6 best recipes for making apple sauce for the winter

There are many different recipes for making homemade apple sauces for the winter. Their great advantage is that they are suitable for absolutely any dish - from the sweetest to the salty. Sweet sauces are perfect with pancakes and ice cream. Spicy, hot and salty sauces, combined with meat and fish, will help to enhance the flavor of food. It does not require much effort and knowledge to prepare, and the necessary ingredients are almost always at hand.

Features of making apple sauce for the winter

Cooking a delicious sauce of the correct consistency requires knowledge of some subtleties:

1. It is recommended to prepare apple sauces for meat from sour varieties. If these are not at hand, you need to add lemon juice to the sauce.
2. Apples go well with cinnamon, sweet or savory.
3. For sauces, it is best to bake the fruit in the oven. This will soften them evenly and will not lose their taste. After that, it is better to take a sieve and rub the finished fruits through them.

Preparation of products and containers

For the preparation of apple sauces, large varieties of fruits are suitable, moreover, of any varieties. Before cooking, you need to wash the fruit well and peel it from the peel and core with seeds.

It is very important not to choose aluminum cookware for cooking.

Apples, like most fruits, contain acids that will react with the dishes. Glass jars are chosen for storage. Plastic containers are also not suitable for apple sauces.

How to prepare applesauce at home?

The composition of any recipe can be changed depending on individual preferences. However, it is important to remember: the spicier the sauce, the longer it will last.

The classic recipe for long-term storage

For cooking you will need:

• half a kilo of apples;
• half a medium lemon;
• 50 grams of sugar;
• 300 milliliters of drinking water;
• 3 tablespoons of salt;
• a pinch of ground black pepper.

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Step by step cooking method:

1. Cut the prepared and processed fruits into slices.
2. In a saucepan, bring water to a boil, then add sugar there.
3. When the sugar has melted, add apples to the sugar solution, keep on low heat for another 15 minutes.
4. Remove the fruits separately and rub using a sieve.
5. Add salt, pepper and lemon juice to the puree. Beat with a mixer.
6. Pour into a glass (pre-sterilized) jar and close the lid.

Apple sauce for roast

For cooking, you need to take the following ingredients:

• half a kilo of sour green apples;
• 2 tablespoons of salt;
• 300 grams of onions;
• pepper - to taste;
• a bunch of fresh herbs.

How to cook:

1. Cut the fruit, peeled and seeds, into several pieces.
2. Place parchment paper on a baking sheet and put fruit and 4-piece onion.
3. Put vegetables and fruits in a preheated oven and bake for 10-15 minutes. Take out, cool and knead until the lumps disappear.
4. Add the remaining ingredients to them and mix using a blender.

Spicy sauce

You will need:

• 2 large apples;
• 1 tablespoon brandy;
• 4 pieces of shallots;
• 30 grams of butter;
• 20 grams of raisins;
• 20 grams of salt;
• 150 milliliters of low-fat chicken stock;
• a pinch of pepper.

Step by step cooking:

1. Chop onion and fruit finely.
2. Heat the butter over low heat in a saucepan and add apples and onions. Simmer for about 10 minutes over low heat.
3. Add cognac, broth and raisins. Cook, stirring occasionally, until fruits and vegetables are completely softened.
4. Then add salt and pepper, remove from heat. Cool down.
5. Beat with a blender or mixer.

Option with honey and rosemary

Products:

• 2 large sweet apples;
• 3 pieces of allspice with peas;
• 40 grams of butter;
• a couple of pinches of ground black pepper;
• a pinch of salt;
• spices - optional (cinnamon, cardamom).

Step by step cooking:

1. Melt butter in a saucepan, add sugar there. Keep at a low temperature on the stove until sugar dissolves, add spices.
2. Cut the fruit into wedges and add to the boiling spice oil. Stir constantly. Cook for 15-20 minutes, until the mixture begins to thicken.
3. Turn off the stove and leave the dish to cool.

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Spicy apple tkemali

Required Ingredients:

• a kilogram of sour green apples;
• 2 glasses of clean drinking water;
• 1 teaspoon of suneli hops;
• 1 tablespoon fine salt
• 5 medium garlic cloves
• 1 piece of hot pepper;
• 200 grams of herbs (dill, coriander, cilantro, basil);
• 3 teaspoons of sugar.

Step by step cooking:

1. Add water and fruits, cut into large slices, to a saucepan. Put on the stove; when it begins to boil, reduce heat and cook until softened for 20 minutes.
2. Drain the liquid into another container, grate the fruit.
3. Put washed herbs, peeled peppers, garlic in a blender. Add to them the drained saucepan, salt, sugar, the remaining seasonings and spices. Beat until smooth.
4. Pour the mass over the apples and cook again over low heat for 8 minutes, not forgetting to stir.
5. Turn off the stove and leave the finished product to cool.

Garlic

Required products:

• 600 grams of apples;
• 1 head of garlic;
• 1 bell pepper;
• a bunch of greens to choose from;
• 1 tablespoon layers (or to taste).

Preparation:

1. Simmer the diced fruit with the addition of water until softened.
2. Finely chop the peeled peppers, coarsely chop the garlic and herbs. Then beat everything in a blender.
3. Beat ready cooled apples with a blender, add a mixture of pepper and herbs. Beat again.
4. Bring the prepared homogeneous mixture to a boil, salt and remove from the stove. Leave to cool.

How and how long can the finished product be stored?

Apple sauces are stored in glass containers. In an iron container, an oxidation reaction may start and the product will deteriorate. This is due to the acids contained in the fruit. The storage area for the product should be cool and dark, usually a refrigerator and cellar. It is not recommended to store the product in closets, cupboards. The shelf life also depends on the tightness of the closure of the can lid.

Homemade apple sauces do not last long - from 3 to 6 months in an airtight, sealed form. Spicy apple sauces or those containing mustard and lemon are stored longer - up to one year.