Sauce made from plums pleases with its original combination of sweet, sour and spicy tastes. It goes well with many dishes and perfectly complements them. You probably want to know how to make plum sauce if you try it though
would be time. In addition to taste, it has another advantage - such a product can easily be stocked up for the winter. It is stored for a long time, without losing its taste.
Classic plum sauce for the winter
Take three kilograms of plums, one and a half kilograms of granulated sugar, half a liter of wine vinegar, four tablespoons of salt, fifteen clove inflorescences, thirty grams of ginger, a tablespoon of ground pepper. To get started, prepare the plums. Wash and remove seeds thoroughly. Mix granulated sugar with vinegar and boil. Put plums in the resulting marinade, cook for about half an hour, then add salt, grated fresh ginger, pepper, cloves and bring to a boil. Reduce heat to a minimum and cook another forty-five minutes. Your delicious plum sauce is almost ready for the winter. It remains only to let it cool and chop everything in a blender. Pour the sauce over the jars, tighten the lids tightly and store. It will remain fresh throughout the year.
Winter plum sauce: spicy
For this preparation you will need three kilograms of ripe plums, a large head of garlic, five tablespoons of sugar, half a tablespoon of salt, a bunch of fresh greens of dill, cilantro, parsley. The drain must be carefully sorted and rinsed. Drain and remove seeds from each fruit. Peel the head of garlic, rinse and dry the greens. Pass them through a meat grinder or blender along with plums. Pour the finished plum mass into an enameled bowl and send to the stove. Bring to a boil, stirring occasionally. Boil to the desired density. It will take about forty minutes. Then add sugar and salt, cook for another quarter hour. If you want to stock up your plum sauce for the winter, prepare sterilized jars and lids for them. Pour the finished snack into banks, roll it up and leave to cool under the covers. On the
their storage is best removed in a cool place.
Winter plum sauce: with basil
Five kilograms of plums will require a large bunch of basil, a glass of water, five cloves of garlic, four pods of hot pepper, two tablespoons of coriander, sugar, salt. Peel and fold into a deep plum pan. Add half a glass of sugar and put on a small fire. Strain before boiling the plums, salt to taste. Finely chop the basil, peel the garlic and pepper, chop the coriander in a mortar or coffee grinder. Add everything to the hot plum mass and chop with a blender. That's all, you made plum sauce for the winter. The recipe recommends immediately lay it on sterilized glass jars and close the lids. Put the sauce in the refrigerator for storage. If you want a sharper flavor, replace the coriander with grated fresh ginger. This plum sauce will perfectly complement the taste of the main dishes of beef or pork meat with its sweet and sour note.