Blackthorn tkemali is a classic recipe for the winter. Blackthorn tkemali sauce

I haven't written anything for a long time. Autumn is already here, it's time to prepare! We have a good harvest this year thorn plum . How to save fruits for the winter? The jam is already cooked, I propose to cook tkemali sauce, which is very popular with many for its unique sweet and sour slightly spicy taste, a sauce that perfectly complements a variety of dishes - meat, fish, pasta, vegetables.

Tkemali sauce came to us from Georgian cuisine, where it is traditionally prepared from local varieties of sour plums with the addition of various herbs that are not always found in other regions. But the main thing is the idea! Blackthorn, blackthorn, some varieties of plums are quite suitable for making this wonderful sauce, and the missing herbs can be replaced, especially since there are so many housewives, so many variations of the recipe!

Prepare tkemali sauce very simple, and even novice cooks will cope with this task with my tips.

So let's get started!

First of all, read the recipe carefully so that all the necessary products are at hand. For ease of calculation, I I givethe number of ingredients per 1 liter of blackthorn puree .

Rinse the thorn plums thoroughly, put them in a colander so that the water is glass, remove the bones, put them in a saucepan (aluminum or stainless steel), pour a little cold water (about 0.5 cups) on the bottom to avoid burning, put on fire, cook over low heat until soft fruit, stirring occasionally.

While the thorns are cooking, it's time to prepare the jars for twisting.

Jars and lids carefully, sterilize the jars: in the oven, over steam or in any way convenient for you.

Rub the boiled thorns through a sieve, measure the amount of puree obtained, transfer to a saucepan, put on fire, cook for about 5 minutes from the moment of boiling.

For 1 liter puree

granulated sugar - 4 tablespoons with a slide (about 120 g)

non-iodized rock salt - 1 tablespoon without a slide (about 20 g)

garlic - 1 head or about 10 cloves

hot pepper - 1/3 pod

black peppercorns - 10-15 peas

allspice - 5-6 peas

bay leaf - 2-3 leaves

fresh basil, leaves - a bunch (about 5 g)

ground coriander (cilantro seeds) - 1 dessert spoon

Khmeli-suneli (seasoning) - 5 g

Note. Carefully read the composition of the Khmeli-suneli seasoning - it is different for different manufacturers! In the classic recipe for tkemali sauce (according to people who know), they use ombalo mint, fresh cilantro, coriander, suneli, aka fenugreek or fenugreek. Ombalo can be replaced with lemon balm or basil can be added instead of mint (mint prevents fermentation).

I chose Khmeli-suneli seasoning, which includes mint, coriander, basil, ground celery, chili pepper, fenugreek.

We continue to cook our wonderful tkemali sauce.

Finely chop the basil leaves, remove the seeds from the hot pepper, rinse and chop, peel the garlic, rinse, and pass through a press.

In blackthorn puree (which we have already measured and boiled for about 5 minutes from the moment of boiling), add salt, sugar, chopped basil leaves, chopped hot pepper, black peppercorns, allspice, bay leaf, coriander, Khmeli-suneli seasoning, boil for 20 minutes from the moment of boiling, stirring occasionally.

Then add the garlic passed through the press, boil for another 10 minutes.

Boil the lids and serving spoon for about 15 minutes.

Transfer the finished sauce to sterile jars, roll it up, turn it over onto the lid, wrap it with something warm (a blanket, a blanket, an old warm jacket) and leave it to cool completely.

Store in a dark, cool place.

From 7 kg of blackthorn I got 3.5 liters of puree, 4 cans (non-standard) of about 800 ml each.

One more thing note . The sauce turned out to be sweet and sour and moderately spicy, if you want to be spicier, increase the amount of hot pepper and garlic.

That's all for today! Cook with pleasure and bon appetit!

There will be questions and wishes - write in the comments.

Your grandmother Natalia

Not all of us are Georgians, but many people love tkemali sauce. The aroma of this spice alone can drive you crazy. Absolutely any meat, if served with such a sauce, gets an unforgettable, completely refined taste.

A real Georgian seasoning is made from tkemali plums. However, in Russia it does not grow, and we have to get out. We will cook tkemali from blackthorn, which grows in many gardens and dachas. In principle, you can use any plums, the main thing is that they are not particularly sweet and ripe.

Ingredients we need: plums, hot peppers (preferably straight from the garden), garlic, ground red pepper, greens - dill, cilantro, mint (a combination of all or any of them is possible), coriander, salt and sugar.

To prepare tkemali from blackthorn, add all kinds of fragrant herbs quite a bit and only those that you like. First, boil the plums. Bones should not be taken out of them. It is better to cut a little and remove all the branches. We make a couple of bunches of greens and put them on the bottom of the pan - to add flavor. You need to add quite a bit of greens to the sauce so that the color does not deteriorate. Pour a little water (maximum a glass for each kg of fruit, or less - depending on the softness of the plums) into our tkemali from the blackthorn so that it does not stick, and put on fire. Boil over low heat until soft, stirring occasionally. When the berries begin to unfold, as it were, you can turn it off. You don't need to overcook them!

Next, we proceed to wiping the drains. A colander will help us here, but the lazy ones can use a blender or meat grinder, although the classic version involves manual work. Let the juice drain a little. Throw away the greens immediately.

After 8 minutes, when the main part of the liquid has already drained, we rearrange the colander, which contains our future tkemali sauce from the turn, to another bowl, and let it cool. Do not pour out the separated juice, it can still come in handy.

If the volume of our mass is large, then it is better to divide it into parts so that it is more convenient to wipe. We put on rubber gloves, previously washed with dishwashing detergent, so that there is no smell. Wipe by hand, pressing in a circular motion. In the end, a handful of seeds, skins and mashed potatoes remain.

Next, we add spices to our tkemali from the turn. First, salt, pour sugar, and let stand until completely dissolved. We take a blender, grind pepper and garlic in it. Then we add greens to them.

Pour our puree into a saucepan, preferably aluminum, because the sauce will burn. We add a little bit of juice there so that the sauce becomes a little more liquid than ready. We put on fire, add ground coriander, as well as ground red pepper and green gruel.

We introduce all the spices gradually, continuously mixing and tasting. You can also add sugar and salt if needed. We bring our mass to a boil and keep on fire for another 8 minutes, stirring very actively, especially from the bottom. And that's it!

Store the thorn tkemali sauce, the recipe for which is described above, preferably in a cool place.

Blackthorn tkemali for the winter - recipes

Properly prepared plum sauce has a wonderful aroma and rich taste with many shades and emphasizes the taste of meat dishes. Next, consider interesting recipes for spicy tkemali from blackthorn and prepare it for the winter.

Blackthorn tkemali for the winter - a classic recipe

First, remove the stones from the turn, sprinkle the slices with salt and wait for the plum to release the juice. Put the saucepan on the fire, add water, wait until it boils and boil for 5 minutes, stirring occasionally. Now add chopped pepper and boil for another 5 minutes, and then add chopped greens. Boil for a couple more minutes, add mashed garlic. Stir and turn off the fire. Pour the sauce into a blender and blend until smooth. The sauce is now ready to use. And to prepare it for the winter, pour hot tkemali into sterilized small jars, seal and store.

How to cook blackthorn tkemali sauce for the winter - recipe

Rinse the turn thoroughly, remove the pit and send the slices to a suitable pan. Pour water into it, put on fire and cook for 10 minutes. Then carefully grind the plum through a sieve and simmer the mixture at a low boil.

In the meantime, grind garlic, hot peppers, herbs and tomatoes through a meat grinder. Add this mixture to the thorns and pour in a spoonful of honey. Next, add a little vinegar, add sugar, salt and boil the sauce for several minutes, stirring it constantly so that it does not burn. Pour the finished tkemali from the blackthorn into sterile containers, cork with lids and send under the covers for self-sterilization.

Blackthorn tkemali for the winter - a quick recipe

First, put the plum in a saucepan, add thyme and simmer for 15 minutes over low heat. Then grind the turn through a sieve and boil the mass for about an hour, removing the foam. Rinse the greens, dry and, together with the peeled garlic, punch in a blender. Add the mixture to the sloe puree, salt, add sugar if desired and pour the hot sauce into a sterile container, cork and send for self-sterilization under the covers for a couple of days.

Blackthorn sauce with adjika for the winter

Adjika has long ceased to be a purely Caucasian seasoning. The Russians loved her for her spicy taste. The very first seasoning was prepared from hot pepper, herbs and salt. The word adjika itself means "salt with something." For centuries of manufacture in modern adjika, the main ingredients have remained, but many additives have appeared.

With what just do not make this delicious hot sauce that whets the appetite! It can contain eggplant, zucchini, sweet peppers, apples, cabbage, leeks. But today the “heroine” of our article will be adjika from the turn for the winter. This berry will give an unusual taste of plums, emphasize the aroma of meat and fish dishes. We bring to your attention recipes with different ingredients. Choose any.

Variations on a Theme - Spicy Blackthorn Tkemali Sauce

Option one

For one kilogram of plums for the preparation of spicy adjika you will need:

How to cook

Since the blackthorn sauce for the winter turns out to be hot, you won’t eat much of it. For unfolding, it is better to take sterilized small jars.

Option two

To prepare spicy blackthorn sauce with adjika for the winter, you will need:

Cooking Features

It is not necessary to sterilize adjika for the winter. It is enough to roll it into jars and hide it under a fur coat until it cools.

Adjika for fried meat

A lot of people like fried meat. Spicy blackthorn sauce for the winter, the recipe of which is given below, is the most suitable option.

For cooking, you need to stock up:

• ripe blackthorn fruits - 1 kg 200 g;
• pure water - 300 mg;
• fresh fleshy tomatoes - 0.6 kg;
• young garlic - 1 head;
• hot red pepper - 2-3 pods;
• sweet apple - one medium size;
• sweet bell pepper - 3 pieces;
• table (non-iodized salt) - 90 g;
• granulated sugar - 150 g.

Cooking features

1. We put the washed and dried fruits of the blackthorn in a saucepan, pour water and set to boil. Boiling time is not indicated, as it depends on the ripeness of the berries. When the contents of the pan boil, set the temperature switch to the minimum setting.
   
   
2. As soon as the skin begins to burst, and the pulp completely softens, we select the fruits on a sieve. We are waiting for the turn to cool down, and we begin to rub it with our hands. As a result, you will get a beautiful plum puree, and the bones with the peel will remain in the sieve.
3. We cut fleshy tomatoes, sweet and bitter peppers, apples, garlic and grind in turn in a meat grinder, on the smallest grate. The resulting mass is cooked for an hour.
4. Then add plum puree, sugar, salt and boil over low heat for another 30 minutes. Hot hot sauce for the winter is laid out in prepared jars and rolled up. For a day we send it upside down under a fur coat.

In conclusion about the benefits of the turn




Blackthorn fruits, resembling plums in appearance and taste, are the most useful product:

1. They have a huge amount of vitamins, trace elements. Thanks to them, berries have anti-inflammatory, immune, antibacterial effects on the human body.
2. Substances contained in fruits contribute to the removal of toxins and toxic substances.
3. The fruits are widely used by nutritionists for weight loss.
4. A person who takes products containing blackthorn forgets about shortness of breath, is less irritated.
5. Berries normalize blood pressure and so on.

Although the value of fruits in adjika is reduced by heat treatment, together with other ingredients, a useful low-calorie product is still obtained. Cook for health, treat your family and friends with delicious fragrant twists.

Preparation of tkemali turn sauce: recipes for the winter

The well-known Tkemali sauce is famous for its unusual taste and aroma. Plum sauce goes well with hot meat and fish dishes. Due to the composition of the recipe, it reveals the taste of meat and fish and helps to better digest protein foods. How to cook this wonderful sauce at home for the winter? We will get acquainted with several recipes for its preparation.

Tkemali from blackthorn

Tkemali's homeland is Georgia. There, local housewives traditionally prepared from cherry plum and blackthorn. In our area, red, yellow and blue plums are used to make Tkemali sauce.

The tartness of the thorn plum (a hybrid of plum and cherry plum) gives a distinctive flavor to the sauce. The classic recipe consists of the obligatory components - blackthorn, garlic and cilantro, as well as various spices and herbs are added to them. They add aroma and unusual taste. The result is a spicy, rich sauce.

For preparation for winter storage, Tkemali must be sterilized. The taste of the sauce should be spicy-sour-sweet and the consistency should be perfect. Its taste will pleasantly surprise the whole family and hot meat, fish and poultry dishes in combination with it will be even more palatable. To prepare Tkemali sauce, you must have the main ingredient - turn. His harvest begins to ripen late summer or early autumn, depending on climatic conditions.

Classic Georgian Tkemali Sauce Recipe

There are many recipes for this popular sauce. Often in the process of cooking, everyone adds something of their own. There are certain components in the classic Tkemali recipe, thanks to which he fell in love not only in the Caucasus, but also far beyond its borders. According to the recipe, you will need:

• turn - 1 kg, ripe fruits, but not overripe;
• water - 200 gr;
• 1 bunch of dry cilantro and mint and 1 bunch of fresh mint and cilantro;
• garlic - 4-5 cloves;
• red chili pepper - 1 pc;
• sugar and salt to taste.

Prepared thorns should be washed and put in a clean saucepan, pour water according to the recipe. It is better to remove the bones from the turn when the berries are a little soft. This feature will give the sloe sauce the right consistency.

When the mass with thorns begins to boil, you need to add bunches of dry grass to it so that it gives off its aroma to the thorns. After that, they can be removed from the container and discarded.

Within 15 minutes, the mass in the pan must simmer. After that, it can be removed from the heat and left under a tightly closed lid so that the aroma from the container does not evaporate. Berries should be in this state for 1 hour.

When they are almost cool, they can be rubbed through a sieve. The mashed mass is again put on a small fire and about 2 tablespoons of sugar and 1 teaspoon of salt are added. In the process of cooking, you need to taste the sloe sauce and add salt and sugar to taste.

While the mass is cooking, it is necessary to grind the rest of the ingredients from the recipe. This is best done using a blender. Fans of a very hot sauce can leave the seeds in the chili pepper. Those who don't like spicy food can remove them from the pod. The resulting mixture must be added to the pan with the thorns and if the sauce is too thick, add a little water.

Usually, when the finished product is infused, it turns out to be more saturated. If you plan to prepare the sauce for the winter, then you should boil it longer and then roll it up in jars. Such a sauce will pleasantly diversify the home menu, as it is perfect for various dishes and ordinary pita bread.

Quick Tkemali Recipe

For quick preparation of Georgian sauce, you need cook the following foods:

• turn - 2 kg;
• parsley, dill, cilantro - total 175 grams of herbs;
• 1 large head of garlic;
• salt and sugar;
• thyme - 45 gr.

At the very beginning, the plums should be put together with thyme in a saucepan and simmered over low heat for about 15 minutes, the fruits should languish. After the fruits are completely cooked, you need to remove the seeds from them and rub the mass through a sieve. In this form, the mass is again boiled for 1 hour.

Greens and garlic are chopped and then the mixture needs add to mashed plums and add sugar and salt. Everything is thoroughly mixed and hot poured into clean jars and corked. Banks must be wrapped in warm clothes and left to cool completely.

Tkemali recipe for the winter

• turn - 2kg;
• water - 235 ml;
• tomatoes - 300-400 gr;
• 4 sprigs of fresh mint;
• garlic - 6 cloves;
• coriander 25 gr;
• 1 pod of hot red pepper;
• natural apple cider vinegar - 25 gr;
• honey - 25 gr;
• sugar - 110 gr;
• salt - 55 gr.

Washed thorns should be put in a saucepan and poured with water according to the recipe, put out a little and remove the seeds. Boil for 10 minutes and grind with a sieve when the mass cools down. Then it is again put on fire and simmered on the slowest fire.

Tomatoes, herbs, garlic and hot peppers prepared according to the recipe are crushed and then they are added to the sloe. Honey should also be sent there, as well as sugar, vinegar and salt. The whole mass should boil for several minutes and the finished product is poured into clean and dry jars. After that, the jars are covered with a warm blanket or blanket and so they stand until they cool completely.

Blackthorn sauce for the winter



Cooking time: 1 hour

Servings: 4

The recipe is suitable for: fasting, lunch.

Ingredients:

Cooking blackthorn sauce for the winter

I present another garden turn sauce, the recipe is close to Tkemali sauce. The taste of the resulting sauce was a small discovery for me - in Georgia I bought Tkemali from my grandmothers, tried to reproduce the sauce at home, used all the recipe ingredients, even marsh mint, which is rare in our country, the sauce turned out to be similar, but not the same.

The taste of the sloe sauce explained the secret ingredient - the tartness of the sloe. Try the spicy, rich sauce. Good for both meat and fish dishes. For winter storage, the sauce is pasteurized. Bon appetit!

How to cook a dish step by step with a photo at home

Ingredients: turn (I have garden, large, ripe), salt, cilantro (fresh and dry ground seeds), dill (herbs and umbrellas), hot pepper, garlic.

My turn, we sort it out.

We put dill umbrellas and berries in a saucepan.

We put on fire, for 20-30 minutes, add 0.5 cups of water, stir occasionally.

10 minutes before the end of heating, add dry spices.

We grind the mass, separate the bones and skins, in total 675 g of sauce came out.

Grind pepper and garlic.

We put mashed potatoes on the fire, add pepper and garlic, boil.

Add greens to the sauce, to the almost ready sauce. The degree of boiling - by preference.

Pour into sterile jars, put in a water bath for 15 minutes.

Close the sauce with a sterile lid. Bon appetit!

Blackthorn tkemali sauce

I keep looking for recipes for hot sauces for meat and poultry. This time I will share how to make tkemali sauce from blackthorn. It goes well with hot meat dishes.

INGREDIENTS

• Turn 4 Kilograms
• Tomato paste 700 grams
• Garlic 300 grams
• Sugar 1.5 cups
• Coriander 0.5 cups
• Salt 2 Art. spoons
• Hot pepper to taste



Wash the turn, remove the bones from it. Add a glass of water to it, cook over medium heat for 5 minutes, stirring occasionally.



After this time, remove the berries from the heat, grind them through a sieve, mix. Then boil for 20 minutes until smooth.



While the mixture is cooking, fry the coriander in a dry frying pan for 5 minutes, and then grind it in a coffee grinder. Twist the garlic and pepper in a meat grinder.



Add garlic, pepper, coriander, salt, hot pepper and sugar, as well as tomato paste to the plum mass. Mix everything, cook the sauce over low heat for 20 minutes.



Pour warm tkemali into sterile jars prepared in advance, cork. Turn the lid upside down, leave in a warm place to cool. Then you can try.

Soaked turn - a step-by-step photo recipe for cooking for the winter in a jar



soaked turn for the winter it is worth preparing for every housewife, if only for the fact that soaked berries retain almost all useful properties, and there are a lot of them in the mentioned fruits. Such valuable preparations from blackthorn are quite popular in cooking. Cold soaked blackthorn will be a stunning decoration for any salad. A variety of meat dishes look more beautiful on the festive table with the addition of such wonderful berries. In addition, soaked sour turn can be put in a beautiful saucer and you get a separate unique snack.

Few people know about the benefits of the turn for the human body, but it is actually colossal. Such berries have diuretic, astringent, diaphoretic and antiseptic properties, which are simply necessary in special cases, for example, during a cold. The step-by-step photo recipe below clearly outlines how to make sweet berries with vinegar, mustard and other spices at home. So, let's start making an amazing soaked sloe in jars for the winter.

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Classic tkemali is made from any sour plums or cherry plums, garlic and cilantro - these are essential components. It is usually prepared for the future, for the whole winter. But it will be no less tasty if you make this sauce from blackthorn berries. Why not?

Tkemali sauce has long been popular not only in the Caucasus, but also in our latitudes. Many people like it much more as a seasoning for meat or vegetables than traditional ketchup and mustard. And this is the right decision - after all, tkemali is prepared only from natural berries and spices, without the addition of dyes, flavors and preservatives. Classic tkemali is made from any sour plums or cherry plums, garlic and cilantro - these are essential components. It is usually prepared for the future, for the whole winter. But it will be no less tasty if you make this sauce from blackthorn berries. Why not?

The blackthorn harvest is generous and plentiful almost every year, but not all housewives know recipes with juicy, tart-sour berries. Before frost, due to the strongly astringent sour taste, it is not tasty to eat them fresh; blackthorn berries are also not suitable for jam and fillings in pies. Most can be left to ferment for homemade blackthorn wine or liquor - this is a very healthy drink, which, by the way, helps with intestinal disorders and infections. And be sure to save a little for tkemali and try to cook a spicy thorn sauce with spices for the winter.

There are different recipes for making tkemali for the winter, someone likes sauce with onions, someone likes raisins, someone is very spicy, someone is softer, sour-sweet. There are recipes with ginger and cinnamon, but since not everyone likes these spices, they are added as desired. To cook thorn tkemali according to the classic recipe, you will need:

• 1 kg of ripe but not frozen sloes;
• 1 glass of water;
• 1 bunch of dry mint and cilantro with twigs and seeds;
• 1 bunch of fresh cilantro and mint;
• half a head of garlic (4-5 cloves);
• one red chili pepper;
• salt and sugar.

Sauce step by step

1. Place the saucepan over medium heat, rinse the berries and place in the saucepan with a glass of water. Do not try to separate the bones from the pulp - you still will not succeed. You can remove the pits when the sloes are a little soft, but this recipe is much easier and faster - the sauce will turn out exactly the consistency you need, and your fingers and nails will remain clean.
2. When the preparation for the sauce boils, you need to lower bunches of dry herbs tied together - cilantro and mint into a saucepan. They will not go into the sauce, then, when the spices give up their aroma, they will need to be removed.
3. After 15 minutes of boiling, the pan should be removed from the heat, tightly covered with a lid so that the precious aroma does not evaporate, and leave for about an hour. The future sauce should cool down enough so that you can rub it through a fine sieve.
4. Place a sieve on the second pan and rub the sauce in portions, after removing a bunch of herbs, using a spoon or a small saucer. Everything unnecessary - bones, herb stalks, seeds - will remain in the sieve, and the most delicious will be in the pan in the form of a beautiful thick and fragrant burgundy puree.
5. Put the mashed berries back on the fire, reduce it as much as possible, add salt - about a teaspoon, and sugar - about two tablespoons. You don’t need more just yet, then when the salt and sugar dissolve, you can taste and add more to your liking. Let the mixture boil.
6. At this time, grind on a blender one bunch of cilantro and mint, garlic, chili pepper. Remember that the seeds in the pepper pod are very hot, if you are not a fan of extremely hot seasonings, the seeds should first be cleaned.
7. Add a mixture of herbs and spices to the pan, if the sauce is too thick, pour in a little water. Cook for another quarter of an hour, stirring constantly. Before the end of cooking, take a sample for the last time and add salt, sugar or pepper if necessary. Keep in mind that tkemali will infuse and the taste will become more saturated.

If you want to prepare for the winter, increase the cooking time by ten minutes, pour the finished seasoning into sterilized jars and roll up.

Caucasian sauce of homemade turne can be used later as a marinade for meat on barbecue. And you can use it simply with freshly baked pita bread or homemade bread. These are universal recipes that are suitable for the whole family and will pleasantly diversify the home table.

(I did not add pepper to my sauce, as there is a sufficient amount of spiciness in the hop-suneli seasoning)

We put vinegar in the event that we put the entire sauce in storage. If you need to use some immediately, pour some of the sauce into a bowl, and put vinegar in the remaining volume. Based on 1 liter of finished sauce - 1 tsp. vinegar (essence).

Cooking process:

I’ll immediately point out what is included in my seasoning HOP-: salt, white mustard, coriander, basil, chili, marjoram, parsnip, bay leaf, savory, carrot, cumin.

First, prepare the plum (thorn plum).
Wash it thoroughly and put gloves on your hands, separate the pulp from the seeds.
We weigh the finished pulp - I got 3 kg.

We spread the thornsliv in a deep saucepan, put it on a slow fire to languish, stirring occasionally so as not to burn. Cover the saucepan with a lid.

You do not need to add water, as the berry will release a sufficient amount of juice.

After boiling the plum for 20-25 minutes, it needs to be ground. If you grind with a sieve, you need to cool the plum mass a little so as not to burn yourself. And then again put on a slow fire for further cooking. As usual, I could not do without the help of my assistant - a blender. It is necessary to grind the plums thoroughly so that there are no large pieces of skin left (this can be done right on the stove when the berry is cooked - but be careful not to burn yourself !!!).

When a homogeneous smooth plum mass is obtained, add: hop-suneli seasoning, sugar, salt, squeeze the garlic through a press (or chop finely). If you add red hot pepper in a pod, it also needs to be finely chopped and sent to the sauce.

Mix the plum sauce and leave to simmer under a closed lid for 25-30 minutes.

While the Tkemali sauce is stewing, prepare the cilantro and garlic. We wash the greens carefully, let the water drain, cut as small as possible. Peel the garlic, crush with a garlic press or grate.

When the stewing time is up, add cilantro to the plum mass. Once again, carefully knead and, having covered with a lid, let it simmer over low heat for 30-40 minutes.

Sometimes you need to stir so that our delicious sauce does not burn.

I already wrote above that if you need to use a certain amount of sauce immediately, and not as a winter preparation, put the right amount in a bowl. Add vinegar to the rest. We mix.

Let it boil for 5 minutes, turn off the gas and put the thorn plum Tkemali sauce into pre-sterilized jars.

The sauce turned out very nice looking and delicious. A wonderful aroma wafted throughout the apartment while it was cooking.
The preparation of the sauce is simple, does not require much effort.
This sauce will be a great addition to any dish (especially meat and poultry) all year round.

Bon appetit we wish everyone our most delicious Notebook!

You might be interested in the yellow cherry plum sauce recipe:

Fall is the perfect time to stock up for the winter. A good alternative to traditional and classic preparations of tomatoes, cucumbers, peppers, currants and raspberries is rolled sloe fruits. The thorn crop rarely fails gardeners. Its fruits are unique, they are distinguished by their characteristic astringency and pleasant sweetness. The recipes are amazing too. You can cook delicious jam, jam, meat sauce, compote with apples and much more.

Features of blanks from the turn

The turn is a rare visitor to gardeners' plots. Much more common is such a culture as thorns. This is the same plant as blackthorn, it has all its vitamin and mineral properties. But the fruits are much larger, not so tart in taste and sweeter.

The blackthorn is a wild crop, and the blackthorn is a cultivated hybrid. The fruits of both plants are called thorns.

When preparing jams and sauces for the winter, it is necessary to take into account the taste characteristics of the fruit. The thorn plum has a rather pronounced tart, astringent, sour taste. The sauce from it will be an ideal addition to meat and poultry, improve digestion when taking heavy and fatty foods.

If the fruit is harvested in late autumn, it acquires a pronounced sweetness while retaining its astringency. The turn is harvested in the same way as the plum, using the same technologies, but the taste will be different in saturation and flavors. And if it takes courage to consume it fresh, almost everyone likes it processed.

Sweet sunsets for the winter

The fruit is quite dense. Before preparing blanks from the turn, it is infused in granulated sugar for at least 20 hours. During this time, the fruits will release juice and, mixed with sugar, will give syrup. Additionally, the following cooking rules should be considered:

1. 1. In both early and late varieties of blackthorn, the degree of maturity is determined by the dark blue, inky color of the skin and pink flesh. Only hard fruits, slightly unripe, are suitable for harvesting.
2. 2. The turn is boiled whole, divided in half and removing the bone. If the skin is removed according to the prescription, then before that the fruit is doused with boiling water.
3. 3. Not all varieties allow you to remove the stone, so there are ways to prepare uncut fruit.
4. 4. When making jam, the turn is boiled as a whole, then rubbed to separate the pulp from the stone and skin.

Blackthorn jam

Required Ingredients:

• turn - 1 kg;
• water - 1 glass;
• sugar - 1 kg;
• rose oil - 2 drops. This recipe uses natural oil, but if this is not available, do without it.

Cooking:

1. 1. Wash the berries thoroughly. Place in a deep saucepan. Sprinkle with sugar in a ratio of 1:1. Add water.
2. 2. After a few hours, put on a minimum fire. Cook for 30 minutes.
3. 3. Remove the berries with a slotted spoon, put them in pre-sterilized jars.
4. 4. Boil the remaining syrup for another 30 minutes, stirring constantly.
5. 5. Pour the berries with the resulting liquid.
6. 6. Close the jars hermetically with sterilized lids.

Thorn jam

In order to prepare sloe jam, you need only three ingredients:

• turn - 1 kg;
• water - 0.5 l;
• sugar - 1.5 kg.

Prepare as follows:

1. 1. Rinse the turn, cut in half, remove the bones.
2. 2. Pour half the sugar, add the same amount of water, set aside for an hour.
3. 3. Use a blender to puree, add the remaining water and sugar.
4. 4. Put on fire, reduce it to a minimum and boil for about 40 minutes.
5. 5. Arrange in pre-sterilized jars, cork, turn over and cover with a warm blanket. Wait until they cool down.

Compote with apples

For such a compote, based on one 3-liter container, you will need products such as:

• turn - 0.5 kg;
• apples - 0.5 kg;
• water - up to the neck of the jar;
• sugar - at the rate of 250 g per 1 liter of water.

Cooking:

1. 1. Thoroughly wash the turn, leave it whole.
2. 2. Wash apples and chop coarsely.
3. 3. Sterilize the jar, fold all the fruits.
4. 4. Pour boiling water to the “shoulders” of the container, close the lid, wrap it in a warm blanket, set aside for 30 minutes.
5. 5. Drain the water from the jar into a container in which the syrup will be boiled.
6. 6. Add sugar, boil until it is completely dissolved.
7. 7. Pour the resulting syrup back into the container. Roll up with a sterile lid.
8. 8. Turn the container over, cover with a blanket, wait until the compote cools down.

Pickled Blackthorn

If you make a turn according to this recipe, then it will taste like olives. You will need the following ingredients:

• unripe turn - 1 kg;
• water - 750 ml;
• 9% vinegar - 50 ml;
• peppercorns (allspice, black) - a few pieces;
• cloves - 2 pcs.;
• bay leaf - 2 pcs.;
• sugar - 2 tbsp. l.;
• salt - 2 tsp without a slide.

Cooking:

1. 1. Rinse the turn, sort out, remove soft, dried, spoiled fruits.
2. 2. Arrange in sterilized jars (preferably a small volume - about 0.5 l).
3. 3. Prepare the marinade from the remaining ingredients. Pour hot into jars, set aside for 15 minutes.
4. 4. Drain the liquid back into the pot, boil and refill the containers with the thorns.
5. 5. Seal the jars hermetically with sterilized lids, turn them over, wrap them in a blanket, set aside until they cool completely.

Blackthorn "olives" are infused for at least a month. After this period, the jar can be opened - the product is ready for use.

Sauce "Tkemali"

Blackthorn sauce is almost the same as cherry plum sauce. Take as ingredients:

• turn - 1.5 kg;
• marsh mint (regular is not suitable) - 10 g;
• cilantro - 15 g;
• ground coriander - 5 g;
• garlic - 5 cloves;
• dill - 15 g;
• ground hot pepper - 5 g;
• salt - 15 g;
• water - 400 ml.

Cooking:

1. 1. Wash and sort the fruits.
2. 2. Pour in water, boil over low heat for 25 minutes.
3. 3. Add salt and these spices, cook for 10 minutes.
4. 4. Remove from heat, cool, grind through a sieve.