Published 28.02.2017
Posted by: miracle
Calories: Not specified
Cooking time: 70 min

Prepare thick apple sauce for the winter for long-term storage; a recipe with detailed photos will help you with this. This sauce is suitable for any meat dish; you can use it to prepare a delicious gravy or add it to borscht or cabbage soup.

Celery and apples pleasantly diversify the seasoning of tomatoes and peppers; the taste is rich. In addition, celery gives the dish a very appetizing aroma.

It will take 70 minutes to prepare; the above ingredients will yield 2 liters.

Ingredients:
- apples – 1 kg;
- stem celery – 600 g;
- tomatoes – 1 kg;
- onion – 500 g;
- bell pepper – 650 g;
- salt – 20 g;
- granulated sugar – 40 g.

Recipe with photos step by step:

We cut the apples into four parts. For this recipe, it is better to use sour varieties, which boil very quickly and easily.




We cut off the stalks of the bell peppers, then cut out the seeds and cut the peppers coarsely.




Cut sweet or semi-sweet onions in half, cut out the root lobe, and cut the onions into several parts.




Wash ripe red tomatoes thoroughly and cut them in half, large tomatoes into four parts. Use red tomatoes and red bell peppers for a pop of color.






Chop the celery stalks finely. Instead of stem celery, you can use root, peeled and cut into thin strips.




Mix all the vegetables, place in a large colander, place on a pan filled with boiling water, and cover tightly with a lid.




Steam for about 25-30 minutes until the vegetables are soft. For cooking, you can use either a regular saucepan or modern kitchen gadgets - a multicooker or a double boiler.




We rub the steamed vegetables through a fine sieve to get rid of the pulp.






Place the pureed apple and vegetable sauce in a saucepan, add granulated sugar and salt, and bring to a boil over low heat.
We sterilize the sauce jars over steam and fill them with hot vegetable mass up to the shoulders. Place in a pan filled with hot water, bring to a boil, and sterilize for 10 minutes.
Screw the lids on tightly and wrap them in a blanket. The next day we put it in a cool place for storage. Storage temperature from +2 to +7 degrees.
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Today my recipe is for meat eaters. Only they know how tasty and piquant a piece of fried meat can be when combined with sauce. Your favorite sauce is an integral part of a real meat dinner.

Last plum season, I told you how to cook. 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.

Peel the apples.

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 a fragrant, spicy and piquant apple sauce for meat, right?

The classic English sauce made from Granny Smith apples (this variety is not just a traditional choice, there is a more compelling reason - the taste of the sauce is 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 we offer apple sauce for the winter, as it stores well.

A little history

Large Granny Smith apples are thick-skinned, green, exceptionally crisp, juicy and a favorite of children. Almost not sweet, perhaps even sour. Antioxidants at the highest level. Bred in Australia by an ascetic woman who came from England. Anna Maria Smith was born in 1799, so apples have a long history. “Granny” is slang for “granny”, who immortalized her surname through the people’s ever-loved apples. (An analogue - Soviet fruits - Renet Simirenko.)

With cloves

We will need 4, if not Simirenko or Granny Smith, then certainly sour and large ones. Peel them, cut them into a saucepan, sprinkle with sugar: one tablespoon for one apple. Put 4 cloves. Pour water almost level with the contents and boil. Next, cook while stirring over low heat until the apples have the consistency of puree. Many people like the small pieces of apples that are not completely boiled in the sauce; you don’t need to achieve homogeneity using a blender. Transfer the boiling apple sauce into a sterile jar and cover 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 ingredients taken.

Almost vegetarian

Of course, this preparation is best suited for meat. But, surprisingly, vegetarians also make classic applesauce. The same recipe is used, with some variations. And then they enjoy eating it with cottage cheese or simply spreading it on toast or fresh bread. Apple sauce is wonderful and very tasty warm. The aroma of summer will spread throughout the apartment if you heat up apple sauce in the kitchen. Peel three large green apples with a sour taste, remove all the core. Cover with powdered sugar (50 gram bag), add a few cloves, a pinch of salt, lemon zest and juice. Melt fifty grams of butter in a saucepan, add apples with seasonings and boil. Next, reduce the temperature as much as possible and cook while stirring for twenty minutes. You can puree it with a blender. Store in a clean, tightly closed jar in the refrigerator.

Horseradish apple sauce

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

Cinnamon

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

Basic recipe

This popular dish is prepared as often in world cuisine as it is simple in execution. After all, the basic recipe includes only green water and sugar. The remaining ingredients to taste are considered additional and are introduced into the recipe strictly according to taste. Apple sauce for the winter can include cinnamon, cloves, nutmeg, lemon, 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, cover it over low heat. There is no need to cook for more than a quarter of an hour if you need granular apple sauce for the winter. After this, add half a glass of granulated sugar and whatever is in the list of additional ingredients - to taste. After boiling, boil for another 5 minutes, and you can transfer it 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. And the dressing for soups is simply excellent. Tomatoes give the sauce a particularly pleasant taste. They should be very ripe and meaty. 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, and bay leaves should be placed at the bottom of each jar (it’s better to take a small-sized container so that it opens Do not store the sauce for a long time), you can even add ginger. Pour a coffee spoon of apple cider vinegar on top of the puree into each jar and then seal it. Tomatoes must be peeled by scalding them. Peel the apples and remove the seeds. It is better to chop the onion with a blender. These three components with a very small amount of plain water need to be cooked with the lid closed for at least half an hour over low heat, then add the rest - salt, chili pepper, sugar and any other spices. Boil while stirring for another twenty minutes, then apply and bring to the next boil. Pour into jars prepared for preservation, pasteurize as usual, and seal tightly.

Step 1: prepare the ingredients.

To prepare this sauce, you should use late varieties of apples; they are more juicy and have a pleasant sourness. First of all, thoroughly wash the required amount of apples under cold running water. Dry with paper kitchen towels to remove excess moisture and cut off the skin of each fruit.

Then we place 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 slices. It is advisable that their thickness be no more than 1 centimeter. Transfer the apple slices to a deep saucepan. We also put on the kitchen table all the other ingredients that we will need to make this sauce.

Step 2: stew the apples.

Pour some clean water into the pan with apples so that it covers the fruit by a third. Place the container with apples on the stove, turned on at a high level. When the first bubbles appear on the surface of the water, indicating boiling, reduce the temperature of the stove to a medium level. Add a cinnamon stick, granulated sugar to the pan and mix everything with a kitchen spatula until smooth. Cover with a lid 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 the softened apples to room temperature. Then we transfer them, along with the remaining unevaporated water, into a clean blender bowl. Squeeze the juice from half a lime or lemon into the same container. 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 minutes. Then, using a tablespoon, transfer the finished sauce into a gravy boat and serve.

Step 4: Serve apple sauce with meat.

Apple sauce for meat is served at room temperature or chilled. It is served along 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!

Bon appetit!

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

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

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

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