Sweet apricot sauce. Apricot sauce - recipe, technology and sauce preparation at home for the winter

cook sweet sauce to add to desserts, very simple - cook apricot puree and add some sugar syrup. The preparation of apricot sauce, which diversifies meat treats and perfectly emphasizes the taste of poultry, is a little more complicated. A spicy fruit and spice gravy is best made from ripe, freshly picked apricots. Therefore, do not miss the ripening season of this amazing fruit and prepare a few jars that will help you prepare a fragrant summer treat even in winter.

The classic set of products for the sauce is apricots, sugar, vinegar, garlic. But you can add spices and seasonings to your own taste. In order for the workpiece to be well stored, you should follow the technology for preparing apricot sauce, otherwise all your efforts will be in vain.

Choose ripe, undamaged apricots first.

Wash the fruits in running water, put them in a colander to drain excess liquid, remove the seeds and cut into two to four parts.

Wash the lemon, peel the skin and cut into slices. Remove the bones, otherwise they will give the finished sauce a bitter taste.

Peel and grate the garlic, if you add ginger, then it also needs to be peeled and grated or chopped with a knife.

Pour the necessary amount of vinegar into the pan and add sugar. Heat over low heat until the sugar is completely dissolved.

Grind apricots with a blender or scroll in a meat grinder.

IN hot marinade add apricots and lemon, you can add your favorite spices - to your taste.

Cook the sauce over low heat - after boiling for about 35-40 minutes. Stir with a wooden spoon so the gravy doesn't burn.

At the very end of cooking, add garlic and ginger, boil for 5 minutes and remove from heat.

The finished sauce should resemble a smooth puree.

Prepare clean jars and sterile lids. hot sauce put into jars and immediately roll up.

The original sweet and sour sauce can be served with pasta and any meat dishes as soon as it cools down. But it will be even more fragrant and tasty, as it is infused - one to two weeks. Bon appetit!

If there has been a large harvest of apricots and preparations of compote, jam, jam have already been made, but they all do not think to end, cook from them delicious sauce. How to cook apricot sauce for meat, read below.

Apricot sauce for meat for the winter

Ingredients:

• apricots - 700 g;
• chili pepper - half;
• sugar - 30 g;
• garlic - 5 cloves;
• salt- 10 g;
• dill.

Cooking

Wash apricots, remove pits. Grind the pulp into small pieces. In a suitable pan, place the apricots cut into pieces, add salt and sugar. Pour in water, let the mass boil and cook for a little more than a quarter of an hour on low heat. In the meantime, chop the herbs, peeled garlic and chili. We put seasonings there and cook for about a quarter of an hour. If desired, the finished sauce can be pureed. After that, we lay it out in steamed jars and cork with boiled lids.

Apricot spicy sauce for meat for the winter

Cooking

• apricots - 2 kg;
• bell pepper- 3-4 pieces;
• onions - 2 pcs.;
• red hot pepper - half;
• salt;
• garlic - 6-7 cloves;
• purified water - 100 ml;
• vinegar - 35 ml;
• spices.

Cooking

Wash apricots and cut in half, removing pits. We put the fruits in a saucepan, fill them with water and place on moderate heat. Simmer for 20 minutes, then add chopped onion and bell pepper. Simmer until pepper and onion soften. Salt, add vinegar, chopped garlic, hot pepper and spices to taste. Remove the mass from the fire, beat it all with a submersible blender, place it on the stove again and let it boil. We distribute the sauce in sterilized jars and cork with boiled lids.

Recipe for apricot and currant sauce for meat

Ingredients:

• apricots - 3 kg;
• onion - 150 g;
• bell pepper - 5 pcs.;
• ground coriander seeds - 1 teaspoon;
• dry currant leaves - 4 pcs.;
• garlic - 4-5 cloves;
• freshly squeezed lemon juice - 15 ml;
• salt - 1.5 tsp.

Cooking

My apricots, remove the seeds and turn the pulp into puree in any convenient way. We put it in a saucepan and boil the mass until it thickens. Add diced onion and pepper. Cook until the vegetables are soft, stirring constantly. Then we puree it all with a blender. Add chopped garlic, dry currant leaves, ground into powder, and hot red pepper. We also salt the mass, add lemon juice. Let the sauce boil again and cook for 7 minutes. Pour the sauce into prepared containers.

Spicy apricot sauce for meat - recipe

Ingredients:

• - 2 liters;
• onion - 200 g;
• sweet pepper - 6 pcs.;
• cardamom - 1 teaspoon;
• ginger root - 60 g;
• large lemon - 1 pc.;
• salt - 10 g.

Cooking

Wash and puree apricots. Add grated ginger, diced onion and Bell pepper, and tarragon to taste. Cook until ingredients soften. Puree all this with a blender, add freshly squeezed lemon juice, salt and cardamom. Boil a little over low heat and pour into prepared steamed containers.

Apricot sauce for meat - recipe

Apricot sauce is such a versatile apricot seasoning that is easy to prepare for the winter at home. After all, juicy, velvety, fragrant apricots are good in any homemade preparations. And the carotene contained in the fruits is preserved even after heat treatment and improves metabolism, is a pigment that removes toxins.

In the season when the apricots are ripe, a large number of fruits are dented. It is from these fruits that a universal apricot sauce is prepared. The technology for making the sauce is very simple, even an inexperienced hostess can handle it.

Preparation of apricot sauce for the winter.

We clean the fruits from stones, and wash them thoroughly.

We put it in a pan with a non-stick coating (it is possible in aluminum), add a little water and cook for 10-15 minutes.

Then purée with an immersion blender.

Pour sugar at the rate of 1 part apricot - ⅓ part of sugar, and, stirring all the time, bring to a boil.

To make our seasoning sauce even more fragrant, add ground cinnamon - 1 teaspoon.

Cook stirring for 30-35 minutes.

We put it in washed and dry jars, close the lids that we have already prepared, and sterilize:

- cans of 350 grams - 15 minutes.

- cans with a capacity of 500 grams - 20 minutes.

Roll up immediately after heat treatment.

Perhaps there is no desire to sterilize, then the apricot sauce should be cooled, packaged in ziplock bags and frozen.

This apricot sauce is good because in winter you can cook a wide variety of seasonings for meat, fish, desserts ... and others delicious meals. So, if you add lemon or orange zest, you get an excellent jam for pies, season with hot pepper, lemon juice, greens - you have a delicious spicy oriental sweet and sour sauce which is suitable for meat and fish. Supplementing the composition of apricot sauce with these or other spices, you will get a variety of seasonings for dishes. Just a little effort in the summer, and what a wonderful all-purpose sauce in the winter! Good luck.

The combination of sweet apricots and meat may seem strange, but in fact they complement each other perfectly. The sweet and sour taste of apricot sauce sets off the taste of fried meat. We offer recipes for apricot sauce, suitable for fast food and for long term storage.

Apricot sauce - recipe

• apricots - 2 kg;
• water - ½ st.;
• onion - 2 pcs.;
• garlic - 1 small head;
• Bulgarian - 3 pieces;
• hot red pepper - ½ pod;
• vinegar 6% - to taste;
• coriander, black pepper, Provencal herbs, paprika - to taste.

Wash apricots and break in half, put in a saucepan, pour in half a glass of water and put on medium heat. Simmer for 20 minutes. Cut the onion and bell pepper into cubes, add to the apricots. Cook until the onion and pepper are soft, salt and pepper to taste, add vinegar. Add chopped garlic and hot peppers. Add spices to taste, remove the pan from the stove. Mix everything with a blender, adjust the taste of the sauce if necessary. Put back on the stove and bring to a boil. Pour the sauce into sterilized jars and close the lids. We keep cold.

Making Apricot Sauce

In this version, apricot sauce cannot be stored, it is consumed immediately after preparation.

• dried apricots (dried apricots) - 200 g;
• water - 800 ml;
• sugar -1 hour spoon;
• salt, spices - to taste.

We wash the dried apricots and soak in cold water for 2 hours. We put dried apricots in this water on fire and boil for 20 minutes, not letting it boil too much. Turn off the stove, drain the water, grind the dried apricots with a blender or through a sieve. Add 1 teaspoon of sugar, salt and spices. Then put the mixture on the fire and, bringing to a boil, boil for 2-3 minutes until the sauce thickens. Refrigerate before serving.

lovers sweet and sour sauces they can also try recipes for honey-mustard or pomegranate sauces, which not only bring out the taste of meat, but also serve as an excellent dressing for salads.

apricot sauce

Apricot sauce The combination of sweet apricots and meat may seem strange, but in fact they complement each other perfectly. Sweet and sour taste of apricot sauce sets off the taste

apricot sauce

Sauce is an excellent addition to various dishes. A liquid seasoning is great to set off or emphasize the taste of the treat to which it is served. But sauces not only give various dishes a completely new taste and aroma, they are also great for serving - bright fragrant sauces attract attention and increase appetite even more.

The recipe for spiced apricot sauce is perfect for meat dishes, as well as poultry treats. A sweet sauce is great for desserts - ice cream and cakes. The sweet and sour taste of apricots and their unique aroma are perfect for almost any treat. Apricot sauce can be prepared in advance - it keeps well when room temperature a few months.

Preparing a sweet sauce to add to desserts is very simple - prepare apricot puree and add a little sugar syrup. The preparation of apricot sauce, which diversifies meat treats and perfectly emphasizes the taste of poultry, is a little more complicated. A spicy fruit and spice gravy is best made from ripe, freshly picked apricots. Therefore, do not miss the ripening season of this amazing fruit and prepare a few jars that will help you prepare a fragrant summer treat even in winter.

A classic set of products for the sauce - apricots, sugar, vinegar, garlic. But you can add spices and seasonings to your own taste. In order for the workpiece to be well stored, you should follow the technology for preparing apricot sauce, otherwise all your efforts will be in vain.

Choose ripe, undamaged apricots first.

Wash the fruits in running water, put them in a colander to drain excess liquid, remove the seeds and cut into two to four parts.

Wash the lemon, peel the skin and cut into slices. Remove the bones, otherwise they will give the finished sauce a bitter taste.

Peel and grate the garlic, if you add ginger, then it also needs to be peeled and grated or chopped with a knife.

Pour the necessary amount of vinegar into the pan and add sugar. Heat over low heat until the sugar is completely dissolved.

Grind apricots with a blender or scroll in a meat grinder.

Add apricots and lemon to the hot marinade, you can add your favorite spices - according to your taste.

Cook the sauce over low heat - after boiling for about 35-40 minutes more. Stir with a wooden spoon so the gravy doesn't burn.

At the very end of cooking, add garlic and ginger, boil for 5 minutes and remove from heat.

The finished sauce should resemble a smooth puree.

Prepare clean jars and sterile lids. Pour hot sauce into jars and roll up immediately.

The original sweet and sour sauce can be served with pasta and any meat dishes as soon as it cools down. But it will be even more fragrant and tasty, as it is infused - one to two weeks. Bon appetit!

apricot sauce

It may sound ridiculous, but apricot sauce is just magically combined with meat dishes. Try it once and it will become your signature dish 🙂

INGREDIENTS

• Dried apricots (dried apricots) 200 Gram
• Water 800 milliliters
• Sugar 1 teaspoon
• Salt, spices - to taste

We wash the dried apricots, then pour cold water and soak for 2-3 hours.

We put the pan with the same water on the fire, bring to a boil and cook for 15-25 minutes over medium heat. Dried apricots should soften.

Drain the remaining water from dried apricots, grind it through a sieve or grind it in a blender.

Add sugar (1 glass of sugar is added in the photo, because the sauce was prepared for milk porridge. If you are going to serve the sauce for meat, one teaspoon is enough), salt and spices to taste.

Now put the grated dried apricots with sugar and spices on the fire, bring to a boil and cook for another 2-3 minutes until thickened.

Remove from heat, cool and serve. Bon appetit! 🙂

Apricot Sauce - step by step recipe from photo to

It may sound ridiculous, but apricot sauce is just magical with meat dishes. Try it once and it will become your signature dish 🙂

apricot sauce

To prepare apricot sauce, you need to take very ripe apricots. Such sweet sauces are served with manniks, cereals, puddings, casseroles, pancakes and pastries.

Ingredients:

• apricots - 500 g;
• granulated sugar - 400 g;
• water - 150 ml;
• ground cinnamon - 1/4 teaspoon.

Rinse ripe apricots, cut into halves, remove pits. Rub apricots through a fine sieve, mix with sugar and cinnamon, pour in water. Then, stirring, bring the mixture to a boil and cool.

On a note. If your apricots are not ripe enough, it is better to change the technology a little. First, grind the prepared apricot halves in a blender, mix with granulated sugar and cinnamon. Stirring, bring the mass to a boil, then rub through a fine sieve and cool.

Here's another one interesting recipe: apricot marshmallow - simple, but time-consuming.

Apricot chutney - sweet and sour apricot sauce for meat

Apricot chutney or sweet and sour apricot sauce for meat - my next experiment

Greetings, dear friends! I relaxed on vacation, I don’t cook anything new at all ... Although, not quite like that! Today, finally, I cooked apricot chutney - meat sauce, the recipe of which was shared a long time ago by a friend at my former job.

First, a small educational program. Chutneys are traditional Indian sauces or seasonings for main dishes. Vinegar-based chutney is prepared, sometimes from vegetables, but more often from fruits, with the addition of spices, due to which the sauce has a spicy, sweet and sour taste.

I've wanted to make apricot chutney for many years, but somehow, for various reasons, I always missed the apricot season. Yes, to be honest, buying ripe apricots in Moscow is still running.

What do you need for apricot chutney

The recipe is given based on 1 kilogram of apricots. I had 600 grams of apricots, and I also reduced all the proportions, except for the apple, here I am writing, as it was in the recipe.

• Ripe apricots - 1 kg
• Apple - 1 piece
• Lemon - 1 piece
• Onion - 2 heads
• Garlic - 4 cloves
• Fresh ginger - 30 grams
• Apple cider vinegar - 250 ml
• Brown sugar - 200 grams
• Carnation - 5 buds
• Cumin - 2 teaspoons
• Curry - 2 teaspoons
• Salt - to taste
• Cayenne pepper - a pinch

There was no cayenne pepper, I took pink peppercorns and crushed it in a mortar. We're not really big lovers too hot spices, so pink pepper was just right.

How to make apricot sauce for meat

Apricots for chutney are best taken ripe or even overripe. We wash, remove the bones and cut into 4 - 6 slices. The lemon must be peeled and cut into 4 parts. Peel the apple and cut into small pieces. Chop the onion and garlic, grate the ginger on a fine grater.

Pour into the saucepan Apple vinegar add sugar and bring to a boil. Cook for three minutes until sugar dissolves.

Then put apricots, apple, lemon, onion, salt and all spices except ginger and garlic. Cook over low heat for about 40-50 minutes after boiling.

Everything should boil down to a slightly thick mass. (So ​​it was in the recipe, during my cooking the mass did not particularly thicken, but it thickened later when it cooled down.)

Add grated ginger and garlic at the very end of cooking. I added ginger and garlic about 10 minutes before the end of cooking, I do not like the taste of uncooked garlic.

Let the finished apricot chutney cool slightly and arrange in sterilized jars. I just had jars from under apricot jam. In the picture, just everything that happened, two jars of 360 grams and another small bowl.

You can eat apricot sauce right away, but in a month it will become even better, checked! And it can be stored for a long time, open, in the refrigerator, of course.

Serve apricot chutney as a sauce for meat or as a condiment for sandwiches. Or you can just try it with fresh bread.

Of course, I ate this sandwich, but to be honest, it tastes better with meat! I think with duck breast or baked loin, as well as with any fried meat it will be just wonderful!

I recently baked a turkey shank in the oven in a sweet marinade, the recipe is here, then I served it with chutney, and these two dishes complemented each other wonderfully. I recommend!

I hope you enjoy this sweet and sour sauce for meat - apricot chutney. My apricot sauce turned out more sweet and sour and spicy than spicy, the Indians would not understand, but just right for us!

Who will try to cook, write, please, it is interesting to know your opinion! And I have already finished the first batch of apricot sauce and I have prepared a new one, I really like it!

And if you don’t like sweet sauces for meat, and you prefer brutal horseradish with beets, then the recipe is here. You can also make your own mustard.

Goodbye until the next experiment. Subscribe so you don't miss something interesting.

Apricot chutney - sweet and sour apricot meat sauce, Housewife World

Apricot chutney is an apricot sauce that has a sweet and sour, spicy flavor that can be spicy if desired. Serves as an excellent seasoning for meat!

This year we have a lot of apricots, so I found several recipes for interesting apricot sauces, maybe it will come in handy for someone.

Sauce for meat.

Compound

1 kg apricots
0.5 kg of onion
2 kg tomatoes
4 sweet peppers
2 hot peppers
1-3 pcs. black pepper

Cooking

Turn everything through a meat grinder and cook over low heat until thickened, stirring occasionally. finished product roll into sterilized jars.

The sauce for meat, and especially for barbecue, is very, very suitable!

apricot sauce

Ingredients:
Apricots, ripe and not very approx. 2 kg
Water - half a glass
Onion 2 heads
Garlic 1 small head
Bulgarian pepper 3 pcs.
Hot red pepper 1/2 pod
Vinegar 6% to taste
Spices:
coriander
black pepper
Provencal herbs
paprika

Cooking method:
Once upon a time, I cooked a similar plum sauce. And this year it suddenly turned out that there was nowhere to put apricots, they were not very beautiful, and my children refused to eat them. I had to quickly come up with something.
1. Wash and split apricots into halves. Ideally, you need to remove the skin, but this is a dreary business (with plums it is still mandatory), and if you have a blender, you can skip it. Put in a saucepan, add half a glass of water and put on medium heat.
2. Stew the apricots for 20 minutes. During this time, cut the onion and bell pepper into cubes. Add to saucepan.
3. Cook until the onion and pepper soften, salt, add salt and vinegar to taste (depending on your preferences and the sweetness of the apricot).
4. Crush the garlic with a knife, add it to the sauce. Add hot pepper (you can not cut it)
5. Here is the difficulty with spices: how many do you need? I put it on my eye. So do you. Just keep in mind: coriander is very good, but if you shift it, the sauce will be bitter. Be careful.
6. Remove from fire. We break everything in a blender. We try. Adjust the taste to your liking. Put on fire again and bring to a boil. The sauce is ready.
7. I washed the screw-top jars with hot water and a brush, poured boiling sauce over them and closed the lids. When it cools down, the covers will retract, and will stand "dead" even until spring. Of course, in a cool room.

Bon appetit!

Apricot-almond sauce

Ingredients used in the recipe:
- apricots (dried) - 450g.
- brown sugar - 225g
- onion - 1 pc.
- vinegar- 2 glasses
- apple - 1 pc.
- ginger (root) - 2 tbsp. l.
- coriander seeds - 1.5 tbsp. l.
- almonds - 75g
- red spicy sauce and salt.

Cooking Instructions:

Cut the apricots and onions, boil the apple and almonds in boiling water, then cut them too. Grind ginger and coriander seeds.

Cook the sauce over low heat, stirring until the sugar has melted. Then leave on low heat to cook for about one hour, with a tightly closed lid.