Harvesting for the winter - delicious seasonings from plums, gooseberries, apples, red currants, prunes, cherry plum, pear, apricots, thorns: best recipes, secrets of cooking

Features of the preparation of sharp sauces from berries and fruits.

We are used to delicious jams and compotes that we cook from fruits and berries. However, masters of culinary business have long mastered them as elements of sharp piquant sauces. At the same time, the latter are a worthy addition of the dining table at any time of the year among different peoples of the world.

Continuing the theme of preparations of sauces at home, we will dwell today on acute-sweet versions from berries and fruits.

Seasoning from plums for the winter: Tkemali recipes

Tkemali sauce from Georgia, where it is eaten with meat, vegetable, cereal, fish dishes.

With its name, this seasoning owes a special variety of plums - fine sour cherry plum, tkemali.

Give the piquancy and burning of the sauce by adding garlic, red pepper, salt. And the playfulness of the taste is a cilantro, a penny, dill and mint, basil, celery. Interestingly, in Georgia Tkemali is impossible without swamp mint - ombaalo.

Russian housewives got used to cook the tkemali sauce from:

• thorns
• ordinary plums
• gooseberries
• red currant

And instead of ombaalo add thyme and lemon balm.

Consider several recipes of the tkemali from the plum.

Recipe 1 - from thorns.

To cook about 3 liters of sauce for the winter, you need:

• berries of terns without bones - 3 kg
• salt and sugar with an amount of 3 and 5 tbsp, respectively
• 4 bundle of cilantro
• 2 large heads of garlic or 10-11 of its cloves
• sun-Suneli seasoning package 20 g
• vinegar at the rate of 1 hour of finished sauce
• if desired, 1-2 pods of red pepper
• gloves
• sieve, grater, garlic -cake, blender, wooden shoulder blade for stirring
• stermorized banks with a volume of 0.5 liters-5-6 pcs.

Cooking order:

• wash the plums thoroughly and separate the seeds from them. Work in gloves so that the skin of the hands is left without paint,
• pour into enameled dishes and put on low heat,
• after a quarter of an hour, when the berries will let the juice, or remove them from the heat and let it cool, and then grind them on a sieve. Or gently chop the blender directly in the pan. Be careful not to get burned,
• again, put the plum mass on low heat and add sugar, salt, hop-sunels and a couple of crushed garlic cloves to it. Let the future sauce under the lid for half an hour,
• finely chop the cilantro and press the remaining garlic in the garlic. Fill everything and cover with a lid for 40 minutes. Stir the sauce periodically,
• turn off the tank with the sauce,
• if you decide to roll all the mass for the winter, pour in vinegar and allow thoroughly. Then distribute hot to the banks, leave them to cool, turning them on the lid. Then transfer to the cellar/basement for storage until winter.

Recipe 2 - from ordinary plums.

Prepare:

• 1 kg drain
• 1 pod of acute chili pepper
• dry herbs - coriander seeds, cilantro
• fresh herbs - dill, basil, lover on the stem
• 1 measured spoon of salt
• large head of garlic
• 2 measured spoons of walnuts

Preparation:

• put the washed plums on low heat for a quarter of an hour,
• when they cool, rub them through a sieve, removing the seeds and peel,
• return to the cooking container, add all dry ingredients and chopped garlic with pepper,
• after half an hour, pour finely chopped fresh herbs and nuts,
• after 40 minutes of languishing over low heat, remove the sauce,
• lay it into banks prepared in advance for conservation. If desired from above, a little vegetable oil to prevent oxygen to prevent the sauce,
• store in the refrigerator or basement.

Acute seasoning from plums for the winter: recipes

Recipe 1

You need:

• ripened plums 1 kg
• on a glass of water and sugar
• cloves and cinnamon 0.2 g
• ginger 0.1 g
• banks of 0.5 l

Preparation:

• washed plums without cuttings check a quarter of an hour over low heat so that they are softened,
• give me a little cool and remove the seeds,
• pour the mass of sugar and add water, put on the fire for half an hour,
• wipe through the sieve the resulting mixture so as to collect the skins,
• pour the seasonings and let the future sauce boil,
• когда он остынет, разложите по банкам и простерилизуйте их,
• keep the sauce in a cool place.

Recipe 2

Prepare:

• large unripe plum "Veronica" 1 kg
• 5 large sweet peppers
• 1 medium acute pepper
• 0.25 measured spoon of ground black pepper
• a couple of heads of garlic
• salt and sugar for 1 and 2 measures, respectively
• vegetable oil 100 ml
• 3 sterilized banks half liters and covers to them
• meat grinder

Cooking order:

• remove the bones from the drain and thoroughly rinse the latter,
• remove the seeds of sweet pepper and cut it into 2-3 parts,
• clean the garlic, figure it out on the teeth,
• skip all the ingredients, except for bulk, through a meat grinder, pour salt, sugar, ground pepper,
• in enameled dishes, put raw sauce on fire, bring to a boil,
• stiring it with a wooden spatula, after a quarter of an hour, remove from the heat,
• divide into banks, pour a little vegetable oil on top,
• roll the banks and let it cool. Transfer to storage to a cool place.

Seasoning from gooseberries to meat for the winter

Despite the sweetness of gooseberries from it, you can prepare an excellent sharp seasoning for meat dishes and save it until winter.

The ingredients for such a delicacy are similar to Tkemali recipes. For example, take:

• gooseberries of different varieties are about 3 kg
• salt and sugar for 50 and 100 g, respectively
• glass of water
• a couple of tablespoons of olive oil
• garlic head
• pod of acute pepper
• hop-sunels and black ground pepper in equal shares-0.5 measuring spoon
• vinegar 0.5 piles

Preparation:

• sort gooseberries and remove spoiled berries and tails,
• pour into a cooking container, pour in water and put on moderate fire,
• when the berries are steamed, pass them through a sieve/meat grinder. If you begin to use a blender, then wipe it through a sieve at the final stage of cooking sauce to get rid of grains,
• add salt first, then sugar. Stir and wait for their complete dissolution,
• pour dry seasonings and squeezed garlic through the garlic. Mix everything and send it to the fire again,
• after boiling the mass, pour in vinegar and oil,
• pour into jars and close the lids that are twisted,
• take the cooled sauce into the basement.

The seasoning of apples for the winter is acute

Sharp ingredients are well combined with apples, which we usually use to preserve tomatoes, cucumbers, vegetable salads and sauces.

For example, prepare apples with horseradish.

Take:

• sweet and sour apples 8 pcs
• horseradish root 6 tbsp
• lemon - juice and grated zest
• water - 4 tbsp
• butter, sugar and lemon juice, 0.5 tbsp

Preparation:

• cut apples washed without bones and damage into 4 parts,
• put with water in an enameled container and put on moderate fire,
• когда масса размякнет, снимите с огня и либо протрите через сито, либо измельчите блендером,
• add lemon zest, sugar and return to the stove again. Bring to a boil and put out under the lid for a quarter of an hour,
• remove from heat, add horseradish, lemon juice, let cool completely and roll up to banks.

If you serve the sauce warm, mix it with butter before use. It is ideal for meat and fish dishes.

Seasoning for the winter from Tern

Tart Taren gives an interesting taste to the seasonings that we prepare for the winter. He is an indispensable ingredient in both our tkemali and similar acute sauces to the main dishes.

Prepare:

• 3 kg of Ternes without bones
• 0.3 kg of garlic
• 1/3 banks Adzhika
• 5 measuring tablespoons of sugar
• a meat grinder

Preparation:

• pass the berries and garlic through a meat grinder
• put the gruel on low heat and bring to a boil
• after 5-10 minutes, remove from heat
• add sugar and adjika, mix
• when the sauce cools down, roll up to sterile jars
• send for storage to the cellar

If Adzhika is not at hand, replace it with such ingredients:

• 6 teaspoons of red pepper, coriander and mint
• 6 tablespoons of dill
• 3/4 cup water
• 3 heads of garlic

Sugar, salt and ground pepper will not be useful to you in this recipe.

The processing process of seasonings will also change a little:

• when the berries will let the juice, squeeze it and chop the heaps with a brand or sieve. The peel should not stay,
• cook an hour of puree from drain, adding all the water,
• pour all the seasonings, stir, let it boil for 10-15 minutes,
• the sauce is ready. Break it into banks that have previously sterilized.

Red currant seasoning for the winter

Red currant gives the softness of acute seasoning prepared by the hostess for the winter. It harmonizes well with sharp ingredients in the sauce.

For example, prepare a seasoning according to this recipe:

• washed berries of red currants without sticks - 2 kg
• sugar - half less
• a teaspoon of ground black and fragrant peppers, cinnamon
• a glass of vinegar
• a couple of teaspoons of crushed cloves

Preparation:

• wipe the berries, squeeze the juice through gauze, mix everything and put on medium heat. Make sure that the currant does not boil,
• gradually add a glass of sugar with an interval of 7-10 minutes,
• then fall asleep dry seasonings,
• pour vinegar in parts, try the sauce. Perhaps you will like the taste with a smaller amount of it,
• remove from heat 5 minutes after the last adding vinegar, lay out in sterile jars, roll up,
• when the sauce cools down, go to the basement until winter.

Closing seasoning for the winter: recipes

Recipe 1

• the slightly unripe fruits of cherry plum in an amount of 3 kg wash and pour into a cooking container, add a couple of glasses of water,
• when the berries are softened, remove from heat and grind them through a colander. Separate the bones and peel,
• return the plum mass to the fire. Tie a large bunch of dill 0.25 kg with a thread and lower it into the future sauce. Cook for half an hour, stirring,
• add salt and a couple of dry peppers to plum gruel, continue to cook for another half an hour,
• grind fresh mint 0.25 kg and a cilantro 0.3 kg with a garlic head. Take out dill and fill them up,
• stir again and continue to cook the sauce for another quarter of an hour,
• pour 1 tablespoon of sugar with the last one,
• break hot seasonings into the prepared sterile jars and roll up,
• when it cools down, determine it in the basement/cellar before winter.

Recipe 2

You need:

• cherry plum 3 kg
• sweet pepper 0.3 kg
• garlic, coriander at 0.15 kg
• fresh dill, parsley, celery of 0.075 kg
• salt and black ground pepper at your discretion
• glass of water

Preparation:

• a washed cherry plum with water slightly steam on fire and wipe, separating the bones and peel,
• grind fresh greens and pepper with a knife or in a meat grinder,
• bring the plum mass to a boil and add them. Mix thoroughly
• enter bulk ingredients and continue to cook a quarter of an hour,
• break hot seasonings into half -liter jars that you sterilized the day before.

Seasoning from prunes for the winter: recipes

Recipe 1

You need:

• prunes 2.5 kg
• sweet pepper 1 pc
• garlic 0.5 heads
• salt 2 measures
• sugar 0.1 kg
• tomato paste 1 measured spoon

Preparation:

• boar the prunes over moderate heat and separate the seeds with the peel,
• continue preparing the sauce on fire and add the rest of the ingredients in turn in the order indicated in the recipe. Before sending them to a container with plum puree, grind them in any convenient way,
• after filling the last ingredient, cook the sauce for another 30-40 minutes and turn off the fire,
• pour in sterile jars hot.

Recipe 2

To prepare 1 liter of sauce, take:

• pure washed prunes without bones - 0.75 kg
• garlic head
• salt 1.5 teaspoons
• hop-sunels-2 teaspoons without a slide
• in the presence of walnuts and acidic green apples, add them 1 and 5 pieces, respectively

Cooking process:

• bring the prunes to softness,
• drain the juice, grind the fruits with a meat grinder or blender. Then filter through a sieve to eliminate the remains of bones and peels,
• pour a glass of juice in mashed potatoes and put everything on the fire,
• enter chopped garlic, then bulk ingredients, mix and continue to cook the sauce,
• in the presence of walnuts and apples at hand, introduce them, pre -chopping them. Remove the peel from apples,
• all together, flood the quarter of an hour and turn off the heating under the container with the sauce,
• roll into the banks at least in a hot, even cooled form.

Seasoning from pears for the winter

We are more familiar to a pear in sweet jams and compotes. However, it is interestingly combined with spicy seasonings, and in winter - with meat dishes.

You need:

• 1.5 kg of pears
• 0.5 lemon
• 0.5 cups of sugar
• salt on the tip of a knife
• ground cardamom and ginger of 0.5 teaspoon
• chopped nutmeg 2/3 teaspoon
• ground cinnamon 1/4 teaspoon
• crushed clove on the tip of a knife

Preparations:

• remove the peel and remove the core in pears, cut the latter with small cubes and lay in a thick -walled pan for cooking,
• pour all the bulk ingredients on top and put the mass on the fire,
• когда груши пустят сок, помешивайте деревянной лопаткой будущий соус,
• after half an hour, chop the contents of the pan with a blender and let it cook for another quarter of an hour,
• when the mass acquires the consistency you need, turn off the fire,
• distribute the sauce to the banks that are twisted with lids, and send them pasteurize,
• after 10 minutes from the beginning of the boiling of the water, remove them from the fire, look at the absence of bubbles and close the lids.

Seasoning from apricots for the winter

Fragrant and sweet and sour apricots-a find for piquant sauces in the conservation business for the winter. For example, prepare this.

You need:

• 1 kg apricot
• 2 large bulbs
• 0.8 kg tomato
• 0.5 kg of bell pepper
• 30 pcs. The shooter of garlic
• 10 measuring tablespoons of sugar
• 2 measuring tablespoons of salt
• 1 teaspoon of ground black pepper
• chopped chili pepper - to taste

Cooking:

• remove apricot bones and put the latter in a cooking container,
• when they soften and let the juice, grind them through a sieve. If the mass is too thick, set the glass of water and stir. Your task is to remove the skin,
• pour the crushed onion and continue cooking,
• enter tomatoes, peppers and rifle arrow, chopping them,
• after 10-15 minutes, add bulk components,
• through low heat, languish the sauce until it evaporates by 20%. Be careful at stirring moments - the sauce shoots,
• pour it into banks with a screw method of closing. Take them up to 0.5 l,
• turn the finished containers with the sauce on the lids and wrap it with a blanket for a day, then transfer to the basement.

Cooking secrets of fruit seasonings

• If you are a newcomer in the preparation of spicy fruit sauces, it is better to take universal hops-sunels instead of a bunch of dry seasonings.
• The classic prisoner of sharpness, the component that adds games to the taste of sauce is Bulgarian pepper.
• The ideal dry components of fruit seasonings are dry spices and crushed fresh ones that you collected on your site.
• The more tart taste you want to get, the greener and less mature take fruit.
• Deciding on the preparation of sauces at home, be prepared for the duration of its process.
• Adhere to the classic recipes of acute sauces. For example, cook homemade adjika without tomato, vinegar, aspirin, apples, carrots, onions, sunflower oil, sugar.

So, we have learned to prepare a variety of sharp sauce from ruins and berries at home, took into account the secrets and advice of experienced housewives in this matter.

Now it remains for you to decide on experiments and master new facets of culinary art.

Delicious sauces and grateful reviews to you!

Video: Tkemali from drain for the winter: step -by -step cooking