Sweet and sour plum sauce. The best plum sauces for meat

Choose soft juicy sweet and sour plums for the sauce. You will also need fresh ginger root, rice vinegar and cinnamon as the main ingredients. A substitute for rice vinegar is fruit vinegar or balsamic, fruit or berry juice, fresh ginger root can be replaced with dry ground, cinnamon sticks can also be replaced with ground powder.

If desired, onion, fresh or canned pineapple, garlic cloves, star anise or anise seeds, hot black, red or chili peppers, clove inflorescences can be added to the composition of the plum sauce. The amount of sugar, demerara, honey or sweet natural syrup is adjusted to taste, depending on the acidity or sweetness of the plums.

Pour water into the bottom of a saucepan or small saucepan, put slices of ginger root pulp and a cinnamon stick in it. Bring to a boil and cook for a couple of minutes.

Then add plums, sugar, other spices and lightly salt. Plums need to be cut into halves or quarters, be sure to remove the seeds. Leave or remove the peel - it's up to you.

The easiest way to remove the peel is in the following ways. Cut soft plums in half and grate each half on a coarse grater, the pulp will be crushed, and the peel will remain in your hand. Cut off a thin layer of peel from whole dense plums with a vegetable knife. In this version, the peel is left.

Simmer the plums over low heat until they are soft, about 20 minutes, making sure not to burn. You may need to add a little more water if the plums do not release enough juice. At the end of cooking, pour in the selected vinegar, add chili. Then remove large spices, i.e. cinnamon stick (and star anise).

Puree the plum pieces with any remaining spices using the immersion attachment of a blender or in the small bowl of a blender with rotating blades. If you want to get the sauce in the form of a homogeneous mass, then chop the plums with spices in a continuous mode until the desired result is achieved. If you want to get a sauce with pieces of plums, then grind the mass cyclically, i.e. for a few seconds 2-4 times.

This plum sauce can be stored in the refrigerator for up to three days. For longer storage, you need to add vinegar before seaming, i.e. bring the pureed sauce to a boil again, pour in the vinegar, pour the plum mass into sterile jars and roll up.

The sweet and sour Chinese plum sauce for pork is especially good, but in general it is used with the same dishes as ketchup.

I noticed that recently it has become customary to call any plum sauce tkemali. Today we will prepare a simple plum sauce for the winter. The recipe is very simple, the sauce does not require long boiling. And one more "plus": the recipe can be safely attributed to the "natural canning" series. After all, the composition of the sauce includes only products of plant origin, it does not contain salt and vinegar. This preparation uses seemingly completely incompatible products: sweet plums, garlic and bell peppers. Having tried the finished sauce, you will be surprised how harmoniously the ingredients are combined, without any of them the sauce will lose its delicious aroma and amazing fresh taste. The composition is supplemented by a small amount of vegetable oil, which is also a link.

This plum sauce is a wonderful addition to meat and poultry dishes, boiled potatoes and rice.

Ingredients:

• plums - 500 g
• sweet pepper - 1 pod
• garlic - 3 cloves
• black peppercorns - 5 pieces
• sunflower oil - 1.5 tbsp. l.

How to make a simple plum sauce for the winter

Wash the plums well and free from the stalks. Cut each plum in half and carefully remove the pits.

Rinse sweet pepper, cut in half lengthwise, remove the seed box and remove the stalk. Cut the flesh randomly.

Peel the garlic cloves and wash.

Pass the prepared plums, peppers and garlic through a meat grinder with a large grate.

Transfer the resulting mass to an enameled or glass container for cooking the sauce.

Add vegetable oil.

Put the saucepan with the future sauce on the fire. If you have a fire spreader on the farm, install it under the pan. This clever kitchen gadget will keep the sauce from burning.

Let it boil, then lower the heat and simmer the sauce for 15 minutes.

Add black peppercorns and cook for another 5 minutes.

Pack hot sauce in sterilized jars, seal tightly with lids and cool at room temperature.

Plum sauce with sweet pepper and garlic is ready. Keep it in a cool place.

The season for preparing the sauce is August - September.

Note to the owner:

Plums for making sauce, choose yellow or red. The fruits should be firm, not quite ripe, without damage and rotten places.

Peppers, in turn, choose fleshy, dense, ripe and sweet in taste. Coloring doesn't matter.

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 oils.

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.

There is no vinegar in the recipes, it is not needed here, since the plum contains a lot of natural acid. Therefore, we recommend sterilizing jars and lids.

But for recipes, it is better to take sweet and sour plums, then the sauce will stand well, and the taste will improve noticeably. All submitted recipes are stored in our apartment.

Let's move on to the recipes themselves. Each recipe is described step by step, but without photos. Under each recipe there is a link to a more colorfully described recipe with step by step photos, or a video of the recipe attached.

The content of the article:
1. How to prepare plums for sauce

How to prepare plums for sauce

1 way is to wash the plums, pour into a saucepan, add a little water to the bottom and boil for 5 - 10 minutes to make the plums soft. Then wipe the plums through a colander, so the skin and seeds will be in a colander.

2 way consists in blanching plums. Plums need to pour boiling water, then remove the skin from them and remove the seeds. Grind the pulp using a blender.

3 way remove the stones from the plums, twist with the peel into a meat grinder or chop with a blender, boil the plums until soft and rub through a colander.

4 way Suitable for those who have small volumes and large plums. Wash the plums, remove the pits and grate the halves of the plums on a grater so that the peel remains in the hands.

Delicious plum sauce for meat for the winter

Ingredients:

• Cherry plum (plum) - 2 kg.
• Black currant - 1 kg.
• Sugar - 350 gr.
• Vegetable oil - 100 ml.
• Salt - 2 teaspoons
• Black ground pepper - 1 teaspoon
• Coriander - 2 teaspoons
• Provence herbs - 3 teaspoons
• Garlic - 2 heads (we have 70 gr.)

meat sauce recipe

1. Wash the berries. Pour blackcurrant into a saucepan, pour 100 ml of water and put on fire. Fill the plum with water to cover the fruits, and also send it to the fire.
2. After boiling the currant, we simmer it for several minutes, until softened.
3. Pour into a sieve and grind with a whisk.
4. Pour the grated currants into a saucepan with a thick bottom.
5. We also bring the plum to a boil and simmer until the fruit softens.
6. We grind the plum as well as the currant, with a whisk.
7. Pour the grated plum to the blackcurrant and send to the fire.
8. Now add all the spices and vegetable oil.
9. Let it boil for 20-30 minutes.
10. After that, add sugar and garlic, passed through a press.
11. We simmer another 20 - 30 minutes.
12. Pour into sterile jars and roll up.

Three 0.5 liter jars were obtained from this amount of ingredients, and there was more left for testing.

Berry sauce for blackcurrant meat and plums video

Ingredients:

• 2 kg. red cherry plum
• 100 ml. vegetable oil
• 6 art. teaspoons sugar (more can be added to taste)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons ground coriander
• 2 teaspoons Provence herbs
• 1 head of garlic (6-8 cloves)
• Hot pepper optional.

Cooking:

1. Cherry plum should be sorted out, spoiled fruits, twigs and leaves should be removed. Wash under running water.
2. Move the fruits to the pan, fill with water so that all the cherry plum is covered with water.
3. We put on fire. And attention, cook for 10 minutes, from the moment the water boils. It doesn’t take longer, otherwise everything will turn into a mess.
4. We set aside from the fire, take out the fruits with a slotted spoon and grind through a sieve (colander) using a whisk.
5. Puree should be poured into a saucepan with a thick bottom. Pour in salt and spices.
6. Mix and cook for 30 minutes.
7. Then add the fresh garlic passed through the press and cook for about 1 hour.
8. Pour the hot sauce into sterile jars and close with sterile lids. No need to wrap. Let the jars cool and put them in the basement or any other cool place.

From two kilograms of cherry plum, I got 1.5 liters of sauce.

Recipe with step by step photos and detailed description can be read

Red cherry plum tkemali recipe video

Ingredients:

• Yellow cherry plum - 5 kg.
• Sugar - 700 gr.
• Salt - 1 tbsp. spoon
• Black ground pepper - 2 teaspoons
• Ground coriander - 2 tbsp. spoons
• Provence herbs - 2 tbsp. spoons with a slide (10 gr.)
• Mint - 2 tbsp. spoons
• Garlic - 3 heads (100 gr.)

How to make yellow cherry plum tkemali sauce

1. Put the clean fruits in a saucepan, fill with water so that the last plum is half in the water. Boil for 5-10 minutes until the berries soften.
2. We grind the plums through a colander, after draining the water.
3. We put on fire and evaporate the moisture for an hour (just look at the consistency).
4. Then add sugar, salt, spices and garlic passed through a garlic press.
5. Let it simmer for another half hour. Just don't forget to stir.
6. When the sauce is well boiled with spices, then pour it into sterile jars and roll it up.

From this amount of ingredients, we got four 0.5 liter jars and there are still about 250 grams left per sample.

How to make yellow cherry plum tkemali sauce video recipe

Recipe with step by step photos and detailed description can be read

Adjika from plums for the winter

Ingredients:

• Plums - 2 kg.
• Garlic - 100 gr.
• Sugar - 200 gr.
• Red hot pepper - 1-2 pcs.
• Tomatoes - 2 pcs. (You can replace 2 tablespoons of tomato paste)
• Salt - 1 tbsp. spoon

How to cook adjika from plums and tomatoes:

1. First, prepare all the ingredients, wash. Separate the plums from the pits, peel the garlic, cut out the middle of the tomato, tear off the stalk from the hot pepper.
2. We twist into a meat grinder with a fine mesh. Drain it all into a heavy-bottomed saucepan or cauldron.
3. Add salt and sugar, and send to the fire, boil for 20 minutes.
4. We pour our adjika into sterile jars and roll it up.

I have never eaten a tastier adjika. From this amount of ingredients, four 0.5 liter jars are obtained.

Adjika from plums video

Recipe with step by step photos and detailed description can be read

Plum sauce for meat

Sauce Ingredients:

• 1 kg. drain
• 50 ml. vegetable oil
• 3-4 garlic cloves
• 6 art. spoons of sugar
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 0.5 teaspoon ground black pepper
• 1 teaspoon spices (basil, cilantro, marjoram, dry dill, parsley, mint)
• 1/2 hot pepper

Recipe:

1. Grind the plums into a puree. Choose the method convenient for you.
2. Add spices to plum puree.
3. We also add vegetable oil.
4. Boil the sauce in a heavy bottomed saucepan for about an hour.
5. Pour into sterile jars and roll up.

From this amount of ingredients, one 0.5 liter jar is obtained.

1. The evaporation time of moisture can be reduced if the pulp is discarded through gauze folded several times.

2. Moisture is better to evaporate before you add sugar. So the sauce won't stick.

3. The number of ingredients can be reduced, both to your liking, and by proportionally reducing them. From spices, you can use: dry mint, Provence herbs, suneli hops, cinnamon, coriander, any ground pepper, basil, cilantro, marjoram, dry dill, parsley, etc.

4. The spiciness of the sauce can be adjusted by adding garlic or hot peppers. For 5 kg. cherry plum 100 gr. garlic is a slightly spicy sauce. If you want a more delicate taste, then add a little less garlic.