Plum sauce for the winter: 6 basic recipes and 4 non-standard options

Georgian plum tkemali is a “trendsetter” in the field of fruit sauces. It is prepared from the same acidic fruits or wild yellow cherry plum. Based on this fragrant dish, the hostesses came up with a lot of interesting new recipes that will satisfy any culinary tastes. There are sour, and sweet, and spicy, and piquant gravy. It remains only to choose the option you like and prepare for the whole winter.

Classic Dish Sealing Methods

Homemade plum sauce is one of the favorite preparations of domestic housewives. It will decorate a meat dish, and even the most ordinary pasta.

Cooking scheme

1. Mash washed pitted fruits. To do this, you can use a meat grinder or blender.
2. Boil the mashed potatoes and boil for ten minutes.
3. Puree additional ingredients.
4. Combine the two pieces, boil and continue cooking for another ten minutes at minimum cooking zone power.
5. Enter flavorings and keep on the included stove for another five minutes.
6. Pack in sterile jars and roll up.

Recipe Table

Sweet plum is a wonderful base for a liquid seasoning for aromatic meat dishes. Each additional ingredient and each new spice makes the fruit play in a completely new way. The table shows a selection of basic options.

Table - Prescriptions for classic plum sauce

Interesting solutions

Fans of original tastes should definitely make plum meat sauce for the winter. It will also decorate vegetable and fish dishes, omelets and pasta. Basic recipes can be implemented unchanged or varied with new ingredients at your discretion.

In a slow cooker

You will need:

• 1.5 kg of prunes;
• 1 kg of tomatoes;
• a bunch of greens (cilantro and basil);
• 300 g of sugar;
• 150 ml apple cider vinegar;
• hot pepper pod;
• salt.

Cooking

1. Free the fruits from the seeds, and blanch the tomatoes and peel them.
2. Cut into small pieces and cook for ten minutes in steam mode.
3. Mashed softened mass with a blender.
4. Add chopped herbs, finely chopped peppers, as well as acid and bulk products.
5. Kill the sauce with a blender again.
6. Cook for 30 minutes in Cooking mode.
7. Pack on sterile containers and roll up.

From jam

You will need:

• 500 ml of jam;
• eight cloves of garlic;
• hot pepper pod;
• 50 ml of balsamic vinegar (can be replaced with apple cider);
• a bunch of cilantro;
• salt.

Cooking

1. Combine all foods except salt.
2. Interrupt with a blender until smooth.
3. Add a pinch of salt, constantly taking a sample.

Spicy with nuts

You will need:

• 4 kg drain;
• three heads of garlic;
• four pods of hot pepper;
• a bunch of any greenery;
• a handful of walnuts;
• 100 g of salt;
• dried cilantro;
• coriander.

Cooking

1. Free the fruits from the seeds and simmer for half an hour.
2. Mashed workpiece with a blender.
3. Add spices and crushed nuts.
4. Boil for a quarter of an hour.
5. Distribute into sterile jars.

Amber

You will need:

• 200 g of horseradish;
• 100 g plums (yellow or red cherry plum);
• pear;
• carrot;
• 70 ml apple cider vinegar;
• 30 g of sugar;
• 10 g of salt;
• 100 ml of boiling water.

Cooking

1. Peel horseradish and fruits and pass through a meat grinder.
2. Add boiling water and bulk products to the fruit and vegetable mass.
3. Boil the workpiece and cook for 20 minutes.
4. Add vinegar, spread over the banks and roll up.

6 recommendations

Mistresses identify six rules that allow you to cook the perfect sauce from plums.

1. Experiment with spices. Plum "loves" all kinds of spices and herbs. The dish turns out especially aromatic and piquant, if you add basil, dried or fresh cilantro, bay leaf, star anise, cloves, nutmeg.
2. Choose quality raw materials. Fruits should be ripe (or slightly immature), dense, resilient, without signs of spoilage. It is better to refuse the use of frozen fruits. Their taste is less expressive.
3. Cook pitted. The kernels give the dish a bitterness. In addition, over time, they begin to emit harmful substances and significantly reduce the shelf life of the product.
4. Wash fruits thoroughly. You need to not just wash off the dust and dirt. Ideally, a waxy coating should be wiped off. This will positively affect the taste of the workpiece and its safety.
5. Use suitable utensils. It is better to cook the seasoning in an enameled pan, and you need to mix with a wooden spatula. Upon contact with the metal, the raw material oxidizes and loses taste.
6. Identify the variety correctly. To achieve a delicate taste, give preference to blue fruits. Yellows make the sauce sweet. If you like a dish with sourness, green fruits will do.

If you are not going to stock up with gravy for the winter, and plan to use it immediately, prepare the dish without cooking. So you can maximize the preservation of nutrients and the authentic aroma of the fruit.

Open sauce quickly loses taste. Therefore, it is necessary to preserve it in small half-liter jars, the contents of which are desirable to consume in no more than three days.

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