Plum sauce is another recipe that will help you cope with the remnants of a too lush harvest of this fruit. In this case, the preparation of this sauce is ridiculously simple, and the jar can be stored in the pantry until the next winter. Although the latter fact is unlikely, given how delicious this sauce is.
Georgian sauce from plums to meat
One of the most famous plum sauces is tkemali, which is made from sour plums with the addition of plenty of greens and spices. And although the process of preparing it for an hour may take a little more time than usual, the result will certainly be worth it.
Ingredients:
- green plums - 3.1 kg;
- garlic head;
- coriander - 145 g;
- dill - 230 g;
- mint - 45 g;
- hot pepper - 4 pcs .;
- sugar - 65 g;
- salt - to taste.
Preparation
Disassembled and washed plums are placed in a saucepan and poured with water so that it is covered. Leave the plums cook on medium heat until soft. Take the plums out of the water, but do not pour the liquid itself.
Grind the onion, all the greens from the list, and also hot pepper. Plums wipe through a sieve, freeing the chopped pulp from the bones and peel. The resulting plum puree pour back into the pan to the remaining liquid after cooking, add the herbs, garlic and pepper, sprinkle the sugar and salt the sauce to taste. Leave the tkemali on fire for about 3-4 minutes after boiling.
Recipe for hot sauce from plums
Another famous hot plum sauce comes from China and contains traditional for the Chinese cuisine additions: garlic, ginger, hot pepper. Such a sauce is traditionally served to a duck, but it will be useful for another bird, as well as pork.
Ingredients:
- plums - 1.6 kg;
- vodka - 235 ml;
- onion - 85 g;
- grated ginger root - 1 teaspoon;
- sugar - 145 g;
- garlic - 4 teeth;
- rice vinegar - 115 ml;
- coriander ground - 1 teaspoon;
- hot pepper - to taste;
- a pinch of ground cinnamon, cloves and cayenne pepper.
Preparation
Plums, onion, garlic and hot pepper, pour water and leave on the fire until the plums become soft, about half an hour. Rub the softened ingredients through a sieve, the resulting puree pour back into the pan, season with the remaining ingredients from the ingredients list and return to medium heat. Cook the sauce, stirring occasionally, for about 45 minutes.
If you decide to prepare a sauce with plums for the winter, then pour it into a clean jar, cover and leave for sterilization for 30-35 minutes, and then immediately roll.
Plum and tomato sauce
Want to cook almost instant sauce for meat? Stay on this plum-tomato recipe, ideally suited to beef dishes.
Ingredients:
- onion - 85 g;
- plums - 7 pieces;
- tomato paste - 35 g;
- olive oil - 45 ml;
- fresh tomatoes - 2 pcs.
Preparation
Rinse the chopped onions and add sliced plums. To pieces of plums, send tomato paste and chopped fresh tomatoes. Adjust the consistency of the sauce by pouring water, at your discretion. Cook the ingredients together, kneading pieces of plums and tomatoes in the process. Finished the sauce through a sieve and serve.
Yellow plum sauce
Ingredients:
- plums - 470 g;
- sugar - 175 g;
- vinegar wine - 185 ml;
- grated ginger - ½ tbsp. spoons;
- hot chili pepper to taste.
Preparation
Peeled plums put in a saucepan, fill with sugar, add the vinegar and grated ginger along with the spicy pepper. Allow the fruit to let the juice run and bring it to a boil, then reduce heat and cook the plum sauce for 40-45 minutes, stirring occasionally. Whisk the prepared sauce until smooth.