Delicious plum sauce for the winter. Plum sauce - five delicious recipes for the winter

Plum sauce "Tkemali" is quite easy to prepare! And it will turn out much tastier than store-bought. Tell that this sauce is a wonderful seasoning for all meat and fish dishes I won't, everyone knows about it.

Spicy, with a twinkle, moderately sour - such a sauce must be in any home. Plum sauce for the winter is great for vegetarians, as it can transform the taste of any salad or porridge.

Here are the products that we need to make plum sauce for the winter: plum, parsley, basil, garlic, hot peppers and hops-suneli.

Remove the pits from the plum, sprinkle with salt and sugar (about 1 tsp of salt and a little more sugar). Put on fire. The plum will let the juice go, so you don’t need to add water, as many recommend! Cook, stirring for 7 minutes.

Add chopped chili and suneli hops.

Put on fire, continue cooking. At this time, chop all the greens: basil and parsley. Add immediately to plum sauce.

Keep the sauce on fire for another 10 minutes, stirring. Lastly, add garlic squeezed through a press.

Blend the sauce into a smooth paste with an immersion blender. Put on fire, boil for another 4 minutes and pour into sterilized jars. Turn the jars over, wrap them in a blanket and leave under the covers until they cool completely.

Plum sauce for the winter is ready.

You will praise yourself more than once in the winter for making such a wonderful sauce.

Bon appetit!

The most affordable of sauces is ketchup, which can be purchased at any store at a very economical price. For this reason tomato sauce are used in almost every family, without even thinking about the fact that there are many seasonings that harmonize with meat dishes no worse, and sometimes even better than ketchup. plum sauce it suits meat no worse than tomato, and many gourmets prefer to eat meat dishes with it. True, most often you have to cook such a sauce yourself. It is inexpensive during the plum harvest season, and if you are a connoisseur of plum sauce, you can prepare it for the future in any quantity: cooked according to the rules, it is well worth it and goes well with any dishes, especially meat.

Cooking features

Big culinary experience in order to cook delicious sauce from plums for serving with meat or for the winter, it is not required from the hostess. However, some features of the preparation of plum sauce will not hurt her to know.

• Ripe, but not overripe plums are more suitable for the sauce. Do not pick unripe fruits or use overripe ones - in both cases, the taste of the sauce will not be good enough. And if you can find recipes that still make a good green plum sauce, carrion certainly can not be used.
• The most time-consuming work in the process of preparing plum sauce is the peeling of the fruit from the stones. To do this, the plum, already washed and dried, is cut in a circle, disconnected into 2 halves, then the stone is removed. If the sauce is cooked in a small amount, then the drain will take a little and any housewife will be able to clean them quickly, but it will take time, patience and skill to prepare plum sauce for the winter in a significant amount.
• In order for the plum sauce to acquire a uniform consistency, you will need to use kitchen appliances: ready sauce crushed with a blender, boiled again and only then cooled to serve, or poured hot into sterilized jars to prepare the product for the winter.
• Sauce can be stored for a long time only if it has been exposed to heat treatment required duration, was poured into sterilized jars, which are hermetically sealed. Storage conditions are usually indicated in the recipe. As a rule, the sauce, which has not been sufficiently prepared with sugar, salt and vinegar, is stored in the refrigerator, but if the composition includes the proper amount of the above natural preservatives, plum sauce can be stored at room temperature.

Tkemali sauce is usually served cold with meat. However, if you wish, you can add it to dishes during their preparation.

Classic plum sauce recipe

Composition (per 1 liter):

• plums - 1 kg (the weight of fruits already pitted is indicated);
• garlic - 1.5–2 heads;
• spicy Bell pepper- 1 PC.;
• dried basil - 5 g;
• ground cardamom - 5 g;
• coriander - 10 g;
• sweet mustard (ground into powder) - 5 g;
• a mixture of ground peppers - 5 g;
• cloves - 2 pcs.;
• dried ginger (optional) - a pinch;
• sugar - 160-180 g (depending on how sweet the plums are);
• fresh cilantro - 50 g;
• salt - 10 g.

Cooking method:

• Wash with soda, sterilize glass jars or bottles with a total capacity of 1 liter. If using bottles, prepare the funnel by washing it thoroughly and boiling it for 5 minutes, in extreme cases, pour boiling water over the funnel before use. Boil together with the funnel or separately metal lids, allowing you to close jars and bottles hermetically.
• Sort, wash the plums. Dip them for 15 minutes in boiling water, remove with a slotted spoon. Peel off the skin: after the manipulation, it can be easily removed. You can, of course, leave the skin of the plums, but in this case the sauce will not have such a tender and smooth consistency, which is characteristic of the classic plum sauce.
• Cut the fruit in half and remove the seeds from them.
• Grind plum pulp with a blender.
• Place the plum puree in an enamel bowl or large bowl, place on the stove and cook, stirring, for 10 minutes. It is necessary to cook on low heat, otherwise the mashed potatoes may start to burn.
• Peel the garlic. Remove the seeds from the pepper. Use gloves as these products can burn your skin, especially if handled in large quantities.
• Chop with special device garlic. Pepper or cut very finely with a knife, or chop with a blender.
• Add salt and sugar. Continuing to cook the sauce for another 10 minutes, achieve their complete dissolution.
• Add cilantro finely chopped with a knife, pepper, garlic passed through a special press, dry spices into the sauce. Stir and cook for another 5 minutes.
• Pour the sauce into prepared containers, tightly close with boiled lids.
• Turn the jars upside down (bottles do not need to be turned over). Wrap with a blanket and leave to cool completely. Store in a cool place.

If you are making a sauce in small quantities and plan to eat it within a week, the cooking time can be reduced by 2-3 times. In this case, the sauce will be just as tasty and at the same time more useful.

Easy Plum Sauce Recipe for Meat

• plum - 1 kg;
• brown sugar - 25 g (or 20 g of regular beetroot);
• hops-suneli - 10 g;
• garlic - 2 cloves;
• water - 20 ml;
• salt - to taste.

Cooking method:

• Wash the plums well, dry with paper towels. Cut in a circle, break, remove the bones. Puree the pulp with a blender.
• Plum puree mix with sugar and garlic passed through a press, add seasoning, salt, a little water.
• Place over low heat and simmer, stirring, until the sauce turns brown.

Cooked by this recipe the sauce is not intended for long storage. You can refrigerate it and serve it with meat for up to a week. If you do not have time to eat the sauce within the specified time, it is better to throw it away, otherwise it will still become too sour and tasteless.

Plum sauce with apples for the winter

Composition (per 5 l):

• plums (peeled) - 1.5 kg;
• tomatoes - 3 kg;
• onions - 0.3 kg;
• apples - 1 kg;
• sugar - 0.2 kg;
• table vinegar (9 percent) - 50 ml;
• salt - 20 g;
• black ground pepper- 5 g;
• ground cinnamon - 2-3 g;
• red ground pepper - 2 g.

Cooking method:

• Wash plums, dry. Remove the bones from them. Grind the pulp with a blender.
• Wash the apples, peel them and cut out the core. cut into large pieces. Puree.
• Pour boiling water over the tomatoes, peel, cut into small cubes, put in a saucepan with a thick bottom.
• Mix plum and applesauce mixed with sugar. Transfer to a bowl with tomatoes.
• Peel the onion, chop with a blender, put to the rest of the ingredients.
• Put the saucepan on slow fire. Boil fruits and vegetables for 2 hours, stirring often.
• 10 minutes before readiness, add salt, spices, vinegar, mix.
• Pour the sauce into small sterilized jars, roll them up or seal them tightly with screw caps.
• Turn over, wrap with a blanket.

After cooling, the sauce can be stored in the pantry, as it is excellent even at room temperature.

Plum sauce, prepared according to any of the above recipes, will be an excellent addition to meat. It goes especially well with lamb, pork, poultry meat.

Plums are fruits, like apples, are quite versatile. Sweet dishes are prepared from them (jam, compotes, jams) and they are willingly used as the basis for sauces. It has long been noted that pickled plums, with their delicious aroma, go well with meat, especially barbecue. Pickled plums are part of complex garnish for pork chops, langets, natural cutlets on the bone. Experienced housewives, real sorceresses in the kitchen, inventive chefs, prepare many excellent sauces from plums and meat dishes. In this article, we will look at some recipes for plum sauces.

Plum meat sauces recipes

Recipe Georgian cuisine adopted by Russian chefs.

Ingredients for plum adjika:

• plums - 2 kg,
• sweet bell pepper - 1 kg,
• garlic - 200 gr.,
• hot pepper - 3 pods,
• sugar - 250 gr.,
• salt - 50 gr.,
• tomato paste - 60 gr.,
• Parsley, cilantro, dill - 1 bunch each,
• pepper - 10 gr.,
• cloves - 12 pcs.,
• lemon - 1 pc.

Preparation of plum adjika

1. Plums for this recipe are suitable for any variety, ripe, without wormholes. Rinse the plums, cut in half and remove the pit.
2. Prepare the pepper. For this and Bell pepper and bitter rinse, cut into pieces and remove the seeds.
3. Garlic to clear from integumentary shirt.
4. Pass plums, peppers, garlic through a meat grinder.
5. Put the plum mixture in a basin, add salt, sugar, cloves, allspice and bring to a boil over low heat, stirring constantly.
6. Dill, parsley and cilantro wash and finely chop.
7. After 20 minutes, put chopped greens and lemon juice into adjika. Mix adjika and continue cooking for another 20 minutes.
8. Pour sauce into prepared jars and roll up.

Ingredients for plum juice with apples:

• plums - 1.8 kg,
• apples - 1.5 kg,
• sugar - 600 gr.,
• water - 200 ml,
• cloves - 8 pcs.,
• cinnamon - 2 tsp,
• ground chili pepper - 1 tsp,
• vinegar - 150 ml.

Preparation of plum sauce with apples.

1. Plums wash, cut, remove the stone.
2. Cut the washed apples into quarters and remove the core. You can not peel off the skin.
3. Grind apples and plums in a meat grinder or blender.
4. Prepare marinade. To do this, boil the cinnamon and cloves for a few minutes. Then throw out the cloves and add ground sugar to the spicy water. hot pepper and vinegar. Boil a little.
5. Pour puree from plums with apples into a saucepan and pour in hot marinade. Next, mix well and cook for 45 minutes, stirring occasionally.
6. Put the sauce in prepared jars and close in the usual way.

• plums (cherry plum, tkemali, sour plums) - 8 kg,
• lemon mint - 15 gr.,
• cilantro - 60 gr.,
• coriander - 80 gr.,
• chili pepper - 5 gr.,
• garlic - 6 cloves,
• salt - 70 gr.

Plum sauce for meat which is prepared before serving.

Roast Lamb Plum Sauce Ingredients:

• large plums - 6 pcs.,
• garlic - 2 cloves,
• red onion 0.5 pcs.,
• olive oil - 25 gr.,
• sugar - 40 gr.,
• parsley - a handful,
• ground black pepper - 5 gr.,
• salt - to taste.

Preparation of plum sauce for roast lamb

1. Finely chop clean plums.
2. Chop the onion and garlic into tiny cubes.
3. Pour the oil into a saucepan and lightly fry the onion and garlic in it. Then put the plums, salt, pepper, add a little water and cook for a few minutes.
4. Transfer the warm sauce to a gravy boat and serve.

Ingredients for Caucasian sauce from plums and nuts:

• plums - 300 gr.,
• water - 350 ml.,
• walnuts peeled - 200 gr.,
• garlic 3 cloves,
• cilantro - 1 small bunch,
• hot pepper - to taste,
• salt.

Preparation of Caucasian sauce from plums and nuts.

1. Rinse plums of any variety, put in a saucepan, cover with water and cook until soft. Then grate the plums in a colander with small holes.
2. Grind nuts in a coffee grinder or blender.
3. Grind garlic and cilantro in a mortar until mushy.
4. Put plum puree, nuts, cilantro, garlic in a saucepan, salt, pepper and cook for about half an hour.
5. Pour the sauce into a suitable bowl. If the seasoning is too thick, then you can dilute it with plum juice.

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 take plums are better sweet and sour, then the sauce will stand well, and taste qualities 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 and with step by step photos, or attached recipe video.

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 plum. 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.

From this amount of ingredients, three 0.5 liter jars, and still left to test.

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 passed through the press fresh garlic and cook for about 1 hour more.
8. Pouring hot sauce in 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 to 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, Provencal 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 little spicy sauce. If you want more delicate taste then add a little less garlic.

Sauces are great addition to a side dish or main dish, which can not only make it more appetizing, tastier and juicier, but also turn it into real masterpiece. Today, such famous sauces like ketchup and mayonnaise, tartare and satsebeli, as well as others. Among such a variety, a special place belongs to plum sauce, which can easily enrich the taste of any dish. It is served with vegetables, meat, poultry, pasta, bread and other dishes, which, thanks to it, acquire completely new notes.

There are a lot of varieties of plum sauce recipes, but they all have in common saturated color, pleasant fruity aroma and rich multifaceted taste, which is characterized by spicy-sour-sweet notes. A delicious aftertaste to this sauce is given by the bouquet of spices used, which perfectly reveal the taste of plums. savory and gourmet sauce from plums - it is very tasty, simple, fast and original. If you are a gastronomic gourmet, then you should definitely try plum sauce, best recipes which are listed below.

spicy plum sauce

Components:

• soft plums - 1 kg
• chili pepper - 1 pc.
• garlic - 3 heads
• ground coriander - 10 g
• cilantro - 1.5 bunches
• sugar - 150 g
• hops-suneli - 1 table. spoon

After making cuts on the plums, lower them into boiling water and cook for about 15 minutes. Then we remove the skin from them, turn them into a puree. For this purpose, we use a blender, meat grinder or sieve. Plum puree cook on small fire 20 minutes, grind cilantro, hot pepper and garlic in a blender, add to the plum sauce, season with coriander and suneli hops, add sugar. Bring the sauce back to a boil and remove from heat.

Georgian plum sauce

Take:

• plums - 2 kg
• mint - 0.5 bunch
• coriander - 2 tsp. spoons
• garlic - 3 cloves
• cilantro - 20 g
• sugar and salt - 1 teaspoon each
• red and black pepper - 2 pinches each

Boil the plums in water for 30-40 minutes, then remove the bursting skin and grind the plums into a puree. In this mass, add sugar and salt, chopped garlic, mint, cilantro and coriander. Boil the sauce for 2 minutes, season with red and black pepper.

Chinese plum sauce

Components:

• plums - 1 kg
• rice vinegar - 5 tbsp. spoons
• ginger root - 40 g
• cinnamon - 1 stick
• coriander seeds - 3 teaspoons
• star anise - 2 pcs.
• garlic - 3 cloves
• cloves - 3 pcs.
• sugar - 3 tbsp. spoons

We wipe the boiled plums through a sieve, add to this mass rice vinegar, crushed ginger root, sugar, star anise, cloves, coriander, cinnamon stick and garlic squeezed through a press. Boil the sauce for about 20 minutes, remove spices from it, beat the rest of the mass until uniform consistency blender.

Tomato plum sauce

Ingredients:

Cut plums and tomatoes into slices, stew in a pan with vegetable oil, cloves, salt, sugar and wine. Periodically stir the sauce, after 5 minutes turn it off and wipe everything through a sieve together with nutmeg, paprika and vinegar.

Plum sauce for fish

Required products:

• plum - 0.5 kg
• white dry wine- 1 glass
• cilantro - 50 g
• tarragon - 20 g
• sugar - 10 g
• garlic - 2 cloves

Boil plums in wine until soft, it will take about 10-15 minutes. Then add finely chopped cilantro, garlic and tarragon to them. Bring the sauce to a boil, season with sugar. It goes especially well with catfish and crucian carp.

Spicy plum sauce

Components:

• plums - 800 g
• apple cider vinegar - 70 ml
• brown sugar - 3 tbsp. spoons
• ground ginger - 5 g
• salt, black pepper, chili, cayenne and allspice - 5 g each
• cinnamon - 1 stick
• garlic - 2 cloves

We cut the plums into 2 parts, stew in a saucepan in a small amount of water with the addition of vinegar, sugar, ginger, salt, cinnamon and all kinds of pepper. Bring the mass to a boil and cook the plums for 30 minutes, then take out the cinnamon stick, and grind the rest of the mass in a blender or mash it with a sieve.

Plum sauce with basil

Take:

• plums - 2 kg
• basil - 1 bunch
• coriander - 1 tbsp. spoon
• fruit vinegar - 50-70 ml
• garlic - 1 head
• chili pepper - 0.5 tsp
• sugar and salt - to taste

Boil the plums until they turn into a puree, adding salt and sugar to them along the way. Grind the basil and garlic, crush the coriander seeds in a mortar. Add this along with chili and vinegar to the plums, turn off after a minute. We twist the mass until a homogeneous state.