Acidity can also be controlled with sugar. If the fruit is too sour, add a little more granulated sugar to the sauce.
Try it too.
How to make plum sauce for the winter
Take 1 kg of fruit, 245 ml of water, a couple of tablespoons of dry dill, a head of garlic, 3 ml. coriander, 2 tbsp. l. dried mint and one and a half tablespoons of red pepper. Cut the fruits in half and place in a saucepan. Pour water, set it to a low flame. Allow them to cook until the skin and pulp easily begin to peel away from the pit. Drain the liquid into a separate bowl and prepare the puree. Boil it until it becomes thick. Add drained liquid during cooking. Add all the spices, pureed in a mortar, and salt. Boil the mixture for 5 minutes, pour into bottles, pour vegetable oil on top.Plum preparations for the winter: sauces
Green sauce.If you take unripe fruits, you can get a beautiful green color. Select 2 kg of green fruits, put them in a saucepan, pour water on top, put on medium heat, cook until soft. Turn off the heat, let the fruit cool, but do not pour out the broth. After cooling, drain it into a separate bowl. Grind the boiled fruits through a sieve, remove the seeds along with the peel. Peel a couple of garlic heads, add it to the total mass, and add salt. Finely chop the greens. You can crush it in a mortar along with garlic. Combine with the total mass. Add some salt. If there is not enough spice, add adjika. Add sugar and salt to taste. Pour the finished product into suitable containers.
Find out also.
Yellow plum sauce for the winter
Required Products:Salt – 20 g
- garlic head
- granulated sugar – 50 g
- cilantro, dill – 50 g each
- coriander – 0.5 l.
- hot pepper pod
Cooking steps:
Take the fruits, pass them through a meat grinder, removing the seeds in advance. Cook the sauce for 5 minutes. Add chopped garlic, spices, pepper, herbs. As soon as the sauce boils, remove it from the heat. While still hot, pour it into bottles.
Prepare and.
Recipes for plum sauce for the winter.
First recipe.
Ingredients:
Plum fruits – 1 kg
- khmeli-suneli – tablespoon
- half a bunch of parsley and basil
- a few garlic cloves
- dried red pepper
- sugar
- salt
Cooking steps:
Remove the seeds from the fruit, sprinkle the pulp with salt and sugar, and put on fire. The fruits will give juice, so you should not add water to the contents. Cook it while stirring for exactly 7 minutes. Combine with khmeli-suneli and chopped pepper. Immediately add these fruits to the main contents. Hold the preparation for another 10 minutes, stir. Lastly, add the garlic, pressed through a press. Blend the mixture until smooth with an immersion blender. Place on the stove, boil for another four minutes, and pour into steamed jars.
Consider and.
Second recipe.
Required Products:
- “Hungarian” - 1 kg
- a bunch of fresh cilantro
- “Extra” salt
- head of garlic
- filtered water – ½ liter
- bell pepper
- ground red pepper
- white granulated sugar - large spoon
How to cook:
Wash the fruit, tear off all the sticks and leaves. Place them in a saucepan and fill with cold water. Place the vessel on the stove to boil the mixture. This should only be done on low heat. This process will take you about an hour. Chop the peeled garlic, chop the cilantro and sweet pepper. You can additionally grind all this in a blender. Grind the plum puree additionally using a metal colander and a wooden spatula. Pour the puree into a saucepan and leave the bones in a colander. Add spices to the contents, combine with sugar and salt. Stir it all and cook for an additional 10 minutes. After reaching the required thickness, pour the sauce into bottles and seal.
Satsebeli plum sauce recipe for the winter.
You will need:
3 kg plums
- a couple of garlic heads
- granulated sugar – 10 tbsp.
- curry bag – 2 pieces
- a bunch of cilantro – 2 pieces
- hot pepper – 2 pcs.
How to cook:
Peel the fruits, or rather remove the seeds from them. To do this, simply break the fruit and remove the seed from it. It is best to take fruits from which you can easily remove the seeds, without additional manipulation. Wear rubber gloves and remove all seeds from the peppers. Chop them into pieces. Mix the prepared ingredients together with peeled garlic cloves and other ingredients until smooth. Cook it over low heat for about half an hour, remembering to stir it. While still hot, pour the sauce into bottles. ready!
Plum and tomato sauce for the winter.
Required Products:
Granulated sugar – 200 g
- plum fruits – 1 kg
- onion – 320 g
- sweet bell pepper – 5 pcs.
- head of garlic
- hot pepper – 3 pieces
- spices (ground pepper, cloves)
- a tablespoon of vinegar
Cooking steps:
Wash fruits and vegetables, peel them, remove seeds, stalks and seeds. Cut into large slices and grind in a meat grinder. You don’t have to twist the onions and peppers, but simply cut them into small pieces. Place the resulting mixture on low heat and cook for about 2 hours until the mixture thickens. As soon as there are 10 minutes left before the end of cooking, add spices, vinegar, salt, and granulated sugar. While hot, pour the mixture into steamed jars and roll up.
Consider and.
“Multi-colored” tkemali.
Ingredients:
- “multi-colored” plums – 1 kg
- cilantro – 35 g
- a tablespoon of dry Provençal herbs
- salt – ½ tsp.
- acetic acid – 1 tbsp.
- granulated sugar – 3.6 tbsp.
- bitter pepper – 1.5 pcs.
- a couple of garlic heads
- water – 145 ml
Preparation:
Wash the pulp, tear off the tails, sort, remove damaged fruits. Place in a bowl, add water. First, turn the heat to low to prevent the contents from burning. In just 5 minutes, red juice will begin to appear and the fruit will float in the liquid. The heat needs to be increased. The total boiling time of the workpiece is 15 minutes. Cilantro, pepper and garlic should not be dried out or limp. Use only fresh products. Remove seeds from peppers and peel garlic. These components can be blended in a blender, but then the sauce will have a slightly different consistency. Grind the plums through a sieve; it is much easier to grind a warm plum mass than a cold one. Salt the tkemali, add sugar and acetic acid. Sprinkle with Provençal herbs, add cilantro, garlic and pepper. After you boil the workpiece, it can be poured into jars (they also need to be processed in advance).
Prepare also.
Tkemali made from cherry plum.
Required Products:
Salt – 1/3 tbsp. l.
- water – 95 g
- garlic clove – 4 pcs.
- dill, cilantro
- dried mint – ½ tbsp. l.
- granulated sugar
- dry ground ginger
Cooking steps:
Wash the fruits, place them in a saucepan, pour in water, bring to a boil, and cook while stirring for about 15 minutes. During the specified time, the fruits will not be very soft, but the peel will begin to burst and move away from the pulp. As soon as this process begins, transfer to a colander and grind so that puree remains in the saucepan. Bones with peel can be added to compote. You will use the broth to dilute the puree to the desired thickness, so there is no need to pour it out. Wash, dry the greens, chop and grind in a blender. Also chop the peeled garlic. Add sugar and salt, boil, cook for 10 minutes while stirring. Add spices and herbs. Skim off the foam and pour into a sterilized container.
Sauces occupy a special place in modern cooking. They come in different tastes and color saturation. Tomato, mushroom, spicy and sweet. Plum sauce is especially popular among lovers of such food additives. It goes well with all foods, and its preparation options are known for their variety and are not complicated. Those who want to try making the sauce with their own hands should definitely use the following recipes.
Popular plum sauces
Recipes for plum sauce came into modern cooking from those countries where plums grow. These are the Caucasus, China and Japan. Delicious seasoning for the winter from summer fruit can also be prepared at home. It goes perfectly with meat or other dishes, and its taste will complement the treat with pleasant notes of freshness.
Since plums can be combined with almost all spices, vegetables and other seasonings, there are many options for preparing your favorite winter treat. The most common sauces made from this fruit are:
- Tkemali;
- Chinese plum sauce;
- tomato-plum;
- to meat.
The color of the sauce directly depends on the color of the selected fruit. Recipes for preparing food for the winter differ in the ingredients included in their composition and in the method of preparation.
Tkemali recipe without cooking
The famous Caucasian plum sauce Tkemali is prepared without cooking, so it preserves beneficial features for a long time. To prepare this seasoning you will need:
- dark variety of plums;
- bell pepper;
- hot peppers;
- garlic;
- cilantro;
- sugar;
- salt;
- vinegar.
Before cooking, food is washed and, if necessary, cleaned. One kilogram of Hungarian plums is thoroughly washed and the seeds are removed from the fruit. After which the harvest is ground in a meat grinder or using other kitchen equipment. When grinding the plums, add 3 heads of peeled garlic, 1 kilogram of bell pepper and 5 pieces of hot pepper, from which the seeds have previously been removed.
Next, finely chop the cilantro (2 bunches per 1 kg of plums) and add it to the finished puree. The ingredients are mixed, 2 tablespoons of salt, 100 grams of sugar and 2 tablespoons of vinegar are added. The workpiece is left to stand for 15 minutes. During this time, it is recommended to sterilize the prepared glass containers and lids.
Experts advise taking small jars for storing homemade Tkemali to make the product easier to use.
When the plum puree has infused, it is poured into prepared containers, covered with lids and stored in the refrigerator. You can take the first sample from the workpiece after 2 weeks.
Boiled Georgian sauce
There is a recipe for cooking boiled Tkemali. For this you will need:
- plums;
- garlic;
- mint;
- coriander;
- salt;
- sugar;
- water.
In the classic Georgian sauce, only cherry plum is used, but the seasoning turns out delicious from any variety of plum. To make the fruits soft, place them in a 5-liter saucepan and bring to a boil, then reduce the heat and cook for 120 minutes.
You need to turn 4.5 kilograms of fruit into puree. Then they are turned off and left to cool. The peel and seeds are removed, and the resulting mass is ground through a sieve.
While the puree is infusing, the remaining ingredients are prepared for it. Five cloves of garlic are peeled and passed through a garlic press or crushed in any other way.
Wash and cut 1 bunch of fresh mint. Coriander is crushed.
The resulting puree is put back on the fire and the remaining ingredients are added to it - garlic, mint, 1.5 teaspoons of coriander, 1 teaspoon of salt and 2.5 teaspoons of sugar. The mixture is brought to a boil and simmered over low heat for another 5 minutes.
The finished hot sauce is placed in sterilized jars and covered with lids. The workpiece is wrapped and remains in this state until it cools completely. When the containers have cooled, you can transfer them to a permanent storage location.
Chinese seasoning
Chinese plum sauce will add oriental exoticism to the dishes. IN Lately the seasoning is popular among domestic lovers of Chinese cuisine. It’s also easy to prepare food for the winter at home. For this you will need:
- plums;
- ginger root;
- garlic;
- star anise;
- cinnamon;
- carnation;
- coriander (seeds);
- sugar;
- rice vinegar.
One kilogram of the selected plum variety is washed, peeled and pitted, and turned into puree in any convenient way. 40 grams of garlic and the same amount of ginger are peeled and washed, after which they are also crushed to a puree.
Next, the plum pulp is placed in a saucepan, and the remaining ingredients are added to it. 2 star anise, 1 cinnamon stick, 4 clove buds, 1.5 teaspoons of coriander, 100 grams of sugar and 120 milliliters of rice vinegar thrown into a container with puree are mixed and the mixture is brought to a boil.
All solids are removed from the sauce and the hot mixture is poured into sterile jars. Filled containers are rolled up with lids and wrapped. After the workpieces have cooled, they are removed to a permanent storage location.
Tomato-plum treat
A fairly simple way to prepare tomato-plum sauce. According to the recipe, the housewife will need:
- plums;
- garlic;
- hot pepper;
- tomato paste;
- sugar;
- salt.
Two kilograms of plums are washed and the seeds are removed from the fruit. 150 grams of garlic are peeled and chopped. The seeds are removed from 3 pieces of hot pepper, the vegetables are washed and passed through a meat grinder.
All ingredientsPlace in a saucepan and bring to a boil. After which 200 grams of sugar, 2 tablespoons of salt and 3 tablespoons are added to the boiling puree. tomato paste. Cooking over low heat continues for another 20 minutes. The hot sauce is poured into sterilized jars and rolled up. Containers with the workpiece are turned over and wrapped. After cooling, they are moved to a permanent storage location.
Preparation for meat
Plum sauce for meat is also quite interesting in taste. It includes:
- plums;
- tomatoes;
- garlic;
- white onion;
- ground red pepper;
- carnation;
- Bay leaf;
- salt;
- sugar;
- Apple vinegar.
Well-washed 1 kilogram of tomatoes and 500 grams of pitted plums are placed in a saucepan and filled with 100 milliliters of water. Then cover with a lid and cook for several minutes. Next, the boiled preparations are ground through a sieve into puree.
One peeled and finely chopped onion is placed in fruit puree and the resulting mass is boiled for 2 hours. Half an hour before the end of cooking, add the remaining ingredients to the sauce. The boiling mass should contain 2 heads of chopped garlic, 150 grams of sugar, 1.5-2 tablespoons of salt, ½ teaspoon of red hot pepper and cloves, 2 bay leaves and 1.5 tablespoons of apple cider vinegar.
When cooking is finished, remove the bay leaf from the puree. Next, the slurry is finally crushed and brought to a boil again. At the end of cooking, hot plum sauce for meat is poured into sterilized containers and rolled up. It is recommended to store the seasoning in a cool place.
By preparing sauces for the winter on her own, the housewife not only saves her budget, but also provides for her family healthy products. Despite the fact that it is easier to buy them in the store, homemade ones are always healthier and tastier.
The homeland of plum sauce is the Caucasus. Such a dressing of excellent taste can be obtained from all varieties of plums. But the most famous and popular is the sauce " Tkemali", it is made from ripe sour plums of a certain variety.
The sauce turns out sour or sweet - it depends on the varieties of plums, the color can also be different shades. From red fruits it turns out red, from yellow fruits it turns out yellow, and from blue ones it turns out blue. Plum sauce for meat for the winter can be prepared from any kind drain You can even take cherry plum or thorn.
Sauces add some flavor to any dish. piquancy and add flavor to it different types. In addition, they help the stomach more easily absorb food from heavy meat products.
Very often, sauce is the main aroma and flavor component of a dish. Plum dressing, prepared according to any recipe, added in moderate quantities to a meat dish, will delight you with its versatility in taste.
Preparing plum sauce for meat for the winter
All fruit lovers like this dressing. sweet and sour sauces
. The main ingredient in it is plum. Combine the plum puree well with herbs, spices and garlic, add salt, granulated sugar and cook on the stove until it becomes a jelly.
Greenery(cilantro, parsley and mint) in plum dressing is best added immediately before serving the meat dish. This way it turns out more aromatic and tastier.
Recipe for plum sauce for meat
- plum - about 1 kg;
- vegetable oil- 50-60 ml;
- garlic - 4 cloves;
- granulated sugar - 6 tbsp. spoon;
- salt - 1 teaspoon;
- ground coriander - 1 teaspoon;
- ground black pepper - 0.5 teaspoon;
- dried spices (cilantro, basil, marjoram, dill, parsley, mint) - 1 teaspoon;
- hot pepper - 0.5 pods.
First of all, you need to cook from plums puree After washing the plum, remove the seeds and tails from it. You can prepare it in several ways:
Squeeze the garlic through the spade, cut the hot pepper, remove the seeds and finely chop. Add everything to the plum puree, as well as all the dried spices, vegetable oil, salt and granulated sugar.
Place the resulting mixture on the fire; after it boils, reduce the heat and simmer over low heat for 1 hour. During the cooking process, be sure to stir the sauce with a wooden spoon so that it does not burn. After cooking, the sauce becomes homogeneous and thick.
When preparing this recipe, be sure to taste the resulting mass and, if necessary, add salt, granulated sugar or spices to taste.
The prepared plum sauce for the winter is poured into sterilized jars and covered with sterile lids. These ingredients make 500 ml of plum sauce. The sauce for this recipe is thick, and when it freezes it becomes even thicker.
If you prepare such a seasoning for meat according to this recipe for the winter, then you should increase the amount of ingredients. It all depends on how much you want to prepare for the winter.
This plum sauce is served cold with meat; it can also be served with fish, poultry, and potatoes. This seasoning goes well with lamb, pork and beef kebab.
Recipe for plum sauce with garlic and tomato
Using this recipe, you can prepare plum sauce for the winter, or you can cook a small amount that is consumed over a period of time.
You can’t immediately guess from the taste that there is plum in the seasoning, since the dressing has a sour-sweet taste, which is very suitable for meat dishes. This seasoning is especially good in winter, when the body requires something tasty and vitamin supplements. Making such a dressing according to the proposed recipe is not at all difficult, since all the ingredients can be bought on the market or grown in your own garden plot (if you have one).
Ingredients for the recipe:
- 2 kg plums;
- 150 gr. garlic;
- 2–3 pcs. hot pepper;
- 200 gr. Sahara;
- 2 tbsp. l. salt;
- 3 tbsp. l. tomato paste.
Prepare all the ingredients required by the recipe. Wash the berries, remove all seeds. Peel the garlic and pass through a garlic press (you can chop it finely), remove all the seeds from the hot pepper and grind through a meat grinder. Add salt, sugar and tomato paste to the resulting mass.
Place the prepared mixture on the fire and bring to a boil and cook the sauce after boiling for 20 minutes, stirring so as not to burn. Place the finished seasoning in prepared sterilized jars and roll up, place upside down and wrap.
There are quite a lot of recipes for preparing plum seasoning for meat. And no matter what recipe you cook according to, you should remember that the dressing should be laid out in small jars, since the large jar is not used immediately.
This seasoning is very good for baking or stewing fish, poultry, pork, and beef.
Dishes with plum sauce
