If you're tired of traditional ketchup, make a plum to meat sauce for the winter. Learn the trick of quick cooking a deliciously delicious sauce in this step-by-step photo recipe. Video recipe.
Seasonal plums can be used to make an excellent sauce that goes well not only with meat, but also fish, spaghetti, rice, legumes, potatoes … It can be used for marinades, roasting meat or poultry. It will create a unique aroma and a colorful, crispy crust for savory baked goods. The birthplace of plum sauce is the Caucasus. A dressing with excellent taste will be obtained from all varieties of plums. You can even take cherry plum or turn. But the most ideal variety is still Vengerka. However, the most famous and popular plum sauce of Caucasian cuisine - Tkemali, is made from ripe sour plums of a certain type. Depending on the variety of plums, you get a sour or sweet sauce. It will also be in different shades. From red fruits, it turns out to be red, from yellow fruits - yellow, and from blue plums - blue.
For the recipe, take beautiful ripe berries without spoilage, from which the stone is easily removed. The fruits go to work together with the peel, therefore, it is she who will give an interesting sourness, luxurious aroma and color to the product. If the seeds from the plum are poorly removed, you can put the fruits in a colander, pour some water into a saucepan, and hold the berries over steam. If you want to soften the pungency of the sauce, use green peppers instead of red peppers. They are less pungent, so it is better to take a little more of them.
See also how to make plum sauce for meat.
- Caloric content per 100 g - 296 kcal.
- Servings - 400 g
- Cooking time - 2 hours
Ingredients:
- Plums - 500 g
- Cilantro - a few twigs
- Garlic - 3-4 pcs.
- Salt - 1 tsp or to taste
- Bitter pepper - 1 pod
- Dill - a few twigs
Step-by-step preparation of plum sauce for meat for the winter, recipe with photo:
1. Place the plums in a sieve and rinse under running water.
2. Cut the fruit in half and remove the seeds. Cut the berry into medium-sized slices: wedges or cups.
3. Cut off the stalk from hot pepper, peel off seeds and partitions. Wash it, dry it with a paper towel and cut into small pieces.
Peel the garlic and finely chop it.
Wash greens (dill, cilantro), dry and chop.
4. Place the plums in a thick-bottomed cooking pot so that nothing burns.
5. Boil the plums, turn the temperature to the minimum setting, close the pan with a lid and boil the berries in their own juice for 1-1.5 hours. It is necessary that the plums let out juice and become soft.
6. Add herbs, garlic and hot peppers to the saucepan.
7. Place the hand blender in the pot.
8. Grind food until smooth, smooth and smooth. Place the saucepan on the stove, bring the sauce to a boil, and simmer for 5 minutes.
9. Sterilize the jar with lids. Wipe them with baking soda and heat over steam or in an oven. Then fill the container with plum sauce.
10. Put water in a saucepan with a thick bottom and place a jar of sauce so that the water reaches the neck of the container. Cover the jar (do not tighten!) The lid. Place the pot on the stove, boil and sterilize the plum to meat sauce for the winter for 15 minutes. Make sure that no water gets into the jar. Then remove the jar from the water and screw the lid back on. Flip the jar with the lid down and check that the sauce does not leak. Wrap it in a warm blanket and leave to cool completely slowly. Store the workpiece at room temperature.
See also a video recipe on how to make hot plum sauce for the winter.
