Tkemali made from apples for the winter. Step-by-step photo recipe for preparing apple sauce for meat for the winter for long-term storage at home

It is known that sauce can transform any dish. And meat, no matter what recipe it is prepared according to, also needs gravy. However, not every housewife knows well which sauce is best to serve pork or beef with. As a result, many people serve the same ketchup with any type of meat. In fact, it is believed that each type of meat dish needs a different sauce. In particular, fried and fatty meats harmonize best with sweet and sour gravy made from berries or fruits. For example, apple sauce for meat can be prepared without much difficulty. Meanwhile, duck or pork served underneath will sparkle with new colors, delighting you with an unusual but harmonious taste.

Cooking features

In order for apple sauce to have a pleasant consistency and a balanced taste that is suitable specifically for meat, you need to know a few subtleties.

For a sauce intended to be served with meat dishes, sour apple varieties such as Antonovka are best suited. If the apples are sweet, it is recommended to add lemon juice to the sauce.
Of all the seasonings, herbs and spices, cinnamon goes best with apples. It is added to apple sauce regardless of whether it is being prepared for dessert or a meat dish.
In order to make a sauce with a delicate texture, the apples must first be softened by cooking. Most often they are boiled or baked. Then the apples need to be chopped. The most reliable way is to rub the fruit through a sieve. Some people prefer to chop apples using a blender. This option is also acceptable, but in this case it is advisable to peel the apples before cooking, because pieces of peel found in the sauce will not improve its taste.
Applesauce should not be prepared in aluminum containers, as they can form harmful substances upon contact with acid.

The technology for preparing apple sauce may depend on the specific recipe, because the gravy may contain a variety of ingredients. In addition, it is obvious that sauce prepared for the winter is made completely differently from sauce not intended for long-term storage.

Original varieties

Using the sweet fruits, you can prepare apple sauce for pancakes or casseroles. Many housewives like to add cinnamon to this gravy to enhance its aroma.

In India, one of the varieties of chutney sauce is prepared from apples, adding very exotic ingredients to it. It turns out the same apple sauce, but with oriental motifs.

Mexicans prefer to prepare apple sauce so that it is very spicy, but in Hungary, on the contrary, they make it tender and creamy.

Apple sauce can be an excellent addition to both dessert and meat or fish dishes. It all depends on the starting ingredients. You will find the recipe for apple sauce - sweet and spicy - in our article.

Depending on the ingredients in the recipe, apple sauce can be either sweet or spicy.

Ingredients

Apple 1 kilogram Vegetable oil 30 grams Salt 2 tsp.

Number of servings: 1
Cooking time: 25 minutes

Classic recipe for apple sauce for meat

water – 0.3 l;
fresh apples – 0.5 kg;
sugar – 50 g;
lemon – 0.5 pcs.;
cinnamon - a pinch.

Cooking method:

Wash the apples and dry with a towel. Cut the core out of them, cut the pulp into large slices.
Boil water, add sugar and stir until it is completely dissolved.
Place apples in water and cook them for 20 minutes.
Remove the apples with a slotted spoon and cool.
Rub through a sieve.
Add the juice squeezed from half a lemon and a pinch of cinnamon to the applesauce. Mix everything with a blender or mixer.

The sauce can be served with fried meat cold or hot. It goes especially well with pork. This sauce will be an excellent addition to poultry meat.

Applesauce for roast

onions – 0.3 kg;
green apples – 0.5 kg;
salt, spices - to taste;
meat or poultry for roast.

Cooking method:

Wash the fruits and pat dry with a towel. Cut each fruit in half and cut out the seed box.
Peel the onions and cut them into halves or quarters (depending on size).
Place apples and onions around the meat you are going to roast. It is better to lay with the cuts down, alternating vegetables and fruits. If you are baking not a chicken or a small piece of meat, but a goose or turkey, then you only need to add apples and onions to them 40–50 minutes before the dish is ready.
When the roast is done and removed from the oven, strain the apples and baked onions through a sieve. Stir.
Add salt and season the resulting mass to taste.
Pour in 2-3 tablespoons of fat, collecting it from the baking sheet on which the meat was baked.
Stir thoroughly. If desired, you can use a mixer or blender.

The sauce prepared according to this recipe goes well with oven-baked meat.

Savory apple sauce for the winter

Composition (for 2.5 l):

sour apples – 1.5 kg;
onions – 0.5 kg;
sugar – 0.5 kg;
raisins – 100 g;
apple cider vinegar (6 percent) – 0.5 l;
salt – 5 g;
cloves – 5 pcs.;
water – 125 ml.

Cooking method:

Prepare the apples by washing, drying and coreing them. Peel the apples themselves, trying to remove as thin a layer of peel as possible. Cut into small cubes.
Peel the onion and grate it. You can also use kitchen appliances. For example, an onion can be cut into several parts and chopped in a blender.
Rinse the raisins, put them in a mug and pour boiling water over them; after 15 minutes, drain the hot water.
Grind the cloves using a coffee grinder.
Pour half a glass of water into the pan and put it on fire.
As soon as the water starts to boil, start preparing the syrup. To do this, add sugar in portions and stir.
When the syrup is ready, add apples and onions and stir.
Pour in vinegar.
Cook, stirring constantly, until the sauce has the consistency of applesauce.
Add salt, raisins and cloves. Cook for a couple more minutes.
Wash the jars with soda and sterilize them in any way convenient for you. Wait for them to dry.
Fill the jars with the resulting sauce.
Screw them tightly with metal caps. Don't forget to boil the lids before doing this.
Leave the jars at room temperature until they are completely cool.

In winter, this sauce can be stored at room temperature. It is suitable for any type of meat, including meat by-products. For example, it goes very well with liver.

What to make applesauce from

As you probably already guessed, the main ingredient in the sauce is apples. If you are going to use apple sauce for meat, then you should choose sour varieties of this fruit, and in order to emphasize the sophistication of the taste of any dessert, you need sweet varieties. But do not confuse apple mousse with jam; the techniques for preparing these two delicacies are significantly different.

For those who like spiciness, you can add horseradish, hot or sweet peppers, herbs or celery. Seasonings that work well include ground pepper, sugar, salt, cloves or cinnamon. All apple sauces have a graceful hint of plum or cherry plum. And in addition to sweet ones, raisins, figs, and quince are suitable.

Applesauce with honey and rosemary

apples (peeled) – 0.5 kg;
honey – 30 ml;
rosemary – 1 sprig;
onions – 100 g;
water – 50 ml.

Cooking method:

Wash and dry the apples. Peel them and cut into slices. Place in a deep frying pan.
Remove the skin from the onion. Cut the onion into small pieces and add to the apples.
Dissolve honey in warm water and pour this mixture over apples and onions.
Place a sprig of rosemary on top.
Place the pan on the stove. Simmer the apples for half an hour under the lid. Make sure that the water does not boil completely, otherwise the apples will start to burn.
Place the apples and onions in a blender bowl and puree them.

This sauce will be especially useful. Its unusual sweetish taste complements the taste of poultry meat well.

Sweet and sour aromatic apple sauce will be a good addition to roast pork or poultry. It can also be served with any type of grilled meat, including beef. Meat by-products will also benefit from this sauce.

Apple sauce, familiar to Russian cuisine, is a rich storehouse of vitamins, filled with the warm energy of summer. When apple orchards are bursting with ruddy and green fruits, it would be foolish not to take advantage of such gifts of nature and not prepare them for the winter. Apple sauce prepared in winter will be an excellent addition to the home menu.

Apple varieties with a piquant sourness are suitable for preparing aromatic gravy for meat. To season sweet dishes, you can cook mousse, and a combination of apples, horseradish and pepper will create a spicy sauce that tastes great in chicken dishes. The apple sauce base allows you to endlessly experiment with its composition, filling the culinary world with new, original dishes. An experienced housewife always has her own apple sauce, the recipe for which was created through a long search for a golden mean.

Tomato sauce with carrots and apples

By preparing a sauce that is good in taste and content, you will provide yourself with an excellent nutritious addition to your home menu in winter. There are currently many varieties of sauces known, so it is important to choose from them what suits you best.

Pay attention to a simple recipe for winter sauce made from tomatoes, carrots and apples. You can find a set of products from which it is prepared at any summer cottage or personal plot, and you can also buy it inexpensively at a vegetable stand. The sauce prepared according to the proposed recipe is suitable for poultry, meat and fish dishes. You can season spaghetti with it. And the aromatic, delicious sauce goes well with a cheese plate, on pizza, or just with a slice of bread.

If you don’t have the strength or desire to cook, order pizza to your home in Kharkov at an affordable price.
Ingredients:

carrots – 400 g
apples – 400 g
shallots – 3-4 onions (or 1 large onion)
garlic – 1 large cooking
ripe tomatoes – 300 g
ground red pepper (hot) – 1.5 teaspoons
red chili pepper – 1 pod
salt – 2 teaspoons
sugar – 2 tbsp. spoons
olive oil – 3 tbsp. spoons

Tomato sauce with carrots and apples. Preparation:

Start with carrots and apples, as these foods take longer to cook than tomatoes. Wash the apples and carrots, peel and cut into cubes.
Pour some water into a thick-bottomed saucepan or saucepan, add the chopped ingredients, cover with a lid and cook for 30-35 minutes over low heat. Check periodically for the presence of water and add boiling water if necessary.
When the apples and carrots are steamed until soft, turn them into a smooth puree using a potato masher or blender.
Make a cross-shaped shallow cut on each tomato, pour boiling water over them for 2-5 minutes, cool with cold water, remove the skin and cut the pulp into cubes.
Peel shallots or a regular large onion and cut into slices. Separate the garlic into cloves, peel and cut into slices. Remove seeds from the chili pepper and cut into rings. Add ground red pepper to the chopped vegetables and grind the resulting mixture in a food processor to a smooth puree.
Combine carrot and apple puree with vegetable puree, put the pan on the fire, add salt, sugar, pour in olive oil (or any other refined vegetable oil).
Boil the vegetable mass over low heat for 15 minutes from the moment it boils. Keep in mind that the thick sauce will splatter when boiling, so wear an apron and protect your hands and face from hot splashes.
Remove the finished sauce from the stove and place in dry, sterile jars. Pour 1-2 teaspoons of olive oil on top of each jar, which will protect the product from spoilage during storage.
Cover the jars with lids, place a thick cloth on the bottom of the pan, place jars with sauce, fill with hot water to ¾ of the height and sterilize 300 ml jars for 5 minutes, 500 ml jars for 10 minutes. Then seal tightly and turn upside down until completely cool.
Store the tomato sauce with carrots and apples in a cool, dark pantry. This set of ingredients yields 800 ml of finished sauce.

Bon appetit and delicious preparations!

Sweet and sour fruit sauce for meat

If you decide to prepare apple sauce for the winter, we offer you an original recipe. It contains unexpected ingredients, but they perfectly complement the flavor profile of apples, imbuing this apple sauce with magical spicy notes. To prepare we need to take:

sweet and sour apples – 1.5 kg;
onion – 500 grams;
raisins – 5 tbsp. spoon;
sugar – 500 grams;
grape vinegar - 1.5 cups;
salt - half a teaspoon;
ground black and red pepper, cloves - everything to your taste.

You can serve this apple sauce with beef, liver, rice and pasta. By the way, don’t look for ripe and beautiful fruits on the market; apple sauce for the winter can be made from unripe and not beautiful-looking fruits. Their inherent sourness will benefit the taste characteristics of the dish.

Cooking process:

Apples and onions should be peeled and cut into small pieces. Then take sugar and add onions and apples. Place them in a saucepan, pour in 0.5 cups of water and send to simmer over low heat.
Boil the onions and apples until the consistency of a thick paste.
Add spices, salt and grape vinegar to the pan. Boil the apple sauce for another 10 minutes over very low heat.
Turn off the preparation and pour into jars.

It is not necessary to roll up the jars with lids, you can use foil, but you will have to store the apple sauce in a cool place and away from light.

Tomato sauce made from apples, tomatoes and drained through a meat grinder

This version of ketchup can diversify Kharcho soup. If you replace the famous tkemali plum sauce with our tomato sauce.

tomatoes – 1.5 kg,
plums – 500 g,
apples – 500 g,
onions – 2 pcs.,
vinegar 9% - 1.5 tbsp. l.,
sugar – 120 g,
salt – 0.5 tbsp. l.,
a pinch of pepper mixture,
a pinch of cinnamon.

Preparation

Let's start with vegetables. We cut the tomatoes into slices, removing all bruised places and tails. Remove the hard core and seeds from the apples. Cut the onion into 4 parts, and remove the pits from the plums.

Grind all the vegetables in a meat grinder into one container. We insert a knife with medium holes into the meat grinder so that the vegetables are not crushed, but rather ground.

Pour our liquid mushy mass into a saucepan and bring to a boil.

Then reduce the heat and cook the mixture over low heat with constant stirring for 2 hours.

Beat with an immersion blender to crush any lumps that were not processed by the meat grinder.

Add salt, pepper, sugar and spices and cook for another 30 minutes.

Pour in vinegar, stir and immediately place in sterile jars. We put them away “under a fur coat” for 8-10 hours.

Chicken sauce recipe

The tender chicken meat requires the same fluffy gravy, and applesauce is perfect for it. No matter how the chicken is prepared, baked or fried, the sauce will add warm acidity and a pleasant aftertaste. The recipe requires:

apples – 3 kg;
lemon – 1 piece for juice;
apple juice – 1 glass;
brown sugar - half a glass;
butter – 50 grams;
ground cinnamon - teaspoon;
nutmeg and allspice - to taste.

Let's start cooking:

Wash the apples, remove the peel and seeds. Cut into slices and place in a saucepan. Place on the stove and pour apple juice into the pan.
Squeeze the juice from the lemon directly into the pan with the apples. Be careful not to get any bones.
Add cinnamon and sugar.
Simmer all ingredients for about 25 minutes. Add butter to prevent the mixture from burning. Stir constantly.
Transfer the almost finished apple sauce into a blender, add nutmeg and allspice. Whisk. Our apple sauce for chicken is ready, all that remains is to serve it to the table.

The recipe is for 5-7 servings. Cooking time: approximately 1 hour. This recipe can be prepared for the winter. In addition, apple sauce is good for vegetable salad. Cool the sauce slightly before serving.

Sauce with a spicy taste for the winter

An interesting recipe for spicy apple sauce with lots of ingredients. However, do not be alarmed; your efforts will more than pay off with the delicious taste of the gravy. For this you need to take:

tomatoes preferably fleshy – 990 g;
sour apples – 250 g;
bell pepper – 55 g;
white onion – 50 g;
garlic – 1-2 cloves;
chili pepper - to taste;
salt and sugar – 10 g each;
vinegar – 20 ml;
ground paprika - to taste;
rosemary, cloves, thyme, coriander - to taste.

Step-by-step preparation:

Apples, tomatoes, onions, bell peppers need to be washed. Remove peel and seeds. Cut into arbitrary small pieces.
Place all the vegetables in the pan. Turn on the heat and start cooking.
Peel and crush the garlic. Grind the chili pepper. Add both ingredients to the pan with the vegetables. Simmer over low heat.
When all our mass in the pan boils, it must be boiled for another 10 minutes. Then season with herbs and spices, simmer for 5 minutes.
Turn off the heat, let the mixture cool slightly, transfer to a blender and beat.
The whipped mass must be returned to the pan, pour vinegar into it, bring to a boil and turn off the heat. Now the apple sauce is ready. All we have to do is put the gravy into jars, roll them up, and store them until winter.

Try this sauce on chicken salad and you will be pleasantly surprised by the delicious combination of flavors.