Red meat, especially game, is ideally combined with sweetish sauces on a fruit or berry basis. In the summer to miss the chance to practice the preparation of the latter - a real crime, but because in this material we will disassemble the recipes of apricot sauce for meat.
Apricot sauce for meat for the winter
Ingredients:
- tomato sauce - 455 g;
- tomato paste - 185 g;
- apricot pulp - 1/3 of a century;
- apple cider vinegar - 35 ml;
- sugar - to taste;
- Worcestersky sauce - 35 ml;
- hot sauce (like "Tabasco") - to taste;
- dried mustard (ground) - 1 teaspoon;
- ground paprika - 1 1/2 tsp.
- Dried garlic - 1 teaspoon;
- bourbon - 30 ml.
Preparation
After cutting the apricot pulp with arbitrary small slices, place it in a saucepan and fill with a mixture of tomato sauce and pasta. Add the vinegar and all the other ingredients except bourbon. Let the sauce boil over medium heat for at least 15 minutes, then pour in bourbon and cook for another 3-4 minutes. In the meantime, place cans or any other containers for canning over a water bath. After pouring the dishes with a steam, distribute the apricot sauce over it and roll it.
Apricot sweet and sour sauce
Ingredients:
- dried tamarind - 75 g;
- plums - 190 g;
- apricots - 780 g;
- onion - 110 g;
- cane sugar - 145 g;
- apple cider vinegar - 65 ml;
- honey - 35 ml;
- grated ginger - 1 teaspoon;
- garlic - 7-9 teeth;
- tomato paste - 35 ml;
- cloves - 6-7 buds;
- Mustard seeds - 5 g.
Preparation
Before preparing the apricot sauce, put the tamarind to steam in hot water for an hour. In the saucepan cut the flesh of apricots and plums, add all the remaining ingredients, including swollen tamarind and water from under it. Put the dishes on a minimal fire and leave the sauce to simmer for at least three hours, from time to time stirring it. After a lapse of time, the sauce is wiped through a sieve and poured over clean jars, after which they are closed.
Spicy apricot sauce
Ingredients:
- apricot jam - 75 ml;
- grated ginger - 1 teaspoon;
- granulated sugar - 15 g;
- garlic - 3-4 teeth;
- water - 55 ml;
- hot chilli - to taste.
Preparation
In the saucepan for half a minute fry the chopped garlic, ginger and hot pepper, then quickly fill them with water so they do not burn. To the contents of the saucepan add jam from apricot, a little sugar, and cook the sauce for a couple of minutes before serving.