Apricot sauce for the winter: recipes and TOP 6 cooking methods, storage

For some reason, apricot sauce recipes for the winter are not as popular as jam and other desserts from this fruit. And absolutely in vain. When prepared properly, it can be a great addition to meat and chicken main courses. The structure of the sauce is similar to puree. It has a sweet and sour taste that favorably emphasizes the main ingredient. But you need to cook them, thoroughly following the recipe.

Features of preparing apricot sauce for the winter

The resulting blank resembles an Indian chutney dressing. Particular attention should be paid to the selection of the base component. And in order to keep the taste and freshness of the sauce as long as possible, you need to properly prepare storage containers.

Specific selection of main ingredients

Already from the name it is clear that the base of the sauce is apricots. The more ripe (ideally - overripe) they turn out to be, the tastier the workpiece will turn out. Too hard and green barrels should be avoided.

Before direct use, grains are removed from the fruit, and the damaged pulp is cut off.

It is recommended to cook in small portions. There is no single requirement regarding the structure of the sauce. It allows the presence of pieces, but most people prefer a single paste-like consistency. Spicy can be adjusted to your own tastes by increasing or decreasing the number of auxiliary components.

How to prepare the container?

Like all preparations, apricot sauce is best stored in glass jars with lids. A screw-in and roll-up option is suitable.The sauce in an open jar quickly loses its aroma and taste. Therefore, it is recommended to cook it in a small container. 150-200 ml will be enough. Before filling, jars, along with lids, must be sterilized.

How to make apricot sauce at home?

Sweet fruit pulp goes well with vegetables and hot spices. Along with the classic sweet and sour apricot sauce, you can make a dressing for the winter with ginger, chili, tomatoes and other interesting food combinations.

Classic sweet and sour sauce

A universal version of the dish, which is suitable not only for meat, but also for baked or fried vegetables.

Ingredients:

• apricot pulp - 550 grams;
• chili - ½ pod;
• dill - to taste;
• s alt - 10 grams;
• sugar - 30 grams;
• garlic cloves - 5 pieces.

Cooking technique:

1. Cut the peeled apricots into small pieces, place in a saucepan and sprinkle with s alt and sugar.
2. Add some water, warm fruit for 20 minutes.
3. Chop the herbs and spices finely and add to the base. Boil for the same amount of time.

To obtain a homogeneous consistency, pierce the sauce with a blender.

Quick Recipe

Apricot sauce for the winter can be made with minimal time.

Ingredients:

• apricots - 2 kilograms;
• cinnamon and s alt - 1 pinch each;
• water is not a full glass;
• lemon juice - 40 milliliters;
• sugar - 140 grams;
• red pepper - 1 gram.

Cooking technique:

1. Remove the pits from fruit, run through a meat grinder, transfer to a saucepan and pour water.
2. Put on a slow fire and begin to boil, stirring occasionally.
3. After 5 minutes add cinnamon s alt and sugar.
4. Upload the remaining components in five more minutes.
5. Let the composition boil again and pour into sterile jars.

After the containers are corked, they must first be turned over and wrapped.

Hot sauce

Fans of "hot" dishes will appreciate the garlic and chili sauce option.

Ingredients:

• apricots - 1 kilo;
• chili - 1-2 pods;
• garlic - 5 cloves;
• sugar - 85 grams;
• water - 1.5 cups;
• s alt - 10 grams;
• sunflower oil - 4 tablespoons;
• table vinegar - 20 milliliters.

Cooking technique:

1. Chop peppers, garlic and heat them in hot vegetable oil.
2. Peel the apricots and transfer to a saucepan. Add water and simmer covered for 20 minutes.
3. Add spicy dressing, simmer until all ingredients are soft.
4. Grate through a sieve. Add s alt and sugar and simmer for 5-10 minutes.

If desired, coriander or allspice can be added at the spice stage.

With ginger

Using the grated root will add Asian charm to the sauce. Need fresh ginger, not powdered spice.

Ingredients:

• apricots - 1 kilo;
• ginger - 30 grams;
• apple cider vinegar - 1 cup;
• sour apple and lemon - 1 each;
• cane sugar - 200 grams;
• garlic - 5 prongs;
• onions - 2 heads;
• cumin - 10 grams;
• curry - 2 teaspoons;
• s alt - to taste;
• cayenne pepper - 1 gram;
• carnation - 3 buds.

Cooking technique:

1. Boil sugar and vinegar for 3 minutes.
2. Add finely chopped apricots, onion, lemon (pulp, juice and zest) and boil for 10 minutes.
3. Great the spices in a mortar and pour into the sauce. Simmer for about 40 minutes.
4. Grate the garlic and ginger into the sauce.
5. Wipe the composition through a sieve, boil again.

Pour into sterile containers with lids and store away.

With tomatoes

If fresh tomatoes are not available, puree, juice or paste can be used. But the taste is better with vegetables.

Ingredients:

• tomatoes and apricots - 1 kilogram each;
• sugar - 100 grams;
• lemon - ½ pieces;
• s alt - to taste;
• grated ginger - 2 teaspoons;
• ground pepper - 1 pinch.

Cooking technique:

1. Steam the tomatoes and apricots separately until softened (add a little water to the fruit). Cool, rub through a sieve.
2. Add spices (everything except ginger) with sugar and boil for 25 minutes.
3. Before cooking, add ginger, stir and pour into jars.

If watery tomatoes are caught, you can additionally add a couple of tablespoons of tomato paste and increase the amount of sugar.

Apricot tkemali sauce

A variation on the classic sauce made with apricots, the perfect accompaniment to meat dishes.

Ingredients:

• apricots - 1 kilo;
• green mix (dill, parsley, rosemary and basil) - 1 bunch each;
• chili - 1 pod;
• garlic - 4 cloves;
• s alt, ground pepper and sugar to taste.

Cooking technique:

1. Pour the peeled apricots with water and boil over low heat for 35 minutes.
2. Pure with a sieve.
3. Chop herbs, garlic and chili. Load them into the hot sauce, add the remaining ingredients and bring to a boil. Roll up.

Store the sauce in the refrigerator.

How to properly store the finished product?

The shelf life of apricot sauce, even with all the rules of cooking, should not exceed 1 season. Pour the product into dry, sterile jars, and cover with calcined lids, after washing them with soda solution.

It is better to keep the workpiece cool, with good ventilation and protection from sunlight.

Greatly facilitate the preparation of a slow cooker. In this case, there is no need to add water to the apricots, the device itself will protect them from burning. The resulting product will have a special flavor and thick texture.

Recommended