Winter apple sauce Applesauce

Suneli hops - 1 tsp

Garlic - 3 cloves

Hot peppers - to taste

Parsley (cilantro) - optional

77 kcal
45 min.

Cooking process

Today my recipe is for meat eaters. Only they know how delicious and savory a piece of fried meat can be in combination with sauce. Favorite sauce is an integral part of a real meat dinner.

In the last "plum" season, I told you how to make plum ketchup for the winter. This apple year, I propose to prepare no less "meat" 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, fresh parsley or cilantro can be added to the sauce.

I'll cut it into slices. Let's put it in a small bowl. 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 rubbed through a sieve into a puree. A small amount of apple broth should be left so that the sauce does not turn out to be too viscous.

You can beat boiled apples with a blender.

In the resulting puree, add grated garlic, chopped hot pepper, suneli hops and salt.

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

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

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

Homemade apple sauce for the winter is ready! Serve with grilled meat for dinner.

Fragrant, spicy and so spicy apple sauce for meat is not at all difficult to prepare, right?

How to make tkemali from apples for the winter: a recipe

green apples - 2 kilograms
garlic - 4-5 cloves
cilantro, parsley and dill - 1 bunch each
sweet red pepper - 0.5 kilograms
hot red pepper - optional
water - 2 glasses

Georgian vegetable and fruit sauces, as well as other similar dishes-additions to the main ones - meat and fish are very popular among gourmets from all over the world today. One of them is apple tkemali for the winter, this recipe is a substitute for cherry plum seasoning for those cases when this rare plum variety is not available. At the same time, tkemali from apples for the winter turns out to be no less tasty and fragrant, the main thing is to choose the right fruits, spices and other ingredients for it. All components of this amazing oriental snack should be ripe, fresh and tasty. Their composition and quantity can be infinitely adjusted depending on your own taste.

First of all, you need to prepare the apples. For the sauce under discussion, green fruits with sourness are best suited. You can also take homemade fruits, for example, Antonovka. Apples are carefully sorted so that there are no spoiled fruits among them, and then they are washed under running cold water. You will also need to peel them, remove the stalk and core. The most convenient way to do this is to cut the selected fruit into 4 parts with a sharp knife. Next, the apples are sent to a deep enameled pan along with water. On low heat, the mass is brought to a boil. After that, the pan is removed from the heat, and the fruits can be mashed quite easily with a regular mashed potato masher. On fire, they will quickly soften. The problem with chopping fruits can only arise if they are unripe. Therefore, it is important to select only fully ripened fruits for this delicious sauce.

Now is the time to start preparing the rest of the ingredients for apple tkemali for the winter. Garlic cloves are peeled and cut into small pieces. If you have a powerful blender, then you can not cut them at all. The greens are thoroughly washed under water and chopped. It remains to clean the seeds and stalks of sweet and hot peppers. The latter should be used only by those cooks who love spicy "fiery" additives. Next, all the prepared ingredients are combined and sent to the blender bowl. They must be thoroughly crushed and mixed until a homogeneous mass. While vegetables and seasonings are puréed, the cooled apple mass can be sent back to a slow fire. As soon as it boils, the mixture from the blender is added to the fruit. Together, the ingredients should cook for about 10-12 more minutes, after which the pan is removed from the heat. It's time to add salt and sugar to taste in the future apple tkemali for the winter.

In general, the finished dish can be stored in the refrigerator for a long time. But, if it is necessary to leave it until winter, then immediately after removing the fire and adding salt and sugar, the still hot fruit and vegetable mixture will need to be poured into sterilized jars. Depending on the tastes of all homemade, vegetable oil can be added or not added to it before pouring. In the first case, it turned out to be more liquid, as an additive to meat, and in the second case, it turned out to be thick (it can be used as an independent side dish). It is most convenient to use small containers with screw-on lids for storing this dish, since tkemali is most often used at a time in small quantities. Immediately after pouring, the jars are left upside down for about 10 minutes. Only after that they can be sent for long-term storage in the refrigerator. Perfect for "wintering" tkemali its lowest shelf.

If the jars were sterile and the whole process was carried out correctly, then the sauce can be preserved for a year simply at room temperature. Tkemali can be served as an addition to any meat, chicken or even fish dishes. It is delicious to eat just spread on fresh bread or crispy lightly toasted toast. In addition, the dish under discussion can replace a hearty vegetable side dish for gourmets or become an interesting component of soups and more complex sauces. For example, an unusual spicy pizza sauce is often made on the basis of apple tkemali.

How to make tkemali from apples for the winter?

How to make tkemali from apples for the winter: recipe green apples - 2 kilograms garlic - 4-5 cloves of cilantro, parsley and dill - 1 bunch of sweet red peppers - 0.5

Apple sauce for meat

It is known that the sauce can transform any dish. And meat, no matter what recipe it is cooked, also needs gravy. However, not every housewife knows well which sauce is best served with pork or beef. As a result, many people serve the same ketchup with any type of meat. In fact, it is believed that the sauce for each type of meat dishes needs a different one. In particular, fried and fatty meats are best paired 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 under it will sparkle with new colors, delighting you with an unusual but harmonious taste.

Cooking features

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

For a sauce intended for serving with meat dishes, sour varieties of apples, such as antonovka, are best suited. If the apples are sweet, it is recommended to add lemon juice to the sauce.
Of all the herbs, spices, and spices, cinnamon pairs 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 heat treatment. Most often they are boiled or baked. Then the apples must be chopped. The most reliable way is to rub the fruit through a sieve. Some people prefer to grind apples with a blender. This option is also acceptable, but in this case it is advisable to peel the apples before cooking, because the pieces of peel that come across in the sauce will not improve its taste at all.
Applesauce is not cooked in aluminum utensils, as it can form harmful substances when in contact with acid.

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

Classic applesauce recipe for meat

Wash the apples, dry with a towel. Cut the core out of them, cut the flesh into large slices.
Boil water, add sugar and, stirring, achieve its complete dissolution.
Put the apples in the water and boil them for 20 minutes.
Remove the apples with a slotted spoon and set aside.
Wipe through a sieve.
Add the juice of half a lemon and a pinch of cinnamon to the applesauce. Mix everything with a blender or mixer.

The sauce can be served hot or cold with grilled meats. It goes especially well with pork. This sauce will be a great addition to poultry meat.

Apple Sauce for Roast

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

Wash the fruits, blot with a towel. Cut each fruit in half, cut out the seed box.
Peel the onions and cut them into halves or quarters (depending on size).
Place the apples and onions around the meat you are about to roast. Lay better cuts down, alternating vegetables and fruits. If you bake not a chicken or a small piece of meat, but a goose or a turkey, then you need to spread apples and onions to them only 40–50 minutes before the dish is ready.
When the roast is done and you take it out of the oven, strain the apples and roasted onions through a sieve. Stir.
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.
Mix thoroughly. If desired, you can use a mixer or blender.

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

Spicy 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 them, drying them and cutting out the core with stones from them. Peel the apples themselves, trying to remove as thin a layer of peel as possible. Cut into small cubes.
Clean the onion and grate it. You can also use the help of kitchen appliances. For example, an onion can be cut into several pieces and chopped with a blender.
Rinse the raisins, put them in a mug and pour boiling water over them, drain the hot water after 15 minutes.
Grind the cloves with a coffee grinder.
Pour half a glass of water into the pan, put 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, put apples and onions in it, mix.
Pour in the vinegar.
Cook, stirring constantly, until the sauce resembles applesauce in consistency.
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 lids. Do not forget to boil the lids before 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 the 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 apples. Clean them and cut into slices. Place in a deep skillet.
Remove the husk from the bulb. Cut the onion into small pieces, send to the apples.
Dissolve honey in warm water and pour apples and onions with this mixture.
Place a sprig of rosemary on top.
Put the pan on the stove. Stew apples for half an hour under the lid. Make sure that the water does not boil away completely, otherwise the apples will start to burn.
Transfer apples and onions to a blender bowl, turn them into a puree.

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

Sweet and sour aromatic apple sauce will be a good addition to roast pork or poultry meat. It can also be served with any kind of grilled meat, including beef. Meat offal from the neighborhood with such a sauce will also benefit.

Apple sauce for meat: a classic recipe, options for the winter, cooking features

Apple sauce for meat It is known that the sauce can transform any dish. And meat, no matter what recipe it is cooked, also needs gravy. However, not every hostess is well aware

apple sauce

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

Varieties of apples with spicy sourness are suitable for preparing fragrant gravy for meat. Mousse can be used to dress sweet dishes, and a combination of apples, horseradish and pepper will create a hot sauce that reveals itself perfectly in chicken dishes. The apple gravy base helps 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 of which was created through a long search for the golden mean.

Sauce for meat from sweet and sour fruits

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

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

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

Apples and onions should be peeled and cut into small pieces. Then we take sugar and pour onions and apples. We put them in a saucepan, pour in 0.5 cups of water and send to cook over low heat.
Boil onions and apples to the consistency of a thick gruel.
Add spices, salt and grape vinegar to the pan. Boil the apple sauce for another 10 minutes on a very quiet fire.
We turn off the workpiece and pour it into banks.

It is not necessary to roll up the jars with lids, you can use foil, just store the apple sauce in a cool place and without access to light.

chicken sauce recipe

Tender chicken requires the same airy sauce, and applesauce is perfect for it. No matter how the chicken is cooked, baked or fried, the sauce will complement it with warm sourness with a pleasant aftertaste. The prescription requires:

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

Let's start cooking:

My apples, get rid of the peel and seeds. Cut into slices and transfer to a bowl. We put 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 hit the bones.
We fall asleep cinnamon and sugar.
Simmer all ingredients for about 25 minutes. Add butter so that the mass does not burn. Stir constantly.
We transfer almost ready apple sauce to a blender, add nutmeg and allspice to it. We beat. Our apple sauce for chicken is ready, it remains only to serve it to the table.

The recipe is for 5-7 servings. Cooking time is approximately 1 hour. According to this recipe, you can make a blank for the winter. In addition, apple sauce is good for vegetable salad. Allow the sauce to cool slightly before serving.

Sauce with a spicy taste for the winter

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

tomatoes preferably fleshy - 990 g;
sour apples - 250 g;
Bulgarian 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.

Apples, tomatoes, onions, bell peppers must be washed. Remove skins and seeds. Cut into arbitrary small pieces.
Put all the vegetables in a bowl. Turn on the fire and start cooking.
We clean and crush the garlic. Grind the chili pepper. Add both ingredients to the bowl 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 spices and spices, then simmer for 5 minutes.
Turn off the fire, let the mass cool slightly, transfer to a blender and beat.
The whipped mass must be sent back to the pan, pour vinegar into it, bring to a boil and turn off the heat. Now the apple sauce is ready. We just have to put the gravy in jars, roll them up, and send them to be stored until winter.

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

original varieties

Taking sweet fruits, you can cook apple sauce for pancakes or casseroles. Many housewives like to add cinnamon to such gravy to decorate 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 applesauce so that it is very hot, while in Hungary, on the contrary, they make it tender and creamy.

Apple sauce: recipes for pork and chicken meat for the winter

Apple sauce and how to prepare it. What varieties of apples are suitable for the sauce? What additional ingredients can be used?

Classic English Granny Smith apple sauce (this variety is not just a traditional choice, there is a more good reason - the sauce tastes richer from sour fruits) is served with any meat, poultry and even fish. Baked pork, for example, for those who have previously tried it with sauce, is already impossible to imagine without it. Here's an apple sauce for the winter because it keeps well.

A bit of history

Large Granny Smith apples are thick-skinned, green, exceptionally crispy, juicy, and very popular with children. Almost not sweet, even, perhaps, sour. Antioxidants at the highest level. Bred in Australia by a female ascetic who came from England. Anna-Maria Smeef was born in 1799, that's what apples have a long history of. "Granny" - in slang "grandma", who immortalized her surname through the apples forever loved by the people. (Analogue - Soviet fruits - Renet Simirenko.)

With cloves

We will need 4, if not Simirenko and Granny Smith, then certainly sour and large. Peel them, cut into a saucepan, sprinkling with sugar: for one apple - one tablespoon. Put 4 cloves. Pour water - almost flush with the contents - and boil. Then boil while stirring over the smallest fire until the apples get the consistency of mashed potatoes. Many people like the small pieces of not fully boiled apples found in the sauce, you can not achieve uniformity with a blender. Transfer the boiling apple sauce to a sterile jar and close with a boiled lid. Now cool and place in a cool place. In the same way, you can make apple sauce for the winter by increasing the proportions of the products taken.

Almost Vegetarian

Of course, this preparation is best suited for meat. But, surprisingly, vegetarians also make classic applesauce. The recipe is the same, with some variations. And then they are happy to eat it with cottage cheese or just spread it on toast or fresh bread. Lovely apple sauce and very tasty warm. The aroma of summer will spread throughout the apartment if apple sauce is heated in the kitchen. Peel three large green apples with a sour taste, remove the entire core. Pour in powdered sugar (50 grams bag), put a few cloves, a pinch of salt, lemon zest and juice. Melt fifty grams of butter in a saucepan, add seasoned apples and boil. Next - reduce the temperature as far as possible and cook with stirring for twenty minutes. You can puree with a blender. Store in a clean, tightly closed jar in the refrigerator.

Horseradish apple sauce

A very healthy and very pleasant apple sauce. The recipe is such that it can ennoble the taste of fish, poultry, meat, sausages. And just good with bread. For 4 large green apples you will need a lemon, a tablespoon of water and sugar, a small one - 20 grams - a horseradish root, grated on the smallest grater. Release the apples from the peel and core, cut into smaller pieces, pour water with sugar and the juice of a whole lemon, boil and cook over low heat with stirring for half an hour. Grind with a blender, boil again, remove from heat, add horseradish. Close in sterile jars. Place the apple sauce for the winter in the basement or cellar.

Cinnamon

Perfectly harmonizes with fried and baked game, duck, goose, turkey. Goes well with any meat, fish, cheeses. It is not recommended to prepare apple sauce for the winter according to this recipe. It should be consumed within a week, stored in the refrigerator. You will need half a kilogram of apples - certainly green and sour in taste, a glass of water, a tablespoon of granulated sugar and a quarter of cinnamon. Be sure to peel apples and remove seeds, Pour in water and boil for five minutes over high heat. Rub together with the liquid in the puree with a blender. Add cinnamon, sugar and boil for another fifteen minutes over low heat with constant stirring. This sauce is delicious both cold and hot, but does not keep for a long time.

Basic Recipe

This popular dish is as common in world cuisine as it is easy to make. After all, the main recipe includes only green water and sugar. The rest of the ingredients to taste pass as additional and are introduced into the recipe strictly to taste. Applesauce for the winter can take cinnamon, and cloves, and nutmeg, and lemon, and lime, and even apple cider. So, you need to take 5 or 6 sour apples, cut into quarters, cut out the middle, peel, cut either finely or thinly, pouring cold acidified water so that they do not have time to darken. Do not leave apples in the solution for a long time, so as not to lose vitamins. Then boil the apples and half a glass of water in a wide saucepan. When it boils, put the lid on low heat. You don’t need to cook for more than a quarter of an hour if you need a grainy apple sauce for the winter. After that, add half a glass of granulated sugar and what is on the list of additional ingredients - to taste. After boiling, boil for another 5 minutes, and you can transfer to clean jars, preferably small ones. If for the winter - sterilized.

With tomatoes

Apple sauce for the winter is exceptionally good for pasta, vegetables, and meat. Yes, and soup dressing is just great. Tomatoes give the sauce a particularly pleasant taste. They should be very ripe and fleshy. For a kilogram of green apples, you need the same number of tomatoes, four onions, a couple of chili peppers, a tablespoon of non-iodized salt, a full glass of sugar, but black and allspice, cloves, bay leaves should be put on the bottom of each jar (it is better to take a small container to open do not store the sauce for a long time), even ginger can be added. On top of the puree in each jar, you need to pour a coffee spoon of apple cider vinegar and then cork. Tomatoes must be freed from the skin by scalding them. Peel apples and remove seeds. It is better to chop the onion with a blender. These three components with a very small amount of plain water should be boiled with a closed lid for at least half an hour over low heat, then add the rest - salt, chili pepper, sugar and any other spices. Boil with stirring for another twenty minutes, then apply and bring to the next boil. Pour into jars prepared for conservation, pasteurize as usual, and seal tightly.

Cooking features

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

For a sauce intended for serving with meat dishes, sour varieties of apples, such as antonovka, are best suited. If the apples are sweet, it is recommended to add lemon juice to the sauce.
Of all the herbs, spices, and spices, cinnamon pairs 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 heat treatment. Most often they are boiled or baked. Then the apples must be chopped. The most reliable way is to rub the fruit through a sieve. Some people prefer to grind apples with a blender. This option is also acceptable, but in this case it is advisable to peel the apples before cooking, because the pieces of peel that come across in the sauce will not improve its taste at all.
Applesauce is not cooked in aluminum utensils, as it can form harmful substances when in contact with acid.

Classic applesauce recipe 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, dry with a towel. Cut the core out of them, cut the flesh into large slices.
Boil water, add sugar and, stirring, achieve its complete dissolution.
Put the apples in the water and boil them for 20 minutes.
Remove the apples with a slotted spoon and set aside.
Wipe through a sieve.
Add the juice of half a lemon and a pinch of cinnamon to the applesauce. Mix everything with a blender or mixer.

The sauce can be served hot or cold with grilled meats. It goes especially well with pork. This sauce will be a great addition to poultry meat.

Apple Sauce 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, blot with a towel. Cut each fruit in half, cut out the seed box.
Peel the onions and cut them into halves or quarters (depending on size).
Place the apples and onions around the meat you are about to roast. Lay better cuts down, alternating vegetables and fruits. If you bake not a chicken or a small piece of meat, but a goose or a turkey, then you need to spread apples and onions to them only 40–50 minutes before the dish is ready.
When the roast is done and you take it out of the oven, strain the apples and roasted onions through a sieve. Stir.
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.
Mix thoroughly. If desired, you can use a mixer or blender.

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

Spicy apple sauce for the winter

Composition (per 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 them, drying them and cutting out the core with stones from them. Peel the apples themselves, trying to remove as thin a layer of peel as possible. Cut into small cubes.
Clean the onion and grate it. You can also use the help of kitchen appliances. For example, an onion can be cut into several pieces and chopped with a blender.
Rinse the raisins, put them in a mug and pour boiling water over them, drain the hot water after 15 minutes.
Grind the cloves with a coffee grinder.
Pour half a glass of water into the pan, put 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, put apples and onions in it, mix.
Pour in the vinegar.
Cook, stirring constantly, until the sauce resembles applesauce in consistency.
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 lids. Do not forget to boil the lids before 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 the 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 apples. Clean them and cut into slices. Place in a deep skillet.
Remove the husk from the bulb. Cut the onion into small pieces, send to the apples.
Dissolve honey in warm water and pour apples and onions with this mixture.
Place a sprig of rosemary on top.
Put the pan on the stove. Stew apples for half an hour under the lid. Make sure that the water does not boil away completely, otherwise the apples will start to burn.
Transfer apples and onions to a blender bowl, turn them into a puree.

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

Step 1: prepare the ingredients.

To prepare this sauce, it is worth using apples of late varieties, they are more juicy and have a pleasant sourness. First of all, thoroughly wash the right amount of apples under cold running water. Dry with paper kitchen towels from excess moisture and cut off the skin from each fruit.

Then we lay them one by one on a cutting board, cut each fruit into 2 parts and remove the core with seeds. Then cut each half into small pieces. It is desirable that their thickness be no more than 1 centimeter. We shift the apple slices into a deep pan. We also put on the kitchen table all the other ingredients that we need to make this sauce.

Step 2: Stew apples.

Pour a little clean water into a saucepan with apples so that it covers the fruit by a third. We put the container with apples on the stove, turned on at a strong level. When the first bubbles appear on the surface of the water, indicating boiling, reduce the temperature of the stove to an average level. Add cinnamon stick, granulated sugar to the pan and mix everything with a kitchen spatula until a homogeneous consistency. Cover and simmer the apples 15 minutes during this time they will soften.

Step 3: Bring the sauce to full readiness.

After 15 minutes Using a kitchen towel, remove the pan from the stove and place it on the countertop. Cool softened apples to room temperature. Then we transfer them, along with the remnants of unevaporated water, into a clean blender bowl. In the same container, squeeze the juice from half a lime or lemon with your hand. Turn on the blender at the highest speed and grind the stewed apples to a mushy consistency. This process will take no more than 1 minute. After, with the help of a tablespoon, we shift the finished sauce into a gravy boat and serve.

Step 4: Serve Applesauce with Meat.

Apple sauce for meat is served at room temperature or chilled. It is served with any meat dishes: rabbit, poultry, veal, beef, pork. This sauce can be stored in the refrigerator for no more than 1 week, after packing it in a hermetically sealed, clean container. The taste of the sauce is sweet and sour with a pronounced aroma of cinnamon. Enjoy!

Enjoy your meal!

If desired, 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 more fluffy.

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

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

In order to make applesauce 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 table 9% vinegar.

Apple sauce can be a great addition to both dessert and meat or fish dishes. It all depends on the original ingredients. The recipe for apple sauce - sweet and spicy - can be found in our article.

Depending on the components of the recipe, apple sauce can be both sweet and spicy.

Ingredients

Apple 1 kg Vegetable oil 30 grams Salt 2 tsp

Servings: 1
Time for preparing: 25 minutes

Apple Sauce with Tomatoes and Onions

Thanks to the combination of ripe tomatoes, onions, apples and spices, an original taste of the product is obtained. It is better to take sour apples.

Required Ingredients:

apples (1 kg);
tomatoes (300 gr);
onion (head);
vegetable oil (30 gr);
salt (2 tsp);
sugar (1 tbsp. l);
a mixture of Provence herbs (to taste).

Cooking method:

Peel apples and seeds. Cut them into slices, place in a heat-resistant container and bake until cooked in the oven.
While the apples are being prepared, it is necessary to peel and chop the onion, fry it until golden brown in vegetable oil.
Remove the skin from ripe tomatoes and chop with a blender. If there is no such unit, you can use a meat grinder.
Add chopped tomatoes to the onion. Reduce heat and simmer for 10 minutes.
Mash the baked apples with a fork and combine with the onion-tomato mass. Pour salt, sugar and a mixture of Provence herbs.
Boil for 5-7 minutes and the sauce is ready.

Cool before serving and place in a saucepan. Suitable for grilled fish and meat.

Spicy apple sauce for the winter

Due to the unusual combination of products included in the sauce, it turns out to be spicy in taste. For cooking, you can use apples of any variety. The amount of hot pepper can be reduced, salt and sugar are adjustable to taste.

Required Ingredients:

grape vinegar (1 tbsp. l);
water (100 ml);
apples (1 kg);
hot red pepper (1 pc);
onion (head);
raisins (2 tablespoons);
cloves (4-5 pieces);
salt (to taste);
sugar (2 tablespoons).

Cooking method:

Peel apples and separate from seeds.
Cut them into small cubes and place in a saucepan with a thick bottom.
Pour in water, add cloves, raisins, red pepper and cook over medium heat until fully cooked.
Add salt and sugar before finishing cooking.
Grind with a blender or mash the apple mass with a fork. Boil a little more and pour in the grape vinegar.

Pour the finished sauce into clean, pre-sterilized jars, and cork them with boiled lids.

Sweet apple sauce

Apple delicacy will be an excellent addition to pancakes, pancakes and sweet cereals. Any fruit can be used to make the sauce. We use cinnamon as a flavoring additive.

Required Ingredients:

apples (900 gr);
sugar (200 gr);
cinnamon (1 tsp);
butter (1 tbsp).

Cooking method:

Cut apples with skin into slices, remove seeds. Place them on a buttered baking sheet.
Preheat the oven and put the apples in there for 30-40 minutes.
Grind baked apples with a blender, add sugar and cinnamon.
Boil for 7-10 minutes.

The sauce is ready.

The sauce is packaged hot in jars. After cooling, it must be transferred to a cool place. A cold cellar is best.

Homemade apple sauces will give new flavors to your favorite dishes.