Prepare a sauce of apples for the winter - to any dish!

Classic English sauce from apples Granny Smith (this sort is not just a traditional choice, there is a stronger basis - from the acidic fruit the taste of the sauce is richer) is fed to any meat, poultry and even fish. Baked pork, for example, for those who have tried it with sauce before, it is impossible to imagine without it. Here we offer apple sauce for the winter, as it is remarkably kept.

A bit of history

Large apples Granny Smith thick-skinned, green, extremely crispy, juicy and very like children. Almost not sweet, even, perhaps, sour. Antioxidants at the highest level. Brought in Australia by a female ascetic who came from England. Anna Maria Smif was born in 1799, that's what an apple has a long history. "Granny" - on the slang "granny", which perpetuated her surname through eternally loved by the people apples. (The analogue is Soviet fruits-the renegade of Simirenko.)

With carnations

We need 4 green apples, if not Simirenko and not Granny Smif, then certainly sour and large. Clear them, cut into a saucepan, pouring sugar: one apple - one tablespoon. Put 4 cloves. Pour water - almost level with the contents - and boil. Next, boil with stirring on the smallest fire, until the apples have a consistency of mashed potatoes. Many like the small pieces found in the sauce not to the end of boiled apples, you can not achieve uniformity with a blender. Boil the sauce of apples in a sterile jar and close with a boiled lid. Now cool and place in a cool place. In the same way, you can make apple sauce for the winter, increasing the proportions of the products taken.

Almost vegetarian

Of course, this preparation for meat is best suited. But, surprisingly, vegetarians also cook classic apple sauce. The recipe is used the same, with some options. And then with pleasure they eat it with cottage cheese or simply spreading on toast or fresh bread. Beautiful apple sauce and cheese plate. Very tasty warm. The scent of summer will spread throughout the apartment, if you heat the apple sauce in the kitchen. Peel three large green apples with a sour taste, remove the entire core. Cover with sugar powder (a bag of 50 grams), put a few carnations, a pinch of salt, zest and lemon juice. Melt fifty grams of butter in the saucepan, add apples with seasonings and boil. Next - reduce the temperature as possible and cook with stirring for twenty minutes. You can clean it with a blender. Store in a clean, tightly closed jar in the refrigerator.

Sour-apple sauce

A very useful and very pleasant taste is the apple sauce. The recipe is such that it can ennoble the taste of fish, poultry, meat, sausages. And it's good with bread. For 4 large green apples you will need a lemon, a tablespoon of water and sugar, a small - grams for 20 - radish, rubbed on the smallest grater. Peel apples from the peel and cores, cut into smaller pieces, pour water with sugar and juice of a whole lemon, boil and boil on a small fire with stirring for half an hour. Grind with a blender, boil again, remove from heat, add horseradish. Close in sterile jars. Place the apple sauce for the winter in a cellar or cellar.

Cinnamon

Miraculously harmonizes with fried and baked game, duck, goose, turkey. It goes well to any meat, fish, cheeses. It is not recommended to prepare a sauce of apples for the winter for this recipe. It should be used for a week, stored in the refrigerator. You will need half a kilogram of apples - invariably green and sour taste, a glass of water, a tablespoon of sugar and a quarter of a coffee spoon of cinnamon. To clean apples and to remove seeds necessarily, Pour water and boil for five minutes on high heat. Wipe with a liquid in a puree blender. Add the cinnamon, sugar and another fifteen minutes to boil on a small fire with constant stirring. This sauce is delicious both cold and hot, but it is not stored for a long time.

Basic recipe

This popular dish is so often prepared in the world cuisine, as far as it is simple in execution. After all, the main recipe includes only green sour apples, water and sugar. The rest of the ingredients taste as additional and are introduced into the recipe strictly to taste. Apple sauce for the winter can take and cinnamon, and cloves, and nutmeg, and lemon, and lime, and even apple cider. So, you need to take 5 or 6 sour apples, cut into quarters, cut out the middle, peel, cut either finely or thinly, pouring cold, acidified water so that you do not have time to darken. Do not leave apples in solution for a long time, so as not to lose vitamins. Then, in a wide saucepan, boil apples and half a cup of water. When the boil - under the lid on a small fire. More than a quarter of an hour you do not need to cook, if you need a small apple sauce for the winter. After that, add half a glass of sugar and that in the list of additional ingredients - to taste. After boiling boil another 5 minutes, and you can shift into clean jars, better - small. If for the winter - sterilized.

With tomatoes

Apple sauce for winter is exceptionally good for pasta, vegetables, meat. And the filling for soups is simply excellent. Tomatoes give the sauce a particularly pleasant taste. They should be very ripe and fleshy. One kilo of green apples needs the same number of tomatoes, four onions, a couple of chili peppers, a tablespoon of uniodized salt, a full glass of sugar, but black and sweet pepper, cloves, bay leaves should be put on the bottom of each jar Sauce for a long time not to store), even ginger can be added. Over puree in each jar you need to pour a coffee spoon of apple cider vinegar and then cork. Tomatoes must be freed from the skin, scalding them. Apples clean and remove the seeds. Onion is best chopped with a blender. These three components with a very small amount of plain water should be cooked with a closed lid for at least half an hour on a small fire, then add the rest - salt, chili, sugar and any other spices. Boil with stirring for another twenty minutes, then apply a submerged blender and bring to the next boil. Pour over the cans prepared for preservation, pasteurize, as usual, and seal it sealed.