The best apple sauce recipes. How to prepare apple sauce Apple sauce for the winter with meat

The classic English sauce made from Granny Smith apples (this variety is not just a traditional choice, there is a more compelling reason - the taste of the sauce is richer from sour fruits) is served with any meat, poultry and even fish. Baked pork, for example, for those who have previously tried it with sauce, is already impossible to imagine without it. Here we offer apple sauce for the winter, as it keeps well.

A little history

Large Granny Smith apples are thick-skinned, green, exceptionally crisp, juicy and a favorite of children. Almost not sweet, perhaps even sour. Antioxidants at the highest level. Bred in Australia by an ascetic woman who came from England. Anna Maria Smith was born in 1799, so apples have a long history. “Granny” is slang for “granny”, who immortalized her surname through the people’s ever-loved apples. (An analogue - Soviet fruits - Renet Simirenko.)

With cloves

We will need 4, if not Simirenko or Granny Smith, then certainly sour and large ones. Peel them, cut them into a saucepan, sprinkle with sugar: one tablespoon for one apple. Put 4 cloves. Pour water almost level with the contents and boil. Next, cook while stirring over low heat until the apples have the consistency of puree. Many people like the small pieces of apples that are not completely boiled in the sauce; you don’t need to achieve homogeneity using a blender. Transfer the boiling apple sauce into a sterile jar and cover with a boiled lid. Now cool and place in a cool place. In the same way, you can make apple sauce for the winter by increasing the proportions of the ingredients taken.

Almost vegetarian

Of course, this preparation is best suited for meat. But, surprisingly, vegetarians also make classic applesauce. The same recipe is used, with some variations. And then they enjoy eating it with cottage cheese or simply spreading it on toast or fresh bread. Apple sauce is wonderful and very tasty warm. The aroma of summer will spread throughout the apartment if you heat up apple sauce in the kitchen. Peel three large green apples with a sour taste, remove all the core. Cover with powdered sugar (50 gram bag), add a few cloves, a pinch of salt, lemon zest and juice. Melt fifty grams of butter in a saucepan, add apples with seasonings and boil. Next, reduce the temperature as much as possible and cook while stirring for twenty minutes. You can puree it with a blender. Store in a clean, tightly closed jar in the refrigerator.

Horseradish apple sauce

A very healthy and very pleasant tasting apple sauce. The recipe is such that it can enhance the taste of fish, poultry, meat, and sausages. And it’s just good with bread. For 4 large green apples you will need a lemon, a tablespoon of water and sugar, a small horseradish root - about 20 grams, grated on the finest grater. Remove the peel and core from the apples, cut them into smaller pieces, add water with sugar and the juice of a whole lemon, boil and cook over low heat while stirring for half an hour. Grind with a blender, boil again, remove from heat, add horseradish. Close in sterile jars. Place the apple sauce in the basement or cellar for the winter.

Cinnamon

It goes wonderfully with fried and baked game, duck, goose, and turkey. Goes well with any meat, fish, cheese. It is not recommended to prepare apple sauce for the winter using this recipe. It should be consumed within a week and stored in the refrigerator. You will need half a kilogram of apples - certainly green in color and sour taste, a glass of water, a tablespoon of granulated sugar and a quarter of cinnamon. Be sure to peel the apples and remove the seeds. Pour in water and boil for five minutes over high heat. Puree together with the liquid in a blender. Add cinnamon, sugar and simmer for another fifteen minutes over low heat with constant stirring. This sauce is delicious both cold and hot, but does not keep for long.

Basic recipe

This popular dish is prepared as often in world cuisine as it is simple in execution. After all, the basic recipe includes only green water and sugar. The remaining ingredients to taste are considered additional and are introduced into the recipe strictly according to taste. Apple sauce for the winter can include cinnamon, cloves, nutmeg, lemon, 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 they do not have time to darken. Do not leave apples in the solution for a long time, so as not to lose vitamins. Then boil the apples and half a glass of water in a wide saucepan. When it boils, cover it over low heat. There is no need to cook for more than a quarter of an hour if you need granular apple sauce for the winter. After this, add half a glass of granulated sugar and whatever is in the list of additional ingredients - to taste. After boiling, boil for another 5 minutes, and you can transfer it to clean jars, preferably small ones. If for the winter - sterilized.

With tomatoes

Apple sauce for the winter is exceptionally good for pasta, vegetables, and meat. And the dressing for soups is simply excellent. Tomatoes give the sauce a particularly pleasant taste. They should be very ripe and meaty. For a kilogram of green apples you need the same number of tomatoes, four onions, a couple of chili peppers, a tablespoon of non-iodized salt, a full glass of sugar, but black and allspice, cloves, and bay leaves should be placed at the bottom of each jar (it’s better to take a small-sized container so that it opens Do not store the sauce for a long time), you can even add ginger. Pour a coffee spoon of apple cider vinegar on top of the puree into each jar and then seal it. Tomatoes must be peeled by scalding them. Peel the apples and remove the seeds. It is better to chop the onion with a blender. These three components with a very small amount of plain water need to be cooked with the lid closed for at least half an hour over low heat, then add the rest - salt, chili pepper, sugar and any other spices. Boil while stirring for another twenty minutes, then apply and bring to the next boil. Pour into jars prepared for preservation, pasteurize as usual, and seal tightly.

It is known that sauce can transform any dish. And meat, no matter what recipe it is prepared according to, also needs gravy. However, not every housewife knows well which sauce is best to serve pork or beef with. As a result, many people serve the same ketchup with any type of meat. In fact, it is believed that each type of meat dish needs a different sauce. In particular, fried and fatty meats harmonize best with sweet and sour gravy made from berries or fruits. For example, apple sauce for meat can be prepared without much difficulty. Meanwhile, duck or pork served underneath will sparkle with new colors, delighting you with an unusual but harmonious taste.

Cooking features

In order for apple sauce to have a pleasant consistency and a balanced taste that is suitable specifically for meat, you need to know a few subtleties.

• For a sauce intended to be served with meat dishes, sour apple varieties such as Antonovka are best suited. If the apples are sweet, it is recommended to add lemon juice to the sauce.
• Of all the seasonings, herbs and spices, cinnamon goes best with apples. It is added to apple sauce regardless of whether it is being prepared for dessert or a meat dish.
• In order to make a sauce with a delicate texture, the apples must first be softened by cooking. Most often they are boiled or baked. Then the apples need to be chopped. The most reliable way is to rub the fruit through a sieve. Some people prefer to chop apples using a blender. This option is also acceptable, but in this case it is advisable to peel the apples before cooking, because pieces of peel found in the sauce will not improve its taste.
• Applesauce should not be prepared in aluminum containers, as they can form harmful substances upon contact with acid.

The technology for preparing apple sauce may depend on the specific recipe, because the gravy may contain a variety of ingredients. In addition, it is obvious that sauce prepared for the winter is made completely differently from sauce not intended for long-term storage.

Classic recipe for apple sauce for meat

• water – 0.3 l;
• fresh apples – 0.5 kg;
• sugar – 50 g;
• lemon – 0.5 pcs.;
• cinnamon - a pinch.

Cooking method:

• Wash the apples and dry with a towel. Cut the core out of them, cut the pulp into large slices.
• Boil water, add sugar and stir until it is completely dissolved.
• Place apples in water and cook them for 20 minutes.
• Remove the apples with a slotted spoon and cool.
• Rub through a sieve.
• Add the juice squeezed from half a lemon and a pinch of cinnamon to the applesauce. Mix everything with a blender or mixer.

The sauce can be served with fried meat cold or hot. It goes especially well with pork. This sauce will be an excellent addition to poultry meat.

Applesauce for roast

• onions – 0.3 kg;
• green apples – 0.5 kg;
• salt, spices - to taste;
• meat or poultry for roast.

Cooking method:

• Wash the fruits and pat dry with a towel. Cut each fruit in half and cut out the seed box.
• Peel the onions and cut them into halves or quarters (depending on size).
• Place apples and onions around the meat you are going to roast. It is better to lay with the cuts down, alternating vegetables and fruits. If you are baking not a chicken or a small piece of meat, but a goose or turkey, then you only need to add apples and onions to them 40–50 minutes before the dish is ready.
• When the roast is done and removed from the oven, strain the apples and baked onions through a sieve. Stir.
• Add salt and season the resulting mass to taste.
• Pour in 2-3 tablespoons of fat, collecting it from the baking sheet on which the meat was baked.
• Stir thoroughly. If desired, you can use a mixer or blender.

The sauce prepared according to this recipe goes well with oven-baked meat.

Savory apple sauce for the winter

Composition (for 2.5 l):

• sour apples – 1.5 kg;
• onions – 0.5 kg;
• sugar – 0.5 kg;
• raisins – 100 g;
• apple cider vinegar (6 percent) – 0.5 l;
• salt – 5 g;
• cloves – 5 pcs.;
• water – 125 ml.

Cooking method:

• Prepare the apples by washing, drying and coreing them. Peel the apples themselves, trying to remove as thin a layer of peel as possible. Cut into small cubes.
• Peel the onion and grate it. You can also use kitchen appliances. For example, an onion can be cut into several parts and chopped in a blender.
• Rinse the raisins, put them in a mug and pour boiling water over them; after 15 minutes, drain the hot water.
• Grind the cloves using a coffee grinder.
• Pour half a glass of water into the pan and put it on fire.
• As soon as the water starts to boil, start preparing the syrup. To do this, add sugar in portions and stir.
• When the syrup is ready, add apples and onions and stir.
• Pour in vinegar.
• Cook, stirring constantly, until the sauce has the consistency of applesauce.
• Add salt, raisins and cloves. Cook for a couple more minutes.
• Wash the jars with soda and sterilize them in any way convenient for you. Wait for them to dry.
• Fill the jars with the resulting sauce.
• Screw them tightly with metal caps. Don't forget to boil the lids before doing this.
• Leave the jars at room temperature until they are completely cool.

In winter, this sauce can be stored at room temperature. It is suitable for any type of meat, including meat by-products. For example, it goes very well with liver.

Applesauce with honey and rosemary

• apples (peeled) – 0.5 kg;
• honey – 30 ml;
• rosemary – 1 sprig;
• onions – 100 g;
• water – 50 ml.

Cooking method:

• Wash and dry the apples. Peel them and cut into slices. Place in a deep frying pan.
• Remove the skin from the onion. Cut the onion into small pieces and add to the apples.
• Dissolve honey in warm water and pour this mixture over apples and onions.
• Place a sprig of rosemary on top.
• Place the pan on the stove. Simmer the apples for half an hour under the lid. Make sure that the water does not boil completely, otherwise the apples will start to burn.
• Place the apples and onions in a blender bowl and puree them.

This sauce will be especially useful. Its unusual sweetish taste complements the taste of poultry meat well.

Sweet and sour aromatic apple sauce will be a good addition to roast pork or poultry. It can also be served with any type of grilled meat, including beef. Meat by-products will also benefit from this sauce.

Apple sauce can be an excellent addition to both dessert and meat or fish dishes. It all depends on the starting ingredients. You will find the recipe for apple sauce - sweet and spicy - in our article.

Depending on the ingredients in the recipe, apple sauce can be either sweet or spicy.

Ingredients

Apple 1 kg Vegetable oil 30 grams Salt 2 tsp

• Number of servings: 1
• Cooking time: 25 minutes

Apple sauce with tomatoes and onions

Thanks to the combination of ripe tomatoes, onions, apples and seasonings, a product with an original taste is obtained. It is better to take sour apples.

Required ingredients:

• apples (1 kg);
• tomatoes (300 gr);
• onion (head);
• vegetable oil (30 g);
• salt (2 tsp);
• sugar (1 tbsp);
• a mixture of Provencal herbs (to taste).

Cooking method:

1. Peel and seed apples. Cut them into slices, place in a heat-resistant container and bake in the oven until done.
2. While the apples are cooking, you need to peel and chop the onion, fry it until golden brown in vegetable oil.
3. Remove the skin from ripe tomatoes and puree in a blender. If there is no such unit, you can use a meat grinder.
4. Add chopped tomatoes to onions. Reduce heat and simmer for 10 minutes.
5. Mash the baked apples with a fork and combine with the onion-tomato mixture. Add salt, sugar and a mixture of Provençal herbs.
6. Boil for 5-7 minutes and the sauce is ready.

Before serving, cool and place in a gravy boat. Suitable for grilled fish and meat.

Spicy apple sauce for the winter

Due to the unusual combination of ingredients included in the sauce, it tastes piquant. For cooking, you can use apples of any variety. The amount of hot pepper can be reduced, salt and sugar can be adjusted to taste.

Required ingredients:

• grape vinegar (1 tbsp);
• water (100 ml);
• apples (1 kg);
• red hot pepper (1 piece);
• onion (head);
• raisins (2 tbsp);
• cloves (4-5 pcs);
• salt (to taste);
• sugar (2 tbsp).

Cooking method:

1. Peel the apples and separate them from the seeds.
2. Cut them into small cubes and place in a saucepan with a thick bottom.
3. Pour in water, add cloves, raisins, red pepper and cook over medium heat until fully cooked.
4. Add salt and sugar before finishing cooking.
5. Grind the apple mass with a blender or mash with a fork. Boil a little more and pour in grape vinegar.

Pour the finished sauce into clean, pre-sterilized jars and seal them with boiled lids.

Sweet apple sauce

Apple delicacy will be an excellent addition to pancakes, pancakes and sweet cereals. You can use any fruit to make the sauce. We use cinnamon as a flavoring additive.

Required ingredients:

• apples (900 gr);
• sugar (200 g);
• cinnamon (1 tsp);
• butter (1 tbsp).

Cooking method:

1. Cut apples with skin into slices, remove seeds. Place them on a buttered baking sheet.
2. Preheat the oven and place the apples there for 30-40 minutes.
3. Grind the baked apples in a blender, add sugar and cinnamon.
4. Boil for 7-10 minutes.

The sauce is ready.

The sauce is packaged hot in jars. After cooling, it must be transferred to a cool place. A cold cellar is best.

Homemade apple sauces will add new flavors to your favorite dishes.

In many countries, sauce is considered the key to the taste of any dish. It can transform even boiled vegetables. Housewives are accustomed to the monotony of the kitchen: baste fried steaks with regular ketchup, and serve pancakes and pancakes with condensed milk or regular jam. Someday you get tired of it, and the desire to try something new wakes up. And this is where apple sauce comes to the rescue.

Different types of meat dishes require a separate sauce. But not all housewives know what sauce to serve this or that dish with. For example, a sweet and sour sauce made from berries or fruits is suitable for fried meat. It is worth noting that apple sauce goes just as perfectly with meat as with any sweet dish. But there are many different recipes for this sauce, the most original and quite easy to prepare you can read below.

What to make applesauce from

As you probably already guessed, the main ingredient in the sauce is apples. If you are going to use apple sauce for meat, then you should choose sour varieties of this fruit, and in order to emphasize the sophistication of the taste of any dessert, you need sweet varieties. But do not confuse apple mousse with jam; the techniques for preparing these two delicacies are significantly different.

For those who like spiciness, you can add horseradish, hot or sweet peppers, herbs or celery. Seasonings that work well include ground pepper, sugar, salt, cloves or cinnamon. All apple sauces have a graceful hint of plum or cherry plum. And in addition to sweet ones, raisins, figs, and quince are suitable.

It is important to follow the recipe when preparing the sauce. In order for the gravy to have a balanced taste and pleasant consistency, you need to take into account some advice from professionals:

• Antonovka variety is suitable for sauce with meat (since this variety is quite sour).
• To get a delicate texture, you must first soften the apples by boiling them or baking them in the oven.
• After the work has been done, you need to chop the apples. You can grind them through a sieve, or you can use a blender, but first peel them, otherwise the pieces of peel that come across in the dish will not improve its taste at all.
• It is worth stocking up on enamel utensils, since apples are capable of releasing a certain amount of acid when interacting with aluminum utensils, which does not form useful substances.

Each recipe contains a variety of ingredients, so the cooking technology is different in each case. On top of that, you should understand that the sauce intended for preparation for the winter is prepared differently than the one you are going to use right away.

Recipe for meat

In front of you classic apple sauce recipe. To prepare, you will need apples (4 pieces), 100 grams of sugar, cinnamon, half a lime or lemon, and water.

It is served sufficiently chilled with any type of meat: rabbit, pork, poultry, beef. It will taste much better if it sits in the refrigerator for a while. This sauce can be stored for no more than a week in a clean container.

Sauce for chicken

Chicken requires a special approach, as its tender meat is very easy to spoil. But apple sauce will only add piquancy to the dish. For cooking you will need:

• apples - 3 kg;
• lemon - 1 pc.;
• apple juice - 1 glass;
• butter - 50 grams;
• nutmeg;
• allspice and cinnamon.

By the way, the sauce is suitable for both boiled and fried chicken. The cooking technique is not particularly different from the previous recipe:

1. First, the apples need to be washed and peeled. Then cut out the core and cut into slices. Pour everything into a saucepan, pour in the prepared juice and put on the stove.
2. Squeeze lemon juice.
3. Add sugar and cinnamon.
4. Simmer the contents of the pan for 30 minutes. To prevent anything from burning, add butter. Do not forget to stir constantly.
5. Place the finished gravy in a blender, add nutmeg and allspice, and then blend.

The resulting amount is enough for six servings, and it only takes an hour. By the way, the sauce for this recipe is suitable even for vegetable salads. Remember that the sauce is always served chilled.

Spicy gravy for the winter

A very interesting spicy gravy recipe. It’s quite strange how to combine sweet fruit and spiciness? Very simple! For this you will need:

By the way, this recipe is ideal for chicken salad. Step-by-step preparation:

Voila! All is ready. All that remains is to pour it into jars and roll it up for the winter.

From apples with honey and rosemary

This is one of the most popular recipes. The composition of the products is minimal: apples (0.5 kg), honey (30 ml), onions (100 g), water and rosemary.

The sauce goes incredibly well with roast pork or poultry. Especially worth trying it with beef. The sweet and sour flavor will complement any meat dish.

Dessert apple mousse

This recipe is suitable for the whole family, even the youngest. It contains many vitamins and no harmful additives except sugar. It can even be used in baby food, as it is quite a dietary treat. And in order to prepare it, you don’t need to do anything fancy.

1. Peel and seed apples. Cut into pieces.
2. Add chopped apples, sugar and water to the pan (for 1.5 kg of apples - 0.5 sugar and 1 liter of water).
3. Mix well and simmer on low heat until it boils.
4. It should boil for no more than 5 minutes. Add vanillin if desired.
5. Beat the finished mixture using a blender. All that remains is to serve it to the table.

The recipe can be modified to suit your taste by adding, for example, citrus zest. But if you want to use this mousse to fill a pie, it won’t work, since the consistency is too liquid. But with pancakes or pancakes it will go away in one go! Bon appetit!