Plum sauce for meat. Preparations for the winter

A separate topic in modern cooking is the preparation of sauces, which are a wonderful addition to any dish.

Many of us, after visiting the Caucasus, probably longingly recall local cafes, where almost all dishes are served with very tasty, magical sauces, the variety of which is simply mesmerizing.

Meanwhile, the basis of these sauces is the most common plum, from which, in addition to sweet dishes, a delicious spicy seasoning is also obtained. It can be prepared from these fruits of any variety and any ripeness. This fragrant seasoning for the winter can be prepared at home. In this article I will tell you about the most simple and incredibly delicious recipes for preparing this dish.

This recipe is convenient because you do not have to strictly adhere to the proportions. We cook from the quantity of products that are available, guided by our taste.

For cooking, I used such an early ripe variety with a sweet taste and honey aroma. Sourness is present only in the peel.

Ingredients:

• Plum
• Sugar
• Hot pepper (can be replaced with ground red)
• Carnation
• Water (if you steam the plum first)

We sort the plums, wash and remove the seeds. Then we act on the basis of our strengths, imagination and free time.

To obtain a puree of a homogeneous consistency, you can pass the fruit through a fine grate of a meat grinder, grind it in a blender or wipe it through a sieve after steaming. In the latter case, the sauce turns out to be more delicate, but requires a lot of effort and time.

I did the following. I put the fruit in a saucepan, half filled it with water and put it on a small fire. I languished them from the moment of boiling until they were completely boiled for about 10 minutes (ripe ones boil faster, unripe ones take longer).

The resulting mass was crushed with a blender. Many authors of recipes for this sauce suggest removing the peel, but then it turns out to be too pale and inconspicuous. As a result, I got about 2 liters of fruit puree, to which I added 1 tsp. salt (with a slide) and 1 tbsp. l. sugar (with a slide).

I also ground half of hot pepper (can be replaced with 1 tsp of ground red pepper) with a blender (it is possible without pepper, then the taste will be more delicate). Then I crushed 3 clove inflorescences and a tablespoon of coriander seeds in a mortar, added to mashed potatoes and cooked over medium heat for 20 minutes. You can change the combination of spices to your liking.

If coriander seeds are roasted a little in a dry frying pan, they will acquire a richer flavor.

Since everyone has their own taste preferences, during the cooking process, I recommend periodically taking a sample, adding salt, sugar and spices if necessary.

Hot sauce has a slightly different taste. Therefore, to determine whether there is enough salt and sugar, you can put a small amount on a saucer, cool and take a sample.

I poured the finished sauce hot into sterilized glass jars, sealed it tightly with sterilized lids and wrapped it with a blanket until it cooled completely.

Plum sauce with basil and garlic for the winter

And now let's prepare a more spicy sauce with a bright aroma. As the main spices, I used purple basil, which differs from green in a milder smell. This plant is very widely used in Tatar, Caucasian and Uzbek cuisine.

I cooked from early ripe varieties: the sweet red variety "Iyulskaya" and the fragrant variety "Hungarian" with sourness.

Ingredients:

• Plums - 2 kg
• Sugar - 40 g (1 tablespoon with a bump)
• Hot pepper - 1/2-1 pc.
• Garlic - 1 head
• Basil purple (fresh greens) - 0.5 bunch
• Coriander - 1 tbsp. l. seeds
• Water 1 cup (250 ml)

We divide the prepared washed fruits into halves and remove the seeds. Put in a saucepan, add water, put on moderate heat and boil for 10-15 minutes, until the peel begins to lag behind.

Next, grind the boiled fruits together with the peel in a convenient way. Add salt, sugar and put on a small fire. Cook for 15-20 minutes, stirring occasionally to prevent burning. In the process of cooking, we taste the fruit mass and, if necessary, add salt or sugar.

Meanwhile, peel the garlic, wash the basil well. I usually put fresh greens in advance in a deep bowl and pour cold water for 20-30 minutes and only then rinse under running water.

Basil is combined with such spices as dill, ginger, marjoram, mint, rosemary, celery, tarragon, parsley.

We cut off the stalk of hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to use rubber gloves).

Garlic, hot peppers and basil are twisted through a fine grate in a meat grinder or grind with a blender.

Roast coriander seeds in a dry frying pan and grind in a coffee grinder or crush in a mortar. Add all the spices to the resulting pasta and continue to cook for 5 minutes.

In the process of heat treatment, basil loses its aroma very quickly, so you need to add it at the very end of cooking for 3-5 minutes.

Pour the finished sauce hot into sterilized glass containers, close with sterilized lids and wrap until cool.

Delicious bell pepper recipe

In this interesting recipe, I used the Hungarian variety and added bell pepper, which gives the dish a bright rich aroma and a beautiful shade.

Ingredients:

• Plums - 1 kg
• Bulgarian pepper (sweet) - 500 g
• Salt - 10 g (1 tsp with a hillock)
• Sugar - 20 g (2 tsp with a bump)
• Hot pepper - 1 pc.
• Garlic - 1 head
• Coriander - 1 tbsp. l. seeds
• Khmeli-suneli - (1 tsp with a hillock)
• Cinnamon - 1 tsp
• Water 1 cup (250 ml)
• Apple cider vinegar - 1-3 tbsp. l. (optional)

For its preparation, you can take vegetables of any color. It is best to choose large, fleshy fruits of sweet pepper.

Plums must be washed, separating the bones and cut into halves. Put prepared fruits in a saucepan, add water and cook for 10-15 minutes. Next, remove the pan from the heat, cool.

In the meantime, we clean the garlic, wash hot and bell peppers, clean them from seeds and partitions. Next, bake the sweet pepper and remove the peel from it. We grind garlic and hot pepper in a blender, coriander - in a coffee grinder or crush in a mortar.

In the oven, peppers are baked at a temperature of 200 degrees for 15 minutes. In a slow cooker on the "Baking" mode - 15-20 minutes.

In a saucepan with steamed fruit, add pepper, spices and grind everything. I ground it with an immersion blender. Next, put the fruit and vegetable mixture on the fire, bring to a boil and cook for 10-15 minutes.

In the process of cooking, we taste the resulting puree and, if necessary, add the missing ingredients. I note that roasted peppers add extra sweetness to the dish. In the end, the sauce turned out not sour enough, and I added apple cider vinegar.

If you want the sauce to be without garlic spiciness, then put the ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the bitterness will disappear.

Pour the finished sauce hot into sterile jars, roll up and wrap until cool.

How to Make Plum and Tomato Sauce (Winter Recipe)

I must say right away that this recipe is for housewives who have little time for culinary delights. In this recipe, we will try to combine two completely different, but very loved by everyone tastes - fruit and tomato. In most recipes, the basis of this sauce is tomatoes, but we do not forget that we want to cook it from plums, so we take twice as many fruits as vegetables. In this recipe, I used the Hungarian variety and red tomatoes.

Ingredients:

• Plums - 2 kg
• Tomatoes - 1 kg
• Salt - 30 g (1 tablespoon with a hillock)
• Sugar - 100 g (5 tablespoons with a bump)
• Hot pepper - 2 pcs.
• Garlic - 2 heads
• cilantro - 1 bunch
• Carnation - 3 inflorescences
• Coriander - 1 tbsp. l.

We sort the fruits, wash them and, cutting them into halves, separate the bones and twist them through a meat grinder using a fine grate.

Grind coriander seeds in a coffee grinder or crush in a mortar along with cloves. We place the cilantro in a deep bowl and pour cold water for 20-30 minutes, then rinse under running water and dry with a paper towel.

Garlic, hot peppers and cilantro are twisted through a fine grate in a meat grinder or grind in a blender.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic and hot pepper.

During the cooking process, the garlic loses its sharpness and becomes sweet in taste. The aroma of garlic becomes softer and thinner.

And now, when a breathtaking aroma begins to emanate from the fried spices, add fruit and vegetable mass, salt, sugar to them and continue to simmer over low heat for 25-30 minutes. Don't forget to stir.

During cooking, we taste and, if necessary, add the missing ingredients.

Plum sauce with tomato paste for meat

We will prepare another version of the tomato-plum sauce, using ready-made tomato paste instead of a tomato. For this recipe, we will use blue varieties of fruit so that the resulting product has a bright, saturated color. You can make your own tomato paste or buy it. I buy ready-made tomato paste in the store. This recipe will continue to be relevant in the winter, as the fruit is now sold in stores all year round.

Ingredients:

• Plum - 2 kg
• Tomato paste - 200-300 g
• Garlic - 150 g
• Hot red pepper - 2 pods
• Sugar - 1/2 cup
• Salt - 30 g (1 tablespoon with a hillock)
• cilantro - 1 bunch
• Cinnamon - 1 tsp
• Carnation - 3 inflorescences
• Refined vegetable oil - 100 ml.
• Water - 2 glasses
• Peppermint - a few sprigs (optional)

My fruits, twist in a meat grinder through a fine grate. We wash the greens well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. I had peppermint and I added it. We also prepare hot peppers and garlic.

Garlic, hot peppers and herbs are twisted through a fine meat grinder grate. We grind 3 inflorescences of cloves in a mortar.

In a saucepan or roasting pan, heat the vegetable oil, pour and fry all the spices, and then add the garlic and hot pepper. When the garlic turns golden, add the tomato paste and fry for 1-2 minutes. Then add water, prepared fruit puree and cook for 40 minutes.

When choosing tomato paste, pay attention that it does not contain starch, preservatives and stabilizers.

The finished sauce is poured hot into sterilized glass jars, hermetically sealed and wrapped with a blanket until it cools completely.

This sauce is served cold and goes well with grilled or oven-roasted meats. It can also be served with poultry, potatoes and pasta dishes.

A thick and fragrant plum sauce for the winter is a special preparation. Trust me, I'm not kidding or exaggerating. If you try to cook it at least once, you will forget about compotes, jam, jam and others for a long time. After all, the sauce is something completely different. You won't even blink an eye before the jar runs out... and then another one, the next one after it. And now everything that was lovingly prepared will be eaten no less joyfully and with appetite. You know, at such moments I understand that for the sake of all this it is worth preparing and even living on, despite all the worries, problems and troubles. Is it worth denying yourself the pleasure of pampering homemade plum sauce for homemade meat?

The answer to this question lies on the surface. Of course not. And even more than that - the more diverse your assortment of blanks is, the more significant, important, accomplished person you will feel. And not just a housewife.

Choose the right recipe and prepare a delicious plum sauce for the winter!

First - my favorite option for preparing sauce for the winter.

Plum sauce for the winter for meat is very tasty

Ingredients:

• 1 kg ripe blue plums (Hungarian will do);
• 1 small head of garlic;
• 4 large sweet red peppers;
• 1 tablespoon of sugar;
• 1 tablespoon apple cider vinegar;
• salt to taste;
• ground black pepper to taste;
• 2 tablespoons of refined vegetable oil.

Cooking:

Wash ripe, not crushed plums, remove the seeds from them. The skin does not need to be removed, it does not interfere with the taste of the finished sauce. Put the halves of the fruit in a blender bowl and turn into a puree. If there is no blender, you can twist them in a meat grinder. Pour the plum puree into a saucepan (preferably with a ceramic coating - non-stick protection) and bring to a boil over low heat. Don't forget to stir. Boil 10 minutes. While the plums are cooking, de-seed the sweet peppers. Pass it through a meat grinder or cut into small pieces and beat with a blender. Add to the boiling plum puree, mix, cook for another 10 minutes with a barely noticeable boil. Then salt and sweeten the future sauce: add sugar as indicated in the list of ingredients, and put salt to taste. Pour in refined vegetable oil and apple cider vinegar. Peel and grate the garlic on a fine grater, add it to the sauce too, but 5 minutes after the oil and vinegar. Pepper the workpiece to taste, bring to a boil after all the additions, pour into sterile jars and roll up.

Plum sauce for the winter for meat with curry

I found this recipe on the forum of Anastasia Skripkina - and I really liked it.

Ingredients:

• 2 kg of ripe blue plums, can be sweet and sour;
• 2 small heads of garlic;
• 6 pieces of sweet red pepper;
• 2 pods of hot pepper (small);
• 5 tablespoons of sugar;
• 25 grams of curry seasoning;
• salt to taste.

Cooking:

Curry sauce is prepared without sterilization, and therefore it needs to be cooked for quite a long time.

Wash and pit the plums, twist or puree with a blender, cook for 25 minutes, then twist the sweet pepper and add to the pan with fruit puree. Boil again for 25 minutes. Add chopped hot pepper, mix, cook on a barely noticeable fire for 15 minutes. Peel and chop the garlic, add to the sauce, cook for another 5 minutes. Add sugar, salt and seasoning. Stir, bring to a boil, pour into sterile jars and immediately roll up. In winter, seasoning for meat will be wonderful.

Spicy plum sauce for the winter

The main feature of the sauce is its spicy taste and smooth uniform consistency.

Ingredients:

• 2 kg of red or blue plums;
• 2 pods of hot pepper;
• 1 large sweet pepper;
• 5 tablespoons of sugar;
• 1 tablespoon of salt without a slide;
• 1 glass of water;
• 1 tablespoon herbes de Provence seasoning.

Cooking:

Sort and rinse the plums, remove the stones, put the halves of the fruit in a basin and add 1 glass of water. On low heat, gradually heat the contents of the bowl, cook for 10 minutes, then wipe the softened plums through a sieve.

Wash, de-seed and finely chop sweet and hot peppers. Add to the plums and use an immersion blender to whisk, then additionally wipe the workpiece through a sieve. Your goal is a smooth sauce without impurities of homogeneous particles visible to the eye.

Heat hot plum sauce to a boil, add salt, sugar and spices. Boil for half an hour over low heat, then pour into sterile jars, immediately roll up, turn over, wrap. Spicy plum seasoning is ready, you can enjoy it at any time.

Plum sauce with apples for the winter

A good combination of plums and apples - savory, spicy, rich. The sauce goes well with many meat dishes.

Ingredients:

• 3 kg of ripe tomatoes;
• 1 kg of blue plums;
• 1 kg of apples;
• 4 bulbs
• 200 grams of sugar
• 50 ml vinegar 9%
• 1 tablespoon salt
• 1 teaspoon black ground pepper;
• 1/3 teaspoon ground red pepper.

Please note - table vinegar is used 9%. Not essence, not apple, not balsamic or homemade. Ordinary store-bought vinegar labeled "table". Please be aware of this before posting comments.

Cooking:

Rinse tomatoes, apples and plums, wipe dry and cut into large pieces (for apples, first remove the core). Peel the onion and cut into large pieces. Pass the tomatoes with plums, apples and onions through a meat grinder, pour everything into a saucepan and put on fire. While stirring, bring the applesauce to a boil. After boiling, reduce the heat and simmer the sauce for about 2 hours at a low boil, stirring as often as possible with a wooden or plastic spoon.

Remove the pan from the heat, additionally grind the contents with an immersion blender, add salt with sugar, ground cinnamon and pepper, put on fire. Cook the tomato-plum sauce with apples for 45 minutes at a low boil, stirring occasionally. Sterilize the jars, boil the lids for 10 minutes. At the end of cooking ketchup, pour vinegar into it and mix. Immediately remove the sauce from the heat, fill the jars with it to the top, roll up the prepared lids and turn upside down. Wrap the jars with a blanket and leave to cool completely.

Chinese plum sauce for the winter

At one time, the recipe for this sauce was found on the Gastronome website, after which I tried it more than once in my own kitchen.

Ingredients:

• 1.5 kg of blue plums;
• 1 clove of garlic;
• 2 small onions;
• 120 grams of brown sugar;
• 2 cm fresh ginger root;
• 100 ml apple cider vinegar;
• 1 teaspoon coriander seeds;
• half a teaspoon of ground cinnamon;
• a pinch of cayenne pepper;
• half a teaspoon of fine table salt.

Cooking:

Peel and chop the onion, garlic and ginger root with a sharp knife. Cut the plums in half and remove the pits. Place all this in a saucepan, pour in 1 cup of water and bring to a boil. Close, reduce heat and cook for 30 minutes, stirring constantly. Grind the plum mass in a blender. Return it to the saucepan, add brown sugar, apple cider vinegar and spices. While stirring, bring to a boil over low heat. Boil about 45 min. Transfer the finished Chinese plum sauce to clean jars, close the lids and pasteurize in boiling water for 20-30 minutes, depending on the volume of the jars.

Culinary experts in many countries in various parts of the world have long paid attention to these juicy and tender fruits. And sauces for meat are present in several national cuisines at once. This is the name, for example, of one of the most common Chinese seasonings, quite often used for cooking national dishes. And the Georgian recipe for plum sauce for meat - tkemali - is probably distributed throughout the entire post-Soviet territory. Thus, juicy fruits are used almost everywhere where they grow, adding their national flavor to the dish. But the basis remains the same: various seasonings, spices, sometimes other vegetables and fruits. Each recipe for plum sauce for meat has its own original and unique taste, tested for centuries. Let's start with the notorious tkemali - the legendary dish

Plum Recipe from sunny Georgia

An amazing taste is given to it by a special variety of plums, common in Georgia. Already in the middle of spring, the first fruits of the splayed plum (cherry plum) appear here. These not quite ripe fruits are used for making tkemali. It is served with many, mostly meat dishes. It is prepared during the whole summer time, and according to the existing tradition, friends, neighbors, relatives are invited to feasts: Georgia is a very hospitable country. In different parts of the country, the recipe for plum sauce for meat may vary, but the Georgian flavor always remains.

What do you need to cook tkemali

Cooking

Tkemali - plum sauce for meat. The recipe for its preparation is not so complicated. The main thing (if you have all the necessary ingredients available) is to follow the sequence of actions, temperature conditions and cooking time.

1. Sour plums (let's take a whole bucket - 10 kg, so that it is enough for conservation, otherwise the sauce turns out so tasty that it is eaten very quickly) must be thoroughly washed and sorted out. Then we cook it in a large container for 40 minutes, filling it with water so that it covers the product.
2. Then we wipe the plum through a large sieve, at the same time pulling out the seeds and removing the peel. It turns out a slurry of the consistency of green mashed potatoes. We continue to boil the puree over low heat.
3. When a sour cream consistency is reached, we introduce seasonings in a fairly large amount, previously pounded and chopped, crushed garlic or finely chopped, hot red pepper. Here you already vary the quantity yourself: you like it spicier - more pepper and garlic, if not, then we prefer herbs and spices (based on approximately a bunch of herbs and a head of garlic for each kilogram of the main product - plums). Be sure to add a small teaspoon of pennyroyal. It will add extra flavor to the dish.
4. We carefully knead everything in a bowl and turn it off almost immediately, since many spices do not like long-term heat treatment. Ours is ready. Let it brew a little and you can serve it to the table.
5. If you intend to prepare it for the future, then you can use half-liter glass jars. Decompose the sauce and sterilize directly in jars for a while. Then roll up.

A few secrets from experienced chefs

meat sauce. Recipe with photo

Among the Chinese, this seasoning is also quite in demand and is often used with some dishes. Chinese plum sauce for meat (recipe with photo - below) is prepared no less simply than Georgian. It's all about the ingredients, which differ quite significantly. Another fundamental difference is the use of vinegar. It tastes sweet and sour, spicy and spicy.

Ingredients

Cooking

Usually stewed plum sauce for meat (Chinese recipe) is prepared from plums that have been pitted and peeled. Scalding the fruit with boiling water will help to cope with this.

Plums are one of the few fruits with which you can get many different preparations for the winter. Not only can you prepare sweets in the form of jam, jam or compote, but the popular Georgian Tkemali sauce is also made from them, it is very tasty and also healthy.

There are several secrets to the preparation of this product. The first is necessarily sour plums, preferably “Tkemali”, hence its name was born. But if you could not find just such a variety, you can use any other, but sour. The second secret is spicy seasonings and peppers, the more these ingredients are in your preparation, the spicier the product will be. It can be served at the table with different dishes, as well as with meat, fish, poultry. And on a picnic, no ketchup can replace this product for you.

Today we will analyze simple recipes for making plum tkemali sauce.

Unfortunately, everyone has their shortcomings. If suddenly you have problems with the gastrointestinal tract, then the use of this sauce is not recommended in large quantities.

Ingredients:

• Plums - 2 kg.
• Garlic - 200 gr.
• Chili pepper - 2 - 3 pods
• Sugar - 200 gr.
• Salt - 1 tbsp. the spoon
• Tomato paste - 2 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons.

Cooking method:

1. We take plums, wash them under running water, cut them in half and take out the stone (it is not necessary to keep the fruits in perfect condition).

2. Using a blender, grind the fruit (you can also do this with a meat grinder). We shift everything into a deep enameled pan.

3. Peel the garlic from the husk, put in a blender and finely chop, add to the plums.

4. Red chili pepper, washed, cut off the stalk, get rid of the seeds, cut into medium pieces and put in a blender, also chopped, add to the common pan.

5. And we can season our sauce, add tomato paste, vegetable oil, sugar and salt. Mix thoroughly.

6. We put on a heated stove and cook over low heat for 40-60 minutes after boiling.

7. At this time, we sterilize the jars. We wash them with soda, pour 50 ml into them. water, set the mode to 700-800 watts. Processing continues until the water boils out of the jars, the approximate time is 5 minutes. We carefully take out the container and turn it over on a clean towel in order to dry it. Wash the lids and send to boil for 10 minutes.

8. When the sauce boils, pour it into jars, immediately roll it up.

9. Turn the jars upside down and wrap them in a warm blanket until they cool completely. Then we put it in storage. Bon appetit.

Delicious Georgian Plum Sauce - Step by Step Recipe

Ingredients:

• Plums (sour) - 8 kg.
• Dried mint (preferably Ombalo) - 2-3 tbsp. spoons
• Garlic - 6-7 (large cloves)
• Cilantro (fresh) - 1 bunch
• Coriander (ground dried) - 2 tbsp. spoons
• Hot red pepper - 0.5 tsp
• Salt - 3-3, 5 tbsp. spoons.

Cooking method:

1. First of all, we wash the plums, pour them into a large saucepan or basin, fill with water.

2. Put on the stove and bring to a boil. We achieve such an effect that the skin bursts, and the fruits become soft.

3. Then drain the broth. Pass the mass through a colander, knead it, we only need pulp for the sauce.

4. Put the mashed pulp in a saucepan on a small fire. It is necessary that it does not boil much, stir occasionally.

5. Now add 2 tablespoons of Ombalo and mix. We pass 2 tablespoons of coriander through a blender and also add to the pan.

6. We wash fresh cilantro, separate the sticks from the inflorescence and finely chop in a blender, also add to the pan with the future sauce.

7. Peel the garlic, place in a blender and grind to a pulp and add to the ingredients simmering over low heat.

8 At the very end, add salt and red hot pepper. Stir and leave on the stove for another 5 minutes.

9. Pour into pre-sterilized jars, tighten the lid. Turn upside down until completely cool.

It is advisable to store the finished workpiece in a cool place. Bon appetit.

Plum and tomato tkemali

Sdiviva and tomato tkemali sauce is a delicious fragrant seasoning, it has a pleasant harmonious taste.

Ingredients:

• Plum - 1 kg.
• Tomatoes - 1 kg.
• cilantro - 1 bunch
• Garlic - 2 heads
• Salt - 1 teaspoon
• Sugar - 120 gr.
• Hot pepper - 1 pc.
• Ground red pepper - 1 teaspoon
• Coriander - 1 teaspoon
• Ombalo - 1 teaspoon
• Hops - suneli - 1 teaspoon
• Ginger - 50 gr.

Cooking method:

1. We wash the fruit under running warm water, cut each fruit in half, take out the seeds, and transfer the main part to a large saucepan.

2. We twist the washed tomatoes in a meat grinder.

3. And we send it to the pan with plums.

4. Then we put the pan on the stove, wait until all the contents boil.

5. We wash the hot, bitter pepper, remove the stalk and take out the seeds, and finely chop. We send to the pan. We alter and from the moment of boiling boil for 10 - 15 minutes.

6. At this time, we peel the garlic from the husk, rub it on a fine grater, here we add the ginger ground in a meat grinder, all seasonings, salt, sugar. We wash the greens, finely chop.

7. 10 minutes have passed, we grind our sauce with a blender. Then grind with a sieve.

A wonderful addition to any dish is an appetizing sauce that fills the food with an exquisite aroma, subtly emphasizes the uniqueness of taste. Plums are the perfect base for an amazing seasoning that you can use on barbecue, fish or pasta. And so that this fruit can be eaten in the winter, preserve ketchup from it. Such a spin for the winter will be an indispensable tool for the hostess to prepare delicious holiday dinners. How to cook it and what are the important secrets of canning - later 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 approach this stage lightly, the result may disappoint you with fermented spins in the winter. Therefore, read on for the basic recommendations on how to choose and process plums correctly.

• Choose firm, whole fruits that are free from defects.
• Avoid using overripe specimens, as they can spoil the taste during the preparation of the sauce.
• In order for the spins to be stored for a long time, it is important to remove the bones.
• Thoroughly wash each cream, remove the stalks and leaves.

What utensils do you need

Prepare the necessary utensils 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 stored in canned form. Next, study the detailed list of dishes that you will need:

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

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

With the help of plums, incredibly appetizing seasonings are obtained, which perfectly emphasize the taste of any meat or fish dish. Having tried plum seasoning at least once, you will dream of repeating it, realizing that you haven’t 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 just on bread and enjoy. You can also cook such yummy at home with your own hands.

"Tkemali" from cherry plum in Georgian

Wonderful Georgian cuisine is in great demand among the Slavic peoples. She is adored for her 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 to bliss everyone who is lucky enough to try a thick and aromatic addition to the main course. Not a single inquisitive housewife will refuse to learn how to cook it, so you will find a detailed recipe below.

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 regular glass of lemon juice.
• 1/4 tsp salt.
• 1 st. l. vegetable oil.

Cooking algorithm:

1. Put the cherry plum in an enamel pan. Pour in enough water to cover the fruits, bring to a boil.
2. Reduce the intensity of the fire, cover with a lid and boil until soft (10-15 minutes).
3. Drain the water through a colander, remove the bones, wipe on a fine sieve.
4. 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.
5. Bring the mass to a boil, hold for a couple more minutes and remove.
6. Pour the plum sauce into sterilized jars.
7. Top with oil, tightly preserve with lids.
8. Not canned "Tkemali" can be perfectly stored in the refrigerator for up to two months.

Anyone who has never tried ordinary ketchup made with plums does not know how tasty such a condiment 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 appetizingness of which lies in sweet and sour notes. Stock up a little for the winter with this recipe and you'll see how popular plum sauce will prove to be among your family and guests.

Components:

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

Step-by-step instruction:

1. Rinse the tomatoes, peel them, cut across the top and dip in boiling water for a moment.
2. Separate the pits from the plums.
3. Cut the onion into 4 pieces too.
4. With a blender, break the tomatoes, onions, plums into gruel.
5. Boil the resulting mixture in an enamel pan over low heat for about two hours.
6. Greens with garlic, chili, also chop with a blender.
7. Add all the ingredients to the tomato-plum mass and boil again for half an hour, until the ketchup begins to thicken.
8. Take out the bay leaves.
9. Pour plum sauce into clean jars, preserve.

Many people appreciate sauces for their spiciness, so chefs do not spare hot chili peppers when preparing a plum sauce for meat. So the culinary ace tries to achieve a special taste of a hot dish with notes of acidity and sweetness. You can easily prepare such a seasoning for harvesting for the winter, because it retains its amazing taste for a long time and does not deteriorate. Therefore, see below how to prepare hot sauce with blue plums.

Components:

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

How to prepare:

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

Unusual homemade adjika from plums and bell peppers

The traditional preparation for the winter is adjika. It is closed in parallel with tomatoes and 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 a 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 of tomato paste.
• 0.2 kg of garlic.
• 0.2 kg of sugar.
• 4 chili peppers.
• 2 tbsp. l. salt.

Action algorithm:

1. Separate the pits from the plum. Grind the pulp with a meat grinder along with peeled garlic, bell pepper and chili.
2. Add remaining ingredients and simmer for 20 minutes. Stir the sauce constantly.
3. Arrange in sterilized glass jars, tightly roll up the lids.

With curry without sterilization

Not only Caucasians cook seasonings with plums - in Chinese national cuisine they also cannot do without this sweet and sour sauce and literally eat everything with its addition. There are few secrets to preparing such an addition to dishes, but the result exceeds all expectations thanks to the magical combination of fruit and curry. It turns out an insanely delicious seasoning that deserves to be prepared for the winter. And to quickly master this 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 instruction:

1. Peel the ginger with plums, finely chop, dip into an enamel pan, pour water over it.
2. While the mixture is boiling, squeeze the garlic into it, add finely chopped apples, vinegar, soy sauce and seasonings.
3. When the apple-plum mass boils, reduce the heat and cook for another 30 minutes. Do not forget to stir.
4. Grind the cooled mixture with a blender.
5. 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 slow cooker, then you should definitely use it to prepare a 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 cook incredible meat dishes with plum dressing for the new year and any other holiday. Check out the step by step recipe below.

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.
• 1.5 medium chili peppers (one large)
• A pinch of salt.

How to cook:

1. In the plum, remove the stones, cut in half.
2. Peel the skin off the tomatoes by dipping each in boiling water. Cut into 4 pieces.
3. Place the tomatoes with plums in the multicooker bowl, set the “Steaming” mode, cook for up to 10 minutes.
4. Grind boiled tomatoes with plums with a blender.
5. Add the rest of the products on the list. Again, use the blender.
6. On the multicooker display, set the “Steaming” program again and bring the mixture to a boil.
7. Pour into a glass container and seal.

If you didn’t have time to roll up the Tkemali sauce for meat dishes during the plum conservation season, then seasoning from plum jam will easily cope with this task. With this wonderful dessert, you can prepare 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 cook such a seasoning - see below.

Components:

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

Preparation description:

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

Chinese sweet and sour plum sauce

Plum is a common fruit in China, with which they prepare a variety of dishes, wine, sauces, etc. The Eastern nation highly appreciates the original sour taste that this fruit gives to any meal. 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 can find the step by step recipe below.

Components:

• 1.5 kg of sweet and sour plums.
• 2 bulbs.
• 1 clove of garlic.
• 0.1 kg of ginger root.
• Half of a chili pepper.
• 0.2 kg of sugar.
• Three carnations.
• 1 tsp coriander.
• 0.5 tsp cinnamon.
• 0.5 st. fruit vinegar.
• 0.5 tsp salt.
• Glass of water.

Cooking:

1. Chop onion with ginger and garlic.
2. Separate the pits from the plums cut in half.
3. Put everything in a saucepan, fill with water, boil. Boil over low heat for half an hour.
4. Grind with a blender, add sugar with vinegar, spices. Boil up to 45 minutes.
5. Transfer the sauce to jars, roll up, wrap with a blanket, leave to cool.
6. 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 variations of plum sauce that are easy to make on your own. For this, it is not always necessary to waste precious time. Below, view the video recipes for plum seasonings, one of which describes in detail how quickly and for barbecue in nature. And the second clearly tells the recipe for a spicy preparation using soft plums in combination with garlic and basil. Use the suggested secrets to deliciously feed your family.