Prune sauce for the winter recipes. Plum sauce - five delicious recipes for the winter

07.03.2020 Healthy eating

Do you still serve regular ketchup with meat? Then I hasten to tell you a few recipes for a delicious plum sauce that will make your meat dish unique. You will forget about store sauces forever. They are prepared from available products, and most importantly, you can make blanks for future use.

Recipe for plum sauce for meat for the winter with a photo

Kitchenware: knife, bowl, saucepan, cans, seamer, lids, meat grinder, hand blender, six 500 ml cans.

Ingredients

Sauce plums should be firm and not overripe.
I advise you to use exactly red bell pepper, so the finished sauce will have a pleasant shade. But you can take green or yellow, it will not affect the taste of the sauce.
Adjust the amount of hot pepper to suit your taste... It is better to peel and grind hot peppers with gloves.
During cooking, remember to stir the sauce well with a wooden spoon so that it does not burn.

Making the sauce

Thoroughly wash and sort out 3 kg of plums. Divide it into halves and get rid of the bones.
Rinse with water 1.5 kg of bell pepper, cut off the tops and clean the seeds.
In gloves, clean 6 pieces of hot pepper.
We pass plums, Bulgarian and hot peppers through a meat grinder.
Transfer the plum and vegetable puree to a saucepan. Add 195 g sugar, 60 g salt, 8 g suneli hops and 4 g nutmeg. Stir all the ingredients and put on fire.
After the sauce has boiled, turn the heat down and continue to cook for 25 minutes.
After the time has elapsed, pass 180 g of garlic into the sauce through the garlic and add 5 g of citric acid.
Puree the sauce with an immersion blender and simmer for another 5 minutes.
The plum sauce is ready.
Boil the lids in water for 7-10 minutes. Rinse six half-liter jars well with water. Pour a little water at the bottom of each jar, put it in the microwave for two minutes at full power.
Fill the sterilized jar with plum sauce, close the lid and roll it up with a seaming machine. We do the same with the rest of the banks.
We do not turn over the jars of sauce, but simply wrap them in a thick towel or blanket until they cool completely.

Video recipe for cooking plum sauce for meat

In this video recipe, you will see all the stages of making plum sauce for the winter.

Plum ketchup for the winter

Cooking time: 4 hours.
Ready sauce yield: 3.5 liters.
Kitchenware: saucepan, cans, lids, spoon, knife, seamer, meat grinder.

Ingredients

Making the sauce

We rinse with water and sort out 2 kg of plums. Divide it into two halves and remove the bones.
We peel 260 g of onions and 120 g of garlic. Cut the onion into several parts.
We wash the apples with water, remove the stalk and seeds. Cut into slices.
Wash three kilograms of tomato and cut into halves.
Pass the tomatoes, plums, onions and apples through a meat grinder and transfer to a saucepan. Grind 120 g of garlic with a garlic and send to a saucepan.
Put the saucepan on the fire, bring to a boil, and then simmer for 2 hours. Be sure to stir the sauce with a wooden spatula while cooking. Reduce the sauce to a ketchup consistency. The cooking time may be shorter if you have less juicy tomatoes and plums.
Pour 5 g of hot pepper, 5 g of a mixture of peppers, 4 g of coriander, 2 pieces into a saucepan. cloves and 3 g of cinnamon.
Pour in 150 g of sugar and pour in 100 ml of vinegar.
Mix all ingredients thoroughly and cook for 30-40 minutes. The cooled sauce can be interrupted with an immersion blender for a more uniform consistency.
We sterilize the jars in a way convenient for you. Boil the lids for 5-10 minutes. Pour the finished sauce into jars, cover with a lid and roll up with a machine. We wrap the jars with a blanket and leave to cool completely. We remove the sauce in a cool dry place.

Video recipe for making ketchup from plums

This video recipe will help you prepare this delicious preparation for the winter.

Yellow plum sauce for the winter

Cooking time: 65 minutes.
Ready sauce yield: 3.5 liters.
Kitchenware: sieve, blender, saucepan, spoon, seven 500 ml cans, ladle.

Ingredients

Making the sauce

We wash the yellow plums with water, divide into two halves, and discard the seeds. Pitted plums, you should have 4 kg.
Pour the plums into a saucepan and boil until soft.
When the plum has become soft, interrupt it with a blender and rub it through a sieve. Then pour back into the pot.
Add 400 g of tomato paste, 400 g of sugar and 120 g of salt to the plum.
Season with the following spices: cinnamon, coriander, chili, black pepper. 5 g of each spice. And add the hops-suneli 15 g.
Mix all the ingredients and bring to a boil, and then boil over low heat for 20 minutes.
With a blender or garlic, chop 400 g of garlic and 6 pcs. carnations.
Add the garlic and cloves to the sauce only after it has boiled for 20 minutes.
Boil the plum sauce for another 10 minutes.
We sterilize the jars by steam or in the microwave. Boil the lids for 5-10 minutes. Pour the sauce into half-liter jars and roll up. We wrap the jars in a blanket and leave to cool completely.

Video recipe for making yellow plum sauce for the winter

This short video recipe will help you make the sauce effortlessly.

There are a huge variety of sauces. If you like fruit sauces like this, I recommend it. This is a Georgian sauce and it is prepared only from tkemali plums. Well, if you could not find such a variety of plums, then use it. It goes well with any meat dishes.

If you prefer Japanese cuisine, then you must have one. But every housewife should have it. This is a classic French sauce that goes well with seafood, meat, vegetables and any kind of pasta.

Dear hostesses, be sure to try to cook these delicious preparations for the winter. And in the comments leave your feedback and ideas on how you can diversify the preparation of plum sauce.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A wonderful addition to any dish is an appetizing sauce that fills the food with an exquisite aroma, subtly emphasizes the uniqueness of the taste. Plums are the perfect base for a delicious seasoning that you can use with kebabs, fish or pasta. And so that this fruit can be eaten in winter, preserve ketchup from it. Such a spin for the winter will be an indispensable help for the hostess for preparing delicious festive dinners. How to cook it and what are the important canning secrets - further in the article.

How to choose and prepare plums for harvesting for the winter

The fruits must first be selected and carefully prepared for the seasoning preparation procedure. If you are not serious about this stage, the result may disappoint you with fermented twists in winter. Therefore, read on for the basic recommendations on how to choose and process plums correctly.

Select firm, whole fruits that are free from defects.
Avoid using overripe varieties, as they can spoil the taste during the preparation process.
In order for the twists to be stored for a long time, it is important to remove the bones.
Wash each cream thoroughly, remove stalks and leaves.

What dishes do you need

Prepare the necessary dishes in advance. It is important to take into account all the recommendations in this regard, otherwise you risk getting an unsuccessful result, and the sauce cannot be preserved in a canned form. Next, study the detailed list of utensils that you will need:

Large plastic bowl for washing plums.
Enamelled cooking pot.
Glass jars. A volume of 0.5 liters is optimal.
You may need additional kitchen appliances: blender, multicooker, meat grinder.

Delicious step-by-step recipes for plum sauce for meat

With the help of plums, incredibly mouth-watering spices are obtained that perfectly emphasize the taste of any meat or fish dish. Having tasted plum seasoning at least once, you will dream of repetition, realizing that you have not eaten anything tastier for a long time.

As a rule, cooks of Caucasian nationality specialize in the preparation of such sauces, which is worth only the original "Tkemali", which is easy to spread simply on bread and enjoy. You can cook such a yummy at home with your own hands.

"Tkemali" from cherry plum in Georgian

Wonderful Georgian cuisine is in great demand among the Slavic peoples. It is adored for its amazing meat dishes and sauces for them. "Tkemali" has become the most popular, it is served with lamb, beef or pork. This unsurpassed sweet and sour taste brings bliss to everyone who is lucky enough to taste a thick and aromatic addition to the main dish. No curious housewife will refuse to learn how to cook it, so below you will find a detailed recipe.

Ingredients:

0.7 kg of cherry plum.
A bunch of cilantro.
5 garlic cloves.
Half a teaspoon of coriander and a quarter of red pepper, finely ground ..
Half a glass of fresh lemon juice.
1/4 tsp salt.
1 tbsp. l. vegetable oil.

Cooking algorithm:

Place the cherry plums in an enamel saucepan. Pour in water so that it covers the fruits, bring to a boil.
Reduce heat, cover and simmer until soft (10-15 minutes).
Drain the water through a colander, remove the seeds, wipe on a fine sieve.
Put the grated mixture back into the pan, add the squeezed garlic, finely chopped cilantro and the rest of the ingredients, except for the oil. Put on fire.
Bring the mixture to a boil, hold for a couple more minutes and remove.
Place the plum sauce in sterilized jars.
Pour oil on top, preserve tightly with lids.
Not canned "Tkemali" can be perfectly stored in the refrigerator for up to two months.

Anyone who has never tried regular ketchup made with plums does not know how delicious such a seasoning can be. Be sure to try this recipe to be sure of this statement. The combination of tomatoes and plums gives an extraordinary taste, the appetizing of which lies in sweet and sour notes. Use this recipe to stock up a little for winter and see how popular plum sauce is with your family and dear guests.

Components:

2 kg of tomatoes.
1 kg of plums.
0.2 kg of onions.
One and a half Art. l. salt.
0.2 kg of sugar.
3 chili peppers.
0.5 tsp hops-suneli.
A couple of bay leaves.
Two tbsp. vinegar 9%.
0.1 kg of garlic.
A bunch of dill, cilantro, parsley, basil.

Step-by-step instruction:

Rinse the tomatoes, peel them by cutting them crosswise from above and dipping them for a moment in boiling water.
Separate the seeds from the plums.
Cut the onion into 4 pieces.
Use a blender to break the tomatoes, onions, plums into gruel.
Boil the resulting mixture in an enamel saucepan over low heat for about two hours.
Grind greens with garlic, chili with a blender too.
Add all the ingredients to the tomato-plum mass and boil again for up to half an hour, until the ketchup begins to thicken.
Take out the bay leaves.
Pour the plum sauce into clean jars, and preserve.

Many people value sauces for their pungency, which is why chefs do not regret hot chili peppers when preparing a plum addition to meat. This is how the culinary ace tries to achieve the special taste of a hot dish with notes of acidity and sweetness. You can easily prepare such a seasoning for preparation for the winter, because it retains its amazing taste for a long time and does not deteriorate. Therefore, see below how to prepare a hot sauce with blue plums.

Components:

4 kg of blue plums.
5 tbsp. l. salt.
4 chili peppers.
4 heads of garlic.
Dried cilantro.
Coriander seeds.
Dill, basil.
A handful of shelled walnuts.

How to prepare:

Rinse the plums, remove the seeds.
Boil for half an hour, grind on a fine sieve with a silicone spatula.
Add the chopped remaining ingredients and cook again until the seasoning begins to thicken.
Pour plum sauce into jars, twist, wrap.

Unusual homemade plum and bell pepper adjika

Adjika is a traditional preparation for the winter. It is covered in parallel with the tomatoes and is used as a seasoning for many dishes. However, few people know that ordinary adjika can be easily turned into a sauce of extraordinary taste by adding a little plum. You can immediately serve such a preparation with the dish to pamper your guests. Below you will find a detailed recipe for cooking.

Required products:

2 kg plums.
1 kg of bell pepper.
0.2 l tomato paste.
0.2 kg of garlic.
0.2 kg of sugar.
4 chili peppers.
2 tbsp. l. salt.

Algorithm of actions:

Separate the seeds from the plum. Grind the pulp using a meat grinder along with peeled garlic, bell pepper and chili.
Add the remaining ingredients and cook for up to 20 minutes. Stir the sauce constantly.
Place in sterilized glass jars, roll up tightly with lids.

Curry without sterilization

Not only Caucasians prepare seasonings with plums - in Chinese national cuisine they also cannot do without this sweet and sour sauce and eat literally everything with its addition. There are not many secrets to preparing such an addition to dishes, but the result exceeds all expectations thanks to the magical combination of fruit and curry. The result is an insanely delicious seasoning that deserves to be prepared for the winter. And in order to quickly master such a recipe, study the step-by-step cooking instructions further.

Ingredients:

2 kg plums.
1 kg of apples.
Three heads of garlic.
0.1 l of balsamic vinegar.
0.1 kg of ginger.
1 tbsp soy sauce.
A glass of drinking water.
Curry, ground pepper - to taste.

Cooking instructions:

Peel the ginger with plums, chop finely, dip in an enamel saucepan, pouring water.
While the mixture is boiling, squeeze the garlic into it, add finely chopped apples, vinegar, soy sauce and seasonings.
When the apple-plum mixture comes to a boil, reduce heat and cook for another 30 minutes. Remember to stir.
Grind the cooled mixture with a blender.
Boil again, pour into clean jars and roll up.

With tomatoes in a slow cooker

If your kitchen has such a wonderful assistant to any housewife as a multicooker, then it must be used to prepare delicious seasoning for the winter with tomatoes and plums. The process itself will not take you a lot of time, and the result will surely delight you with an amazing appetizing property. Prepare such a sauce to prepare incredible meat dishes with plum dressing for the new year and any other holiday. Read on for a step-by-step recipe.

What you need:

1.5 kg plums.
1 kg tomato.
Three hundred grams of greens (cilantro and basil) and the same amount of sugar.
Two-thirds of a glass of fruit vinegar.
One and a half medium chili peppers (one large).
A pinch of salt.

How to cook:

In the plum, remove the seeds, cut in half.
Peel the tomatoes by dipping each in boiling water. Cut into 4 pieces.
Place the tomatoes with plums in the multicooker bowl, set the "Steam cooking" mode, cook for up to 10 minutes.
Use a blender to chop the boiled tomatoes and plums.
Add the rest of the products on the list. Use a blender again.
On the multicooker display, set the "Steam cooking" program again and bring the mixture to a boil.
Arrange in a glass container, twist.

If during the season of conservation of plums you did not have time to roll up the Tkemali sauce for meat dishes, then the plum jam seasoning can easily cope with this task. This delicious dessert can be used to create a delicious sweet and sour sauce that will complement any dish. The manufacturing process will be surprisingly fast and the result is perfect. How to make such a seasoning - see below.

Components:

Half a liter of plum jam.
8 cloves of garlic.
1 chili pepper
50 grams of apple cider or balsamic vinegar.
A bunch of cilantro.
0.5 tsp salt.

Cooking description:

Peel the garlic, chop with a blender, adding jam, herbs, chili.
Add salt gradually, tasting the sauce.
Serve immediately as a seasoning for meat.

Chinese Sweet & Sour Plum Sauce

Plum is a common fruit in China, with which a variety of dishes, wine, sauces, etc. are prepared. The Eastern nation highly values \u200b\u200bthe original sour taste that this fruit gives to any food. Russians are also not alien to the love of such seasonings, so they are often used as an addition to meat. The result is a dish that is very balanced in taste, which even a sophisticated gourmet will not refuse. You will find a step-by-step recipe below.

Components:

1.5 kg sweet and sour plums.
2 onions.
1 clove of garlic
0.1 kg of ginger root.
Chilli half.
0.2 kg of sugar.
Three carnations.
1 tsp coriander.
0.5 tsp cinnamon.
0.5 tbsp. fruit vinegar.
0.5 tsp salt.
Glass of water.

Preparation:

Chop the onion with ginger and garlic.
Separate the seeds from the plums cut in half.
Place everything in a saucepan, cover with water, boil. Boil over low heat for half an hour.
Grind with a blender, add sugar with vinegar, spices. Cook for up to 45 minutes.
Transfer the sauce to jars, roll up, wrap up with a blanket, leave to cool.
After a day, you can take the blanks to the cellar.

Video recipes: how to make plum sauce at home

There are many more delicious plum sauce options out there that are easy to make with your own hands. This does not always mean wasting precious time. Below, view the video recipes for plum seasonings, one of which describes in detail how to quickly and

Choose the best proven plum sauce recipes for the winter on the online service site. Taste variations of all sorts of plums, pick up the desired pungency using different amounts of garlic and hot pepper, add piquancy with various spices. Create a harmony of taste with the scent of summer!

To create a sauce, you need to choose beautiful ripe berries, with a bone that can be easily removed, without spoilage. The sauce can be made from all known varieties of plums, even cherry plum. But the most ideal variety for such adjichka is still “Hungarian”. The berries go to work together with the peel, because it is it that gives an interesting sourness, luxurious aroma and exceptional color to the product.

The five most commonly used ingredients in winter plum sauce recipes are:

Interesting recipe:
1. Carefully wash the plums, remove the seeds.
2. Cut the pods of bitter pepper, remove the seeds.
3. Peel the cloves of garlic.
4. Kill all components with a blender until tender, homogeneous mass.
5. Place in a saucepan. Add tomato paste, salt, sugar, spicy dry seasonings to personal taste.
6. Cook on slow gas for at least 20 minutes.
7. Arrange in sterile jars. Cork hermetically.
8. Wrap up "under a fur coat" until it cools completely.

The five fastest plum sauce recipes for the winter:

Helpful hints:
... In order to soften the pungency of the sauce, you can use green peppers instead of red peppers. They are not so stinging, and therefore it is advisable to take a little more of them.
... Plum sauce can be used for roasting meat or poultry. He will create a unique aroma and a colorful, crispy crust to the dish.
... If the seeds from the plum are still poorly removed, then you can transfer the fruits to a colander, pour a little water on the bottom of the saucepan, and hold the berries over the steam.

Many housewives know that if you stew meat with prunes, it will acquire a unique taste and become worthy of a festive table. However, prunes also help to reveal the taste of fried, oven-baked meat, as well as stewed in a different sauce. You just need to make a sauce from it. Prune sauce for meat is served in many cafes and restaurants, meanwhile, even an inexperienced cook can handle its preparation. Every housewife can make this unique sweet and sour herb at home.

Cooking features

The technology for making prune sauce may depend on the specific recipe, but it remains simple, especially if you know a few small secrets.

Before preparing the sauce, prunes must be washed, pour boiling water and give it time to soak and soften a little, after which the prunes must be washed again. If it is with bones, then it is more convenient to remove them after this procedure.
The prune sauce should be smooth. For this reason, it must be whipped with a blender. Some recipes require you to do this repeatedly. However, if you do not have a blender at home, you can make a prune sauce without it. In this case, the sauce is ground through a sieve and whipped with a mixer or whisk.
Do not use aluminum dishes for making prune sauce. Under the action of fruit acids, it is oxidized, as a result of which harmful substances enter the food.
The sauce will cook faster if the prunes are added to it cut into pieces. The finer the pieces of dried fruit are, the easier it will be to rub them through a sieve or grind them with a blender.
If the sauce is too thick, you can dilute it with broth.

Prune sauce is best served with meat hot, but you can also cold. In any case, the sweet and sour sauce will help emphasize the taste of meat dishes.

Prune sauce with plum jam

pitted prunes - 100 g;
plum jam - 80 ml;
onions - 100 g;
ground black pepper - 10 g;
butter - 20 g;
vegetable oil - 30 ml;
boiled water - 100 ml;
salt - to taste (you don't need to add it).

Cooking method:

Rinse the prunes and steam them, pouring boiling water for 15 minutes.
Cut the prunes into small pieces.
Peel the onions. Cut it into small cubes.
Heat vegetable oil in a skillet and put onions in it.
After 2 minutes, add the prunes to the onion and fry them together, stirring occasionally, for a minute.
Dissolve the jam with boiled water and pour into a pan with prunes and onions. Simmer this mixture over low heat for about 10-15 minutes, stirring occasionally. The sauce should have become much thicker by this time.
Add black pepper to the sauce, salt if desired.
Stir the sauce well, add thinly sliced \u200b\u200bbutter to it. Whisk together.
Remove sauce from heat. Convert it into a smooth paste using a blender or rubbing through a sieve.
Place the sauce container on the fire and bring to a boil. As soon as it starts to boil, remove from heat.

Video recipe for the occasion:

Serve the sauce to the table, preferably hot, pouring into a gravy boat or immediately pouring it over the meat. If it has cooled down by lunchtime, heat it over low heat or in a water bath.

The classic recipe for prune sauce

pitted prunes - 0.2 kg;
onions - 0.2 kg;
sugar - 10 g;
salt to taste;
vegetable oil - 40 ml;
butter - 40 g;
water or broth - 0.3 l;
spices to taste.

Cooking method:

Soak prunes for a quarter of an hour in warm water, then rinse them thoroughly, maybe even several times.
Cut the prunes into pieces, large ones can be.
Peel the onion and cut into small pieces.
Boil water or broth - you need them hot.
Pour oil into a pan and put on low heat. After a few minutes, put the onion pieces in the heated oil. Fry it until soft and translucent.
Add prunes, fry them with onions for 2-3 minutes.
Cover with boiling water or broth. Cover the pan with a lid. Simmer until the prunes are completely soft.
Add sugar and salt, spices to taste. Simmer the prunes for another 5 minutes.
Whisk the sauce with a blender while chopping the prunes and onions.
Add softened butter and beat again until smooth.

A delicate prune sauce prepared according to a traditional recipe will be an impeccable addition to any type of meat, it goes especially well with beef. According to this recipe, the sauce is not too sweet, it has a balanced taste and a smooth texture. Meat with such a sauce is not a shame to offer guests.

Spicy Prune Sauce

pitted prunes - 150 g;
green apple pulp - 150 g;
walnut kernels - 50 g;
garlic - 2 cloves;
water - 0.25 l;
salt, hops-suneli - to taste.

Cooking method:

Rinse the prunes well, put them in a small saucepan, cover with warm water and place on the stove. Bring to a boil and cook for 5 minutes. Drain the broth, leaving about a quarter of it with the prunes.
Grind the prunes with a blender along with the remaining broth with it.
Grate the apple pulp.
Crush the garlic with a special press.
Crush the walnut kernels.
Add nuts, garlic and applesauce, salt and spices to the prunes.
Whisk the sauce with a blender and place in a gravy boat.

This sauce can be served with meat even cold. It has an unusual taste and turns out to be quite thick. This seasoning will appeal to lovers of Caucasian cuisine.

Prune sauce for meat is served in many cafes and restaurants. Many housewives have already adopted this experience and often make this seasoning at home. The sweet and sour taste of the sauce sets off the taste of any type of meat, but it goes best with beef. This sauce can also be prepared for a festive table.

Since the main topic on my site is Georgian cuisine, I cannot leave this recipe for prune sauce without attention. It won't be right. This recipe is slightly different from the classic Georgian tkemali. Nothing goes to Georgian tkemali except tkemali (cherry plum) and herbs, garlic and hot pepper. For this reason, I have no choice but to call this prune sauce Plum sauce. I am not saying that the sauce is bad - it will be very tasty, just a large amount of bell pepper, which is completely absent in tkemali, distributes it from the real recipe. Bell peppers are the only thing that confuses me about this sauce. The recipe for this black plum sauce was sent to us by Lyudmila Poskrebysheva in the section Recipes for visitors. If you want a recipe for real tkemali, you can find it on the website in the sauces section. Further, the author's words: Variations on the theme of tkemali If you had a Georgian grandmother, you would hardly have achieved her praise by making tkemali not from unripe cherry plum, but from green gooseberries or plums. But what can you do if real tkemali can only be prepared in Georgia. We have to adapt traditional recipes to the harsh reality. Therefore, many people make tkemali, deviating somewhat from the classical canons. For example, dispensing with ombalo, or replacing this herb with our relatives lemon balm or thyme. not in any case. It is better to try to cook tkemali from thorns or the notorious green gooseberry (I cooked tkemali from black plums, although this is not recommended, I really wanted to try it).
And it is very important to follow a few rules:
1) when cooking plums, be sure to stir them with a wooden spatula, otherwise the mashed potatoes will quickly burn
2) vinegar is never added to tkemali, even if preparations are made for the winter
3) if tkemali is made for future use, after pouring the sauce into the bottles, add a couple of tablespoons of vegetable oil on top: this will prevent the sauce from spoiling.
As for the proportions, they are quite simple. For one and a half kilograms of plums, 2 heads of garlic are taken, a bunch of cilantro, dill and parsley, half a tablespoon of hot ground pepper and a teaspoon of salt. You can add ingredients and change proportions as much as you like: the summer is long, and by autumn you will definitely invent your own unique tkemali sauce.
I cooked TKEMALI on the recommendation of Nadezhda Zayatdinova and I really liked the sauce. Here is her recipe:

Ingredients:

Plums 1, 5 kg.
Sweet peppers 7 pcs.
Sugar 3 tbsp. l.
Salt 1.5 tbsp. l.
Black bitter pepper (powder) 0.5 tsp
Hot ground red pepper - 1 tsp.
Garlic - 2 heads.

How to cook

Scroll everything in a meat grinder and cook for 15 minutes. from the moment of boiling. This is what I did for testing, I closed it with nylon lids (I think we will eat it quickly)