Step-by-step photo recipe for preparing apple sauce for meat for the winter for long-term storage at home. How to make tkemali from apples for the winter

09.02.2024

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 hotter sauces and want your chutney to be really fiery, then do not remove the seeds and membranes from the chili peppers.

Ingredients

Servings: – +

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

Per serving

Calories: 31 kcal

Proteins: 0.2 g

Carbohydrates: 7.3 g

2 hours 0 min.

Video recipe Print

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

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

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

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

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

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 pieces) 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 pieces)

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:

Melt the butter in a saucepan, add sugar and spices. Stirring, fry until the sugar in the oil is completely dissolved and the spices reveal their aroma.
Cut the apple into 4 parts, remove the core, leaving the skin. Cut into thin slices.
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.
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 amount 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.

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

Wash the apples and dry with a towel. Cut the core out of them, cut the pulp into large slices.
Boil water, add sugar and stir until it is completely dissolved.
Place apples in water and cook them for 20 minutes.
Remove the apples with a slotted spoon and cool.
Rub through a sieve.
Add the juice squeezed from half a lemon and a pinch of cinnamon to the applesauce. Mix everything with a blender or mixer.

The sauce can be served with fried meat cold or hot. It goes especially well with pork. This sauce will be an excellent addition to poultry meat.

Applesauce for roast

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

Wash the fruits and pat dry with a towel. Cut each fruit in half and cut out the seed box.
Peel the onions and cut them into halves or quarters (depending on size).
Place apples and onions around the meat you are going to roast. It is better to lay them with the cuts down, alternating vegetables and fruits. If you are baking not a chicken or a small piece of meat, but a goose or turkey, then you only need to add apples and onions to them 40–50 minutes before the dish is ready.
When the roast is done and removed from the oven, strain the apples and baked onions through a sieve. Stir.
Add salt and season the resulting mass to taste.
Pour in 2-3 tablespoons of fat, collecting it from the baking sheet on which the meat was baked.
Stir thoroughly. If desired, you can use a mixer or blender.

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

Savory apple sauce for the winter

sour apples – 1.5 kg;
onions – 0.5 kg;
sugar – 0.5 kg;
raisins – 100 g;
apple cider vinegar (6 percent) – 0.5 l;
salt – 5 g;
cloves – 5 pcs.;
water – 125 ml.

Prepare the apples by washing, drying and coreing them. Peel the apples themselves, trying to remove as thin a layer of peel as possible. Cut into small cubes.
Peel the onion and grate it. You can also use kitchen appliances. For example, an onion can be cut into several parts and chopped in a blender.
Rinse the raisins, put them in a mug and pour boiling water over them; after 15 minutes, drain the hot water.
Grind the cloves using a coffee grinder.
Pour half a glass of water into the pan and put it on fire.
As soon as the water starts to boil, start preparing the syrup. To do this, add sugar in portions and stir.
When the syrup is ready, add apples and onions and stir.
Pour in vinegar.
Cook, stirring constantly, until the sauce has the consistency of applesauce.
Add salt, raisins and cloves. Cook for a couple more minutes.
Wash the jars with soda and sterilize them in any way convenient for you. Wait for them to dry.
Fill the jars with the resulting sauce.
Screw them tightly with metal caps. Don't forget to boil the lids before doing this.
Leave the jars at room temperature until they are completely cool.

In winter, this sauce can be stored at room temperature. It is suitable for any type of meat, including meat by-products. For example, it goes very well with liver.

Applesauce with honey and rosemary

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

Wash and dry the apples. Peel them and cut into slices. Place in a deep frying pan.
Remove the skin from the onion. Cut the onion into small pieces and add to the apples.
Dissolve honey in warm water and pour this mixture over apples and onions.
Place a sprig of rosemary on top.
Place the pan on the stove. Simmer the apples for half an hour under the lid. Make sure that the water does not boil completely, otherwise the apples will start to burn.
Place the apples and onions in a blender bowl and puree them.

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

Sweet and sour aromatic apple sauce will be a good addition to roast pork or poultry. It can also be served with any type of grilled meat, including beef. Meat by-products will also benefit from this sauce.

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

Apple sauce for meat It is known that sauce can transform any dish. And meat, no matter what recipe it is prepared according to, also needs gravy. However, not every housewife knows well

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

Apple sauce for the winter

– granulated sugar, onion – 0.6 kg each

– wine or apple cider vinegar – ½ liter

– sour apple – 1.6 kg

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

Apple sauce for the winter: recipes

Apple and tomato sauce for the winter

– table vinegar – ¼ cup

– coarse table salt – 2.1 tbsp. spoons

– granulated sugar – 90 g

– sweet apples – 0.6 kg

– sweet pepper – 300 g

– garlic clove – 2 pcs.

– vegetable oil – 3.2 tablespoons

Tomato and apple sauce

– a glass of vegetable oil

– salt – 0.6 cups

– hot pepper in pods – 90 g

- a glass of granulated sugar

– sweet bell pepper – 1.1 kg

– green apples – 1 kg

– garlic head – 2 pieces

– a glass of vegetable oil

Recipe for apple sauce for meat

– a tablespoon of mustard powder

– vegetable oil – 90 g

– plum puree – 3.1 kg

– applesauce – 1 kg

– granulated sugar – 1.1 kg

– horseradish, garlic, chili – 200 g each

– sweet pepper – 1.6 kg

– carrots – 1.1 kg

– hot pepper – 100 g

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

– a glass of granulated sugar

– red hot pepper – optional

– green apples – 2 kg

– garlic clove – 4 pieces

– dill, parsley, cilantro – one bunch each

– fleshy tomatoes – 1.6 kg

– fine granulated sugar – 115 g

– apple cider vinegar – 55 ml

– red apples – 245 g

– dark raisins – 55 g

– drinking water – 130 ml

– a pinch of ground cloves

– ground hot pepper

– wine vinegar – 130 ml

– iodized salt – 5 g

– sour apples – 1.6 kg

If you liked our site, express your “thank you” by clicking on the buttons below.

Apple sauce for the winter

Ingredients

Khmeli-suneli – 1 tsp.

Garlic – 3 cloves

Hot chilli pepper – to taste

Parsley (cilantro) – optional

77 kcal
45 min.

Cooking process

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

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

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

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

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

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

You can beat boiled apples in a blender.

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

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

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

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

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

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

Apple sauce for the winter

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

Apple and tomato sauce for the winter

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

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

Sour apple sauce for the winter

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

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

Apple dessert sauce for the winter

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

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

Winter sauce made from peppers and apples

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

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

Spicy apple sauce for the winter

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

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

Apple sauce for the winter

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

Fruits and berries

Description

Applesauce for the winter It is very easy to prepare and comes in several types. Therefore, before you start preparing our today’s preservation, make sure or determine exactly how you will use the sauce in the future, and who exactly will use it. If the sauce is being prepared for children, then it is recommended to exclude hot peppers and use only the mildest curry possible. Adults can cook something spicier. As for the variety of apples, rely only on your own taste. Typically, those varieties of apples that contain sourness are used to prepare sauces. In this way, you will significantly diversify the flavors of the finished winter canned food and it will be possible to serve it with a larger number of different dishes.

Since we will be preparing our apple sauce for long-term storage, we cannot exclude the use of vinegar, because in this step-by-step photo recipe it will be responsible for preserving the product. It is also very important to understand that the use of iodized salt is not suitable for preparing such apple sauce for meat. Traditionally, exclusively rock or sea salt is used for any preservation. You will learn all other important aspects of our recipe today below. All that remains to be noted is that the sauce will be incredibly healthy, unlike its store-bought counterparts. Also, of course, it will turn out very tasty.

Ingredients

Let's start preparing hearty applesauce at home for the winter.

Steps We lay out on the kitchen work surface all the products that we will need to prepare the apple sauce. Remember to select only the ripest and whole apples.

Even slight spoilage indicates that the apple is not suitable for making sauce. Rinse the apples in cold water, and then use a special paring knife to remove the skin from the fruit as shown in the photo..

At the same stage, apples must be cored in any way convenient for you.

Cut all the apples into small cubes or pieces, immediately place them in an enamel pan and fill with clean cold water, the volume of which is indicated in the ingredients. It will be best if you complete the previous steps as quickly as possible, then the apples will not darken and the resulting sauce will be very light. Place the pan with apples on the stove and bring the liquid to a boil. Once the water has boiled, reduce the heat to low and cook the apples for the next 10 minutes.

Periodically stir the contents of the pan with a wooden spatula so that the apples do not burn to the bottom. You need to stew the apples until they become soft enough to chop them later, so it may take you more or less time at this stage. and grind to a smooth puree. To chop apples, you can use not only a blender; apples can be rubbed through a fine sieve, but in this case they need to be allowed to cool a little.

Return the applesauce back to the pan, add the specified amount of salt with sugar and aromatic curry seasoning. Gently mix the ingredients with the same wooden spoon or spatula, bring the mixture to a boil and simmer until the salt and sugar crystals are completely dissolved. Don't forget to constantly stir the puree with a spatula..

We fill pre-washed and sterilized small jars with hot puree, place them in a pan with a clean cotton cloth on the bottom. Cover the jars with lids, pour hot water into the pan, boil it and sterilize the workpiece for 10-15 minutes.

After all the manipulations described above, the jars will need to be sealed, wiped dry and left upside down in the kitchen at room temperature until completely cooled. Homemade sweet and sour apple sauce for meat for long-term storage for the winter is ready.

Bon appetit!

Apple sauce can be an excellent addition to both dessert and meat or fish dishes. It all depends on the starting ingredients. You will find the recipe for apple sauce - sweet and spicy - in our article.

Depending on the ingredients in the recipe, apple sauce can be either sweet or spicy.

Ingredients

Apple 1 kg Vegetable oil 30 grams Salt 2 tsp

Number of servings: 1
Cooking time: 25 minutes

Apple sauce with tomatoes and onions

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

Required ingredients:

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

Cooking method:

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

Before serving, cool and place in a gravy boat. Suitable for grilled fish and meat.

Spicy apple sauce for the winter

Due to the unusual combination of ingredients included in the sauce, it tastes piquant. For cooking, you can use apples of any variety. The amount of hot pepper can be reduced, salt and sugar can be adjusted to taste.

Required ingredients:

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

Cooking method:

Peel the apples and separate them from the 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 the apple mass with a blender or mash with a fork. Boil a little more and pour in grape vinegar.

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

Sweet apple sauce

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

Required ingredients:

apples (900 gr);
sugar (200 g);
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 place the apples there for 30-40 minutes.
Grind the baked apples in 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 add new flavors to your favorite dishes.