Antonov apple sauce for the winter. Best Applesauce Recipes

Step 1: prepare the ingredients.

Step 2: stew the apples.

Step 3: Bring the sauce to full readiness.

Step 4: Serve apple sauce over meat.

Bon appetit!

If desired, the stewed apples can be mashed with a potato masher. This will not affect the taste of the finished sauce, but will slightly change its texture, it will become looser.

You can use ground cinnamon, but it should be added directly to the blender bowl, along with the rest of the ingredients.

The sauce will be more delicious if you let it sit in the refrigerator for at least 1 hour.

In order to make the apple sauce more spicy, you can add to the blender bowl: 1 hot cayenne pepper, 2 - 3 cloves, salt to taste and a couple of tablespoons of 9% vinegar.

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
• onion 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 pepper 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 to remove 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.

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 when in 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

• 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.

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 has become a fairly common addition to many dishes, mainly meat. And there is a logical explanation for this. Apples make the taste of the dish more interesting, giving it additional nuances. And how can one not take advantage of the gifts that the earth gives? Moreover, do not prepare them for the winter period. This preparation will also be an excellent addition to many dishes from the home menu.

Features of product selection

When choosing products for apple sauce, there are several rules and requirements for the quality of ingredients that must be met.

These tips will help you choose the best fruits and other products, thanks to which the dish will taste even more pleasant:

• when choosing apples for sauce for meat, such as pork, you need to choose fruits that have a slightly sour taste;
• if the choice fell on sweet fruits, then it makes sense to add a certain amount of citric acid to the sauce so that a slight sourness appears;
• Rotten fruits should not be used, they can cause the product to sour in a very short time;
• Regardless of what the apple sauce is prepared for (whether it will be sour or sweet), it is recommended to add cinnamon to it; it perfectly complements the taste of apples.

The sauce must have a delicate, uniform structure. In order to achieve this, the fruits are subjected to several stages of processing. First, you need to soften the apples so they can be processed. They are usually either baked or boiled.

After this, you need to make a homogeneous apple mass. The surest way is to grind the apples through a sieve. Some people prefer a more modern method to this method - using a blender. This is also acceptable. But in this case, you need to peel the apples in advance so that it does not interfere with processing and does not spoil the taste of the sauce.

The most important thing to remember is the choice of cookware in which the actual cooking takes place. Under no circumstances should aluminum containers be used for heat treatment of apples. This is due to the fact that aluminum, when in contact with acid, forms substances harmful to the human body.

Brown sugar is best. But if there is no choice, you can use white. The amount of sugar is always determined only by a person’s taste preferences. If you wish, you can prepare the sauce without using any sweet ingredient at all.

Liquid should also be added based on personal preference. If you like a thicker sauce, then you do not need to add water or add it, but in a very small amount. And if you want to try a product with a more liquid texture, you need to add more liquid. Instead of water, juice of various berries or fruits can be used to add a special taste.

Most popular recipes

There are a huge number of apple sauce recipes. We offer several of the most popular.

Dessert

To prepare it, you need to take about 10 apples, a tablespoon of lemon juice, 3 tablespoons of brown sugar (preferably brown, but white is also possible), cinnamon (to taste). You can prepare the sauce in less than 30 minutes. You need to peel the apples, cut them into slices and place them in a saucepan with the rest of the ingredients. Over low heat, stirring occasionally, wait until the apples dissolve. The sauce is ready!

To the chicken

In order to prepare the sauce for chicken, you need to take 3 kilograms of apples, 1 lemon, instead of water use apple juice (1 glass), half a glass of brown sugar, you will also need butter (about 50 grams), cinnamon and nutmeg to taste.

The process of preparing the sauce also does not take much time. You need to prepare the apples. Chop the fruits and place the pan on the stove, immediately add apple juice and squeeze 1 lemon into it. Add cinnamon and sugar. Simmer over low heat for about 30 minutes, then transfer the mixture to a blender and beat. Can be served. This sauce goes well not only with chicken, but also with other meats.

Garlic

Usually it is made at once, so you will need 2 large apples, preferably sweet ones. Sour cream (about 100 grams), also garlic (2 heads), ground pepper to taste, mayonnaise (about 50 grams) and salt to taste.

The sauce is ready in literally 5 minutes. Apples and garlic must be grated on a fine grater and the whole mass mixed with sour cream and mayonnaise. Add spices to taste and the sauce is ready.

For the winter

In order to prepare 2.5 liters of this product, you need to take: 1.5 kilograms of sour apples, 0.5 kilograms of onions and sugar to taste, also about 150 milliliters of water. You will also need half a liter of apple cider vinegar and one teaspoon of salt. You can add raisins and cloves to the mixture if desired.

The cooking process is very simple. In addition to preparing the apples, you also need to grate or chop the onion in a blender, then you need to make sugar syrup and add the prepared fruits and onion mass to it. Then add vinegar and seasonings to taste. Cook, stirring constantly, over low heat for about 5 minutes. After this, you can close the resulting mass in jars.

Apple sauce is very good in its pure form, but it can be made even more tasty and piquant by adding those products that are always found in the refrigerator of any housewife.

• The first thing you can add is lemon zest. This addition will give the sauce a more piquant taste and aroma. In addition, for the same purpose, you can add lemon juice during preparation.
• You can also add butter for a velvety texture and soften the taste. But it is worth noting that a piece of butter must be added immediately after cooking. That is, when the sauce is ready and removed from the stove, then you can add it.
• Another great supplement is chokeberry juice. It will not only give a beautiful and bright color, but also add an original flavor to the sauce.

And the main condition is that any dish must be prepared with love and put your soul into it. In this case, it will definitely turn out delicious and will not sit on the refrigerator shelves for a long time.

To learn how to make apple sauce, watch the following video.

Apple sauce is an original addition not only for sweet dishes. It will perfectly highlight the taste of baked or fried meat, poultry and other dishes. It has a balanced sweet and sour taste, with a slight spiciness if desired.

Applesauce is what you need for pork steak

Ingredients

Apples 2 piece(s) Sugar 3 tbsp. Butter 50 grams Balsamic vinegar 2 tbsp. Allspice 3 peas Ground black pepper 1 pinch Ground red hot pepper 1 pinch Cardamom 1 pinch Carnation 3 piece(s)

• Number of servings: 6
• Cooking time: 30 minutes

Recipe for apple sauce for meat

Thanks to aromatic spices, this sauce is aromatic and has a spicy kick. Adjust the amount of seasonings to your taste.

How to make applesauce:

1. Melt the butter in a saucepan, add sugar and spices. Stirring, fry until the sugar is completely dissolved in the oil and the spices reveal their aroma.
2. Cut the apple into 4 parts, remove the core, leaving the skin. Cut into thin slices.
3. When the syrup boils, add the apples and pour in the vinegar. Stir until the apples are completely covered in syrup. You don't want to cook it too long or you'll end up with caramel and you need a sauce. 10 min. on low heat is enough. The sauce should become thick, and the apples should become transparent and soft, but not boiled.
4. Remove the sauce from the heat and let it cool, just slowly. To do this, cover the saucepan with a lid and wrap it in a blanket.

Apple sauce for meat is ready. When cool, transfer it to a jar and store refrigerated.

Seasoning sauce

The following version of apple sauce seasoning is great for kebabs, for dressing salads and as an integral component in other dishes. It is rich in vitamins and is especially useful during seasonal colds; it can be closed for the winter.

Ingredients:

• Sour apples – 1 kg.
• Red bell pepper – 1 kg.
• Sugar – 200 g.
• Vinegar 9% - 100 ml.
• Garlic – 6-7 cloves.
• Hot pepper - to taste.
• Salt – 2 tbsp.

Peel the apples from the core and skin, and remove the seeds from sweet and hot peppers. Place in a blender and grind into a homogeneous paste. Add garlic crushed in a press. Pour in vinegar, add salt and sugar, mix thoroughly and let stand for 1 hour. At this time, prepare 0.2 or 0.3 liter jars, pour boiling water over them or hold them over steam. Spread the sauce, cover with nylon lids and store in the refrigerator.

Sweet sauce

A recipe for a sweet sauce that can be served on pies, pancakes, spread on croutons, or added to yogurt.

Cut the apples into 4 parts, remove the cores and peel, if desired. Cut into slices.

Simmer in a saucepan with a little water and a couple of tablespoons of sugar. Stir occasionally. When the apples have softened, add cinnamon and cloves. Remove from heat and bring the sauce until completely smooth by whisking it with a mixer.

Serve the finished cooled sauce in a beautiful vase.

The quantity of ingredients in this recipe is arbitrary; add sugar, salt and spices to your taste. If the apples are too sweet, you can add a little lemon juice. If you add lemon zest, the sauce will be especially aromatic. You can tint it red using blackcurrant or chokeberry juice.