Spicy apple sauce for the winter recipes. Let's prepare apple sauce for the winter - for any dish

In France, sauce is considered the key to the taste of a dish - even boiled vegetables can be seasoned with properly selected and prepared gravy and thus create a culinary masterpiece. And the housewife who did not know at least twenty recipes for various sauces was considered incompetent. Our gourmets, of course, are not as demanding as the French nobility. But pouring store-bought ketchup on crispy chops and condensed milk on fluffy pancakes sometimes gets boring and you want to try a new, interesting recipe. Apple sauce is good because it goes equally well with meat main courses and desserts. It can be stored for future use for the winter. And most importantly, the recipes are simple, quick and affordable, especially since it’s apple season.

The main ingredient is apples. Choose varieties with sourness if you want to make apple sauce for meat, and sweeter, loose and crumbly ones if you plan to make gravy for dessert. Don't confuse it with jam! The recipe for apple sauce for sweet dishes is completely different, and in Europe this preparation is called “mousse”.

Various vegetables and root vegetables are also used for spicy apple seasoning: horseradish, sweet or hot peppers, celery, herbs. You can add plums or cherry plums to all apple sauces. In addition to sweet ones, raisins, quince, and figs are suitable. Spices used include ground pepper of any kind, salt, sugar, cinnamon, cloves, and nutmeg.

The easiest apple sauce for roast

What you will need:

- roasting meat: pork, chicken, duck or turkey;

- two or three medium-sized onions;

- four to five sour green apples;

- spices.

The recipe is really very simple. Cook the meat as usual, using the spices you like. If you are cooking chicken, apples and onions, cut into halves, should be placed on a baking sheet with the meat immediately. If duck or pork - about forty-five minutes before the end of cooking. It is important that the apples, while baking, are soaked in the dripping fat and aroma of the meat, so place them cut side down around the roast, alternating with onion slices. Remove the baked fruit from peel and seeds and pass through a sieve along with the onion. Add a little of the roast juice remaining after baking, season with salt and pepper if necessary, and serve with the meat.

Spicy sauce for the winter

You'll need quite a few ingredients, but don't let that scare you away: the interesting flavor of this apple sauce is worth it, and it only takes an hour to prepare.

This spicy seasoning can be prepared first for one time - for testing. And if you like the recipe, there is no doubt about it! – feel free to take out jars with lids and use it for winter preparations.

Products:

Sour apples – 1.5 kg;

Onion – 0.5 kg;

Sugar – 0.5 kg;

Raisins – 100 gr;

Wine or apple vinegar – 500 ml;

Salt - half a teaspoon;

Hot pepper and ground allspice - half a teaspoon each;

Cloves - a quarter of a teaspoon.

1. Rinse the raisins with warm water and soak for a quarter of an hour, then drain the water.
2. Wash and peel the apples, cut out the cores and seeds, cut the fruit into small slices or cubes.
3. Peel the onion and chop into cubes.
4. Place everything in a saucepan, add half a glass of water and bring to a boil, stirring so that it does not burn.
5. Then add all the spices, sugar and vinegar, stir and simmer until the mass becomes homogeneous, reminiscent of baby puree in consistency.

If you plan to make the preparation for future use while the sauce is preparing, sterilize the jars and lids, pour the apple sauce hot, and roll it up. If not, serve warm or cold with any grilled meat. It is also good with fried liver.

And this is a recipe for the whole family, even for the little ones with a sweet tooth, since it preserves as much as possible all the beneficial substances and vitamins, and there are no harmful additives except sugar. Therefore, it can be used in both baby food and adult nutrition.

1. Remove the peel and seed pods with stalks from soft, sweet and sour apples and chop.
2. Combine apples, sugar and water in a saucepan. Sugar should be taken at 1/3 of the amount of apples, and water at 2/3. That is, for 1.5 kg of apples - 0.5 sugar and 1 liter of water.
3. Stir everything and cook over very low heat until it boils.
4. Boil for no more than five minutes; if desired, you can add a cinnamon stick during cooking, then be sure to remove it! You can replace the cinnamon with vanilla and it will be equally delicious.
5. Beat the finished sauce in a blender, boil again, pour into jars and roll up. If the sauce will not be stored for a long time, you do not need to boil it the second time after whisking.

This recipe can be varied by adding lemon or orange zest to the apples. This preparation is not suitable in its pure form for filling pies, since the consistency is quite liquid. But it goes well with hot pancakes or pancakes and can be used to prepare creams based on cream, milk or starch for cakes. Bon appetit!

One of the most famous Indian sauces, chutney, without exaggeration, is the highlight of their national cuisine, without which not a single celebration takes place. It harmoniously sets off the main dishes and gives them piquancy and expressiveness, wonderfully replacing such standard and familiar sauces as tomato ketchup, mayonnaise, adjika with and without tomato, etc. Chutney also has beneficial medical properties, having an excellent effect on human digestion and normalizing it, as well as increasing appetite.

Today we have prepared for you a variation on the classic recipe for Indian chutney with the addition of apples. Once you try this gravy, you will never be able to throw it out of your diet, because it turns out so that you will simply lick your fingers. Therefore, quickly write down the recipe, or better yet, add it to your bookmarks, because we have accompanied detailed step-by-step instructions with photos and video materials that will help you visualize all the culinary processes.

Advice: If you like spicier sauces and want your chutney to be really fiery, then do not remove the seeds and membranes from the chili peppers.

Ingredients

Servings: – +

• apples 1 kg
• bulb onions 150 g
• garlic 2 cloves
• chili pepper (or cayenne)1 pod
• ginger root 1.5 cm
• raisin 100 g
• lemon 1/2 pcs.
• granulated sugar 165 g
• apple cider vinegar (6%)60 ml
• curry 1 tsp.
• allspice 5 peas
• mustard seeds 1/2 tsp.

Per serving

Calories: 31 kcal

Proteins: 0.2 g

Carbohydrates: 7.3 g

2 hours 0 min. Video recipe Print

We begin the production of homemade, long-lasting spicy Indian chutney sauce by processing the main ingredient – ​​apples. Fruits must be washed very thoroughly under a tap with cold water (or soaked in a basin for a couple of minutes and then simply rinsed), peeled and cored with seeds. Cut the prepared apples into small cubes.

Carefully clean the onions, garlic cloves, and ginger root, wash them together with the chili peppers under cool running water and dry with paper towels. Then chop the onion in the same way as apples, into medium-sized cubes, chop the garlic and ginger very finely with a sharp sharpened knife, and remove the tail and seed pod from the chili pepper and cut into thin rings.

We measure out the 100 grams of raisins required by the recipe and rinse them in warm, pre-boiled water several times to get rid of all debris and plant debris. Then we place it on a culinary strainer and let the water drain completely.

Wash the lemon thoroughly, dry it from excess moisture and remove the zest from it using a grater. Then we divide the citrus in half and set aside one half (it can be used for preparing other dishes, or simply cut and added to tea), and squeeze the juice from the second, avoiding getting seeds and pulp into it.

After this, take a deep saucepan with a thick non-stick bottom and put cubes of apples and onions into it, sprinkle them with chopped spices (hot chili pepper, garlic, ginger and lemon zest) and mix everything carefully together. Then add raisins, lemon juice, 60 milliliters of apple cider vinegar, as well as all the remaining seasonings and spices - white granulated sugar, curry powder, mustard seeds and allspice peas to the indicated ingredients. Once again, thoroughly mix the ingredients together and place the saucepan on a burner with medium flame.

As soon as the mixture begins to bubble, reduce the heat to low and simmer the sauce over low heat for about an hour, stirring constantly with a wooden spatula. During the specified period of time, the chutney should boil down a little, thicken and change color, and the apple pieces should boil, so you won’t need a meat grinder or a blender.

Published 28.02.2017
Posted by: miracle
Calories: Not specified
Cooking time: 70 min

Prepare thick apple sauce for the winter for long-term storage; a recipe with detailed photos will help you with this. This sauce is suitable for any meat dish; you can use it to prepare a delicious gravy or add it to borscht or cabbage soup.

Celery and apples pleasantly diversify the seasoning of tomatoes and peppers; the taste is rich. In addition, celery gives the dish a very appetizing aroma.

It will take 70 minutes to prepare; the above ingredients will yield 2 liters.

Ingredients:
- apples – 1 kg;
- stem celery – 600 g;
- tomatoes – 1 kg;
- onion – 500 g;
- bell pepper – 650 g;
- salt – 20 g;
- granulated sugar – 40 g.

Recipe with photos step by step:

We cut the apples into four parts. For this recipe, it is better to use sour varieties, which boil very quickly and easily.




We cut off the stalks of the bell peppers, then cut out the seeds and cut the peppers coarsely.




Cut sweet or semi-sweet onions in half, cut out the root lobe, and cut the onions into several parts.




Wash ripe red tomatoes thoroughly and cut them in half, large tomatoes into four parts. Use red tomatoes and red bell peppers for a pop of color.






Chop the celery stalks finely. Instead of stem celery, you can use root, peeled and cut into thin strips.




Mix all the vegetables, place in a large colander, place on a pan filled with boiling water, and cover tightly with a lid.




Steam for about 25-30 minutes until the vegetables are soft. For cooking, you can use either a regular saucepan or modern kitchen gadgets - a multicooker or a double boiler.




We rub the steamed vegetables through a fine sieve to get rid of the pulp.






Place the pureed apple and vegetable sauce in a saucepan, add granulated sugar and salt, and bring to a boil over low heat.
We sterilize the sauce jars over steam and fill them with hot vegetable mass up to the shoulders. Place in a pan filled with hot water, bring to a boil, and sterilize for 10 minutes.
Screw the lids on tightly and wrap them in a blanket. The next day we put it in a cool place for storage. Storage temperature from +2 to +7 degrees.
We also recommend that you prepare

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.

Classic recipe for apple sauce for meat

• 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.

• 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

• 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.

• 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.

Applesauce with honey and rosemary

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

• 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 for meat: classic recipe, options for the winter, cooking features

Apple sauce for meat 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

Apple sauce for the winter: step-by-step recipes with photos

Apple sauce for the winter

– granulated sugar, onion – 0.6 kg each

– wine or apple cider vinegar – ½ liter

– sour apple – 1.6 kg

– allspice ground and hot black pepper – 0.6 tsp each.

Apple sauce for the winter: recipes

Apple and tomato sauce for the winter

– table vinegar – ¼ cup

– coarse table salt – 2.1 tbsp. spoons

– granulated sugar – 90 g

– sweet apples – 0.6 kg

– sweet pepper – 300 g

– garlic clove – 2 pcs.

– vegetable oil – 3.2 tablespoons

Tomato and apple sauce

– a glass of vegetable oil

– salt – 0.6 cups

– hot pepper in pods – 90 g

- a glass of granulated sugar

– sweet bell pepper – 1.1 kg

– green apples – 1 kg

– garlic head – 2 pieces

– a glass of vegetable oil

Recipe for apple sauce for meat

– a tablespoon of mustard powder

– vegetable oil – 90 g

– plum puree – 3.1 kg

– applesauce – 1 kg

– granulated sugar – 1.1 kg

– horseradish, garlic, chili – 200 g each

– sweet pepper – 1.6 kg

– carrots – 1.1 kg

– hot pepper – 100 g

– vinegar, vegetable oil, peeled garlic – 200 g each

– a glass of granulated sugar

– red hot pepper – optional

– green apples – 2 kg

– garlic clove – 4 pieces

– dill, parsley, cilantro – one bunch each

– fleshy tomatoes – 1.6 kg

– fine granulated sugar – 115 g

– apple cider vinegar – 55 ml

– red apples – 245 g

– dark raisins – 55 g

– drinking water – 130 ml

– a pinch of ground cloves

– ground hot pepper

– wine vinegar – 130 ml

– iodized salt – 5 g

– sour apples – 1.6 kg

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Apple sauce for the winter: step-by-step recipes with photos

Apple sauce is a preparation that will complement the taste of any dish, making it more interesting and richer.

Apple sauce for the winter

Ingredients

Khmeli-suneli – 1 tsp.

Garlic – 3 cloves

Hot chilli pepper – to taste

Parsley (cilantro) – optional

• 77 kcal
• 45 min.

Cooking process

Today my recipe is for meat eaters. Only they know how tasty and piquant a piece of fried meat can be when combined with sauce. Your favorite sauce is an integral part of a real meat dinner.

Last plum season, I told you how to make plum ketchup for the winter. This apple year, I propose to prepare no less “meaty” apple sauce for the winter.

To prepare spicy apple sauce for meat for the winter, take the products from the list. We will need winter sweet and sour apples, garlic, hot capsicum, Georgian seasoning hops-suneli, salt. If desired, you can add fresh parsley or cilantro to the sauce.

Let's cut into slices. Place in a small saucepan. Let's fill it with water.

Let's bring the water to a boil. Boil the apples for 5-10 minutes until soft.

Soft apples need to be mashed through a sieve. A small amount of apple juice should be left so that the sauce does not turn out too viscous.

You can beat boiled apples in a blender.

Add grated garlic, chopped hot pepper, suneli hops and salt to the resulting puree.

Connect the blender again and mix the ingredients into the sauce.

Bring the sauce to a boil and simmer for 5 minutes over low heat.

Pour hot into small sterile glass jars. Close with screw caps. When cool, place in the refrigerator for storage.

Homemade apple sauce for the winter is ready! Serve in addition to grilled meat for dinner.

It’s not at all difficult to prepare a fragrant, spicy and piquant apple sauce for meat, right?

Apple sauce for the winter

To preserve apples until winter, you can make jam, jam, juice, jelly and even sauce from them. It is a delicious addition to any dish and gives meat or fish an amazing flavor and piquancy, filling the body with vitamins. Let's look at some interesting recipes for apple sauces for the winter.

Apple and tomato sauce for the winter

• white onion – 115 g;
• fine sugar – 15 g;
• fleshy tomatoes – 1.5 kg;
• red apples – 245 g;
• apple cider vinegar – 55 ml;
• spices.

We chop the washed tomatoes into several parts, and peel the onions and chop them into cubes. Rinse the apples, process them and chop them into slices. Mix all the prepared ingredients in a bowl and bring the contents to a boil. Afterwards, boil the mixture for 20 minutes and beat everything with a blender until smooth. Next, simmer the sauce for 40 minutes, add all the spices, sugar and fine salt. Taste it and carefully add apple cider vinegar. Simmer for another 15 minutes, and then pour the sauce into warm jars and immediately roll up.

Sour apple sauce for the winter

• sour apples – 1.5 kg;
• white onion – 510 g;
• white sugar - to taste;
• dark raisins – 55 g;
• wine vinegar – 210 ml;
• iodized salt – 5 g;
• drinking water – 130 ml;
• ground cloves - a pinch;
• hot ground pepper - a pinch.

Soak the raisins, and after 15 minutes place them in a colander and dry. We wash the apples, cut off the peel, remove the seeds and cut the fruit into small cubes. Place the ingredients in a saucepan, add water and bring the mixture to a boil. Cook the mass, stirring occasionally, until a thick paste is obtained and beat until smooth with a blender. After this, add salt, hot pepper, sugar and ground cloves. Pour in the wine vinegar, stir and cook the sauce for another 20 minutes over low heat. We pour it into warm jars, roll it up and store it in the cellar.

Apple dessert sauce for the winter

• red apples – 1.5 kg;
• cane sugar – 460 g;
• drinking water – 990 ml.

Remove the peel, seeds and chop the apples. Place the fruit in a saucepan with water and add sugar. Stir everything and cook over low heat until it boils. Boil the contents for 5 minutes, and then beat with a blender, boil again and pour the sauce into jars. Roll up the lids and store in the cellar.

Winter sauce made from peppers and apples

• fleshy tomatoes – 990 g;
• apples – 255 g;
• bell pepper – 55 g;
• white onion – 50 g;
• garlic – 5 g;
• chili pepper - to taste;
• salt and sugar – 10 g each;
• vinegar – 20 ml;
• ground paprika - to taste;
• cloves, rosemary, thyme, coriander - to taste.

We process all vegetables and apples, rinse and wipe dry with a towel. Then cut into arbitrary cubes, place in a saucepan, add chopped garlic and chili pepper. Cover the dish with a lid and place on low heat. After boiling, boil the mixture for 10 minutes and add a variety of herbs and spices. Simmer the mixture for another 5 minutes, and then cool slightly and beat with a blender until smooth. Pour the finished mixture into the pan again, add vinegar, boil and pour into jars. We roll up the workpiece with sterile lids, cool and store in a cool room. Serve ready-made apple sauce with meat and enjoy its taste even in winter.

Spicy apple sauce for the winter

• fleshy tomatoes – 2.5 kg;
• green apples – 990 g;
• carrots – 990 g;
• bell pepper – 990 g;
• garlic – 3 heads;
• sugar – 190 g;
• vinegar – 205 ml;
• vegetable oil – 210 ml;
• fine salt – 125 g.

Vegetables and fruits are processed and cut into slices. Then we grind them through a meat grinder, pour the puree into a large saucepan and cook for half an hour. Then add sugar, salt, oil and vinegar. Stir, simmer for another 15 minutes, and then pack the sauce into jars and seal.

Apple sauce for the winter

Apple sauce for the winter To preserve apples until winter, you can make jam, marmalade, jam, juice, jelly and even sauce from them. It is a delightful addition to any dish and

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