TOP 6 delicious recipes for making apricot sauce for the winter
For some reason, apricot sauce recipes for the winter are not as popular as jam and other desserts made from this fruit. And completely in vain. When cooked properly, it can be a great addition to meat and chicken main courses. The structure of the sauce is similar to mashed potatoes. Has a sweet and sour taste that emphasizes the main ingredient. But you need to cook them, thoroughly following the recipe.
Features of making apricot sauce for the winter
The resulting billet resembles an Indian chutney dressing. Particular attention should be paid to the selection of the base component. And in order to preserve the taste and freshness of the sauce as long as possible, you need to properly prepare the storage containers.
Specificity of the choice of the main ingredients
Already from the name it is clear that the base of the sauce is apricots. The more ripe (ideally, overripe) they turn out to be, the tastier the preparation will be. Too hard and specimens with green barrels should be avoided.
Before direct use, grains are removed from the fruit, and the damaged pulp is cut off.
It is recommended to cook in small portions. There is no uniform requirement regarding the structure of the sauce. Chunks are allowed in it, but most people prefer a single pasty consistency. The pungency can be adjusted to suit your own tastes by increasing or decreasing the amount of auxiliary components.
How to prepare a container?
Like all preserves, apricot sauce is best stored in glass jars with lids. The screw and roll-up option will do. Sauce in an open can quickly loses its aroma and loses its taste. Therefore, it is recommended to cook it in a small container. 150-200 ml is sufficient. Before filling, the jars, along with the lids, must be sterilized.
How to make apricot sauce at home?
The sweet fruit pulp goes well with vegetables and hot spices. Along with the classic sweet and sour apricot sauce, you can prepare a dressing for the winter with ginger, chili, tomatoes and other interesting food combinations.
Classic sweet and sour sauce
A versatile dish that is suitable not only for meat, but also for baked or fried vegetables.
Ingredient composition:
- apricot pulp - 550 grams;
- chili - ½ pod;
- dill - to taste;
- salt - 10 grams;
- sugar - 30 grams;
- garlic cloves - 5 pieces.
Cooking technique:
- Cut the peeled apricots into small pieces, place in a saucepan and cover with salt and sugar.
- Add a little water, heat the fruit for 20 minutes.
- Finely chop the herbs, spices and add to the base. Boil for the same amount of time.
To obtain a uniform consistency, punch the sauce with a blender.
Quick recipe
Apricot sauce for the winter can be made with minimal time investment.
Ingredient composition:
- apricots - 2 kilograms;
- cinnamon and salt - 1 pinch each;
- water is an incomplete glass;
- lemon juice - 40 milliliters;
- sugar - 140 grams;
- red pepper - 1 gram.
Cooking technique:
- Remove the seeds from the fruit, drive through a meat grinder, transfer to a saucepan and cover with water.
- Put on low heat and start to boil, stirring occasionally.
- After 5 minutes, add cinnamon salt and sugar.
- After another five minutes, load the rest of the components.
- Let the composition boil again and pour into sterile jars.
After the containers are sealed, they must first be turned over and wrapped.
Spicy sauce
Hot food lovers will appreciate the option of making garlic and chili sauce.
Ingredient composition:
- apricots - 1 kilogram;
- chili - 1-2 pods;
- garlic - 5 cloves;
- sugar - 85 grams;
- water - 1.5 cups;
- salt - 10 grams;
- sunflower oil - 4 tablespoons;
- table vinegar - 20 milliliters.
Cooking technique:
- Chop the peppers, garlic and heat them in hot vegetable oil.
- Peel the apricots and transfer to a saucepan. Add water and simmer covered for 20 minutes.
- Add spicy dressing, simmer until all ingredients are tender.
- Rub through a sieve. Add salt and sugar and boil over low heat for 5-10 minutes.
If desired, coriander or allspice can be added at the spice stage.
With ginger
Using the grated root will add an Asian charm to the sauce. You need fresh ginger, not powdered spice.
Ingredient composition:
- apricots - 1 kilogram;
- ginger - 30 grams;
- apple cider vinegar - 1 glass;
- sour apple and lemon - 1 each;
- cane sugar - 200 grams;
- garlic - 5 teeth;
- onions - 2 heads;
- cumin - 10 grams;
- curry - 2 teaspoons;
- salt to taste;
- cayenne pepper - 1 gram;
- carnation - 3 buds.
Cooking technique:
- Boil sugar and vinegar for 3 minutes.
- Add finely chopped apricots, onions, lemon (pulp, juice and zest) and boil for 10 minutes.
- Grind the spices in a mortar and add to the sauce. Simmer for about 40 minutes.
- Grate garlic with ginger, add them to the sauce.
- Rub the composition through a sieve, boil again.
Pour into sterile containers with lids and store.
With tomatoes
If fresh tomatoes are not available, puree, juice or paste can be used. But with vegetables, the taste is better.
Ingredient composition:
- tomatoes and apricots - 1 kilogram each;
- sugar - 100 grams;
- lemon - ½ piece;
- salt to taste;
- grated ginger - 2 teaspoons;
- ground pepper - 1 pinch.
Cooking technique:
- Steam the tomatoes and apricots separately until softened (add a little water to the fruit). Cool, rub through a sieve.
- Add spices (everything except ginger) with sugar and simmer for 25 minutes.
- Before cooking, add the ginger, stir and pour into the jars.
If you come across watery tomatoes, you can additionally add a couple of tablespoons of tomato paste and increase the amount of sugar.
Apricot tkemali sauce
A variation on the classic sauce made from apricots will perfectly complement meat dishes.
Ingredient composition:
- apricots - 1 kilogram;
- green mix (dill, parsley, rosemary and basil) - 1 bunch each;
- chili - 1 pod;
- garlic - 4 cloves;
- salt, ground pepper and sugar to taste.
Cooking technique:
- Pour peeled apricots with water and boil over a minimum heat for 35 minutes.
- Purée with a sieve.
- Chop herbs, garlic and chili. Put them in hot sauce, add the remaining ingredients and bring to a boil. Roll up.
Store the sauce in the refrigerator.
How to store the finished product correctly?
The shelf life of apricot sauce, even if all cooking rules are followed, should not exceed 1 season. Pour the product into dry, sterile jars, and cover with calcined lids, after rinsing them with soda solution.
It is better to store the workpiece cool, with good ventilation and protection from sunlight.
The multicooker will greatly facilitate the preparation. In this case, there is no need to add water to the apricots, the device itself will save them from burning. The resulting product will have a special aroma and thick structure.
