For some reason, recipes for apricot sauce for the winter are not as popular as jam and other desserts made from this fruit. But it’s completely in vain. When prepared correctly, it can be a wonderful addition to main meat and chicken dishes. The structure of the sauce is similar to puree. It has a sweet and sour taste, which favorably emphasizes the main ingredient. But you need to cook them carefully following the recipe.
Features of preparing apricot sauce for the winter
The resulting product 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 for as long as possible, you need to properly prepare storage containers.
Specifics of choosing 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. Avoid specimens that are too hard and have green barrels.
Before direct use, the grains are removed from the fruit, and the damaged pulp is trimmed.
It is recommended to cook in small portions. There is no single requirement regarding the structure of the sauce. It can contain chunks, but most people prefer a single, paste-like consistency. You can adjust the spiciness to your own tastes by increasing or decreasing the amount of auxiliary components.
How to prepare the container?
Like all preparations, apricot sauce is best stored in glass jars with lids. Screw-on and roll-up options are also suitable. Sauce in an open jar quickly loses its aroma and taste. Therefore, it is recommended to cook it in a small container. 150-200 ml will be enough. Before filling, jars, along with lids, must be sterilized.
How to make apricot sauce at home?
The sweet fruit pulp goes well with vegetables and spicy seasonings. Along with the classic sweet and sour apricot sauce, you can prepare a winter dressing with ginger, chili, tomatoes and other interesting combinations of products.
Classic sweet and sour sauce
A universal dish that goes not only with meat, but also with baked or fried vegetables.
Ingredients:
- 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 sprinkle with salt and sugar.
- Add some water and heat the fruit for 20 minutes.
- Finely chop the herbs and spices and add to the base. Boil for the same amount of time.
To obtain a homogeneous consistency, puree the sauce with a blender.
Quick recipe
Apricot sauce for the winter can be made with minimal time.
Ingredients:
- apricots – 2 kilograms;
- cinnamon and salt - 1 pinch each;
- water – an incomplete glass;
- lemon juice – 40 milliliters;
- sugar – 140 grams;
- red pepper – 1 gram.
Cooking technique:
- Remove the seeds from the fruit, grind through a meat grinder, transfer to a saucepan and add water.
- Place on low heat and begin to simmer, stirring occasionally.
- After 5 minutes, add salt, cinnamon and sugar.
- After another five minutes, load the remaining components.
- Let the mixture boil again and pour into sterile jars.
After the containers are sealed, they must first be turned over and wrapped.
Spicy sauce
Fans of hot dishes will appreciate the option of making sauce with garlic and chili.
Ingredients:
- 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 and garlic and heat them in hot vegetable oil.
- Peel the apricots and place in a saucepan.Add water and simmer covered for 20 minutes.
- Add hot dressing, simmer until all ingredients are soft.
- Grind through a sieve. Add salt and sugar and boil over low heat for 5-10 minutes.
If desired, you can add coriander or allspice at the spice introduction stage.
With ginger
Using grated root will give the sauce an Asian flair. You need fresh ginger, not powdered spice.
Ingredients:
- apricots – 1 kilogram;
- ginger – 30 grams;
- apple cider vinegar – 1 glass;
- sour apple and lemon - 1 piece each;
- cane sugar – 200 grams;
- garlic – 5 cloves;
- onions – 2 heads;
- cumin – 10 grams;
- curry – 2 teaspoons;
- salt - to taste;
- cayenne pepper – 1 gram;
- cloves – 3 buds.
Cooking technique:
- Boil sugar and vinegar for 3 minutes.
- Add finely chopped apricots, onions, lemon (pulp, juice and zest) and simmer for 10 minutes.
- Grind the spices in a mortar and add to the sauce. Simmer for about 40 minutes.
- Grate the garlic and ginger and add them to the sauce.
- Rub the mixture through a sieve and boil again.
Pour into sterile containers with lids and store.
With tomatoes
If fresh tomatoes are not available, you can use puree, juice or paste. But with vegetables the taste is better.
Ingredients:
- 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 (all except ginger) with sugar and simmer for 25 minutes.
- Before the end of cooking, add ginger, stir and pour into jars.
If you get 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.
Ingredients:
- 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 the peeled apricots with water and simmer over low heat for 35 minutes.
- Puree using a sieve.
- Grind the herbs, garlic and chili. Place them in the hot sauce, add the remaining ingredients and bring to a boil. Roll up.
Store the sauce in the refrigerator.
How to properly store the finished product?
The shelf life of apricot sauce, even if all cooking rules are followed, should not exceed 1 season. The product should be poured into dry, sterile jars, and covered with heated lids, having previously washed them with a soda solution.
It is better to store the workpiece in a cool place, with good ventilation and protection from sunlight.
A multicooker will make cooking much easier. In this case, there is no need to add water to the apricots; the device itself will protect them from burning. The resulting product will have a special aroma and thick structure.
