The classic English Granny Smith apple sauce (this variety is not just a traditional choice, there is a better 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, without it is already impossible to imagine. It offers apple sauce for the winter, as it is wonderfully stored.
A bit of history
Large apples Granny Smith are thick-skinned, green, extremely crunchy, juicy and very popular with children. Almost not sweet, even, perhaps, sour. Antioxidants at the highest level. Bred in Australia by an ascetic woman who came from England. Anna-Maria Smif was born in 1799, this is the long story of apples. “Granny” - on the slang “granny”, immortalizing his surname by means of apples always loved by the people. (An analogue - the Soviet fruits - is brought by Simirenko.)
With cloves
We will need 4 green apples, if not Simirenko and not Granny-Smif, then certainly sour and large. Peel them, cut into a saucepan, sprinkling with sugar: for one apple - one tablespoon. Put 4 cloves. Pour water - almost flush with the contents - and boil. Next, boil while stirring over the smallest fire, until the apples get the consistency of mashed potatoes. Many people like small slices of apples that are not completely boiled in the sauce, and you can not achieve uniformity with a blender. Transfer the boiling apple sauce to a sterile jar and close 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 taken products.
Almost vegetarian
Of course, this meat blank is best suited. But, surprisingly, vegetarians also make classic apple sauce. The recipe is used the same, with some options. And then with pleasure they eat it with cottage cheese or just spreading it on toast or fresh bread. The sauce from the apples to the cheese plate is wonderful . Very tasty warm. The aroma of summer will spread throughout the apartment, if the kitchen is heated with apple sauce. Peel three large green apples with a sour taste, remove the entire core. Pour sugar powder (a bag of 50 grams), put a few cloves, a pinch of salt, zest and lemon juice. Melt fifty grams of butter in a saucepan, add seasoned apples and boil. Next - reduce the temperature as much as possible and cook with stirring for twenty minutes. You can mashed with a blender. Store in a clean, tightly closed jar in the refrigerator.
Horseradish Apple Sauce
Very useful and very pleasant taste apple sauce. The recipe is such that it can ennoble the taste of fish, poultry, meat, sausages. And just good with bread. For 4 large green apples, you will need a lemon, a tablespoon of water and sugar, a small - 20 grams - horseradish root, grated on the smallest grater. Release the apples from the peel and core, cut into smaller pieces, add water with sugar and juice of a whole lemon, boil and cook over low heat for 30 minutes with stirring. Grind with a blender, boil again, remove from heat, add horseradish. Close in sterile jars. Place the apple sauce for the winter in the basement or cellar.
Cinnamon
Wonderfully in harmony with fried and baked game, duck, goose, turkey. It goes well with any meat, fish, cheese. It is not recommended to make apple sauce for the winter according to this recipe. You need to use it for a week, keep it in the refrigerator. It will take half a kilogram of apples - certainly green and sour taste, a glass of water, a tablespoon of sugar and a quarter of a coffee spoon of cinnamon. Peeling apples and removing seeds is mandatory. Pour water and boil for five minutes over high heat. Wipe with mashed potatoes in a blender. Add cinnamon, sugar and boil for another fifteen minutes over low heat with constant stirring. This sauce is delicious both cold and hot, but not stored for a long time.
Basic recipe
This popular dish is prepared so often in world cuisine as it is simple in execution. After all, the main recipe includes only green sour apples, water and sugar. The rest to the taste of the ingredients pass as additional and are introduced into the recipe strictly to taste. Winter sauce can take 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, chop either finely or finely, pouring cold acidified water, so that they do not have time to darken. Do not leave apples in solution for a long time so as not to lose vitamins. Then boil apples and half a glass of water in a wide saucepan. When it boils - under the lid on a small fire. You don’t need to cook for more than a quarter of an hour if you need grained apple sauce for the winter. After that, add half a glass of sugar and what is on the list of additional ingredients to taste. After boiling, boil for another 5 minutes, and can be transferred to clean jars, preferably small. If for the winter - sterilized.
With tomatoes
Winter apple sauce is exceptionally good for pasta, vegetables, and meat. And the soup dressing is just great. Tomatoes give the sauce a particularly pleasant taste. They must be very ripe and fleshy. For a kilogram of green apples, you need as many tomatoes, four onions, a couple of chili peppers, a tablespoon of non-iodized salt, a full glass of sugar, but black and allspice, cloves, bay leaf should be put on the bottom of each jar (it is better to take small containers to open do not store the sauce for a long time), even ginger can be added. On top of the mashed potatoes in each jar you need to pour a coffee spoon of apple cider vinegar and then cork. Tomatoes must be freed from the skin by scalding them. Peel the apples and remove the seeds. It is better to chop onions with a blender. These three components with a very small amount of plain water should be boiled with the lid closed for at least half an hour on low heat, then add the rest - salt, chili pepper, sugar and any other spices. Boil while stirring for another twenty minutes, then use a hand blender and bring to the next boil. Pour into prepared jars for preservation, pasteurize as usual, and seal hermetically.