How to make plum sauce for the winter. How to make plum sauce for the winter

Georgian tkemali from plums is a "trendsetter" in the field fruit sauces. It is prepared from the sour fruits of the same name or wild yellow cherry plum. Based on this fragrant dish housewives came up with a lot of new interesting recipes that will satisfy all culinary tastes. There are sour, and sweet, and spicy, and spicy sauces. It remains only to choose the option you like and prepare for the whole winter.

Methods for Seaming a Classic Dish

Homemade plum sauce is one of the favorite preparations of domestic housewives. It will decorate both a meat dish and even the most ordinary pasta.

Cooking scheme

1. Purée washed, pitted fruit. To do this, you can use a meat grinder or blender.
2. Boil the puree and boil for ten minutes.
3. Puree additional ingredients.
4. Connect the two blanks, boil and continue to cook for another ten minutes at the minimum burner power.
5. Enter flavor additives and keep it on the stove for another five minutes.
6. Pack in sterile jars and roll up.

As a rule, fruits for sauce are processed together with the peel. If you want the texture of the dish to be uniform, pass the puree through a sieve before cooking.

Recipe table

Sweet plum is a wonderful base for a liquid seasoning for fragrant meat dishes. Every additional ingredient and each new spice makes the fruit play in a completely new way. The table shows a selection of basic options.

Table - Recipe options for classic plum sauce

lovers original flavors be sure to prepare plum sauce for meat for the winter. It will also decorate vegetable and fish dishes, omelets and pasta. Basic Recipes can be sold unchanged or diversified with new ingredients at your discretion.

In a slow cooker

You will need:

• 1.5 kg of prunes;
• 1 kg of tomatoes;
• a bunch of greens (cilantro and basil);
• 300 g of sugar;
• 150 ml apple cider vinegar;
• a pod of hot pepper;
• salt.

Cooking

1. Remove the seeds from the fruits, and blanch and peel the tomatoes.
2. Cut into small pieces and cook for ten minutes in the "Steam" mode.
3. Puree the softened mass with a blender.
4. Add chopped greens, finely chopped peppers, as well as acid and bulk products.
5. Beat the sauce again with a blender.
6. Cook for 30 minutes in the "Cooking" mode.
7. Pack in sterile containers and roll up.

Are used fresh fruits, not dried prunes. If you don't find the recommended variety, replace it with renklod or regular Hungarian.

From jam

You will need:

• 500 ml of jam;
• eight cloves of garlic;
• a pod of hot pepper;
• 50 ml balsamic vinegar(can be replaced with apple);
• a bunch of cilantro;
• salt.

Cooking

1. Combine all foods except salt.
2. Blend with a blender until smooth.
3. Add salt a pinch at a time while sampling.

Sauce prepared without boiling and without seaming should be stored in glass containers in a refrigerator. Given the presence of fresh herbs, the dish should be eaten in three days.

Spicy with nuts

You will need:

• 4 kg plums;
• three heads of garlic;
• four pods of hot pepper;
• a bunch of any greens;
• a handful of walnuts;
• 100 g of salt;
• dried cilantro;
• coriander.

Cooking

1. Free the fruits from the seeds and simmer for half an hour.
2. Puree the workpiece with a blender.
3. Add spices and crushed nuts.
4. Boil, boil for a quarter of an hour.
5. Divide into sterile jars.

The blank can be used instead of tomato paste in soups.

Amber

You will need:

• 200 g of horseradish;
• 100 g plums (yellow or red cherry plum);
• pear;
• carrot;
• 70 ml apple cider vinegar;
• 30 g of sugar;
• 10 g of salt;
• 100 ml of boiling water.

Cooking

1. Peel horseradish and fruits and pass through a meat grinder.
2. Add boiling water and bulk products to the fruit and vegetable mass.
3. Boil the workpiece and cook for 20 minutes.
4. Add vinegar, distribute into jars and roll up.

Housewives identify six rules that allow you to prepare the perfect plum sauce.

1. Experiment with spices. Plum "loves" all kinds of spices and herbs. The dish turns out to be especially fragrant and spicy if you add basil, dried or fresh cilantro, Bay leaf, star anise, cloves, nutmeg.
2. Choose quality raw materials. The fruits should be ripe (or slightly underripe), firm, firm, and without signs of spoilage. It is better to refuse the use of frozen fruits. Their taste is less expressive.
3. Cook without bones. The kernels add bitterness to the dish. In addition, over time, they begin to release harmful substances and significantly reduce the shelf life of the product.
4. Wash fruit thoroughly. You don't just need to wash off the dust and dirt. Ideally, wax deposits should be wiped off. This will positively affect the taste of the workpiece and its safety.
5. Use suitable utensils. It is better to cook seasoning in enamel saucepan, and you need to interfere with a wooden spatula. Upon contact with the metal, the raw material oxidizes and loses its taste.
6. Correctly identify the variety. To achieve delicate taste, give preference to blue fruits. The yellow ones make the sauce sweet. If you like a sour dish, green fruits will do.

If you are not going to stock up on gravy for the winter, but plan to use it right away, cook the dish without cooking. This way you can save as much as possible. useful material and authentic fruit aroma.

An open sauce quickly loses its taste. Therefore, it should be preserved in small half-liter jars, the contents of which should be consumed no more than three days.

Foreword

Simple plum sauce recipes for the winter allow you to cook delicious and healthy meals. Despite the common main ingredient, plum, each of them has a bright and memorable taste.

Sweet plum sauce with a savory flavor

This universal sauce that goes well with almost any meal. You can also eat it with just bread.

The sauce is hardly suitable as a jam, because it contains spicy and spicy components in its composition.

For its preparation you will need:

• plums - 2 kg;
• chili pepper - 30 g;
• curry - 30 g;
• garlic - 100 g;
• sugar - 200 g;
• salt - 20 g.

1. Wash and dry plums. Remove bones from them.
2. Peel, wash and crush the garlic.
3. Grind the plum in a blender to the state of gruel.
4. Pour the plum mixture into a saucepan. Salt, sugar and add curry. To stir thoroughly.
5. Cook until boiling, stirring occasionally.
6. After boiling, cook for another 15 minutes low fire.
7. Remove foam.
8. Add garlic. Mix.
9. Cook for 15 minutes.
10. Spread out hot plum sauce in sterilized jars.
11. Close jars with lids, roll up and turn upside down.
12. Wrap in cloth and let cool.
13. Take it to a cellar or other dark place.

Recipe for spicy plum sauce for the winter

The spicy plum sauce is the perfect accompaniment to 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

1. Rinse plums, dry.
2. Remove bones.
3. Cut plums in half.
4. Place the halves in a bowl. Pour in water.
5. Cook on low heat for 10 minutes.
6. Rub the plums through a sieve.
7. Wash peppers, remove seeds. Cut in small pieces.
8. Add to plum mass. Beat with a blender until smooth.
9. Boil.
10. Salt, sugar, add seasoning. To stir thoroughly.
11. Cook for another half an hour over low heat, stirring occasionally.
12. Pour the sauce into sterile jars, close them with lids and roll up.
13. Banks turn over and wrap with a blanket or blanket.
14. Place in the cellar.

Chinese plum sauce

Making Chinese Plum Sauce will require special ingredients, but unique taste will justify the effort.

The sauce is somewhat more expensive in terms of cooking ingredients, but the flavors are really 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;
• Sichuan ground pepper- 4 years

1. Wash the plums, remove the pits and chop finely.
2. Crush the garlic.
3. Chop the onion.
4. Grate the ginger root.
5. Finely chop plums.
6. Put the chopped ingredients into a deep saucepan.
7. Add star anise, soy sauce, ground cinnamon, Chinese 5 spices. 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.
8. Sugar and pepper. To stir thoroughly.
9. Bring to a boil, then cook for another half an hour over low heat.
10. Leave to cool for 20 minutes.
11. Blend with a blender until smooth.
12. distribute hot sauce By clean banks. Close with sterile lids and roll up.
13. After cooling, place in the cellar.

Plum sauce recipes are designed for a wide range of dishes. By alternating them with each other, you can provide a variety of tastes for the entire winter period.

Wash plums, remove pits and chop finely. We shift the chopped plums into a saucepan or a saucepan with a thick bottom.

Cook plums over low heat after boiling for 20-25 minutes, removing the foam formed during boiling. My plums were quite juicy and gave a lot of juice. But if necessary, you can also add half a glass of water.

Wash greens and chop. We also need garlic and a few rings of red hot pepper.

Mince garlic and pepper as well.

After 20-25 minutes after boiling, add greens, garlic and pepper to the plums.

Season the plum sauce with a teaspoon of Khmeli-suneli.

As for salt and sugar, it all depends on how sour your plums are. Mine turned out to be very sour, and it’s even scary to say how much sugar it took me! I needed 4 teaspoons of salt for this amount of plums. I recommend adding salt and sugar a little at a time and tasting each time until the taste of the sauce suits you.

To prepare plum sauce for the winter, we sterilize jars or bottles and lids for them in advance. Pour the prepared sauce hot into containers and cork.

Bon appetit!

The birthplace of plum sauce is the Caucasus. Such a gas station is excellent palatability 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 is sour or sweet - it depends on the varieties of plums, the color can also be of different shades. From red fruits it turns red, from yellow - yellow, and from blue, naturally - blue. Plum sauce for meat for the winter can be prepared from any kind drain. You can even take cherry plum or turn.

Sauces add some flavor to any dish. piquancy and add flavors to it. different types. In addition, they help the stomach to more easily absorb food from heavy meat products.

Very often the sauce is the main aromatic and flavoring component of the dish. Plum dressing, prepared according to any recipe, added in moderation to a meat dish, will delight with its versatility.

Preparation of plum sauce for meat for the winter

This dressing is liked by all lovers of fruit sweet and sour sauces . The main ingredient in it is plum. Plum puree is good to combine with herbs, spices and garlic, add salt, granulated sugar and put on the stove to boil until jelly.

Greenery(cilantro, parsley and mint) in a plum dressing is best put just before serving the meat dish on the table. Thus, it turns out more aromatic and tastier.

Plum sauce recipe for meat

• plum - about 1 kg;
• vegetable oil- 50-60 ml;
• garlic - 4 cloves;
• granulated sugar- 6 tbsp. spoons;
• salt - 1 teaspoon;
• ground coriander - 1 teaspoon;
• ground black pepper - 0.5 tsp;
• dried spices (cilantro, basil, marjoram, dill, parsley, mint) - 1 teaspoon;
• hot peppers- 0.5 pod.

First of all, you need to cook from plums puree, after washing the plum, remove the bones and tails from it. You can cook it in several ways:

Squeeze the garlic through the garlic, cut the hot pepper, remove the seeds and finely chop. Add all to plum puree, as well as all dried spices, vegetable oil, salt and granulated sugar.

Put the resulting mass on fire, after it boils, reduce the fire and simmer over low heat for 1 hour. During the cooking process, the sauce must be stirred with a wooden spoon so that it does not burn. After cooking, the sauce becomes homogeneous and thick.

During the preparation of this recipe, be sure to try the resulting mass and, if necessary, add salt, granulated sugar or spices to taste.

ready sauce from plums for the winter they are poured into sterilized jars and closed with sterile lids. From these ingredients, 500 ml of plum sauce is obtained. The sauce according to this recipe is thick, and when solidified, it becomes even thicker.

If you cook such a seasoning for meat according to this recipe for the winter, then you should increase the number of ingredients. It all depends on how much you want to cook for the winter.

This plum sauce for meat is served cold, it can also be served with fish, poultry, potatoes. This seasoning goes well with lamb, pork and beef skewers.

Recipe for plum sauce with garlic and tomato

According to this recipe, you can cook plum sauce for the winter or you can cook it without a large number of which has been in use for some time.

You can’t immediately guess from the taste that plum is present in the seasoning, since the dressing turns out to be sour-sweet in taste, which is very suitable for meat dishes. This seasoning is especially good in winter, when the body requires something tasty and vitamin supplements. It is not at all difficult to make such a dressing according to the proposed recipe, since all the ingredients can be bought on the market or grown on your own. garden plot(if available).

Recipe Ingredients:

• 2 kg plums;
• 150 gr. garlic;
• 2–3 pcs. hot pepper;
• 200 gr. Sahara;
• 2 tbsp. l. salt;
• 3 art. l. tomato paste.

Prepare all foods required by the recipe. Rinse the berries, remove all the seeds. Peel the garlic and pass through the garlic (can be finely chopped), remove all the seeds from the bitter pepper and turn through a meat grinder. Add salt, sugar and tomato paste to the resulting mass.

Put 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. Put the finished seasoning into prepared sterilized jars and roll up, put upside down and wrap.

cooking recipes plum seasoning there are quite a few for meat. And no matter what recipe you cook, you should remember that the dressing should be laid out in small jars, since a large jar is not immediately used.

This seasoning is very good to use for baking or stewing fish, poultry, pork, beef.

Dishes with plum sauce

lovers Georgian cuisine should not miss a plum dish past their plate. The classic plum tkemali sauce recipe has a minimum of ingredients and is not difficult to prepare. The resulting sour consistency perfectly complements meat, fish and even vegetables. The basis of the culinary invention is cherry plum or sour plum, but modern chefs have been able to somewhat transform the classic beginning and replace the plum with gooseberries, red currants or other berries that have a sour taste.

In the Caucasus, tkemali is prepared quite liquid in structure. The finished sauce is bottled, vegetable oil is added on top, corked with corks, which are tarred for reliability.

Cherry plum classic tkemali

Depending on which plum variety is chosen, this will turn out to be the color and taste. ready meal. For the classic plum tkemali sauce recipe, you need to prepare about 1 kilogram of cherry plum with seeds to get a nice yellow color. Additional components 1 head of garlic and 1 red bitter pepper will come out. Spices will be 1 teaspoon full of coriander peas and 1 teaspoon of Imeretian saffron. As greens, you should take half a bunch of dill, cilantro and mint (you can use dry greens). Fill the sauce with 2 teaspoons of salt and 3 teaspoons of sugar. This sauce can be consumed immediately after preparation, for this, cherry plum should be boiled for a short time up to 5 minutes, but if you plan to preserve plum tkemali for the winter, then the cooking time should be increased to 20 minutes.

Cooking:

The classic recipe may still include chopped walnuts, but they are rarely used in sauce.

Plum tkemali

Get brightly saturated, appetizing sauce you can go with meat by preparing it from a blue plum variety (for example,), which 1 kilogram will go to the dish. For a Georgian plum tkemali recipe for the winter, you will also need 5 pieces of sweet red (for rich color) pepper, 1 hot pepper, 2 medium-sized heads of garlic, 0.5 teaspoons of ground black pepper, 1 large spoon of salt and 2 of the same spoons of sugar.

Cooking:

Plum tkemali with tomatoes

The recipe for spicy plum and tomato tkemali will help you step by step to realize your dream of sauce unusual taste. A sweet and sour dish will hold 2 kilograms of plums and ripe ones. Fill the preservation with taste 300 g of onion, 1 pc. red pepper, 100 g celery root, a bunch of basil and parsley. Flavoring spices are cloves, cinnamon, mustard powder, black ground pepper - all 1 teaspoon each. Preservation of plum tkemali sauce will be provided by 100 g of vinegar, and will spicy taste 200 g sugar and 1 large spoon of salt.

Cooking:

Thanks to classic recipe plum tkemali sauce, you can cook it at home without special efforts. Garden tree fruits plus a few spices and an excellent addition to meat dishes are ready on your table.