The neighborhood of typical winter preparations such as pickles, jams and compotes, can make sauces from any seasonal fruit, for example, from cherry plum . In the recipes, we will now analyze not only the technology of preparing the traditional sauce based on cherry plums - tkemali, but also a couple of other, equally interesting variations.
A plum sauce for meat for the winter
Ingredients:
- vegetable oil - 15 ml;
- purple onion - 65 g;
- root of ginger length of 4-5 cm;
- garlic - 4 teeth;
- cherry plum - 580 g;
- soy sauce - 85 ml;
- honey - 55 ml;
- vinegar - 15 ml;
- hot chilli - to taste.
Preparation
After warming the oil in a sauté pan, fry a little chopped onion until it softens. To grill add the chopped garlic, chili and grated ginger, and when the latter is let out the flavor, pour the contents of the saucepan with soy, vinegar and honey. After cleansing the cherry plum, randomly cut the pulp and put it to the boiling contents of the saucepan. After 20 minutes, beat the sauce with a blender and then return it to the fire, again bringing it to the boil. Pour the sauce into sterilized dishes and quickly cover with a pre-scalded lid.
Recipe of green tkemali sauce from cherry plum for winter
Ingredients:
- garlic head;
- fresh coriander - 155 g;
- fresh dill - 240 g;
- green mint - 30 g;
- cherry plum - 2,7 kg;
- sweet pepper - 380 g;
- granulated sugar - 65 g.
Preparation
Place the washed cherry plum in a saucepan, pour it with water so that it is covered, and bring the liquid to a boil. Add a bandaged bunch of mint to the plum and cook the fruits until they soften. Drain the alycha into a colander, but do not discard the remaining liquid. Alychu wipe through a sieve directly into a pan with the remaining water. Bones and peel discard, and to the contents of the pan add finely chopped sweet peppers, garlic and greens. Sweeten the sauce to taste and let it boil over medium heat until it thickens. In the meantime, place the clean cans and covers over the steam. Pour the boiling mixture over sterile jars and roll the tkemali sauce out of plum for winter.
Red plum sauce for the winter
Ingredients:
- cherry plum - 340 g;
- ground cumin, fennel - 1 teaspoon;
- sage leaves - 5 pcs .;
- vinegar - 30 ml;
- granulated sugar - 15 g;
- olive oil - 15 ml.
Preparation
In a hot oil, fry the spices until they let the aroma. Add the sage to the oil and instantly, so that the leaves do not have time to burn, put pieces of stone-free plum. Leave the ingredients for 2-3 minutes, and then pour the granulated sugar, add the salt to taste and let the fruit boil for another 7-9 minutes. Beat the sauce with a blender in puree, boil again, and then pour into cans and roll.